Not sure if any of my favs are available in the UK but here are a few of mine. Ken Forkish - Flour Water Salt Yeast Chad Robertson - Tartine (great for newbies to bread baking) and Tartine 3 (more advanced bakers) Nancy SIlverton - Breads from the La Brea Bakery Richard Bertinet - Crumb Jim Lahey (the man behind the stretch and fold technique) My Bread: The Revolutionary No-Work, No-Knead method Peter Reinhart - The Bread Bakers Apprentice Peter Reinhart - Whole Grain Breads Peter Reinhart - Artisan Breads Every Day Bernard Clayton - New Complete Book of Breads (he also has a great book on the breads of France)
Hellow Which one do you recommend me? I am new, and i like the brioche and french bread. I dont like the sourdoug. I am from Venezuela. Thanks a lot. I aprecciete it a lot. I dont speak english.
The first bread book I bought is from the River Cottage Handbook collection. The book really spells out the basic bread making process, with suggestions for variation in flour, liquid, fats etc. Even though I had experience baking bread with my granny, it really helped to fill in the gaps of my knowledge as well as iron out bad technique/habits. I’ve also since made a sourdough starter from it, which i hope to put to good use this week!
I've got Dough, which now comes in a bundle with his more advanced book Crust. I've got both the Paul Hollywood books (100 great breads on my kindle, which goes everywhere with me... I'll never be without a bread recipe, a muffin recipe, a curry recipe if I have my kindle!). I'm going to have to look at Slow Dough, but my other favourite is Peter Reinhart's Bread Baker's Apprentice. He's another fan of slow fermentation, most breads taking at least two days. The new edition comes with gram measures for us in Europe, which is a huge improvement on cups! It's really technical,and definitely not for the novice, but I bought it a couple of weeks ago as my confidence is rapidly building...
Tartine Bread by Chad Robertson & Eric Wolfinger. I have learned so much from this book! Another great source for me has been Flour Water Salt Yeast: the Fundamentals of Artisan Bread & Pizza. It's approachable for beginners, but I've returned to it again & again.
my favourite has to be Baking With Julia - edited by Dorie Greenspan - working my way through that was kinda my "Masterclass in baking". It starts you out with the basic work horses, and then leads you onto more and more complex uses for the skills you build in the basics. Like the Paul Hollywood, it does kinda help if you have at least some idea of what's what before you start, but it's a brilliant overall good baking course.
Thanks for all the recommendations Jack! this is exactly what I was looking for, as I'm looking for more inspiration. One of the books that I've been enjoying a lot nowadays is Bread, a baker's book of techniques and recipes, from Jeffrey Hamelman. It took me to get to know your awesome techniques and amazing communication skills, and also the videos from Mukling, and years to start understanding how to use this book, so is not a book for novices. But it has an insane amount of very well researched information with lots of science and proper tips for home baking or professional bakers, and it also has a long nice bibliography. Highly recommend it!
I’ve just ordered 100 great breads. My favourite book so far is James Morton’s Brilliant bread. It’s really helped me get going. You may find it a bit too simple but it’s a great book in my humble opinion
These books stand out in my mind. Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur. And, Beard On Bread. I'm not sure why I consider these books outstanding bread books, but I have a lot of respect for them. Another book that I always have around, is The King Arthur Flour 200th Anniversary Cookbook. This book is always on the table when I get ready to make bread, if only because I keep my bread baking notes and recipes ready in it as sort of book marks.
MichaelRpdx their recipe for potato bread is my go to recipe. My daughters use to hang around the oven waiting for it to be done and they would devour the first loaf right out of the oven. Last summer I got the book back out and made a couple loaves for my grand daughter and told her how much her mother use to love it. Great memories.
The most informative and technical book on bread baking I have come across Is (THE FUNDAMENTAL TECHNIQUES OF CLASSIC BREAD BAKING) by The French Culinary Institute. I was lucky enough to pick it up in a second hand shop. Hardback new its about £40.(Amazon) Keep up the good work Jack.
The Village Baker - Joe Ortiz, packed full of great bread baking knowledge. But you have to read close and carefully. It isn't a picture book full of floured bread boards and big eared loaves and bakers in clouds of flour. Written before all that hit the bookshelves, so not a slag on modern bread books. It is just packed with content and history.
