skip to main content

Artisan bread books - recommendations?

13 years ago

I ALMOST bought an artisan bread book last month at the grocery store. Don't remember which one it was, but it wasn't the NY Times one. I really love artisan loaves but mostly eat the whole grain kind. I can't afford it anymore and really miss it. Does anyone have a recipe book for this kind of thing that they really like? I know there has been a lot of discussion on the techniques here. I have also bookmarked some Web sites on it too. I am also interested in experimenting more with my bread machine. I have yet to use just the dough setting.

Sort by:Oldest

Comments (8)

grainlady_ks
13 years ago
In no particular order...

-Almost anything by Peter Reinhart: "Crust & Crumb", "Artisan Breads Every Day", "The Bread Baker's Apprentice", etc.

-BREAD - A Baker's Book of Techniques and Recipes
by Jeffrey Hamelman - Director of the Bakery and Baking Education Center, King Arthur Flour

-King Arthur Flour used to have a video: The Baker's Forum ARTISAN BREADS. I learned more hints and tips from that video than in the large number of books on the subject in my cookbook library. Sometimes seeing IS believing!

-Beth Hensperger's - "BREAD MADE EASY - A Baker's First Bread Book" (great instructions AND recipes); as well as "The Pleasure of Whole-Grain Breads" which includes recipes for the bread machine and a wide range of breads, not just "Artisan".

-"Artisan Bread in Five Minutes a Day - Jeff Hertzberg and Zoe Francois - for a VERY non-traditional slant to Artisan Bread making.

-"Illustrated Encyclopedia - BREADS OF THE WORLD - by Jennie Shapter

You might check your local library for books/videos on the subject, as well as classes. You will find Artisan Breads in nearly all bread machine cookbooks.

Such as:
-The Cook's Encyclopedia of BREAD MACHINE BAKING - by Jennie Shapter (one of the most beautiful cookbooks!)

-Grainlady
jessyf
13 years ago
I would use addall.com to look for any book, used
Related Discussions
Artisan Bread-my first try!
Q
Comments (34)
Looks great! I recently started making the no knead breads. They're so easy! I've made a white loaf and 3 whole wheat/white flour loaves so far. I used the recipe where you let the dough sit for 12-18 hours, covered, fold it over, let it rise 2 hours and then bake in a Dutch oven. I think I'll try the Asiago recipe you've posted. Thanks! Robin
...See More
Artisan Bread In Five Minutes A Day
Q
Comments (4)
Hi Earl. You're preaching to the choir around here. Many of us make the Artisan Bread In Five Minutes A Day. If you do a search on the forum there will be many many threads mentioning it. It's rare a day goes by when someone doesn't talk about it. If you check out the what's for dinner threads, there is usually some of it shown or mentioned on each of those threads. If memory serves, the current thread has a nice hunk of it sitting next to some lobster bisque....mmmm. It's great and sure nice to be able to make a loaf any particular evening. Btw, it is considered a no knead bread. Thanks for spreading the word. We are right there with ya.
...See More
Artisan Bread - Semi Success??
Q
Comments (37)
I love the 5 minute a day bread! I can't knead bread any more and this has enabled me to have fresh bread at my finger tips without making them ache. I sort of can't believe how many say it lacks salt, has no flavor, etc. This from people who for any other recipe wouldn't hesitate to tweak it. I add more salt than called for and find it has quite a good taste. I do prefer it after it has been in the fridge for at least four or five days. It lasts for up to two weeks with no problem. I often will make the first loaf after only two days but then I try to wait for several more days before using it again. I've never had a problem with it rising and I keep my heat set at 58 degrees [have to remember the code for the degree symbol]. Sure, it takes longer, but as has been said.. dough rises on it's own schedule. I tend to err a little on the over proofing so usually get quite puffy loaves. I have used my enameled cast iron too with good success but the stone seems to do fine with the water in the oven. I made a mistake when using the enameled and heat the lid too... oops.. it chipped off a hunk of the enamel inside the lid. Oh well. How many times have I heard on here that ... it's bread... flour, yeast, salt, water... it makes itself. Well, this bread is that way too. Add some salt or herbs or whatever. Let it sit longer if you like a stronger flavor. It's wonderful for those of us that can't knead any longer, don't have an expensive machine to do the work, or those who like to be able to grab a hunk out and make rolls or a small fresh loaf. Five day dough wouldn't go for crackers unless I really wanted some of those great looking crackers. Five days is primo dough for me. I'd wait until the two week mark looms. Smiles.
...See More
Artisan Bread
Q
Comments (63)
Had to chime in~ I have been extremely busy with family ..All in a great way~ Before that w/ work.. And I am a fervent GB as you know and CF ..but follow many many of your posts since I got to know some of you:) So in a way I am a habitual ..known LURKER...Hope that's ok.. I did buy this book..and have made a few things.. I wish my breads would rise higher..but I am totally enamoured w/ this book ..the recipes..and method. TOTALLY. Michelle..that serving plate is un bijou! This morning I made a fougasse.. a boule and 2 ryes.. one for my DD returning from Palm Tree haven.. If anyone has a fear of baking bread..go for it~
...See More
User
13 years ago
I also like Amy Scherber's Breads.
arley_gw
13 years ago
If you want something that emphasizes exclusively whole grain baking (i.e., no white flour whatsoever), check out Laurel's Kitchen Bread Book.

