Breadmaking Books

A Selection of the Best Breadmaking Books Available

Bread maker’s Guide

Even beginner breadmakers can experience success with these fail safe instructions and experienced-based tips, combined with recipes adapted for altitude and climate. There is information on using bread machines, different types of flour, creating shaped loaves and different types of crusts.

This treasury of instruction, recipes, and practical wisdom offers breads for every taste and temperament. You will find Thomson’s wonderful original recipes for savoury and sweet yeasted breads, as well as detailed instructions for breads that are traditional around the globe, from French and Italian breads to challah and croissants, from pizzas and focaccias to sopaipillas and pitas, to sourdoughs and spongebreads, buns, rolls, and bagels. With her new book, Thomson reintroduces no-knead yeasted batter bread, an old-time favorite that is sure to become popular with home cooks who would love to make bread but think they don’t have time. Since recipes for this kind of bread are a rarity today. Thomson’s batter breads offer a unique opportunity to try something delicious and just a little different.

Technology of Breadmaking

A guide illuminating the various aspects of breadmaking. It gives an understanding of the many developments shaping the industry. It provides technical coverage of the complex processes that link together to make bread and fermented products. It covers topics such as the nature of bread products, processing methods and their control, and others.

This practical, comprehensive guide illuminates all aspects of bread making to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Authors will contribute chapters on the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on bread making, and showing how it is used to make fermented products around the world.

The Panera Bread Cookbook

The Panera Bread Team presents more than 150 recipes for flavorful, bread-based dishes, which have been submitted by chefs Ward Bradshaw and Joel Cammett of Atlanta’s celebrated Teaspace restaurant. 8-page color insert. 25 line drawings.

Nothing satisfies or delights the appetite quite like bread, from rustic sourdough sandwiches and crostini piled high with cherry tomatoes to Sunday morning toast. No one knows better than Panera Bread that well-made bread is the centrepiece to a great meal.

Now America’s favorite bakery-cafe offers a practical guide to baking artisan breads at home, along with more than 120 recipes for tantalizing dishes that begin with handcrafted bread – whether you’re baking your own or starting with a warm, crusty loaf fresh from your local bakery.

Panera’s expert bakers guide you through the six easy steps to successful breadmaking at home, outlining the ingredients, tools, and techniques that guarantee a perfect loaf. Learn how to work with fresh yeast, adjust recipes according to the baker’s percentage, and craft more than a dozen varieties of white, wheat, and rye breads.

The Panera Bread team also serves up creative ways to cook with artisan breads in appetizers, breakfast and brunch fare, sandwiches, soups, salads, sides, and even desserts. Innovative sandwiches and new twists on bold flavors and remarkable textures of breads like Kalamata Olive, Three-Cheese, and Focaccia. Panera Bread also shares, for the first time ever, a handful of recipes from their award-winning bakery-cafe menu.

A thorough introduction to bread-making for beginners and an indispensable reference for experienced bakers, The Panera Bread Cookbook is a celebration of this eternal comfort food – a must-own for bread lovers and bakers everywhere.

Breadmaking Quality of Wheat: A Century of Breeding in Europe

Comprehensively revised, this new edition will help readers to understand the latest developments in bread making science and practice with updates on enzymes in bread making, the applications of texture analysis and breads for special dietary requirements.

The complex changes that take place during bread making and their influences on the traits consumers use to define quality are key areas of study. The first edition of Bread making: Improving quality quickly established itself as an essential guide to research in this area and its implications for improving processes and products.

Comprehensively updated and revised, this new edition will help readers to understand the latest developments in breadmaking science and practice. Five chapters have been added, covering topics including enzymes in bread making, the applications of texture analysis and breads for special dietary requirements.

The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread

Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.

In The Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students.

Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette and breadmaking. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs.

You’ll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail–Peter’s version of the famed pain à l’ancienne. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as
the loaves you’ll turn out.

This is original food writing at its most captivating, teaching at its most inspired and inspiring–and the rewards are some of the best breads under the sun.