Bread Baking Book

These bread books include various recipes and methods, making them useful for bakers of all skill levels, whether they prefer no-knead or know-it-all styles. If any particular activities were meant to be done on Sundays, I would say that reading a nice book and making some fresh bread must be right up there at the top of the list. 

And if you’re anything like me and the Venn diagram of your interests in either of those subjects overlaps as a near-perfect circle, then perusing a fantastic book on bread (while, ideally, preparing or eating bread) is the pinnacle of excellent weekend activities to engage in. 

It doesn’t matter if you’ve already mastered the fundamentals of proofing and kneading or if you’re a complete beginner to the art of transforming water, flour, yeast, and salt into a crumbly, grippy loaf; a little guideline and information sharing in the shape of a bread recipe book could be a big help in trying to take your bread making skills to the test. 

Here is a list of the ten finest bread cookbooks that each home baker should have on their bookshelf. Whether you’re looking to perfect a simple boule or explore different shapes and grains, these books will help.

Our Top Picks for the 10 Best Bread Baking Cookbooks:

Bread Matters Bread Matters
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Dough Paperback Dough Paperback
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Flatbreads & Flavors Flatbreads & Flavors
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Tartine Bread Hardcover Tartine Bread Hardcover
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Peter Reinhart’s Whole Grain Bread Peter Reinhart’s Whole Grain Bread
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The Bread Lover’s Bread Machine The Bread Lover’s Bread Machine
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Flour Water Salt Yeast Flour Water Salt Yeast
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Mastering Bread Mastering Bread
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The Gluten-Free Bread The Gluten-Free Bread
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Bread: A Baker’s Book Bread: A Baker’s Book
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Detailed Review of 10 Best Bread Baking Books:

1. Bread Matters:

Bread Matters

In this volume, we continue the general trend toward healthier living. Andrew Whitley advocates baking wholesome bread at home rather than purchasing bread manufactured in large quantities.

Whitley details the risks of consuming commercial bread, the widespread application of baking stimulants, and the pressure placed on commercial bakeries to produce bread at the lowest possible cost. 

This comes at the expense of maintaining the appearance of the bread is new, even though it is frequently frozen and reheated and other disturbing phenomena.

He explains how to create genuine bread at home without yeast and without adding any additional gluten in the book. His instructions are quite straightforward.

This book is for everyone concerned about the food they are putting in their mouths. It is intriguing, yet at the same time, it gives me the willies. It starts with a kind of declaration on the origins of mass-produced bread in Britain, and then it goes on to fight about whether you should bake bread at home as the author gives recipes, methods, and tips for producing healthy bread. 

It is advised for persons who have dietary restrictions and anyone who has discomfort after eating two pieces of mass-produced bread.

  • Go-to book for everyone.
  • Explains the history of bread.
  • Instructions are easy to follow.
  • Some Recipes don’t taste as good.

2. Dough Paperback:

Dough Paperback

Overall, this book is not the finest baking book; nevertheless, it is the best baking book for someone just starting. This is an excellent book because it has a variety of fascinating recipes and cooking methods. 

In the beginning, a rundown of the ingredients and equipment required in bread baking is provided, followed by a discussion of several fundamental methods and several other recipes.

I have to admit that I stole a couple of these recipes and changed them to use in my bakery. The ham and cheese slices, in particular, turned out to be incredible. 

The recipes are structured around a single dough that serves as the foundation for each segment; you will then modify the dough to produce the various sorts of bread. 

This baking method is identical to the procedure that many professional bakers use. The bread I have produced has invariably been of the highest possible quality according to these recipes.

The dough is the first book I would recommend purchasing if you are interested in baking bread as a passion and want recipes that can be relied upon by a knowledgeable instructor.

  • Best book for Hobbyists.
  • Photography is wonderful.
  • Writing style is unique and easy to understand.
  • The ingredients listed were not in tsp or cups.

3. Flatbreads & Flavors:

Flatbreads & Flavors

Bread is one of the oldest foods still consumed today and is considered a staple in various culinary traditions. There are regional differences in the bread’s consistency and the method used to make it, and the history behind each type of bread is distinct. 

Flatbreads from all around the world are presented in this book written by Jeffrey Alford and Naomi Duguid. This book will take you someplace if you have been trying to expand your bread-making horizons, and you will find that it does just that.

There are sixty different recipes for flatbreads included in this book. These include the Armenian matnakash, the Ethiopian injera, the Uighur and Afghan naans, the Mediterranean pita, French fougasse, and the chappati of the Indian subcontinent.

  • Bread from a wide variety of different civilizations.
    Includes extra recipes for side dishes and condiments.
  • Not a lot of photographs.
  • The measurements for the ingredients are just in volume.

4. Tartine Bread Hardcover:

Tartine Bread Hardcover

On every page of “Tartine Bread,” the ethos and motivation for producing bread using sourdough are made clear. The book has a soothing and encouraging tone complemented by creative and practical photographs. 

The book is based on real experiences that the author, Chad Robertson, has experienced while making sourdough. It is quite simple to follow the steps in the process because the recipe for the basic rural bread includes illustrations.

This is the book for you if you want to learn how to make sourdough bread or hone your skills with it. Producing sourdough is broken down and described in great depth at each stage. 

The book does an excellent job of presenting the alternate method of regulating fermentation and how even a small change may significantly impact the final product. This wonderful resource may help you make a loaf of bread in your home kitchen with a sour flavor, an open crumb, and a blistered crust.

  • Recipe for the ultimate master sourdough, with illustrations.
  • Explanations in further detail on fermentation.
  • Recipe for master sourdough produces a significant amount of waste.

