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If you're just starting out as a baker, or looking for tips and recipes to improve your skills, having some good bread cookbooks on your shelf is a great way to start.
Must see‼ ️15 recommended bread-baking books! Bread from beginner to advanced!
Once you get into baking, it’s as deep as the sea, and you want to learn all kinds of delicious breads, desserts, and cakes. Reading bread-baking books is a particularly efficient way of learning! Today is a list of must-read books for bakers!
In this post, I will share with you the best bread-making books that I have reviewed and recommend. All of these can be purchased from Amazon, and you can preview the paperback version through the pictures below.
What Are The Best Bread Cookbooks?
Some of the top recommended bread cookbooks include The Bread Baker's Apprentice by Peter Reinhart, Flour Water Salt Yeast by Ken Forkish, Brilliant Bread by James Morton, and Bread Baking for Beginners by Bonnie Ohara. These books provide step-by-step instructions, tips and techniques, and a mix of basic and more advanced bread recipes.
Bread Books, A Must Read to Make Delicious Bread!
The Bread Making Book is the perfect gift for your baking friend or family member who loves to bake their own bread at home.
Bread baking seems simple. Mix flour, yeast, water, and salt to expand and ferment to make a variety of different breads.
However, breadmaking cannot rely on feeling behind closed doors but must integrate skills and secrets with experience.
Only by integrating scientific data and experimental results into "bread science" that is easy to learn and understand can specific logic and solutions be found from various difficulties and confusion.
To learn how to make bread, in addition to constant practice, you also need to consolidate your theoretical foundation. Only by constantly learning from masters can you make continuous progress.
I would like to recommend a few books to everyone, from the books I bought when I started learning bread, and I will update my bread-baking book list from time to time in the future.
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Best Bread Cookbooks of All Time
| Title | Pages | Rating on Goodreads |
Buy from Amazon |
|---|---|---|---|
| The Bread Baker's Apprentice | 336 pages | 4.3 | Check Price |
| Flour Water Salt Yeast | 272 pages | 4.4 | Check Price |
| Brilliant Bread | 224 pages | 4.4 | Check Price |
| Bread Baking for Beginners | 176 pages | 4.5 | Check Price |
| Tartine Bread | 304 pages | 4.4 | Check Price |
Best Bread Baking Book from Beginner to Advanced!
The world of baking is vast, and when you step into it, you will be deeply impressed by all kinds of delicious bread, desserts, and cakes.
As a staple food category, bread has always occupied a rare position in bakery products.
I recently saw an article written by the owner of a bakery, telling the story of his development from a small shop of 35 square meters to a "big shop" of 100 square meters.
There is a passage in it that is worth sharing with novices:
"Until a long time later, people will always ask me, how do I open a bakery? Then my answer must be: first read a lot of books to have a basic theoretical framework, and then find a good teacher to guide you. Finally, practice it over and over again.”
Sometimes we patronize hands-on practice, ignoring the basic knowledge. When we fail, we don’t know the reason or how to correct it. We can find all kinds of answers on the Internet.
It’s better to take the time to read and study carefully, absorb the excellent experience compiled by the predecessors, and bake It will also get twice the result with half the effort!
"But there are so many bread books? Which one should I read?"
Next, the Editor will share with you a few theoretical books about bread baking, from dough fermentation to master recipes, from famous shop decoration to world-class business ideas, Slow down and understand the details, and you can also become a new generation of bread masters!
I recommend these 15 bread books to you, which will definitely make you crazy about bread!
Paul Hollywood Bread Making Books
Paul Hollywood is probably the king of bread making, having made his name on The Great British Bake Off and having his own bread-themed BBC TV show.
Paul began baking in his family bakery as a child and went on to work in some well-known restaurants across the UK.
His breadmaking experience is invaluable and his books are a must-have for breadmakers and bakers of all levels. Here are my top three picks from Paul Hollywood.
1. Paul Hollywood's bread
Paul Hollywood's 'Bread Book' accompanies his BBC show which covers bread recipes, bread-making tips, recipes to pair with bread, and recipes using bread as the main ingredient.
Perfect for: Bakers who want more than just bread recipes.
Paul Hollywood's new book is all about bread - how to make it and how to use it.
Not only does Paul teach you exactly how to make a variety of breads, but for each one there is a spin-off recipe that shows you how to make a fantastic meal of it.
