Book reviews, book recommendations, questions about books, etc.
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!
Brand new to the bread making world. Just yesterday made my 1st successful hamburger buns without using a machine! I have looked online for a great bread cookbook to help me on my new bread making journey. One that is filled with basics about breadmaking and some great artisan recipes; I get so overwhelmed with all of the bread books out there. Can anyone recommend their favorite or there go-to book. Thanks in advance.
I'm a little overwhelmed by the amount of bread books out there.
Any recommendations? I love traditional European dark & heavy sourdough ryes, and I mill my own flour.
I have been using Hammelman's 'Bread' for a couple years, really like the organized layout of the recipes, but I've exhausted that book and am looking for something new.
I have searched online for what would be the best cookbook for using the dough cycle and then using my own oven but I don't want to have to keep ordering books and be disappointed. Any suggestions would be wonderful. Thank you very very much.
The team behind Modernist Cuisine: The Art and Science of Cooking is hard at work on their next multivolume set, which is completely dedicated to bread. For the new book, we’d like to honor some of the greatest bakers and their cookbooks from around the globe in our new book, and we would love to hear from the Fresh Loaf community to expand our search.
I'm a fairly experienced home baker, but my sourdough tends to be a bit experimental and inconsistent. So I want to try and master it more.
I'm looking for recommendations for the best books on sourdough.