Bread Illustrated

Bread Illustrated

A Step-by-step Guide to Achieving Bakery-quality Results at Home

Book - 2016
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In this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home.
"Bread baking is both an art and a science. In this fully illustrated handbook, America's Test Kitchen strips away the mystery and provides a road map for making more than 100 foolproof recipes -- simple and complex, modern and classic, savory and sweet -- with hundreds of step-by-step photos. Grow your skills as you progress from everyday breads such as Honey-Wheat Dinner Rolls and Monkey Bread to a world of amazing loaves, such as Whole-Wheat Quinoa Bread, Panettone, and Fig and Fennel Bread. So whether you are a novice of an experienced baker, our experts will give you the confidence to bake your daily bread and the skills to achieve bakery-quality results with every loaf." --
Publisher: Brookline, Massachusetts :, America's Test Kitchen,, 2016
Copyright Date: ©2016
ISBN: 9781940352602
Characteristics: x, 422 pages : colour illustrations ; 26 cm
Additional Contributors: America's Test Kitchen (Firm)


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Mar 27, 2019

Update March 2019:
I read 'Bread Illustrated' back in 2016, and now that I've been baking a lot more bread, have decided to revisit it.

'Bread Illustrated' is really quite a definitive bread baking book for the home baker. It gives explicit instructions, great tips, interesting precise 'troubleshooting' solututions for most recipes, and, as advertised, "1000's of photos".

My only complaint, and the reason I deducted a star, is the fact that, while America's Test Kitchen does give the ingredients in weight as ounces, I find it surprising and disappointing that they don't go that one step further and use grams as most professional bakers and bakers books do. If anyone should know, and I certainly would expect America's Test Kitchen to know, precision counts in baking AND most any kitchen scale measure in both grams and ounces.

Jan 14, 2019

This is an excellent cookbook. I am just beginning to bake bread and have found other books frustrating for their lack of instruction, and this book is perfect. The pictures help you know what the dough should look like at each stage, and recipes have a trouble shooting section that describes the common errors that occur with the recipe and how to fix them next time. I am definitely going to add this book to my personal collection?

LPL_EliH Apr 05, 2017

Believe the hype-- this is THE book to get when it comes to bread. The recipes are well-organized, with selections covering all the main bread types and difficulty levels. This is simply the best way to start get'n yeasty. After delving into the foolproof introductory bakes, you're going to be shopping for lava rocks in no time.

Mar 03, 2017

This is the best bread baking book I have read in terms of actually being able to make the loaves described therein. Many other such books have a sourdough or levain starter, which is a turn-off for many home bakers, or have arcane ingredients, or origami-master style folding of dough, or fussy repeated rise times not practical for someone who has other things to do than sit around waiting for dough to poof in maddening increments. This book has almost none of those deficiencies, yet gives you the chance to experiment with many types of bread. It is written well, and it has oodles of lovely photographs to guide you through the various processes. Finally, I would even say that if you are going to do a lot of home bread baking, instead of getting it from the library, go buy it. I know you will find it pleasantly useful.
PS: I know I sound like I work for Test Kitchen, but I don't. I have, however, been baking bread at home for close to a decade.

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