The book has six chapters, each with five bread recipes - plus the spin-off recipes for main courses.
Not only are Paul's recipes delicious but they are also foolproof, with comprehensive step-by-step photographs.
- Try your hand at a basic white bloomer, which can become a savory picnic loaf;
- stilton and bacon rolls, which are excellent served with celery soup;
- fluffy crumpets, which become the base for eggs Benedict;
- spinach does, which is a natural pairing with chickpea masala;
- ciabatta, which the Italians have traditionally used as a base for tomatoey panzanella;
- pizza bases, which can become home-made fig, Parma ham, and Gorgonzola pizzas; or
- white chocolate and raspberry bread, which makes for the best bread pudding you've ever tasted.
2. How to Bake by Paul Hollywood
Paul Hollywood's How to Bake is all about how to bake, and about half of the book is devoted to bread recipes, tips, and tricks.
The other half is dedicated to cake and pastry recipes. This is a real go-to book for basic baking techniques.
Perfect for: Bakers who want to improve their breadmaking skills and want to mix up their baking recipes.
Paul Hollywood was the son of a baker long before he became a household name as a judge on The Great British Baking Show.
Raised to make perfect bread, scones, and sponges, he advanced from his father's kitchen to become head baker at hotels around the world.
As he worked, Hollywood became passionate about busting the myths that surround baking, sharing his finely honed skills, and showing that with the right guidance, anybody can achieve success time after time.
Now, in How to Bake, Hollywood introduces readers to his tried and true techniques.
He has filled this book with easy-to-follow, clearly explained, utterly delicious recipes for an abundance of bread, pastries, cakes, and biscuits from ciabatta to focaccia and fresh croissants to a classic Victoria sponge.
3. Paul Hollywood's 100 Bread
Paul Hollywood's 100 Delicious Breads showcases a variety of bread recipes, including traditional, Mediterranean, and ancient bread.
Offers recipes for savory and sweet breads as well as the experience and techniques of the master baker himself.
Paul Hollywood conveys his love of bread-making in this collection of fantastic recipes.
Good for: Beginner bread makers looking for bread-making tips and recipes.
4. Brilliant Bread by James Morton
From Paul Hollywood to James Morton. James was a finalist in the 2012 British Bake Off series.
His book Brilliant Bread makes bread-making look easy, and the easy tips and recipes he follows are perfect for bread-making beginners.
Good for: Bread-making beginners and those who prefer a step-by-step approach.
James Morton was surely the people's favorite to win 2012's Great British Bake Off series—with his Fairisle jumpers and eccentric showstoppers, this soft-spoken Scottish medical student won the viewers' hearts, if not the trophy.
James's real passion is bread-making. He is fascinated by the science of it, the taste of it, the making of it. And in Brilliant Bread he communicates that passion to everyone, demystifying the often daunting process of "proper" bread making.
James uses supermarket flour and instant yeast—you can save money by making your own bread. You don't even have to knead! It just takes a bit of patience and a few simple techniques.
Using step-by-step photos, James guides the reader through the how-to of dough making and shaping, with recipes ranging from basic loaves to flatbreads, sourdoughs, sweet doughs, buns, doughnuts, focaccia, and pretzels.
Inspiring and simple to follow, with James's no-nonsense advice and tips, this book will mean you never buy another sliced white loaf again.
5. The Handmade Loaf: The book that started a baking revolution by Dan Lepard
Dan Lepard is an Australian baker and celebrity chef with a passion for bread making.
His book Artisanal Bread is all about bread and is filled with bread recipes from around the world.
Dan shares his unique tips and tricks on how to make the best and most delicious bread.
Perfect for: Home bakers who are looking to make artisan breads and perfect their skills.
With more than 75 recipes, from dark crisp rye bread and ricotta breadsticks to effortless multigrain sourdough, The Handmade Loaf guides you through the stress-free techniques you need to make and bake great bread at home.
Made and photographed in kitchens and bakeries across Europe, from Russia to the Scottish Highlands, Dan Lepard's ground-breaking methods show you how to get the most flavor and the best texture from sourdough and simple yeast bread with minimal kneading and gentle handling of the dough.
Let this classic cookbook guide you to making superb bread at home.
6. Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] by Ken Forkish
Ken Forkish is an award-winning American baker and food writer.
