Description
Price: $19.99 - $9.99
(as of Mar 24, 2025 02:58:25 UTC – Details)
The guidance you need to go from absolute beginner to artisanal bread baker
Discover how anyone can combine flour, yeast, water, and salt to create hot and delicious bread in the comfort of your own kitchen. Filled with straightforward guidance, Bread Baking for Beginners is the ideal bread cookbook for new bakers. Complete with step-by-step photographs and instructions, this beautiful bread baking guide offers a tasty collection of recipes for kneaded, no-knead, and enriched breads that you’ll love. In addition to important info on everything from prep and proof times to key terminology and kitchen essentials, you’ll also get must-have tips for troubleshooting bread baking issues.
KNEAD TO KNOW: Discover the science behind the bread baking process, popular techniques, and the tools needed to bake fluffy, flavorful loaves so you can bake bread for everyone at your table.STEPPING SCONES: Level up your bread baking skills with recipes that progress from a beginner’s, easy-to-master recipe into dozens of intermediate and advanced sweet and savory breads.FROM ‘D’OH!’ TO DOUGH: Troubleshoot bread baking issues with FAQs that address everything from burnt brioche to deflated baguettes.
This bread cookbook will help you master the craft of bread making so you can share homemade loaves with the whole family.
From the Publisher
Master the craft of bread baking with some of these recipes:
No-Knead Bread
This recipe will provide you with the simplest, most basic way to get a fresh and delicious loaf of bread onto your table.
Pizza with Tomato and Mozzarella
This classic pizza is a great way to get dinner on the table and please everyone. Plus, it makes a perfect base for any new or creative toppings.
Brioche Cinnamon Rolls
Brioche dough makes gorgeous cinnamon rolls. These soft, fluffy, and tender rolls are elevated with a delicious cinnamon filling.
Publisher : Callisto (October 23, 2018)
Language : English
Paperback : 176 pages
ISBN-10 : 1641521198
ISBN-13 : 978-1641521192
Item Weight : 2.31 pounds
Dimensions : 7.5 x 0.44 x 9.25 inches
Customers say
Customers find the book easy to follow and understand. They appreciate the good recipes for all types of bread. The book is described as a great introduction for beginners, teaching the basics and building skills as you go. Readers appreciate the beautiful photographs and illustrations. They like that the recipes use metric measurements, which is the only way they bake.
AI-generated from the text of customer reviews
Amazon Customer –
Very well written. Excellent guide
Excellent Book. Written for the novice , but, the information is very good for anyone who has some experience baking.The recipes do not require a stand mixer.
Norma –
Great starter book
I had never baked bread from scratch before, this book is for beginners. She starts by telling you all the equipment you will need, she explains the terminology and techniques used. There are pictures to show what each process looks, it starts with a simple bread . I am looking forward to baking my way through the recipes.
Ellis Kay –
Easy to follow format & great recipes
Great book that clearly explains not only what to do but why and then progressively builds on that foundation to make more advanced loaves. Everything tasted great!
