Making bread requires little more than your hands, an oven and patience. The recipe for success is simple; time and warmth are all it takes to transform a few basic ingredients into springy silky dough that bakes to a crackly, crusted loaf. It is like most things- easy when you know how, with practice making perfect. If we had to choose one single phrase that I feel is ess Making bread requires little more than your hands, an oven and patience. The recipe for success is simple; time and warmth are all it takes to transform a few basic ingredients into springy silky dough that bakes to a crackly, crusted loaf. It is like most things- easy when you know how, with practice making perfect. If we had to choose one single phrase that I feel is essential to bread making, it would be this; bread is alive, growing entity and, the product of it’s ingredients and surroundings; it responds to its environment- “treat the rising dough as if it were alive’’ While we advocate the use of scales, warmers and thermometers, remember that observation is the baker’s traditional tool. The more you make bread, the better your bread will be. Essential Ingredients and Techniques Flour is the main ingredients of most bread, accounting for about three-quarters of the finished loaf. The flour you choose will give your bread its individual character. The choice of flour affects not only the quality of the baked bread but also the bread baking process , Flour will absorb more, or less, liquid depending on the verity of wheat that it was made from, the place were it was harvested, and the way in which it was milled. Such variables are compounded by the humidity in the air – on a damp day, flour will adsorb less liquid than on a dry day. The quantities of liquid given in the recipe can never be more than guidelines. Our mixing technique suggests that you hold back a proportion of liquid and add as needed. The method acts as a safeguard against overly wet dough and the consequent need to add extra flour; which upsets the balance among flour, salt and yeast. If you require a little more liquid than stated in the recipe, do not hesitate to add it; your aim is to produce dough conforming to the consistency specified in the recipe, be it firm, soft or wet. Observing; and understanding the condition of your dough, and what it requires, is the key to successful bread baking.
The Art of Perfect Bread Baking
Making bread requires little more than your hands, an oven and patience. The recipe for success is simple; time and warmth are all it takes to transform a few basic ingredients into springy silky dough that bakes to a crackly, crusted loaf. It is like most things- easy when you know how, with practice making perfect. If we had to choose one single phrase that I feel is ess Making bread requires little more than your hands, an oven and patience. The recipe for success is simple; time and warmth are all it takes to transform a few basic ingredients into springy silky dough that bakes to a crackly, crusted loaf. It is like most things- easy when you know how, with practice making perfect. If we had to choose one single phrase that I feel is essential to bread making, it would be this; bread is alive, growing entity and, the product of it’s ingredients and surroundings; it responds to its environment- “treat the rising dough as if it were alive’’ While we advocate the use of scales, warmers and thermometers, remember that observation is the baker’s traditional tool. The more you make bread, the better your bread will be. Essential Ingredients and Techniques Flour is the main ingredients of most bread, accounting for about three-quarters of the finished loaf. The flour you choose will give your bread its individual character. The choice of flour affects not only the quality of the baked bread but also the bread baking process , Flour will absorb more, or less, liquid depending on the verity of wheat that it was made from, the place were it was harvested, and the way in which it was milled. Such variables are compounded by the humidity in the air – on a damp day, flour will adsorb less liquid than on a dry day. The quantities of liquid given in the recipe can never be more than guidelines. Our mixing technique suggests that you hold back a proportion of liquid and add as needed. The method acts as a safeguard against overly wet dough and the consequent need to add extra flour; which upsets the balance among flour, salt and yeast. If you require a little more liquid than stated in the recipe, do not hesitate to add it; your aim is to produce dough conforming to the consistency specified in the recipe, be it firm, soft or wet. Observing; and understanding the condition of your dough, and what it requires, is the key to successful bread baking.
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Julie Barrett –
The Art of Perfect Bread Baking 2012 by June Kessler Always looking for recipes and we enjoy baking bread in our machine. Don't have much luck doing the bread by hand. This book explains the step by step process, the why's and what's. Like how the recipes contain American and metric measurements. Not many pictures and no nutritional information. My favorite would be the one that you can use for many purposes: bread and for rolls. Best part of this book for me is at the very end: problem solving and The Art of Perfect Bread Baking 2012 by June Kessler Always looking for recipes and we enjoy baking bread in our machine. Don't have much luck doing the bread by hand. This book explains the step by step process, the why's and what's. Like how the recipes contain American and metric measurements. Not many pictures and no nutritional information. My favorite would be the one that you can use for many purposes: bread and for rolls. Best part of this book for me is at the very end: problem solving and troubleshooting why the bread is not rising or you can't roll it out, etc. Very useful tips! Author's other works is highlighted at the end.
Naomi –
LOVED THIS COOKBOOK!! I am a bread lover and love the taste of fresh bread even more! This book couldn't have been laid out better if the author tried. She broke down each of the recipes so that even the most novice baker could have fresh bread. The only thing that I would have given it 10 stars for is if she had included a couple of bread machine recipes on my lazy days! This book is worth every penny the author is asking for it.
Paul –
A very solid collection For what it offers, this is one of the better bread cookbooks. Are there more comprehensive ones? Of course. But June Kessler offers a very complete introduction to bread baking and presents it in a clear voice. What's missing? There are no yeast-raised flatbreads such as naan, pitas, lavash, etc. But there are other cookbooks that provide those. This is a very decent cookbook nonetheless.
Monika –
Some really good information in this book and recipes :)
Rachel –
step by step instructions should make baking easy for anyone
Maria Miaoulis –
Such a joy to read this book! The author includes recipes for everything from breads to rolls to pizza dough and a dozen varieties that fall under each category. Can't wait to try some of these out!
Vesta Moon –
Nice recipes.. Could have used a lot more pictures though. :)
Darinda –
Free Kindle ebook. Helpful.
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