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 Great book for beginners, only one minor complaint Jul 18, 2010
This is a great book, particularly for a person, such as myself, who's new to bread baking. Not only are the recipes great, with clear instructions that are easy to follow, Reinhart's writing is quite engaging. Another thing I like about this book is that the instructions are specified whether you're kneading by machine or by hand. For someone who doesn't have a mechanical mixer and doesn't plan on getting one, this is particularly helpful.
My only complaint about this book is that the measurements are given in only the US system, not metric. Since I live in New Zealand, which uses the metric system, this is an inconvenience. A word of advice if you use the metric system, when making a recipe write down the converted recipe first, before you attempt it. I almost screwed up my first attempt because I tried to keep it all in my head. I believe Reinhart addresses this problem in his later books.
 This book is an Excellent tool! Jul 18, 2010
I had only dabbled in bread making before buying this book. I was sick of my loaves of bread coming out far too dense and not light and fluffy. No longer will that be a problem!! If you are considering getting this book, don't consider any longer, just buy it and you won't be disappointed!
I absolutely love how the front part of the book goes into scientific detail and it gives you a full run down on the way to achieve a perfect bread. Although the breads in this book can take a while to make (most of that time is just the fermenting stages) they are just so worth it. The smell of the bread coming out of the oven and the light fluffy texture is just divine. I have only made one loaf so far out of this book so can't wait to try the rest!
bread book comparison Jul 11, 2010
I wanted a book that gave me not just recipes, but information on making bread. What makes a loaf firmer or softer? So I got a number of books from the library, and bought one book. Here is a comparison of them. I have NOT tried recipes from all of them, since at this point my main goal is information, not recipes (or 'formulas' as they like to call them).
Bread Science: The Chemistry and Craft of Making Bread, by Emily Buehler.
This is an independently published book; get it from Two Blue Books - it is more expensive used on Amazon than new direct from them. This book gives detailed coverage of bread making. There is a long chapter on the science of bread making that goes into more detail than you need, although it is interesting. You don't need to read that chapter; the rest of the book has enough information. And it is very good information on ingredients and processes. There are good diagrams on how to knead and how to shape. I found this useful and highly recommend this book.
The Bread Bible, by Rose Levy Beranbaum.
A big book with a lot of good information. This gives a lot of information on techniques, and includes useful information like expected ingredient ranges (water compared to flour). She covers equipment in depth, such as a comparison on mixing machines - and how to use each one. I am very pleased with this book, and highly recommend it. My understanding of how my actions impact the final bread have definitely improved with this and the Bread Science books. This is the book that finally turned the corner for me on how much kneading is required (more than I thought).
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes, by Shirley O. Corriher
This book only has a small chapter on making bread. It does give a decent overview, including the basics on shpaing, steaming, and such. But there certainly is not as much detail, and she does not emphasize flavor development the way some of the other books do. There are also no diagrams on how to knead or shape. Don't get this to be your primary book on making bread. Of course, there is a lot more in this book on other types of baking. The rest of the book chapters are called Cakes, Steam Leavened, Pies, and Cookies. There is some good information, but your cholesterol will suffer. She loves butter and cream, and makes no stab at making the recipes healthier. And I've never seen such a complicated brownie recipe before. I'm sure it's great. Just be aware what you are getting before you dive in to this book.
Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers, by Daniel Leader
This book has information on ingredients, equipment, and techniques, including some diagrams, but the overview is higher level than in, say, The Bread Bible. Still, there is a lot of good information. The various sections include additional information and Q&A after some recipes. It seems to have a nice variety of recipes. Overall, this doesn't seem like a 1st choice for information but a good supplement book.
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread, Peter Reinhart
Reinhart's books include a lot of story telling. This can be interesting, but certainly takes a lot of space. He includes his description of the required steps in the 2nd section of the book. There are some excellent pictures, such as the windowpane test. And there is a nice chart showing all the recipes and what techniques it uses, which is nice if you want to select a recipe that uses a biga, for example. He is a big advocate on slow rises and preferments, which most of these writers are. Personally, I prefer Beranbaum's book; I felt that book is better organized, has more information, and is a bit clearer. But this book is still a good choice, particularly if you prefer pictures to diagrams.
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor, Peter Reinhart
Again, this has Reinhart's narrative style. His focus is, no surprise, whole grain breads. A lot of the basic information is repeated here, although in less detail than his Apprentice book. His recipes might initially strike you as very complicated. I made a 'spent grain bread'. It uses a soaker plus a biga, then makes the dough. However, it really was very straight forward and easy. So you might not want this as your only bread book, but it gives a lot of ideas for other breads.
With my new understanding on how to make bread, I expect I will be less dependent on pre-made recipes. That being said, having the recipes saves you from (failed) experiments and helps give new ideas. So for a good understanding, I recommend Beranbaum's "The Bread Bible" and Buehler's "Bread Science". I also might get Reinhart's "Whole Grain Breads" for a focus on those styles of bread.
Just what it says Jun 30, 2010
If you are looking to to make bread at home, this is one of those books which can stand alone as a primer. From how to; and why, to what the bread is doing (and how you can make it behave) Peter Reinhart lays it all out, in style both clear and engaging.
My sourdoughs got much better, and my crumb became more predicatable, regardless of what kitchen I was using.
Bread Baking Jun 26, 2010
This book was very helpful in finally understanding the process of making a excellent home-made bread.
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