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Not necessarily easy, but I cannot recommend "Bread" by Hamelman enough: http://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/dp/0471168572/ http://www.am
by mark_h 17y ago
Not necessarily easy, but I cannot recommend "Bread" by Hamelman enough:
http://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/dp/0471168572/ http://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/d...
It's actually geared towards professional (artisanal) bakers, but all recipes include home proportions as well. I've baked a lot from it, and never had a failure. It manages to be both incredibly thorough and scientific, yet convey the passion and craft side of it as well.
I'm not sure there's any book in my home that I'd keep in its place if I had to choose.
- Daemmerung 17y agoAmen. This book is wonderfully quantitative, and in my experience discusses rye doughs like no other. I am also very fond of Emily Buehler's "Bread Science" (http://www.twobluebooks.com/book.php http://www.twobluebooks.com/book.php), particularly as a gift for precise individuals new to bread baking who might be put off by the length and depth of Hamelman.