The first issue of the Paul Hollywood book was full of horrendous errors, with far too much salt . The Halloumi and Mint loaf loaf for example called for 1 tablespoon of salt (corrected to 1/ 2 tsp in the reprint) and 20g of dried mint (corrected to 1-2 tsp in the reprint). This made a solid dark green brick. Please be aware and careful when buying this book.
The first bread book I bought was a Paul Hollywood one, 100 breads or something like that, I still have it. It doesn't even have a 100 recipes The first recipe I tried had too much salt. It called one TABLESPOON salt! I knew it was wrong but I tried it anyway and it was a disaster. I was so put off trying out any other recipe in that book. However I will not hesitate to go for your recommendations.
TBH I don't think a beginner could do better than watch your channel. I've baked for forty years (cut my teeth on my mother's 1950's recipes (She was a Domestic Science graduate and good) and then went on to 'Tassajara Bread Book'. And ever onward and upward from there. Yes, Bertinet's great. I would rate you above Paul Hollywood when it comes to bread. He's a great confectioner, but... I've seen a recent bread book in his name which was full of silly errors and was based on low hydration and heal of hand kneading. Probably ghost written and rushed to the publisher. So many books by folk like him are ghost written now. Watch him on UA-cam - His hands are not practised at all. I read bread books for fun, sad I know! After recommending your channel to any beginner I would suggest 'Flour Water Salt Yeast' Ken Forkish. He keeps the key focus on flavour development and leads the reader through the why's and wherefore's of using Bigas (read wet sponges), poolish, wild leavens, retarding and altering recipes to fit ones schedule on a given day. All illustrated with a recipe to master that approach. It is the book I wish I had many years ago. Very easy to use. The downside is that he doesn't cover rye breads. Big plus It's in grams and Centigrade and uses bakers %. So, when are you going to write a book? Put me down for a copy.
Dough was my first bread making book. Easy and delicious recipes using stuff you can get at the supermarket. Have two of Pauls bread books (how to bake/100 great breads)and love the classic british recipes in them and yes his books are for people that already have worked with bread dough. Slow dough sounds lovely. I have a german version of this. With our traditional recipes from a old baker in the black forrest ( you can only get it in german). 72 hours and longer recipes. different sourdough starters, flours, seeds it's amazing and I love it. thanks for sharing with us.
Richard B is just up the road in Bath! never done a course yet! got bought Dough by my boss for xmas .but im a sourdough addict..im yet to brave yeasted bread!!
Just purchased Richard Bertinet’s book Crumb.... great step by step pictures. May attempt the words this weekend rather than just looking at the pictures 🤣
I still don't understand what some bakers refer to as; "Crumb". For me crumb is what has fallen off in the toaster or left on my plate after I've eaten a sandwich. Not what the slice looks like after I cut a loaf?
My son is doing a project about bread and question is Does bread last longer in the fridge or out in the counter ? Science project Need resources Help ! Please and thank you
I noticed the same thing about Paul Hollywood's videos. In one he was instructing children...definite time to not assume knowledge...but he didn't explain. PH is not a teacher like Jack. PH demonstrates and likes to show or showcase....but not teach. If I could spend time with Jack, I would choose him over any body or book.
I totally agree with you. I have only seen one UA-cam by Hollywood. He picked up a tub of instant yeast and tossed a massive amount into the flour... In mean massive. But, you can always tell a baker by watching his or her hands. His were unpractised and hesitant. He might be a great confectioner, but he is no bread baker. I've also seen a fairly recent book by him, probably ghost written, full of errors, using low hydration and techniques from the fifties...
Once upon a time, in the olden days (when I was young) most domestic cooks were women and by the time they hit mid-teens, they knew what blanching etc meant because they'd been taught. So most cookbooks didn't really explain for complete beginners
I used George Greenstein's Secrets of a Jewish Baker when I started learning bread and everything came out fantastic. Everything until I had that book was far from edible. You will learn a professional baker's tips. Fantastic for beginners. Still my top two favorites.
Certainly with you on Bertinet's Dough. I picked it up about 10 years back also. Now I find myself living in Bath where he has his school..not into schools though....no need. Hollywood...not for me. Not a French baker at all. Bertinet doesn;t do sourdough in it. All the how to fold etc is nonsense really....also don't go with short proving ...overnight is best.
It was the book that got me into baking. It's great for beginners. It focuses on no knead, wet and slow doughs. It's very educational and the recipes start from straight doughs to pre ferments to levain with step by step instructions.
