the web is full of useful information for baking bread. there are plenty of sites that offer tips, troubleshooting, recipes, product recommendations, and more. however, the books have depth and potential to delve into details that are sometimes missing or overlooked on the web. there are master bakers all over the world who have perfected the art of artisan bread for years and these are exactly the people you want to learn from. You may not find yourself baking a 38-page bread recipe from La Tartan Bakery, but you can certainly take inspiration from this work of art and take something from it to hone and improve your craft.
In this post, you can find the books that are on my list. in my honest opinion, they are the best tutors a home baker can have. I don’t have them all, but like any self-respecting library, you don’t buy everything at once but gradually build up an impressive body of knowledge. between us also looks good on your kitchen display or as a “coffee table book” in the living room. If gluten free bread baking books are what you are looking for, check out this article here which is dedicated to gluten free bread baking books. on the other hand, if you are a bread machine enthusiast and looking for bread baking books, this is the article for you.
You are reading: Best bread making books
Finally, if you intend to purchase this book as a gift for your friends or loved ones, be sure to check out this article as well. I’ve compiled a list of other awesome gifts that I or any other home baker would love to receive as gifts.
how to choose the right book for you
At the end of the day, when you’re about to make a decision, the larger the selection, the more difficult the choice. all these books are full of promising techniques, theories, recipes and beautiful illustrations. it can be overwhelming.
For the definitive recommendations of a book tailored to your ability and bread baking knowledge, we invite you to consult this publication.
Before you start exploring this list, keep one thing in mind:
reading can seriously damage your ignorance 🙂
I just found a funny saying (not sure who originally said it) but I couldn’t resist…
dan lepard’s handmade bread
Comprising recipes, personal stories and “living” images of the baking process, this book celebrates all kinds of European bread and offers many recipes from all over Europe, all in plain language and easy-to-understand instructions. .
the author took ancient bread baking practices and adapted them to our present day. he makes really good combinations of ingredients like fruits, nuts, olives, raisins, and more in the bread, so if you like these types of bread, that’s definitely a plus.
most recipes are for sourdough bread. his explanation of how to build a sourdough starter is just illuminating, as are many of the baking techniques he reveals in the book. In this context, it is worth mentioning the explanation of the kneading of the bread that encourages the baker to go from depending on a mixer to kneading by hand.
I have to say it’s a lot of fun to hear how lepard learned the different techniques or recipes over the years, where and from whom, it certainly adds fun and a personal touch to the book. My only reservation: I’m not sure this is the book for the beginner home beaker. you’d better learn some of the basics first.
flour water salt yeast: the basics of artisan bread and pizza by ken forkish
one of the best books on how to bake bread on the market. The book is constructed like a textbook, each chapter dealing with a different concept of baking bread (only the chapter on fermentation is worth reading). despite the no-nonsense approach, I still found it entertaining and fun to read.
The books provide a good foundation for everything related to baking bread and various types of dough. ken forkish digs into the details that other books leave out or ignore.
You can learn many formulas here for most of the artisan breads that home bakers like to bake, and a deep understanding of the science behind baking and the ingredients we often use. talks about the math of the baker, why a recipe is built one way or another, how to spot mistakes, etc. an added bonus is the beautiful visual aesthetic of the book.
This should definitely be one of your first books on how to bake bread.
richard bertinet dough
This is an excellent book for the novice home baker. is very practical and explains the basic concepts of the dough in a very simple and easy to understand way, accompanied by step-by-step illustrations and a tone of encouragement from the author (important!)
The book takes into account that most of its readers are beginning bakers and therefore does not require exotic ingredients so that all recipes can be made in the kitchen at home without the hassle of trying to find special flours, etc.
if you end up buying this book and you liked it (I know you will like it) I highly recommend you get the next bertinets book titled “bark”, the characteristics of the book “dough” are also valid for “bark” and will take a step further on your journey to understand the baking process so you can perfect your craft.
tart bread by chad robertson
this book by chad roberston of the famous la tartine bakery in san francisco, one of the best bakeries in the world by far (see our article on the best bread bakeries in the world here), is about sourdough bread and It has the characteristics of a textbook.
this means that unlike a classic recipe book where you can flip through and choose a different recipe each time, the structure of the book is designed so that certain concepts and techniques are mentioned in a specific recipe and to implement them you need read this particular chapter before continuing with the recipe you want to prepare.
The book provides deep and detailed explanations of every possible technique, and the recipes themselves are long and detailed. the results are spectacular (and in terms of equipment, it does not demand much from the reader). in this case, you’ll do well if you have a dutch oven and a proofing basket. (check out our recommended products page here for great buying advice)
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If you had a positive experience with this book, you can continue with tartine book #3, but keep in mind that the challenge is greater, the recipes are more complex, and the ingredients are sometimes harder to come by.
the baker’s apprentice by peter reinhart
This book is now out in its 15th edition and should tell you something about the classics it has become.
The book is good for both beginners and intermediate bakers and is about master baker peter reinhart who in turn is going to learn from french master bakers their tricks and methods while teaching pastry students at a culinary college .
