The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Book reviews, book recommendations, questions about books, etc.

Lazy Loafer's picture

New book?

May 25, 2016 - 5:47pm -- Lazy Loafer
Forums: 

Has anyone seen / read / used "How to Make Sourdough" by Emmanuel Hadjiandreou? I looked through it at Chapters the other day and some of the recipes look very nice. I've ordered it but wondered if anyone else has comments about him and his methods.

bread_pita's picture

Book recommendation ?

March 11, 2016 - 5:09am -- bread_pita
Forums: 

Hi forum!

Novice brick maker in search for decent literature on baking.  I'm not looking for a recipe book, but rather something more instructional, such as how to identify if I need more or less hydration, how do I know when bulk fermentation and rising is at optimal, when is the bread baking done (or overdone, underbaked).  Less technical, more practical.

 

Thanks in advance!

Diane's picture

Artisan Breads by Kastel & non-diastatic malted barley

February 7, 2016 - 4:47pm -- Diane
Forums: 

Just about every bread recipe in the Culinary Arts Institute Artisan Breads at Home book by Eric Kastel include using @ .5% malt syrup. 

On page 12, Kastel writes:  "NON-diastatic malted barley, which contains the enzyme amylase, helps bread down the starches in flour into sugars, making them more available to the yeast.... Diastatic malted barley, without enzymes, won't harm your bread but it also work the same way to improve it."

Janet Yang's picture

2015 books

December 3, 2015 - 12:00pm -- Janet Yang
Forums: 

Any new bread books that you like? 

I rarely buy books, as I can usually get them from our library or through InterLibrary Loan.  Very new books are not available through ILL, but I can always ask our library to consider purchasing them. 

Janet

Wannabe's picture

What is the secret to the splits?

September 9, 2015 - 4:04am -- Wannabe
Forums: 

Question for all Ken Forkish followers: what can I do maximize the natural fissures (ears) associated with the FLOUR WATER SALT YEAST process?

I've had several boules come out of the dutch oven with practically no splits and others with spectacular ones. What makes the difference? Wondering if it is related to the number of folds applied and the strength of the dough.

Many thanks for any insights that you have!

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