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Bread
books
 Buy
these excellent books, which we can recommend.
Link through from the titles to Amazon.co.uk, who will arrange payment
and delivery.
Also see the Kitchen Aid mixer at the bottom.
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The
Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge
Techniques of a Bread Master
Peter Reinhart
In this volume Peter Reinhart shares
the bread breakthroughs he made arising from a pilgrimage
to France and time spent in the Culinary Academy kitchen with
his students. En route he distills hard science, advanced
techniques and food history into an accessible resource.
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Crust
and Crumb: Master Formulas for Serious Bread Bakers
Peter Reinhart
The author combines traditional baking methods and ingredients
with streaks of creativity to create delicious loaves. This
work includes over 50 of his formulae, which each lead off into
new recipes, ideas and variations for ciabattas, chapatis, challah,
pizzas, scones, buns, and more. |
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The
Village Baker
Joe Ortiz
An illustrated text of more than 100 bread recipes from all
over the European continent - and some from America. This text
is a healthy departure from the beaten track of baking, presenting
obscure and delicious village recipes like the Italian prosciutto
bread and honey-flavoured sourdough. |
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The
Italian Baker
Carol Field
Presents the diverse baking traditions of Italy, with recipes
ranging from rustic loaves to pastries and flexible instructions
for preparation by hand, electric mixer, and by food processor.
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The
Bread Builders: Hearth Loaves and Masonry Ovens
Alan Scott, Daniel Wing
In recent years, there has been a revived and burgeoning interest
in wholesome, locally baked bread, with bakeries springing up
in small towns and major urban areas alike, producing an astounding
variety of interesting, crusty, tasty, hand-made breads. |
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Classic
Sourdoughs: A Home-baker's Handbook
Ed Wood
This volume covers the baking, history and cultural anthropology
of sourdoughs. It includes 90 recipes, describing the basics
of preparing a sourdough culture and how to build, shape and
bake these loaves. It mixes hard science with baking traditions
and emphasizes ingredient selection and baking techniques. It
includes a chapter on baking sourdoughs in bread machines. |
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Bread:
From Ciabatta to Rye
Linda Collister
A delicious journey around the great breads of the world, from
Linda Collister, the author of several of the world's best books
on bread and baking. Each chapter explores a region of the world
and celebrates its classic bread recipes. |
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The
Breads of France: And How to Bake Them in Your Own Kitchen
Bernard Clayton
An introduction to the pleasures of French artisanal breads.
It collects together bread recipes from some of the most esteemed
bakers in France, along with vignettes of French culture, history,
bread-making lore and black-and-white photographs. |
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The
Handmade Loaf
Dan Lepard
Recipes from artisan bakers from around the world and a huge
resource of good baking technique. A good read, as well as an
informative resource.
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KitchenAid
KSM150 BWH Artisan Food Mixer
Artisan Series model has a 300-watt
motor, 5 quart bowl with ergonomic handle, two-piece pouring
shield and a tilt-back mixer head design that provides easy
access to bowl and beaters. |
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