In his book Flour Water Salt Yeast, he teaches his readers how to make perfect bread and pizza dough. as well as the science needed to make the best dough, and shows you how to make your own custom dough.
Master Ken said:
"In my opinion, the real skill of baking bread lies in using only 4 basic ingredients."
This is a comprehensive tutorial that helps us understand bread from its essence - combining the four basic ingredients of flour, water, salt, and yeast.
The raw materials are used to the extreme. After reading this book, we can know the key details that may be overlooked in daily bread making, truly grasp the essence of bread, make fewer detours and make fewer mistakes, and make good bread in one step.
Perfect for: Artisan bread makers and bread-making beginners looking to improve their skills.
- Recognized by the baking industry as a must-read classic for making top artisan bread and pizza!
- After the author has personally researched and adjusted the formula, beginners can make top artisan bread and pizza in their own kitchen as long as they use cast iron pans, ovens, and simple utensils and follow the steps!
7. Bread Baking for Beginners: The Essential Guide to Baking Kneaded Breads, No-Knead Breads, and Enriched Breads by Bonnie Ohara
Bonnie Ohara's Bread Making for Beginners is specifically aimed at those who are new to bread making and are looking for simple step-by-step instructions.
This book helps you figure out the science behind bread making, teaches you the basics of making good bread, and helps you solve common bread-making mistakes.
Perfect for: Beginners looking for step-by-step instructions on the basics of bread making.
8. The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart
It was once one of the best-selling books on baking on Amazon, and it was also extremely popular in the baking circle!!!
There are many classic bread recipes in the book, which are rich in content, clearly explained, and also have step-by-step diagrams, so you can follow along to make them!!!
It is a book about professional and home baking, with various tips and techniques taught.
Highlights:
- The author shared with us the essence he absorbed from bread
- You can make all 50 classic Western recipes together
- Peter Reinhart is a co-founder of the legendary Juniper Brothers Bakery, an instructor at a world-class baking academy, and has led the American artisanal dough movement for 30 years.
- Peter blends scientific knowledge, advanced technology, and food history to distill knowledge that is accessible and engaging to everyone, and makes it as rich and layered as baked bread.
I recommend it because it is not only suitable for professional bakers, but also very friendly to home bakers. The whole book also talks about many processing methods suitable for home baking.
9. Professional Baking by Wayne Gisllen
The book has 26 chapters in total, combining theory with practice! Covering all aspects of baked goods, the theoretical part is explained in simple terms, and the practical part has more than 900 methods and recipes for making baked goods!
- This book is written by the International Association of Culinary Professionals (IACP) award-winning best-selling author Wayne Gieslen.
- From baking history, professional basic skills, baking principles, baking ingredients and utensils to bread, cakes, tarts, pies, cookies, mousse, pudding, chocolate, sugar art, frosting, plate desserts, frozen desserts, dessert assembly, Special dietary baked goods preparation, etc.
10. Bread and Butter: History, Culture, Recipes by Richard Snapes, Grant Harrington
50 detailed recipes, covering bread, butter, combining bread and butter, and making leftover bread; it also introduces the history, origin, and culture of 49 mainstream breads and 14 specialty butters around the world!
- The first contextualized cookbook! The background of the creation of the recipes, the scenes and feelings of making food, and the detailed recipes will make you feel as if your grandmother is teaching you how to cook food step by step.
- The whole book is printed on offset paper. The pictures in the book have a texture like oil paintings. They not only reflect the details of the food but also restore the realistic production process.
11. Le Grand Livre de la Boulangerie (French Edition) by Jean-Marie Lanio, Thomas Marie
Covers 100 traditional French breads and the precise production methods of delicious breads in the world! The content is professional and worthy of every food lover!
- Written by masters of the National Bakery Institute of Lyon (INBP) and French Bread MOF, both of which have numerous professional bakers. Many years of teaching experience are shared without any secrets, so you can learn everything in one go.
- Detailed material ratio, clear production steps, high-definition physical photos, and simple and intuitive grasp of different methods of different pieces of bread.
- It integrates knowledge, professionalism, appreciation, learning, reference, and collection. The baking skills necessary for bakers are all included so that the doubts in the production will be hidden.
12. Le Larousse du Pain by Eric Kayser
World baker Eric Kaiser's classic bread recipes and unique techniques come with a "Bread Making List", so you can bake classic bread from world-famous stores with your own hands!
