Whether bread is a yeast-raised loaf, a quick bread, or a flatbread, it is truly the staff of life in many countries. Here are a few books to get you well on your way to baking your own daily bread.
How to Start a Home-Based Bakery Business
Not a novice? Maybe you're thinking of baking on a larger scale and supplying your local farmer's market. This book will tell you what is involved.
The Italian Baker: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies
In this updated version of her 1985 classic, Carol Field introduces artisanal doughs and techniques used by Italian bakers. Every city and hill town has its own baking traditions and Field spent more than two years traversing Italy to collect regional and local specialties, adapting them through testing.
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
Ken Forkish runs Ken's Artisan Bakery in Portland, Oregon and feels that artisan bread is within the reach of the home baker. He has recipes for pre-fermented breads using a biga or poolish and a step-by-step guide to making your own levain starter with only flour and water.
Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking
More than a collection of recipes, Inside the Jewish Bakery chronicles the history and traditions as well as the distinctive baked goods of Ashkenazic Jewry in Eastern Europe and America.
Bread: A Baker's Book of Techniques and Recipes
An updated 2012 edition of this essential resource for professionals and advanced home bakers is now available.
My Bread: The Revolutionary No-Work, No-Knead Method
Jim Lahey, founder of New York's Sullivan Street Bakery, uses slow-rise fermentation for his breads: mix water, flour, yeast, and salt and then wait 12 to 18 hours for the bread to rise, developing structure and flavor; then, after another short rise, briefly bake the bread in a covered cast-iron pot. No kneading necessary and the bread has a wonderful crust, texture, and taste. Read more in the Pittsburgh Post-Gazette: Putting a lid on bread baking.
Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
For the serious experimental breadmaker who wants to make his own starters. Leader founded the Bread Alone Bakery in Woodstock, N.Y. and wrote a previous book, Bread Alone.
The Art of Handmade Bread: Contemporary European Recipes for the Home Baker
Dan Lepard, a baker in Great Britain, traveled around Europe looking for breads. Many of the hearty breads are made with his home-made starter or leaven (recipe included) and many have interesting ingredients: red wine loaf with pine nuts and figs, cucumber pickle juice rye loaf.
Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads
Each recipe is broken into "Do Ahead" and "On Baking Day" sections, and engineered for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from artisan bakeries. Co-founder of Brother Juniper’s Bakery in Santa Rosa, CA, author of Brother Juniper’s Bread Book, Crust & Crumb, and Bread Baker's Apprentice and instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for years.
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
Master bread baker Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. The definitive guide to baking incredible and healthful artisan-quality bread includes recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads.
Chad Robertson, co-owner of Tartine Bakery in San Francisco, begins his book with a basic recipe for Tartine Country bread and then shows how variations from this master recipe lead to diverse breads. Learn more about Tartine in this YouTube Video from Chronicle Books.
Amy's Bread: Artisan-Style Breads, Sandwiches, Pizzas, and More from New York City's Favorite Bakery
There is now a revised and updated version of the 1996 classic by the New York City bakers at Amy's Bread. Their artisan breads are distinguished by thick crusts, chewy crumbs and distinctive flavors imparted by long fermentation times.
The Bread Builders: Hearth Loaves and Masonry Ovens
The Bread Builders explains the grains and flours, leavens and doughs, the chemistry of bread and the physics of baking as well as providing instructions for building your own masonry bread oven from scratch. Alan Scott was a blacksmith who designed and built brick ovens at his company Ovencrafters.
When cooking, it is always nice to watch a video first.
(DVD) TX769.H6455 2008x
Part of the Homestead Blessings collection of homemaking skills from Franklin Springs Family Media in Tennessee. In this DVD, the West ladies offer instruction on bread making, covering whole wheat bread, cinnamon rolls, and cornbread.
Browse the Catalog
For additional books browse the library catalog under the subject:
The Bread Bakers Guild of America
The Bread Bakers Guild of America, founded in 1993, is a non-profit alliance of professional bakers and others which provides educational workshops on bread.
Look here for videos on making bread, including the No Knead Bread Baking Method
Epicurious Search: Bread
Offers hundreds of recipes from their magazines.
The Fresh Loaf
A community for amateur artisan bakers and bread enthusiasts that offers featured recipes, lessons, book reviews, a community forum and recipe exchange and baker blogs.
King Arthur Flour
This flour processor offers recipes for whole grains, yeast breads & rolls, coffeecakes, biscuits & scones, muffins & quickbreads, and no-knead bread.
This blog features Yeast Spotting posts that highlight interesting bread recipes from other blogs and bakeries. A great place to get a new recipe!