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How To Bake Bread Paperback – Illustrated, November 1, 2011


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Product Details

  • Paperback: 525 pages
  • Publisher: Red Seal Books; 2nd Edition edition (November 1, 2011)
  • Language: English
  • ISBN-10: 0615231292
  • ISBN-13: 978-0615231297
  • Product Dimensions: 9.9 x 7 x 1.1 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #754,172 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Michael Kalanty is an artisan breadbaker and writer. For over twenty years, he has taught professional baking to hundreds of successful students and authored curriculums for culinary schools around the world. He is certified as an Executive Pasty Chef, Culinary Educator, and Master Taster. He pursued post-graduate studies in curriculum planning at University San Francisco.

Customer Reviews

4.6 out of 5 stars
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See all 16 customer reviews
They are clear and easy to read.
Bread Head
If you want to really learn to bake bread, if you want to be comfortable with baking bread, this is a must have book.
David Haynes
The lessons learned in this book can and should be adapted to every bread you make.
Alex Wilson

Most Helpful Customer Reviews

13 of 15 people found the following review helpful By Bread Head on September 26, 2009
Format: Paperback
On the market for only two days, already reviewed in the Sunday San Francisco Chronicle Food Section!(November 8, 2009). The book has found its way to Amazon and the book distributor called ATLAS BOOKS in Ohio. (1-800-Book-Log is their ordering number. Discount Code HBT1109TX reduces the list price from fifty to $35 for the holiday season.)

HOW TO BAKE BREAD contains all the bread recipes Chef Mike Kalanty uses in his intro bread baking course at the California Culinary Academy in San Francisco, plus many more.
The writing style is conversational, just like the chef is talking to you. The recipes are written in the style of professional bakers. yields are for 2 loaves for KicthenAid mixers; Best of all--Chef shows how to make all the breads completely by hand, too. (There are bulked up yields for 20-quart mixers, so you can use these recipes in professional kitchens, too.)
How many photos are in this book! It is like the Jacques Pepin La Technique and La Methode books from the day of Julia Child.

When you're not in the kitchen, read the chapters on Fermentation, Proofing, Baking, etc. They are clear and easy to read. There's lots of small stories about pretzels, the Italian panettone (chef tells the story of a panettone tasting he was part of), Italian sandwich rolls, Challah, and Philly Sticky Buns. His intro story about when he apprenticed in France is inspiring and makes you want to start baking right away.

Can you tell Kalanty is in love with bread? In love with teaching? This book will make you want to enroll in his course. Plus, the breads are really tasty. (Apparently chef is a master taster and develops baked goods for national manufacturers. The recipes taste like it!)
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6 of 6 people found the following review helpful By Alex Wilson on February 8, 2012
Format: Paperback
Though the cover states, "bread basics for the aspiring professional baker..." I find this book to be incredibly useful for home bread baking. Michael Kalanty writes professionally and with personality. If you are looking for a bread cookbook, "How to Bake Bread" may not be right for you. This book does not contain hundreds of recipes. "How to Bake Bread" focuses on the scientific, artistic, and historical aspects of bread. In fact, the majority of the book explains the minute details of bread making; details that 95% of bread cookbooks wrongly assume the baker knows. Kalanty exhaustively explains things like: how to determine/manipulate dough temperature, the stages of dough/bread making, and reading percentage measurements. Kalanty uses hundreds of black and white photos to clarify and show technique. The pictures are teaching instruments, they are invaluable but not beautiful. Of course, there are several extremely useful bread recipes.
I gave this book five stars because it goes far beyond listing a handful of ingredients. It is a teaching tool, not just a recipe book. The lessons learned in this book can and should be adapted to every bread you make. I highly recommend bread enthusiasts and cooks add "How to Bake Bread" to their cookbook library.
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6 of 7 people found the following review helpful By David Haynes on September 29, 2011
Format: Paperback Verified Purchase
I have been a Culinary Arts instructor for over 20 years, and far and away, the lesson that has consistently been the most difficult to deliver effectively was yeast breads. There are several reasons. One is that hardly anyone bakes bread at home anymore so few students were blessed enough to be able to observe fresh bread production at home. Secondly, most culinary arts textbooks barely scratch the surface, or the crust. They provide the bare basics and little else. Lastly, trade books on artisan breads assume a significant amount of prior experience and knowledge. Chef Kalanty's "How To Bake Bread: The Five Families of Bread" has done for the subject what Antonin Careme did for sauces by codifying them into a manageable five grand or mother sauces. But, Chef Kalanty did the "King of Chefs" one better. In his book, he breaks the learning down into small, discernible segments, complete w/ illustrations, tips and other learning aides.
Until recently I had only seen Chef Kalanty's book in manuscript form. Several years ago I received three chapters from the publisher to review. While I did a standard peer review, I d, instead of the chapter from our standard general culinary textbook. It was also the first time I had taught the subject to high school students. The results were a surprise (pleasant)to me. At the end of the yeast bread unit, the level of student understanding surpassed that of any group of college students that I had previously taught. Their products were consistently good to excellent. More surprising, several of them still bake yeast breads at home on a regular basis. If you want to really learn to bake bread, if you want to be comfortable with baking bread, this is a must have book.
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3 of 3 people found the following review helpful By Kimberly W on December 14, 2010
Format: Paperback Verified Purchase
I bought this book since Chef Kalanty was teaching my breads class at CCA in SF. Little did I know I would be one of the very priveledged to learn from one of the best in the artistry of bread baking.

Every step is outlined perfectly for someone who hasn't baked bread but has always wanted to.

I would recommend this book to anyone looking to become a master in the craft of breads.
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3 of 3 people found the following review helpful By Bookie on November 19, 2010
Format: Paperback Verified Purchase
If you really want to learn what is behind baking bread in detail, read this book, and then, only then indulge in so many other great books out there to expand on your repertoire.
Very well explained - to the point that you require some patience since it won't allow you to jump in the kitchen and start baking - no, you have to read quite a bit beforehand.
Excellent and instructional.
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