- Covers more than 100 methods of making natural yeast bread, improving traditionally baked bread on the basis of classic yeast bread-making recipes.
- With failure cases, various common problems in baking are explained in detail. It is suitable for novices to practice and can also be used as a baking guide for professional bakers.
13. Living Bread: Tradition and Innovation in Artisan Bread Making by Daniel Leader, Lauren Chattman
In the current epidemic situation, how can I learn the techniques and recipes of artisan bread from other countries without leaving home?
The author of this book, Daniel Leader (Daniel Leader) has traveled all over the world for 40 years, visited countless bread masters, introduced the best bread he has ever tasted to readers, and modified it with his unique formula and production method. 60 classic styles of European bags can also be made.
During the decades of traveling around the world, the author has learned from bakers from all over the world, from tradition to innovation, from style to taste.
This book has photos and detailed production instructions related to contemporary bread baking so that baking lovers can easily learn at home, re-engraving the classic taste.
From the cultivation method of wheat, the production of flour, and the fermentation of dough to the machinery used in baking, this book should give an overview.
In a word, this book is a love letter to "good bread" in the new era, and also an epoch-making guide to the baking industry.
This book is a bit pricey, but it was worth it when I received it. The pages, printing, and pictures are all beautiful. In addition to recipes, the author also shared many bakers' stories and experiences in making bread.
14. Tartine Bread by Chad Robertson
Chad Robertson What kind of bakery has no sign but long queues every day? The bread is so delicious that it has become a pilgrimage spot for bread lovers around the world.
The bread is sold out immediately after it is baked? Tartine Bakery was once hailed as "the best bakery in America" by Time Magazine's food column, and its Tartine Bread was called "the most beautiful bread recipe" by the New York Times.
For store manager and owner Chad Robertson, making bread is more like an interesting experiment, not just measuring room temperature and recipe proportions, but also requiring eyes, ears, mouth, and nose to work side by side.
In this book, the author turns his years of "fermentation" experience into words and pictures, which are detailed and popular.
These include the method of making yeast, the choice of flour, and the technique of turning the dough.
There are also croissant, brioche, and even pizza recipes based on the basic bread, as well as more than 40 classic soups and sandwiches made with bread, salads, and other delicious dishes, let alone talking about them, My mouth is watering just thinking about them. I have to quickly browse through them to see what I will eat for dinner!
15. Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry
The Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture.
In Mastering Bread, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple bread with unique flavors in a home oven.
Included are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads.
Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying bread in dishes such as Bruschetta, Panzanella, and Ribollita.
There’s even a bonus chapter revealing the secrets of Vetri’s coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread.
They explain how to use fresh milled and whole-grain flour as well as local and regional wheat varieties, with easy instructions for adapting bread recipes for success with whatever flour is available in your market.
Included throughout are bios and interviews with grain farmers, millers, and breadmakers from around the nation.
Mastering Bread is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike.
How to Make Bread Delicious?
To make delicious bread, follow these steps:
- Prepare the dough ingredients including flour, yeast, sugar, salt, milk, and butter.
- Mix these materials together according to a certain ratio, and use the oil method to knead the dough until the fascia emerges.
- Let the dough rise in a warm place until it doubles in size.
- Divide the dough into small portions, roll into balls, and place on a baking sheet.
- Brush the surface of the dough with egg wash and sprinkle with some black or white sesame seeds.
- Place the pan in a warm place for a second rise, until the loaves have grown in volume again.
- Preheat the oven to 180 degrees and bake the bread in the oven for 15-20 minutes, until the surface becomes golden brown.
- Remove the bread and let cool on the grill before serving.
In addition, various fillings or seasonings can be added according to personal taste, such as cheese, bacon, salad dressing, tomato, etc., to increase the texture and taste of the bread.
What tools do I need to get started with bread-making?
Below are all the tools you need to make bread (and the explanation of why)
I want to show you everything you need to know about the equipment and tools you need to make homemade bread, including basic bread-making equipment as well as equipment for the keen bread maker.
The equipment and tools you need depend on how serious you are about making bread at home, your budget, and the type of bread you think you're best at.
For example, if you like to experiment with different dough types and want to make bread with a very wet consistency, such as Ciabatta, then I would definitely recommend a decent mixer with a dough hook, it will save you time and a lot of mess!
