The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

a book for a novice?

londontami's picture

a book for a novice?

since i hate jumping on here with every question under the sun, and, in the end, all i really want to do is make a loaf of tasty french bread (and the occasional sour dough loaf) - i was wondering if someone could recommend a book that would handle the basic questions, i.e. someone mentioned 'fermentation' and i had no idea what they were talking about! i would like to learn the basics and obviously i could use this forum and others, but if i dont know what to ask about, then they arent much use.

i just really want to learn the basics of bread making and am hoping there is a book out there on the market that would help me?


many thanks!

ananda's picture

Hi Tami,

Try Dan DiMuzio's "Bread Baking: An Artisan's Perspective".   It's written as a textbook, so makes learning easy.

 If you learn deeply and are not easily phased, then Jeffrey Hamelman's "Bread: A Baker's Book of Techniques and Recipes" is a favourite text of mine; it's written very clearly and nothing is missed out and his recipes are always "bang-on".   If not, Peter Reinhart's "Bread Baker's Apprentice" is a really good book.   Its only downside for me is that he only uses imperial weights [which I convert to metric] and US volumetric measuring [which I refuse to use].   They are all on Amazon UK at good prices.

Best wishes


Yerffej's picture


I second Andy's advice on the books.  Reinhart's Bread Baker's Apprentice is an excellent book despite Andy's complaints on the measuring.....which I might add are totally valid but it is still a great book.  The only real downside to US volumetric measuring is that it is totally inprecise, often wildly wrong, and horribly clumsy to deal with.  Other than that....................................