I read bread books for fun... So I have read rather a lot - chuckles. Ken Forkish's book is astonishingly good. The formulas are a little limited, but it is well written, easy to follow and takes the reader through the why's and wherefore's and different uses of Bigas, Poolish, wild leaven, and retarding, plus a lot more. Each is matched with a recipe to teach that method. He also goes into some detail on how to manage, yeast, temperature and time so that the baker can fit a formula into their schedule on a given day. So, for example, yesterday I wanted a wheatmeal tin loaf for teatime, (short I know). So I knew exactly how to alter the yeast dose in the sponge and the temperature to have it out of the oven by 6.00. with fairly decent flavour and an eleven hour schedule. I think it is an exceptional book for anyone who has the very basics under their belt. It is in centigrade and grams and uses bakers percent as well. The key focus is on flavour development. For me it is a must have book.
Not sure if any of my favs are available in the UK but here are a few of mine.
Ken Forkish - Flour Water Salt Yeast
Chad Robertson - Tartine (great for newbies to bread baking) and Tartine 3 (more advanced bakers)
Nancy SIlverton - Breads from the La Brea Bakery
Richard Bertinet - Crumb
Jim Lahey (the man behind the stretch and fold technique) My Bread: The Revolutionary No-Work, No-Knead method
Peter Reinhart - The Bread Bakers Apprentice
Peter Reinhart - Whole Grain Breads
Peter Reinhart - Artisan Breads Every Day
Bernard Clayton - New Complete Book of Breads (he also has a great book on the breads of France)
Hellow
Which one do you recommend me?
I am new, and i like the brioche and french bread.
I dont like the sourdoug.
I am from Venezuela.
Thanks a lot.
I aprecciete it a lot.
I dont speak english.
The only sad part about the channel is the lack of likes and comments. This is fascinating stuff!
I watch your channel almost daily. Keep it up!
The first bread book I bought is from the River Cottage Handbook collection. The book really spells out the basic bread making process, with suggestions for variation in flour, liquid, fats etc. Even though I had experience baking bread with my granny, it really helped to fill in the gaps of my knowledge as well as iron out bad technique/habits. I’ve also since made a sourdough starter from it, which i hope to put to good use this week!
I've got Dough, which now comes in a bundle with his more advanced book Crust. I've got both the Paul Hollywood books (100 great breads on my kindle, which goes everywhere with me... I'll never be without a bread recipe, a muffin recipe, a curry recipe if I have my kindle!). I'm going to have to look at Slow Dough, but my other favourite is Peter Reinhart's Bread Baker's Apprentice. He's another fan of slow fermentation, most breads taking at least two days. The new edition comes with gram measures for us in Europe, which is a huge improvement on cups! It's really technical,and definitely not for the novice, but I bought it a couple of weeks ago as my confidence is rapidly building...
kim dyos yeah Crust is a great book too! I'll have to check out peter Reinhart 👍🏻 thanks for the tip!
Tartine Bread by Chad Robertson & Eric Wolfinger. I have learned so much from this book! Another great source for me has been Flour Water Salt Yeast: the Fundamentals of Artisan Bread & Pizza. It's approachable for beginners, but I've returned to it again & again.
my favourite has to be Baking With Julia - edited by Dorie Greenspan - working my way through that was kinda my "Masterclass in baking". It starts you out with the basic work horses, and then leads you onto more and more complex uses for the skills you build in the basics. Like the Paul Hollywood, it does kinda help if you have at least some idea of what's what before you start, but it's a brilliant overall good baking course.
PNPC Petscort oh cool I haven't heard of that one, I will check it out!
Richard Whitley - Bread Matters. Educational, instructional and entertaining.
Thanks for all the recommendations Jack! this is exactly what I was looking for, as I'm looking for more inspiration.
One of the books that I've been enjoying a lot nowadays is Bread, a baker's book of techniques and recipes, from Jeffrey Hamelman.
It took me to get to know your awesome techniques and amazing communication skills, and also the videos from Mukling, and years to start understanding how to use this book, so is not a book for novices. But it has an insane amount of very well researched information with lots of science and proper tips for home baking or professional bakers, and it also has a long nice bibliography. Highly recommend it!
Olden days! 2007! I define olden days as the 1970's. Sorry Jack, keep forgetting you are a youngster! Great set of tutorials. Keep 'em coming.
Bake With Jake cookbook would be my fav, if it were available. 🤔😉
In time... 😜
I would buy this as well!