Stephen Bang –
Promising, but ultimately disappointing
Bread Baking for Beginners. Paperback edition. Bonnie OharaWhen I was about 13 my grandmother taught me how to bake bread. It was a whole wheat bread with molasses. I loved it. I made it at home a few times as a youth, and a few times as a young adult. Then I forgot about baking bread. Recently I got interested in it again. I read what the Betty Crocker cook book said about it. I searched the internet and found some recipes for white bread and tried them. I decided to get a bread cook book â this one.My favorite recipe books are ones that tell some of the authorâs life story, how they came to know something about cooking. This is one of those books. It says it is for beginners, and it is, in the sense that it explains many very basic things. But it doesnât start or end with how to bake a loaf of white bread. There are 32 recipes and I would consider most of them a bit exotic. They have names like foccacia, ficelles, baguettes, fougasse, boule, batard, brioche, challah, and babka. Well, growing up on white Wonder bread, almost anything else is exotic. It starts with How Bread Is Formed and Preparing to Bake. It explains terminology, the process of making bread, and different types of bread, including pre-ferments. I had to look up âbaguettes,â she doesnât explain that and a few other words in the book, it is assumed that the reader knows what they mean.One surprise is that all recipes are specified by weight, not volume. But it is a really good idea. It is easier, more accurate and more precise. The weights are given in grams: 8 grams yeast, 375 grams water, 500 grams all-purpose flour, 10 grams salt. I read all of the book reviews on Amazon. Quite a few complained about recipes in grams. They seem to say, I will never, ever spend $6 on a kitchen scale that measures ingredients in grams. Okay, if that is how you feel, I am not going to be able to change your mind.Yes, most of the recipes call for all-purpose flour, not bread flour. High protein content is good for bread. Bread flour has a little higher protein content than all-purpose flour, but I will follow directions starting out.Page 16 lists and explains the equipment you need. A lot of the items are probably already in your kitchen. We had a nice scale that measures in ounces or grams at the click of a switch. But there are two items that we didnât have and cost more than Bonnieâs book. A Dutch oven and a banneton. First she says cast iron Dutch oven, then she says cast iron or ceramic. 50% of the recipes call for using a Dutch oven and a banneton. A banneton is a cane basket. You put the dough in it for the final proof (rise), so that air can circulate. On Amazon you can buy a kit that includes a Dutch oven, a banneton, and some of the other items on her list. I bought a used ceramic Dutch oven at a thrift store for $8. It says it is oven safe, microwave safe, and dishwasher safe. It is only three quarts. Most of the Dutch ovens on Amazon are twice that big. Three quarts is just barely big enough. My Dutch oven has a lip around the top, which makes the top slightly smaller in diameter than the rest, making it hard to get the loaf out of the Dutch oven. I lined a colander with a towel and call it a banneton.Bonnie designed the book so that you would do all of the recipes in the order presented. First are no-knead breads, followed by kneaded breads, enriched breads, and breads with pre-ferments and sourdough starter. The first recipe requires a Dutch oven and a banneton. This recipe is called no-knead, but it is not âno work.â Instead of kneading, the dough is folded. She calls it âletter fold,â I donât know why.The directions for the first recipe were not 100% clear to me. If you do an internet search on âno knead bread by Bonnie Oharaâ you will find a nice Youtube starring Bonnie Ohara, and everything will be clear. I recommend that you watch Bonnieâs Youtube.I baked the No-Knead Bread. If it was my book, I wouldn’t put this one first, I would do a plain white kneaded loaf first. It would be baked in a pan, not a Dutch oven. The recipe says put the Dutch oven in the oven set to 475 degrees, and when the dough has risen enough, take the Dutch oven out of the oven and lower the dough into it. I was real worried about getting burned. Then I watched the Youtube video (previous paragraph.) The video says to tip the dough from the banneton onto parchment paper, then use the parchment paper to lower it into the Dutch oven, and put the lid on the Dutch oven. Great idea, but not in the book. After I finished baking and it cooled for 40 minutes I cut it and ate a piece. The crust was very tough and the taste was not very good, reflecting the fact that it has no sugar in it. I wonât be baking any more of her recipes that donât have sugar or honey.Most of the recipes do not have any oil, shortening, or butter. I wonder what that does to the bread. Maybe that is why my bread had a thick, tough crust, I donât know.I was surprised that Bonnie doesnât use a stand mixer. She does a lot of the mixing with her hands, and says that you can use a wooden spoon if you donât want to get your hands that messy. Todayâs stand mixers come with a kneading hook that is made for bread dough. I would like to have instructions on how to use it correctly, like how long to run it on knead or how to tell that it has been kneaded enough.Bonnieâs writing style is very good, the book is nicely illustrated, and the paperback is made of sturdy paper that should hold up well under kitchen abuse.My complaints with the book are 1) too many recipes require a Dutch oven and banetton; 2) only 9 of the 32 recipes have any sugar or honey in them. The one I baked did not taste good. 3) it doesnât say anything about how to use a stand mixer. 4) It doesnât tell you to use parchment paper to lower the dough into the very hot Dutch oven.Here are some notes I have made.When adding water to sourdough starter, set it out the night before so that the chlorine evaporates. P 2.Use instant yeast, P 3.Place a roasting pan full of water on the bottom rack to make the oven humid (when not using a Dutch oven.) P 7.Calculate what the water temperature should be. The dough should be 75 F or above. If the air and flour temperature are 70 F, the water should be 80 F. I have always used water at about 110 F, just cool enough to be sure it doesnât kill the yeast. P 21.I thought you had to find someone who had sourdough starter and get them to give you some. No, you just mix flour and water in a container with a lid, put the lid on loosely, and wait for yeast in the air to start growing in the mix. P 131.
