With so much choice of bread baking books out there, it’s hard to find the one book that’s right for you. I’ve bought my fair share of bread books and they are all wonderfully decorative for my kitchen shelf. However, there is only a handful of books I feel really close to and use on a regular basis.
I wanted to share my favourite breadbaking books, so here they are.
For people passionate about real bread, organic ingredients and sourdough baking. Bread Matters thoroughly explains every aspect of bread making, which ingredients are necessary and which aren’t, provides troubleshooting advice and features a superb selection of recipes. My favourite recipe is Borodinsky Bread, a Russian-style rye bread with coriander seeds, molasses and malt extract.
For beginners and more advanced bakers alike, it’s for everyone who wants to bake a top notch loaf at home. The book contains the best introduction to artisan bread baking I’ve come across so far and puts a lot of emphasis on two crucial factors which tend to be frequently brushed over: the importance of time and temperature during the proving process. Recipes range from basic yeasted breads right through to complex levain-based breads and pizzas. My favourite bread is the Overnight Country Blonde, a pure natural sourdough loaf.
For German speakers only I’m afraid. The book contains about 40 recipes for traditional German breads, mainly using wheat, spelt and rye flours. It’s a great book with clear instructions and easy-to-follow recipes. My favourite bread is ‘Vollkornbrot mit Sonnenblumenkernen’ a deliciously moist loaf with roasted sunflower seeds.
What are your favourite bread books? Let me know!