He has to translate his scribbles into recipes. If I had to translate my handwriting it would take decades...
I’ve just ordered 100 great breads. My favourite book so far is James Morton’s Brilliant bread. It’s really helped me get going. You may find it a bit too simple but it’s a great book in my humble opinion
These books stand out in my mind. Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur. And, Beard On Bread. I'm not sure why I consider these books outstanding bread books, but I have a lot of respect for them. Another book that I always have around, is The King Arthur Flour 200th Anniversary Cookbook. This book is always on the table when I get ready to make bread, if only because I keep my bread baking notes and recipes ready in it as sort of book marks.
Thank you!
Try the Tassajara Bread Book. Going used for an original is pretty good for this one. Mine was copyrighted in 1970
MichaelRpdx their recipe for potato bread is my go to recipe. My daughters use to hang around the oven waiting for it to be done and they would devour the first loaf right out of the oven. Last summer I got the book back out and made a couple loaves for my grand daughter and told her how much her mother use to love it. Great memories.
Chuckles, I was using that in the early eighties. It's great, but things have moved on so very far since then. Ken Forkish is a good example.
The most informative and technical book on bread baking I have come across Is (THE FUNDAMENTAL TECHNIQUES OF CLASSIC BREAD BAKING) by The French Culinary Institute. I was lucky enough to pick it up in a second hand shop. Hardback new its about £40.(Amazon)
Keep up the good work Jack.
The Village Baker - Joe Ortiz, packed full of great bread baking knowledge. But you have to read close and carefully. It isn't a picture book full of floured bread boards and big eared loaves and bakers in clouds of flour. Written before all that hit the bookshelves, so not a slag on modern bread books. It is just packed with content and history.
The first issue of the Paul Hollywood book was full of horrendous errors, with far too much salt . The Halloumi and Mint loaf loaf for example called for 1 tablespoon of salt (corrected to 1/ 2 tsp in the reprint) and 20g of dried mint (corrected to 1-2 tsp in the reprint). This made a solid dark green brick. Please be aware and careful when buying this book.
Brilliant, thank you for that Jack
I recommend "river cottage: bread. handbook 3" fantastic start to finish
I'm bound to tree
Dough by Richard Bertinet is an awesome book. I think I've read it cover to cover at least a couple times.
The first bread book I bought was a Paul Hollywood one, 100 breads or something like that, I still have it. It doesn't even have a 100 recipes The first recipe I tried had too much salt. It called one TABLESPOON salt! I knew it was wrong but I tried it anyway and it was a disaster. I was so put off trying out any other recipe in that book.
However I will not hesitate to go for your recommendations.
Could he have been using kosher salt? It’s much coarser than table salt - 1 tablespoon is about the equivalent of 1.5 tsp table salt.
Peter Reinhart's Bread Baker's Apprentice! Has really good recipes
Cool thanks Jazlyn ☺️⭐️
TBH I don't think a beginner could do better than watch your channel. I've baked for forty years (cut my teeth on my mother's 1950's recipes (She was a Domestic Science graduate and good) and then went on to 'Tassajara Bread Book'. And ever onward and upward from there. Yes, Bertinet's great. I would rate you above Paul Hollywood when it comes to bread. He's a great confectioner, but... I've seen a recent bread book in his name which was full of silly errors and was based on low hydration and heal of hand kneading. Probably ghost written and rushed to the publisher. So many books by folk like him are ghost written now. Watch him on UA-cam - His hands are not practised at all.
I read bread books for fun, sad I know! After recommending your channel to any beginner I would suggest 'Flour Water Salt Yeast' Ken Forkish. He keeps the key focus on flavour development and leads the reader through the why's and wherefore's of using Bigas (read wet sponges), poolish, wild leavens, retarding and altering recipes to fit ones schedule on a given day. All illustrated with a recipe to master that approach. It is the book I wish I had many years ago. Very easy to use. The downside is that he doesn't cover rye breads. Big plus It's in grams and Centigrade and uses bakers %.
So, when are you going to write a book? Put me down for a copy.
Dough was my first bread making book. Easy and delicious recipes using stuff you can get at the supermarket. Have two of Pauls bread books (how to bake/100 great breads)and love the classic british recipes in them and yes his books are for people that already have worked with bread dough. Slow dough sounds lovely. I have a german version of this. With our traditional recipes from a old baker in the black forrest ( you can only get it in german). 72 hours and longer recipes. different sourdough starters, flours, seeds it's amazing and I love it. thanks for sharing with us.
