Two books to order
I decided to order two english bread books to my uncle's home, who will come and visit us in a couple weeks. Books are probably everywhere cheaper than in Switzerland, this way I will be able to save around 30 Dollars, which is a lot for a student like me.
Now, question: which books? I decided to order for at least 25 $, because otherwise I'd have to pay for the shipping anyway. I rather spend my money for books only. ;)
I've already got Reinhart's BBA and Hamelman's Bread.
I was thinking about one Whole Grain book, either Reinhart's Whole Grain Breads or Laurel's Kitchen Bread book. I'm not sure which one I should take. I'm looking for a good book with interesting formulas. not only american style pan loaves. I do like hearth breads as well. It seems to me that Laurel's Book includes more formulae, but I don't know what kind of bread they are. I don't mind a couple enriched, sandwich style loaves, but I'd like to have some lean doughs as well. Do I find this in Laurel's book? Reinhart's on the other hand seems to have less theory and less formulae, but a section with hearth breads. is it worth it?
Secondly, I'd like to buy a book which includes formulae which consist out of a variety of grains, not only white flour, some sourdough . . . They can be time consuming, but please, not only! I don't want to have three day-projects all the time. A preferment - fine, sourdough - fine, but to fussy recipes don't fit into my schedule. I was thinking about Leader's Local Breads. I know about the errors in the recipes, but I think it wouldn't matter to much for me as I mostly use weight measurements? And I've already got quite some experience with baking, so I hope that I'd be able to correct errors if I find some?
Any other propositions?
I'd be very happy about some help to make my decision. And I promise to post about my baking which will result out of these books. ;)