5. Peter Reinhart’s Whole Grain Bread:

Peter Reinhart's Whole Grain Bread

If you want to bake bread that contains whole grains, then “Whole Grain Bread” is the book that will get you started on the path to achieving your objective. The book has 55 different recipes for making a small quantity of anything, and it also contains frequently asked questions that assist address queries about both the dish and the procedure.

The book provides recipes for a diverse assortment of bread, including the rye sandwich meteil, classic whole wheat sandwich loaf, focaccia, whole wheat challah, and flatbreads such as pita and roti. This is a great book for those who enjoy eating whole grains since it keeps you engaged in the science of baking while producing delectable treats.

  • Inclusion of a FAQ.
  • Producing only in small batches.
  • photos were taken at each stage.
  • Recipes span numerous pages.

6. The Bread Lover’s Bread Machine:

The Bread Lover's Bread Machine

It would help if you had a bread machine in your kitchen because of its usefulness. Place the necessary components into the machine, choose the desired setting, and step away. After a few hours, you will have a loaf of bread that is still hot and just out of the oven.

In “The Bread Lover’s Bread Machine Cookbook,” you’ll find 300 recipes for preparing delicious bread, spanning from white bread to whole-grain bread to fast bread to sourdough, buns, and rolls. These recipes will keep you and your bread maker busy. 

The recipes may be used in a wide variety of bread machines. The author also provides advice on how to change the settings for high altitudes, information about different types of flour, and advice on how to troubleshoot if a loaf of bread does not come out the way it was meant to.

  • Bread recipes from the United States and throughout the world.
  • Throughout the text, the helpful commentary is provided.
  • Measurements in volume.

7. Flour Water Salt Yeast:

Flour Water Salt Yeast

The bread and pizza recipes in “Flour Water Salt Yeast” will keep you interested throughout the whole book. The directions for the recipes are quite specific and easy to understand because the book was developed with the home baker in mind. 

Because they are broken down into discrete steps, the directions for making a boule or a pizza in the Neapolitan style are straightforward to comprehend.

Ken Forkish breaks down the process of producing bread into manageable steps and provides beginning bakers with an explanation of baker’s percentages. 

Throughout the book, he discusses the logic behind many cooking ideas, such as the utilization of warm water, the folding of dough, and the fermentation of foods in the refrigerator. 

This is not just a cookbook; rather, it is an in-depth introduction to bread baking that will teach anybody how to bake great loaves in their own homes.

  • Photos were taken at each stage.
  • Timelines for bread making.
  • Sourdough recipes often call for unused leaving.

8. Mastering Bread:

Mastering Bread

Within the pages of “Mastering Bread,” writers Claire Kopp McWilliams, Marc Vetri, and David Joachim have poured decades’ worth of grains and bread baking expertise. The book’s focus is on freshly milled whole grains, and the majority of the recipes call for bolted hard wheat flour, which has a high extraction rate. 

The recipes are quite thorough, go from simple to more complicated, and include drawings and helpful hints. The book includes several well-known pieces of bread, such as bagels, focaccia, baguettes, English muffins, and other baked goods, such as cakes, cones, and the Panettone Alla Vetri.

  • Focuses on grains that have just been milled.
  • Included are recipes that may be used with stale bread.
  • The chapters are ordered according to the level of difficulty.
  • It might become expensive to get flours.

9. The Gluten-Free Bread:

The Gluten-Free Bread

It is feasible to partake in gluten-free bread eating while delegating the majority of the effort to a bread machine to complete for you. No matter what kind of bread machine you have, “The Gluten-Free Bread Machine Cookbook” by Jane Bonacci and Shannon Kinsella is a book that will teach you something new and inspire you to try new things. 

The book has 175 different recipes, so whether you want to bake pizza, sandwich bread, hot dog buns, or want to have a night when you eat pizza, the booklet has you covered.

In addition to the many recipes that may be used in everyday life, there is also guidance on baking with gluten-free flours, assistance with troubleshooting, directions for adjusting recipes for high altitudes, and an explanation of the function of each component in the recipe headnotes.

  • It includes two different recipes for the master flour blend.
  • Advice for cooking at a high altitude.
  • Very few photos.

10. Bread: A Baker’s Book:

Bread A Baker's Book

Jeffrey Hamelman is a qualified master baker, and the book “Bread” is the vehicle through which he imparts his knowledge of the art of bread baking to readers. Bread is a thorough book of procedures and formulae that sets out the stages for producing great bread. 

Of its 150 recipes, 40 are for sourdough, making Bread a cookbook for sourdough. Hamelman imparts his wisdom, and the book provides a wealth of direction in the form of pictures and step-by-step directions for shaping loaves, braided, and scoring bread. 

This book serves as an instruction guide for bakers interested in becoming experts in all facets of bread production. Twenty-one was the year that saw the cookbook’s third edition publication.

  • Instructions and pointers that are useful.
  • Technique focused.
  • It isn’t easy to read text with a light font.

Which Book on Bread Baking Is Most Suited to Your Needs?

Let’s be honest: not everyone purchases a book to read; some of us want to keep it just so that we can show it off to our guests on the bookcase. But here is my number one selection: 

For this, I would recommend “Dough” by Richard Bertinet since it is uncomplicated and easy to understand, but the quality of the recipes is exceptional. A diverse collection of recipes ensures that you won’t have any trouble getting started on your first loaf very immediately.

Bottom Line:

We hope you found our piece on the greatest bread baking book enjoyable. The issue of which bread-making book is the finest is one that many people who bake are interested in answering. There is a huge variety of recipes and methods available, all of which can be found on the internet, but which ones are the most successful? 

Many people believe that the book that we selected for this post is the greatest bread-making book in the whole wide world, and many of our friends who have used it would agree with that assessment. We hope you found the article informative, and please don’t hesitate to contact us if you have any concerns regarding the book or bread baking in general.

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