I do like 100 great breads and have just bought the kindle version of Slow Dough. Love your vids by the way.
Thank you!
Richard B is just up the road in Bath! never done a course yet! got bought Dough by my boss for xmas .but im a sourdough addict..im yet to brave yeasted bread!!
That’s funny, normally it’s the other way around!
I pre-ordered your book. Hopefully it will be my favorite
More dough for you Jack.
Just purchased Richard Bertinet’s book Crumb.... great step by step pictures. May attempt the words this weekend rather than just looking at the pictures 🤣
😄😄 good luck!
I still don't understand what some bakers refer to as; "Crumb". For me crumb is what has fallen off in the toaster or left on my plate after I've eaten a sandwich. Not what the slice looks like after I cut a loaf?
Crumb is the texture of the inside of the bread. It varies, depending on the type of bread.
My son is doing a project about bread and question is
Does bread last longer in the fridge or out in the counter ?
Science project
Need resources Help ! Please and thank you
I noticed the same thing about Paul Hollywood's videos. In one he was instructing children...definite time to not assume knowledge...but he didn't explain. PH is not a teacher like Jack. PH demonstrates and likes to show or showcase....but not teach.
If I could spend time with Jack, I would choose him over any body or book.
I totally agree with you. I have only seen one UA-cam by Hollywood. He picked up a tub of instant yeast and tossed a massive amount into the flour... In mean massive. But, you can always tell a baker by watching his or her hands. His were unpractised and hesitant. He might be a great confectioner, but he is no bread baker. I've also seen a fairly recent book by him, probably ghost written, full of errors, using low hydration and techniques from the fifties...
Time to invest in great books
Once upon a time, in the olden days (when I was young) most domestic cooks were women and by the time they hit mid-teens, they knew what blanching etc meant because they'd been taught. So most cookbooks didn't really explain for complete beginners
What book would you recomend for begginers
I used George Greenstein's Secrets of a Jewish Baker when I started learning bread and everything came out fantastic.
Everything until I had that book was far from edible.
You will learn a professional baker's tips.
Fantastic for beginners.
Still my top two favorites.
River cottage handbook 3: bread
Certainly with you on Bertinet's Dough. I picked it up about 10 years back also. Now I find myself living in Bath where he has his school..not into schools though....no need. Hollywood...not for me. Not a French baker at all. Bertinet doesn;t do sourdough in it. All the how to fold etc is nonsense really....also don't go with short proving ...overnight is best.
Jack where's your book you must have written a book
I've seen a lot of people online recommending Flour Water Salt Yeast. Any thoughts on it?
It was the book that got me into baking. It's great for beginners. It focuses on no knead, wet and slow doughs. It's very educational and the recipes start from straight doughs to pre ferments to levain with step by step instructions.
I read bread books for fun... So I have read rather a lot - chuckles. Ken Forkish's book is astonishingly good. The formulas are a little limited, but it is well written, easy to follow and takes the reader through the why's and wherefore's and different uses of Bigas, Poolish, wild leaven, and retarding, plus a lot more. Each is matched with a recipe to teach that method. He also goes into some detail on how to manage, yeast, temperature and time so that the baker can fit a formula into their schedule on a given day. So, for example, yesterday I wanted a wheatmeal tin loaf for teatime, (short I know). So I knew exactly how to alter the yeast dose in the sponge and the temperature to have it out of the oven by 6.00. with fairly decent flavour and an eleven hour schedule. I think it is an exceptional book for anyone who has the very basics under their belt. It is in centigrade and grams and uses bakers percent as well. The key focus is on flavour development. For me it is a must have book.
Bread science - Emily Buehler
how can I have access to this book s jack am from Nigeria because I need them
ani abel no idea. Sorry 😬
You can get most of them on Amazon. And some have kindle versions. I have just got Slow Dough Real Bread on Kindle.
I also got Slow Dough / Real Bread on Amazon Kindle. I believe they offer it in paperback as well
“Way back in 2007”... when you were 9 years old?😄
What if you're a complete noob and just wanna have a simple handy reference to have on standby while you learn the basics and get going
Then this one 👉🏻 www.bakewithjack.co.uk/book
I think it's time to update this video including, #breadeveryday @bakewithjack #bakewithjack 😊