Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Qty:1
  • List Price: $16.95
  • Save: $4.33 (26%)
FREE Shipping on orders with at least $25 of books.
Only 6 left in stock (more on the way).
Ships from and sold by Amazon.com. Gift-wrap available.
Bread Making: A Home Cour... has been added to your Cart
FREE Shipping on orders over $25.
Condition: Used: Good
Comment: Former library book with usual stamps, stickers and library card pocket. Shipped by Amazon
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

Bread Making: A Home Course: Crafting the Perfect Loaf, From Crust to Crumb Paperback – April 1, 2011

3.9 out of 5 stars 16 customer reviews

See all 6 formats and editions Hide other formats and editions
Price
New from Used from
Kindle
"Please retry"
Paperback
"Please retry"
$12.62
$4.31 $0.01
Spiral-bound
"Please retry"
$12.95

Dinner just got easier with eMeals
Each week you'll receive seven new simple, healthy meal plans. Our food experts create easy-to-prepare recipes featuring real food your whole family will love. Try it FREE
$12.62 FREE Shipping on orders with at least $25 of books. Only 6 left in stock (more on the way). Ships from and sold by Amazon.com. Gift-wrap available.
click to open popover

Frequently Bought Together

  • Bread Making: A Home Course: Crafting the Perfect Loaf, From Crust to Crumb
  • +
  • The Original Danish Dough Whisk - LARGE 13.5" Stainless Steel Dutch Style bread dough whisk for pastry, pizza. Great alternatives to a blender, mixer or hook
  • +
  • Ateco Bowl Scraper
Total price: $26.40
Buy the selected items together

Editorial Reviews

Review

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

About the Author

Lauren Chattman is a former professional pastry chef and the author of several books, including Bread Making: A Home Course and The Baking Answer Book. Her other books 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.

NO_CONTENT_IN_FEATURE

New York Times best sellers
Browse the New York Times best sellers in popular categories like Fiction, Nonfiction, Picture Books and more. See more

Product Details

  • Series: Home Course
  • Paperback: 296 pages
  • Publisher: Storey Publishing, LLC; 1 edition (April 1, 2011)
  • Language: English
  • ISBN-10: 1603427910
  • ISBN-13: 978-1603427913
  • Product Dimensions: 7 x 0.8 x 9 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #728,578 in Books (See Top 100 in Books)

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.
Comment 10 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
3 Comments 4 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
I have been using recipes I located online to learn to bake my own bread. Sourdough has proved challenging but this author provides quite a number of hints/tips in one location to make and improve my sourdough bread results. These alone make the purchase worth the modest price.
I have also tried the rye with successful results.
I am not astute enough about bread baking to say this is a must-have book, but the insights provided in addition to the recipes definitely helped to bake better breads. There are plenty of recipes to choose from too.
I would recommend this book to others contemplating baking breads at home.
Comment One person found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
Comment 3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
I checked this book out from the library as an e-book. After reading 35 pages and filling 10 pages of note paper with notes, I realized I needed to purchase this book! This is so much more than a bread cookbook. I've been baking bread for many years but want to branch out to making more artisan (i.e. crusty loaf) breads. This book covers the chemistry of bread making in a very easy-to-understand method. It's no wonder some of my attempts at baguettes failed miserably! Fingers crossed and floured covered book by my side, I shall prevail!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews

Set up an Amazon Giveaway

Bread Making: A Home Course: Crafting the Perfect Loaf, From Crust to Crumb
Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more about Amazon Giveaway
This item: Bread Making: A Home Course: Crafting the Perfect Loaf, From Crust to Crumb