If you only bake occasionally and are happy to get stuck with your hands, all you need is basic equipment like a dough scraper and bread grinder.
You can make bread on any budget—big or small depending on how serious a hobby it is.
So I've put together this in-depth page to show you a variety of bread-making equipment to help you decide what you need in your kit.
Bread making equipment
1- Dough cutter
If you've ever made bread and haven't used a dough scraper, you might be wondering why this is an essential part, but trust me, once you have bread, you'll realize why.
Dough scrapers are a very cheap and simple kit that will help you with messier jobs and stop the wet dough from sticking to your hands.
If you've ever tried wiping dough and excess flour with a rag, you know the cloth's life is pretty much over!
Using the scraper, you can simply scrape off any excess flour or dough residue without damaging your garments.
You can also use a scraper for other baking tasks, such as scraping out cake batter and smoothing out any cream, such as cake frosting or mashed potatoes.
What is the use of the scraper?
Dough scrapers can be used for a variety of tasks in bread making, including:
- Scrape dough from the mixing bowl onto a work surface.
- Move or scrape the dough off the work surface.
- Cut the dough into equal parts - for example, if you are making rolls or pizza.
- Pick up any excess flour from the work surface.
- Measure the dough, if the spatula has a ruler on it.
What Is The Best Shaving Machine?
There are two main types of dough scrapers, plastic and metal.
They're both great for scraping dough, but a plastic scraper with a rounded edge is much better than a metal scraper for scraping pots.
A metal spatula has its own benefits, such as being more raised when cutting and scraping dough, but if your surface scratches easily, a plastic spatula will be better.
Some metal spatulas have a ruler on the side so you can measure the dough as you cut it.
Here are some pros and cons of each type – if you can’t decide which is best for you and you do a lot of baking, you might want to consider using both types in your baking kit!
plastic scraper
- Can be used for a variety of baking jobs
- flexible scraper
- gentle on work surfaces
- Needs to be quality, not flimsy
- Thinning begins around the edges after a while
metal scraper
- Can be used for a variety of baking jobs
- Heavy duty, good for cutting dough
- can be used to measure dough
- Not suitable for easily scratched surfaces
- The shovel has no flexibility
2 – mixing bowl for making bread
A bread mixing bowl is a must-have for making homemade bread. The main factor when choosing a mixing bowl is that it is large.
You'll want a large basin so there's room to mix and room for the dough to rise, doubling, or even tripling in size before reaching the top.
What material is best for a mixing bowl?
Most mixing bowls are metal, glass, or ceramic, and in some cases plastic. The best type of pot for making bread is metal because it's lightweight, you can't break it, and it's good for keeping the dough warm. While the dough will still rise in any type of basin, it may be a little slower.
For specialty doughs like sourdough, you may want to consider using a glass basin so you can see the bubbles as they rise.
If you have a stand mixer with a dough hook, you can use the mixing bowl to proof the dough after the dough hook kneads the dough to save on cleaning costs.
This is a great way to make bread quickly and be really hands-off since you just weigh it, mix it, and then put the lid on and let it rise.
3 – Bread pan
A baking sheet is an essential piece of kit for a breadmaker if you plan to make bread that needs to be cooked on a flat surface, such as rolls, loaf bread, ciabatta, or pizza.
If you usually cook at home, chances are you already have a griddle in your kitchen. If you don't and are considering purchasing a pallet, there are a few things to consider.
When it comes to bakeware, buying cheap means buying twice. Cheap pallets tend to only have a thin protective coating and once scratched they start to rust and need to be boxed.
Purchasing a slightly more expensive grinder head is an upfront investment that will save you money in the coming months.
The best bread pans are metal with a nonstick coating. Stainless steel is also good because they don't rust.
A good-weight grinder usually indicates that it is of good quality. Samual Groves is a quality tin maker available on Amazon.
4 – Bread/bread grinder
If you want to make a traditional "tin" loaf, then you'll need a loaf/bread grinder to create the loaf shape, perfect for sandwiches and toast.
Usually, bread graters are made of metal, there are silicon versions, but metal is best for browning and crisping.
If you're worried about your bread getting stuck in your metal grinder, lightly oiling or buttering it can stop this from happening.
As with bakeware, it's worth spending a little extra on a quality tin with a good nonstick coating that will last longer without rusting.
What is the size of the bread grinder?
Bread graters generally come in two sizes, traditionally called 2 lb graters or 1 lb graters.
