Our CookNook is a great resource for bread cookbooks!
If you’re interested in reading a good book and baking (and eating!) some fresh bread, NPL’s CookNook has got you covered. Whether you’ve mastered the basics of proofing and kneading bread or else are a complete newbie to the art of turning flour, water, yeast and salt into a delicious, crusty, springy loaf, our cook books can help.
A good cookbook can go a long way in aiding your bread making skills and can help even advanced bakers take on new shapes and experiment with new grains. This Thursday, November 19 at 5:30 cookbook author and master baker Jeffrey Hammelman will offer a free public talk on the the wonders of breadmaking.
Cookbooks on Bread and Breadmaking
Bread: A Baker’s Book of Techniques and Recipes / Jeffery Hamelman. Considered a classic cookbook for both home bakers and professionals alike, Hamelman covers every aspect of breadmaking imaginable in great detail. There are recipes for baguettes, ciabatta, sourdoughs, all kinds of rye bread, and pizza dough. Hamelman’s section on how to store bread is fascinating.
Bread Builders: Hearth Loaves and Masonry Ovens / Daniel Wing and Alan Scott. If you’re interested in learning more about sough-dough breads in particular, this book is for you. Much of this book contains information about how to construct your own wood-fired bread oven.
My Bread: The Revolutionary no-work, no-knead method / Jim Lahey. If you’re a breadmaking beginner, this book written by the creator of a “no knead” technique might be helpful for getting started.
Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours and Fresh Techniques / Peter Reinhart. Baking Instructor Peter Reinhart explores experimental and alternative approaches to breadmaking by including fifty recipes that make use of less-common ingredients such as teff and grape skin and nut and seed flours. We also have Reinhart’s earlier book on whole grain breads available for loan.
The Bread Bible / Rose Lev Beranbaum. This book has foundational knowledge for beginning bakers. The sections called “Understanding” and “Pointers for Success” explain in clear language why various baking techniques and ingredients are called for in a recipe.
Breaking Bread: A Baker’s Journey Home in 75 Recipes / Martin Philip. Master Baker of King Arthur Flour interweaves stories of personal significance alongside recipes. One of our circulation volunteers took special note of the Ginger Scones on page 182.
Poilane: The Secrets of the World-Famous Bread Bakery / Apollonia Poilane. Breads, pastries, tarts, and cookies are covered in this book that offers a day in the life account of one of the most storied bakeries in Paris.