The Fresh Loaf

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Good beginner book for teaching class

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chera's picture
chera

Good beginner book for teaching class

What book is recommended for beginners?  I am teaching a basic bread course and looking for a book that I use to base my lectures from.  Needs to explain the basics simply and easy enough for folks who have no prior knowledge of bread making or how the ingredients work.

 

Barnet1's picture
Barnet1

The River Cottage Bread Book and also Dough by Richard Bertinet are both very helpful in my opinion As a beginner. The first has good basic recipes simply explained, and also a fail-safe introduction to sourdough. Dough is a great introduction to the French kneading technique and has a superb DVD. 

Excellent "no knead" alternatives are The Hand Made Loaf by Dan Lepard, and How To Bake Bread by Emmanuel Hadjiandreou.

MisterTT's picture
MisterTT

The Bread Baker's Apprentice is great for beginners, but it doesn't really deal extensively with sourdough. I say it's good because it doesn't really focus on one type of bread - there's a lot of formulas for a lot of different breads (though maybe not all of the formulas are the best you could find (ciabatta, I'm looking at you), they work well enough).

Fatmat's picture
Fatmat

The BBA is a brilliant book but I think that it may be a little too in depth for all but the most motivated beginners. It does take you on a journey from the beginning to more technical stuff but it can be complex and requires some dedication.  

PMcCool's picture
PMcCool

Pocket Book of Bread, by Floyd Mann?

Paul

BreadBro's picture
BreadBro

I think the Bread Baker's Apprentice is a great book, and it taught me most of what I know about baking. However, I do know some people are turned off by Peter Reinhart's use of overnight fermentation. A lot of people just want a simple white loaf that's done in a matter of hours. However, there's no way to mimic the exceptional flavor that comes with slow fermentation.

Relaxin's picture
Relaxin

My text book for class is:Professional Baking, Sixth Edition by Wayne Gisslen (ISBN: 978-1-118-08374-1)

My teacher also recommended: Advanced Bread and Pastry, A Professional Approach by Michael Saus

Janetcook's picture
Janetcook

Bread Baking - An Artisan's Perspective by Daniel DiMuzio  fits all of your 'needs' as explained above.

Good Luck,

Janet

Fatmat's picture
Fatmat

Chera, what do you want to teach them? How long will your course be? What to you hope that your students will be able to do by the end of the course?

I'm a training designer by trade and think that the answers to those Q's may help guide you towards a suitable text.

chera's picture
chera

It's a 16 week (once a week) class at community college.

Need to cover:

Flour - types, strenths, milling

Yeast - how to use, what is it, different types and how to convert from one to other

Basic Ingredients - how do they support/affect one another and product

Mixing Methods - will make basic soft & hard roll, French bread, donuts, bagels, pretzels, pullman loaf,

Bakers Percentage

Ounces, Grams, converting to and from..

I do like Michael Suas Professional Bread and Pastry but too intense for this class.  It's mostly students who have little to no experience and some are there because they want to learn about pastry arts, others have to be there because it's requiered for their culinary degree, and others are home bakers wanting to learn how to make bread.

I will look at DiMuzio's Bread Baking textbook, and several of the others.  Looking for something not too "wordy" and easy for them to understand but with a little more "meat" than just a book with recipes...

Thank you everyone!