A 2lb burr is also known as a 1kg burr - although these are not exact conversion weights. You'll be using this bread grinder for a large bread recipe, typically using around 500g of flour.
If you don't need as many loaves, a 1 lb grater is used to make smaller loaves (half the size). One loaf recipe can also be divided into two 1-pound burr heads.
5 – Pastry Brush
If you plan on making bread where the dough needs to be egg-washed, such as rolls or brioches, a pastry brush is an essential piece of kit.
Traditionally, pastry brushes have hair-like bristles, which can sometimes be problematic because the bristles tend to fall out and stick to the dough.
To stop this from happening, the best type of brush to buy for making bread is a silicone pastry brush.
Silicone is more durable, hygienic, and can be cleaned in a dishwasher.
What can you use instead of a pastry brush?
If you have a pastry brush it's really the best option as it's a mild leavened dough and you don't want to lose any air bubbles.
If you don't have a pastry brush, you can use a rolled-up kitchen roll, but be gentle with the dough.
You can buy a pastry brush for under £5, so it's definitely worth adding one to your kit if you can.
Not only are they useful for making bread, but they are also handy for making pies and any other recipe that calls for an egg wash.
6 – Electronic scales
While traditional style scales will work, if you don't have a digital scale it's definitely worth investing in as they are more accurate.
You can weigh all the ingredients into the mixing bowl at once and reset to zero between adding each ingredient.
The digital scale I is also suitable for weighing small amounts of yeast and salt.
Having a set of digital scales in your kitchen is very useful for many cooking tasks where you need to follow precise recipes.
Digital scales are relatively cheap, with good brands like Salter available on Amazon for under £20.
They also give you the option to switch between measurement types such as grams, ounces, and milliliters.
How do you know if your kitchen scale is accurate?
When you buy high-quality digital scales for your kitchen, they will be pre-calibrated, which means they should be accurate.
Kitchen scales can lose some accuracy over time, which can be a problem when making bread, where precise measurements are important.
You can check that the scale is still accurate by weighing something like an unopened flour bag because you know what the weight should be. You may need to add some content for packaging.
It's also worth checking out lightweight items if you're weighing out small amounts of yeast or salt.
7- Pizza Stone
A pizza stone is an essential item when it comes to making bread, but if you're an avid bread maker and make homemade pizza regularly, it can help you create better results.
A pizza stone is a round ceramic plate that can be heated in the oven before bread or pizza is placed on it. You can also get metal pizza stones that can be used in the same way.
What does a pizza stone do?
A pizza stone is a simple device that helps bring extra heat into the dough when you put it in the oven.
The main benefits of using a pizza stone are:
- It retains heat inside the oven and helps prevent the temperature from dropping when the oven door is opened.
- It cooks the pizza more evenly.
- Pizza cooks faster on a hot pizza stone than on an oven rack or regular baking sheet.
- It helps you get a crispy bottom on pizza or bread.
how do you use a pizza stone?
Here are some tips for getting the best results when using a pizza stone to bake pizza or bread:
- Place the pizza stone in the oven before opening it to prevent the stone from cracking.
- Make sure your dough is at room temperature, as refrigerated or frozen dough may cause the stone to crack.
- It is highly recommended that you also use the dough crust to quickly set the pizza on the stone in the hot oven.
- If you don't have a dough crust, you can use a flat baking sheet, but be sure to wear oven mitts.
- It's best not to clean your pizza stone, just brush or wipe it after use and keep it in a dry place.
For a quick and easy transfer to a baking stone, try using a little semolina to keep the dough from sticking to the peel.
8 – dough crust
Sometimes called a pizza paddle, a dough crust is a great device to have if you make a lot of homemade pizza or use an outdoor pizza oven.
The peel allows you to slide your pizza into a hot oven or onto a pizza stone without burning your hands.
How to prevent dough from sticking to the peel
Dusting the surface and pizza peel with a little semolina should prevent the dough from sticking to the surface.
Semolina is an excellent addition to bread-making ingredients. Because it's rough, the dough glides better than regular flour.
It's also important not to make the pizza dough too wet, and to give it some extra kneading to create a dough that doesn't snap back when you roll it.
You can also put the dough on some baking parchment to keep it from sticking, the baking parchment can stay under the dough while cooking and come off easily when you take it out of the oven.