meredith van gelder –
Highly Recommend
A good friend of mine recommended this book as it helped him learn how to make bread fairly quickly and easily. It’s written in a way that makes it easy for novices to understand and explains everything you need to know about baking. A great book for beginners.
Monica L –
For âIâM NOT A BAKERâ type Bakers!
This book is gently dusted in whatever flour I used last for my latest rustic loaf. I do not bake. Ever. I hate baking cookies, cakes, pastries. I loathe it. I say this because when I chose this book I really had to brace myself for professional baker lingo. The precision, the failure rate. I truly figured this is what Iâd just committed myself to.Then…there wasnât any of that in this book! Bonnie has a way of inviting you into her 1920s bungalow with her warm hearted introduction and makes your feel like youâre in the right spot to learn something new; something good and worthwhile. In her writing she feels like an old friend who stands in your kitchen and walks you thru each little intricate step to making these crowd pleasing loaves while sipping that tea in between rising and proofing!I baked my first loaf about a week before Christmas. It was yummy but I worked on my technique and tried again. I had people ask me non-stop HOW to make this and comment on how good it was. And it was easy. And it was repeatable. And I loved it! No crazy ingredients to buy. Simple steps with lots of tasty yield.Whether itâs rustic artisan loaves or brioche cinnamon rolls this is your book. I cannot wait to try my sourdough starter this next week. So glad I got this on a whim, learned something new and found a new peaceful persuit and hobby!
Ronda Babikan –
Bread!
This book is really great for beginners. I bought it for my daughter and she loves it.
Jazzy –
Book content is good but the binding is terrible!
Starting with the complaint – the binding completely came apart with loose pages falling out, I ordered a replacement and it too ended up falling apart at the seams. At this point idk what to do, I like the book but shouldnât be force use a book with such low physical quality. As far as the author and the contents of the book, it was very easy to follow, very well thought out, and every recipe has turned out great so far in comparison to other books about bread. She started from the basics and helps you build the skills from there. A+I would love to recommend but not if the book literally falls apart
A.L. –
Perfect book for beginners. I have baking experience but I love the detailed descriptions and photos
Rebeca Kobelkowsky –
DeberÃa haber comprado este libro en primer lugar, en lugar de los otros dos. Si solo está aprendiendo o tal vez sabe un poco sobre cómo hornear pan, primero debe comprar este libro. Recomiendo de todo corazón este libro. Me encanta.
J. M. T. Costa –
O livro me surpreendeu positivamente. A autora usa uma abordagem de desenvolvimento passo a passo, começando com os pães mais simples, sem sova, eventualmente chegando nos levain (i.e. fermentação espontânea). As receitas funcionam, e têm ainda a vantagem de trazer as medidas em gramas.
Kindle Customer –
Whether you are new to bread making or you have been making bread for some time there are some interesting recipes that will inspire the reader to maybe try something new.
Monika Demeter –
very good recepies