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Bread Making: A Home Course: Crafting the Perfect Loaf, From Crust to Crumb Kindle Edition

4.1 out of 5 stars 15 customer reviews

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Length: 296 pages Word Wise: Enabled Enhanced Typesetting: Enabled
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Editorial Reviews


"This may be the only bread book you will ever use. Highly recommended."

About the Author

Lauren Chattman is a cookbook author and former professional pastry chef. Her most recent book is The Baking Answer Book; others include the IACP-winning Local Breads, which she cowrote with Daniel Leader, and Dessert University, written with White House pastry chef Roland Mesnier. She lives with her family in Sag Harbor, New York.

Product Details

  • File Size: 3511 KB
  • Print Length: 296 pages
  • Publisher: Storey Publishing, LLC; 1 edition (April 16, 2011)
  • Publication Date: April 16, 2011
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B005HITS9O
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #1,114,164 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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More About the Author

A former pastry chef, Lauren Chattman is the author of nine cookbooks and co-author of numerous other books, including Dessert University with former White House pastry chef Roland Mesnier. Her recipes have appeared in Food & Wine, Bon Appetit, Cook's Illustrated, The New York Times, and Redbook, among others. She lives in Sag Harbor, New York with her husband and two daughters.

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
If you don't want to take the time to read up on the ins and outs of the science of breadbaking, choosing and storing flours, how to get the tastiest loaf, etc., this book is not for you. Nor is this one of the many 'no-knead' method books on the market, altho' there are a few of those in here too. I have about six other bread books where you follow the recipe, close your eyes, and hope for the best; the focus of those books are on turning out bread, along with some rudimentary information tossed in for good measure. There's nothing wrong with that, it was the way I got my juices flowing with this hobby, but this book takes it further in the information arena. The title is appropriate, "A Home course" on breadbaking. I have gained new and useful information despite the fact I have been baking bread over a 1 1/2 yrs, now having some answers to some nagging questions I have been holding onto. I made "ricotta bread" last night to use up the last 3/4 cup of ricotta I had leftover from Easter. It was easy, tasty, and straightforward. It is impossible to cite examples of why this book is useful, so suffice it to say, it's more of a reference book than a cookbook. If you have a question about bread and all that that entails, you will pull THIS book off your shelf to glean the info. There are simple straight dough and sourdough recipes in here, whole grain too. I have more recipes to try and will report back later. In summary, this book is not a repeat of the other books I have, it has its own unique reason for being. With that in mind, it's up to you to decide what you are specifically looking for when buying a breadbaking cookbook.
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Format: Paperback
I received this book as a Christmas present and found it moderately useful for the more technical issues of making good bread. For this reason I would have given it three stars. Other books I have are more useful in this regard. But I recently tried a recipe from the book - the baguette with cornmeal. If I followed the recipe correctly (and I believe I did) then there must be a typo in it somewhere. The recipe made a 'dough' that was the consistency of cake batter. I had to add a *lot* more flour to get it to a workable consistency. By then I had no idea whether my proportions were correct. I did manage to salvage a few respectable loaves out of it, but I'm reluctant to try it again and waste a lot of time and ingredients. If others have tried this particular recipe successfully (suggesting I did something wrong) then I would give the book three stars. But until then, it's kind of disheartening to go through all that work and end up with a mess. I'm also reluctant to try another recipe from the book.
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Format: Paperback
This is the book that will probably get me to actually bake bread. I've just started playing around with yeast doughs, and have been thinking about making bread, not just pizzas. This book made me feel so empowered. It's got a ton of information, scientific and practical, but it's really, really easy to read. My eyes usu. glaze over w/ non-ficiton and scientific stuff, but this was really easy to read and friendly.

There's a great chart about protein content, terrific explanations for why you might choose one dough over another.

I haven't tried the recipes yet, so I'll update later if I can.
One note that I'm not thrilled about--all the recipes are for instant yeast. And my stash is active dried yeast. There's a substitution, so it's probably not that big of a deal.

The only thing I wish it had is this one encouraging thought: Making a bread that's enjoyable to eat is not hard at all. You can just jump right in, follow directions carefully, and the end result will be more than good enough to eat. Even if it could have been better, in an expert's eyes, you'll enjoy eating it. So absolutely you should try, and try again. That's how you get to BE good enough to say, "Oh, I'll try this with a higher-protein flour" or "maybe I rose for too long."

But this book provides lots of info that will empower you to become a thoughtful bread baker (the kind who says, "I think this new recipe would be better w/ bread dough"), without having to do quite so much work to get there.

I think I'll make it one of my go-to gifts for things like bridal showers.
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Format: Paperback
This book offers wonderful insights to the art of bread-making. It is accessible to beginners, introduces the basics, and presents the considerations and trade-offs of the baker-artist. I am one of the few people who would have wanted more technical information about the chemistry of bread-making (e.g., specifically what kinds of carbohydrates does the yeast feed on, what combination of food source, salinity, hydration, and temperature encourages/allows/inhibits/stops yeast activity, what are the specific types and concentrations of acids produced by lactobacilli, how do you control EVERY variable of flavor and texture profile in the process of making bread--I could go on and on with hundreds of questions).
I got a KitchenAid for Christmas and this book got me jazzed about the prospect of making bread. I bought a baking stone, and decided to make a pain de mie, following the recipe in the book.
Like oldsaratogian, however, my only issue with the book is with the recipe. I followed the pain de mie recipe to the letter, and the result was WAY too salty. 1 tsp would have sufficed instead of the specified 1.5 Tbsp. The salt also curtailed yeast activity, so the result was a very dense, inedible block. I should have suspected a problem because of an inconsistency in the introduction to the recipe: it says to use all-purpose flour for the pate fermentee but the ingredients list calls for bread flour. Didn't anyone proof-read the book or try out the recipes before publishing them?
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