9 – Stand Mixer
If you make bread frequently, a dough hook can be a very useful addition to your baking equipment, especially if you like to make bread with moist dough like ciabatta.
The initial outlay for a stand mixer is a huge investment, but a good mixer like the Kenwood Chef or KitchenAid stand mixer can be used for all kinds of cooking and baking and will last you for years.
A stand mixer is definitely the best option for a hands-free approach, but if it's out of your budget, there are cheaper alternatives, such as the dough hook attachment for hand mixers.
What is a mixer dough hook?
A mixer dough hook is an attachment you can use on a stand mixer like the Kenwood Chef. Dough hooks are named for their hook-like appearance, which is the perfect shape for mechanically kneaded bread.
A dough hook is a great time-saving device because you can weigh all the dough ingredients into the mixing bowl and then let it knead the bread while you move on to other things.
You can then put the lid on and let the dough rise in the same basin.
While the dough takes several hours to rise and proof, the actual time it takes to make bread using a dough hook is minimal compared to kneading by hand.
Another benefit of using a dough hook is that you can knead wet dough without it completely sticking to your hands.
Does a manual dough hook work?
The dough hooks on a hand mixer are slightly different than on a stand mixer, you use two hooks instead of one and they tend to be more of a spiral shape.
The downside of the hand mixer version is that there is less power behind the mixer and it struggles with a tough dough.
You'll also need to hold the mixer firmly throughout the kneading process, which can be tricky since the basin moves around too.
A hand mixer dough hook is better for wet dough, as it requires less effort to mix and keeps your hands from sticking.
Overall, for normal dough, it's probably not worth investing in a hand mixer with a dough hook, as it does as much kneading as it does by hand.
For more information about using bread hooks to make dough, you may find the following articles helpful.
Conclusion: Best Bread Cookbooks for Your Kitchen Library
To be honest, there are quite a lot of bread-related books on the market. These books are the most recommended. Many plastic surgery diagrams are very detailed, and they are also very practical books.
As we all know, making bread well is inseparable from practical operations. If you want to make bread thoroughly and finely, it is important to clarify your goals and settle down to learn with great concentration.
I strongly recommend the above bread-baking books that I feel are very practical after reading.
If you are a newbie in baking, you might as well pick one of these books to buy and read, you will definitely gain something!
I hope this helped you understand what you do and don’t need in a bread-making equipment kit.
Bread-making only needs to be as complex as you want it to be. So if you just want to try making bread to see if you like it, I recommend starting small and not spending too much on unnecessary equipment.
The main thing is to enjoy the baking process and, most importantly, enjoy eating something delicious knowing that you made it!
FAQ: Best Bread Baking Books of All Time
What makes a bread-baking book top-quality?
A top-quality bread cookbook provides detailed, step-by-step instructions, high-quality photographs of the process and finished products, recipes that have been tested extensively, explanations of bread science and technique, and guidance from experienced artisan bakers. The best books cover a range of bread styles and difficulties.
How do books about bread baking help the home baker?
Bread-baking books provide home bakers with expert guidance on ingredients, equipment, techniques, and recipes to bake a variety of breads successfully at home. They explain the science behind bread-making and troubleshooting advice. Home bakers can expand their skills and understanding of the bread-making process.
Can a bread-making book also include recipes for things like pastries and cakes?
Yes, many comprehensive bread-baking books include additional recipes for baked goods like cakes, cookies, pastries, and more. Some focus specifically on bread, while others provide a wider range of baking recipes and instructions. Look for a book aligned with your interests and baking goals.
Which bread-baking book is right for you?
Consider your current skill level, the types of bread you want to bake, any equipment limitations, and your learning style. Books for total beginners provide more step-by-step instruction, while artisan bread books offer greater technique challenges. Look for author credentials and an engaging writing style as well.
What to Look for in a Bread Cookbook?
Look for recipes that fit your tastes, clear organization of topics, visually appealing photos, detailed but accessible writing, scientific explanations of techniques, troubleshooting advice, and inspiration to keep baking a variety of bread.
What are bread-making mistakes to avoid?
Some common mistakes to avoid are incorrect ingredient measurements, insufficient kneading, letting dough overproof, baking at the wrong temperature, using old yeast, improper shaping techniques, underbaking loaves, and inadequate cooling before slicing. Following recipes precisely and learning proper techniques can help avoid these errors.
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