Bread Making: A Home Course: Crafting the Perfect Loaf, From Crust to Crumb

If you don't want to take the time to read up on the ins and outs of the science of breadbaking, choosing and storing flours, how to get the tastiest loaf, etc., this book is not for you. Nor is this one of the many 'no-knead' method books on the market, altho' there are a few of those in here too. I have about six other bread books where you follow the recipe, close your eyes, and hope for the best; the focus of those books are on turning out bread, along with some rudimentary information tossed in for good measure. There's nothing wrong with that, it was the way I got my juices flowing with this hobby, but this book takes it further in the information arena. The title is appropriate, "A Home course" on breadbaking. I have gained new and useful information despite the fact I have been baking bread over a 1 1/2 yrs, now having some answers to some nagging questions I have been holding onto. I made "ricotta bread" last night to use up the last 3/4 cup of ricotta I had leftover from Easter. It was easy, tasty, and straightforward. It is impossible to cite examples of why this book is useful, so suffice it to say, it's more of a reference book than a cookbook. If you have a question about bread and all that that entails, you will pull THIS book off your shelf to glean the info. There are simple straight dough and sourdough recipes in here, whole grain too. I have more recipes to try and will report back later. In summary, this book is not a repeat of the other books I have, it has its own unique reason for being. With that in mind, it's up to you to decide what you are specifically looking for when buying a breadbaking cookbook.

I checked this book out from the library as an e-book. After reading 35 pages and filling 10 pages of note paper with notes, I realized I needed to purchase this book! This is so much more than a bread cookbook. I've been baking bread for many years but want to branch out to making more artisan (i.e. crusty loaf) breads. This book covers the chemistry of bread making in a very easy-to-understand method. It's no wonder some of my attempts at baguettes failed miserably! Fingers crossed and floured covered book by my side, I shall prevail!

I have been baking basic bread for a little over 45 years. This book has been a wealth of easy to understand information, which proves that, even after 45 years, I am still learning.

as promised

This is a complete primer for bread baking. It includes many useful tips on kneading dough and shaping loaves.

Great simple book

This book tells you about what each ingredient does for your bread. Great bread baking tips and recipes. I bought more and gave them as gifts for some of my good friend bakers!

Great book...highly recommend it.

Very informative.

This book is very informative about techniques of bread making and has a lot of good recipes. I use it regularly

comprehensive and detailed information on the subject, recipes easy to followhighly recommended for diletante or serious bakersmade sourdough according to directions, have been using it for months with great results

great info for bread making

Bread making is a chemistry experiment and this book really explains why bread works and why it doesn't, by explaining the ingredients and the process in detail. Lots of great recipes. You will make great breads with this book!