If you've ever lusted for a brick oven, check out the Bread Builders. Includes plans for a brick oven, and lots of info about the science of breadmaking.

Here is a link that might be useful: the bread builders
lpinkmountain
Original Author
13 years ago
Thanks folks! I have the Laurel's Kitchen book, that's where I learned to make bread. But frankly I just don't have it in me to do the whole process by hand. Looks like I may have to take a trip to the bookstore this weekend--FUN! Thanks for the recommendations!

No room for a brick oven in my tiny house and yard, but maybe I'll have to invest in a baking stone.
booberry85
13 years ago
lpink, I really like Beard on Bread although I don't know if it is "artisan."

I also love the website www.thefreshloaf.com
Lots of great stuff there, from very basic to very advanced and everything in between.

Here is a link that might be useful: The Fresh Loaf
bigfred12
13 years ago
I use "Home Baking" by Jeffrey Alford and Naomi Duguid. All of their cookbooks combine wonderful recipes with terrfic travelogues and amazing photographs. I do not know if they are available in the states, but chapters.ca has them for sure.
jessyf
13 years ago
I've seen discussions of using Home Depot type quarry tiles (unglazed, red, 'saltillo' types) for pizza stones. Much less dinero.

Related Stories

KITCHEN DESIGN Kitchen Ideas for Bread Lovers

By Tiffany Carboni

Any way you slice it, a kitchen designed with bread in mind conveys warmth and homeyness

PRODUCT PICKS Guest Picks: Be Your Own Artisanal Chef

By Mariko Jackson

You may never settle for prepared foods again with these cooking tools, gadgets and storage pieces

FEEL-GOOD HOME 15 Cozy Book Nooks and What They Want You to Read

By Becky Harris

Put the beach reads away; these comfy spaces are creating a fall reading list. What books do they suggest to you?

LIFE Simple Pleasures: Get a Book Club Going

By Laura Gaskill

Kick back with friends and a thought-provoking read for an event that’s entertaining and educational all at once

LIFE 'Not My Precious Books!' — Pain-Free Ways to Declutter Your Library

By Alison Hodgson

Have your books and neatness too, with these ideas for paring down and straightening up a beloved collection

BOOKS Book Tour: Contemporary New York City Architecture

By Becky Harris

John Hill's guide to NYC highlights the most notable homes and buildings from 2000-2010

LIFE Savor Natural Scents at Home

By Laura Gaskill

Bread fresh from the oven, luscious lavender, just-mown grass ... the loveliest fragrances for the home are also the most natural

KITCHEN COUNTERTOPS Cast Concrete Countertops With a Personal Twist

By Becky Harris

From frame making to pouring to inlays, learn how concrete counters are cast — and how an artisan embellishes them

MOST POPULAR 7 Ways to Design Your Kitchen to Help You Lose Weight

By Mitchell Parker

In his new book, Slim by Design, eating-behavior expert Brian Wansink shows us how to get our kitchens working better

COMMUNITY Tour a Pioneering Beach Town That Fosters Community

No cars, mixed-use zones, strict building codes ... a new book takes us inside Seaside, a champion of New Urbanism

Sponsored

More Discussions

Musings On Calorie Restriction Cooking

79

Do you make actual shortcake?

39

Shrimp Creole with okra, for two

16

Lars, give an expiation, please

24

Rain, stress, heat and pungency?

5