06/09/2010

Pam from Cave Creek AZ

No, this is not for the casual, bread-machine home baker. Originally meant for pros and semi-pros, this excellent and engaging book is for the scientist-artist-craftsman who wants to explore and really grok bread. I bake bread for the pleasure of baking, and the challenge of trying new approaches. I discovered more about dough from an afternoon's reading than I'd learned in my previous 40 years of home baking. I, for one, am truly impressed.

05/10/2010

Manette from Carmel Valley

I agree with Veronique, this book is interesting reading but I have had it for several months now, read a good part of it but have not felt compelled to cook any of the recipes. I bake bread several times a week using my bread machine to do the kneading or have become fond of the no knead recipes too. This book is not for the casual home baker. Meanwhile purchased both kneadlessly simple and HBin5 and enjoy them both along with my many other bread cook books.

04/03/2010

Woods from Tallahassee, Fl

The only better bread book is Raymond Calvel's Le Gout du Pain. This is an wonderful teaching guide with clear explanations of the the bread baking process. I use is constantly for ideas and as a reference.

01/24/2010

Veronique from Merrimac MA

I purchased this book at the recommendation of the sales staff at the Norwich store. While it is very informative I don't feel it is the best choice for the casual home baker. I am just starting my bread making quest and would like make bread the old fashioned way- by hand. Kneading is not even listed in the index nor is it mentioned in the book as an option for mixing. Also would like to see the internal temperture listed for baking doneness, not the time as all ovens vary greatly. It would be nice to see a photo or drawing of the finished loaf, the names are not easily reconized by the average person.
Veronique - I am sorry you are not completely satisfied with this book. You are welcome to return it for a full refund. May I suggest Bernard Clayton's Bread Book. He has written several. Our own, Baker's Companion, The All Purpose Baking Cookbook, is very descriptive on the basics of bread (kneading, internal temperatures) as long as you do not mind other recipes such as cookies, pies, cakes, etc., it may be just what you need. Elisabeth @ KAF

12/10/2009

Tom from South Carolina

An excellent book, truly a "teaching aid".

11/27/2009

Beth from VA

This book is truly indispensable. There is so much information included. I really appreciate that all the recipes are geared to both professional (large-scale) as well as home bakers, and they are step-by-step instructions. Every recipe I've tried has been a success. Buy this book!

06/19/2009

from Tampa, FL

I am in culinary school for baking and pastry. We use this book as our text book for Artisan Bread class. There is so many good recipes in here. I love the stories Jeffery tells and all the tips he gives. This is a book that I will keep and use the recipes for a lifetime.

03/17/2009

Axel from Evergreen, Colorado

This book was recommended to me by a KAF baker while I was attending one of their national baking classes. I had been on a quest for many years for an authentic German rye recipe. The man said when it comes to sours Hamelman was the best. He was putting it lightly and JH spells it out in detail how you can do it too. He clearly explains the how's and why's of bread chemistry and has sidebar notes describing the nuances of the individual recipies. He also shares entertaining stories of some of his worldly baking experiences. The recipies themselves are all incredibly good and formatted step by step with space for notes if you choose. He explains clearly how to pre shape, shape and score different loaves and has beautiful drawings by his wife to add to the lesson. I had no idea I was scoring my breads wrong. I have not only achieved my lifelong goal of the German rye I have also found the wonderful flavors that come from starters and pre ferments. The Levains are out of this world. I am not able to make any other pizza dough now. I had no idea how insipid my old breads were. If you have a dozen bread books already and are unsure about another one do as I did and get it from the library first. You will buy it after trying it. Promise to JH: rest assured, I will never let anyone bring into our home that black and yellow swirly looking rye stuff. And as for the binding coming apart as mine did too - look at it this way - you can open the book to your favorite recipies all that much quicker!

12/30/2008

Joe Rouse from Murfreesboro, TN

The explanations and techniques in this book are enlightening, making it a good read from cover to cover! "The autolyse technique" described on page 9 is simple yet has revolutionized my approach to bread making and bumped up the quality of my breads several notches! Thanks to this book I am now producing breads that look and taste better than I ever dreamed possible. I rated this book 4 stars instead of 5 due to its poor binding--my book (and that of a friend) soon came detached from its spine and is falling to pieces.
Sorry to hear the book is not holding up. Please contact us at customercare@kingarthurflour.com and we will be happy to look into this for you. MJR @ KAF