The book provides a complete theory and practice on everything that is bread. the science behind baking, different types of bread, challah, bagels, etc., different types of grains, tips and techniques on how to fix and improve problem bread.
This book is not intended to leaf through it, but to read and study it in depth. If you spend time on it, it will improve your baking skills dramatically.
bread science: chemistry and the art of making bread by emily buehler
This name says it all: this book explains the science behind the bread. why does this or that happen? Does it matter what fat you use? How does gluten affect the texture of bread? and much more.
The book answers questions in depth with diagrams, quotes from important studies, chemical reactions, etc. the beauty is that it does it in simple language, so you don’t need a science degree to follow along.
It is important to understand that this is not a recipe book, although there are recipes in the book, but rather a long and in-depth explanation about each of the ingredients and steps in the bread making process and why it behaves as it does. does. .
This is a book for people who have a deep passion for bread and strive to know more. I have to tell you that sometimes it takes more than one reading until all the material settles down and is understood.
recommended for experienced bakers and bread enthusiasts who want to learn the chemistry behind the art.
the bread builders: loaves of bread and masonry ovens by daniel wing and alan scott
This book provides the theory and science behind bread baking in depth, topics such as hydration ratios, protein content at various proofing temperatures, retardation, and bread flours are covered in detail. also reveals entertaining stories from bakers across the country.
The book is quite technical and “heavy” and does not include any recipes (it is important to know).
This book also explains how to build a modern streamlined wood-fired brick oven for people who have the space and money to do so. An interesting but not always practical read, nonetheless.
suitable for serious bakers and wood oven enthusiasts. Even if you don’t plan on building a brick oven, this book is still a great read.
bread revolution: world-class baking with whole grains and sprouts, traditional flours and fresh peter reinhart techniques
for those who like to bake healthy bread, i give a warm recommendation for this book by peter reinhart, who made the list for the second time (the first was “the baker’s apprentice”) with this book that provides 50 formulas and recipes. that teach how to get the most out of cereals to maximize their flavor in the loaf.
The book is about whole grain and milling. contains many recipes with sprouted flours, including gluten-free sprouted grain (but with sugar, so anyone advocating gluten-free and sugar-free flours may be disappointed).
Each recipe has quite a few options and there is also a list of (sometimes unconventional) ingredients and where you can get them. The book is beautiful and is accompanied by high quality photographs. A must-read for lovers of healthy bread!
bread matters: why and how to make it by andrew whitley
We continue the healthy trend in this book by Andrew Whitley that preaches the benefits of making healthy bread at home instead of buying mass-produced bread.
whitley describes the danger of consuming commercial bread, the massive use of baking enhancers, and pressure from commercial bakeries to provide bread at the lowest cost at the price of displaying the bread as fresh, albeit sometimes frozen and reheated, and other disturbing phenomena.
In his book he teaches in a very practical and easy way how to make real bread at home without yeast, and without added gluten.
The book is for anyone who cares about what they put in their mouths. it’s fascinating and terrifying at the same time. It starts with a manifesto of sorts on the history of British mass-produced bread (terrifying!) and then discusses why you should make bread at home while sharing healthy bread recipes, techniques and tips.
Recommended for people with dietary restrictions and anyone who feels bloated after eating 2 slices of mass-produced bread.
rose levy beranbaum’s bread bible
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This book, unlike the other books on this list, is about not just bread, but pizza dough, bagels, crumpets, and even muffins, so it would be more accurate to call it the bible of confectionery and not only of sliced bread.
The book teaches you substitution techniques, such as the substitution of different types of flours and their effects on the final product. it also gives a ton of recipes (150 to be precise).
I must admit that the recipes are overly detailed to the point where they seem overdone at times. All in all, it’s not that easy of a book to read and is recommended for bakers who are already experienced at home and know a thing or two about baking bread, otherwise the book might seem a bit intimidating, but those who insist and keep reading you will find yourself getting better and better at baking.
bread: a book of techniques and recipes for bakers by jeffrey hamelman
Since its first publication in 2004, this book has earned many fans, from both professional and home bakers.
the book is written in a direct, well organized and very deep way. there are many illuminating explanations about the chemistry of baking bread. it is mainly European bread with special emphasis on German bread.
You can learn a lot about baking formulas and techniques: mixing, tasting and other basic information that is important to know.
About the recipes: The (fairly correct) reviews of the book state that the recipes are designed for professional bakers and less so for the home baker and there is some truth to that. I would recommend this book for the experienced home baker, one who already knows how to feel the dough and knows how to make adjustments for mixing time, amounts, etc.
In conclusion, as good as the book is, I have to criticize, not the content, but the design. the combination of the colors of the pages and the color of the font in which the text is written makes parts of the book difficult to read (it requires a lot of light) and this is a bit frustrating for all the readers of all the books that have been written .
foreign languages
So far, I have covered books in English, but of course, there are excellent classic bread baking books in different languages and I will mention here some books that cannot be ignored and their importance in the world of baking is forever. sealed.
jean-philippe de tonnac’s dictionnaire universel du pain
This book serves as an encyclopedia for everything related to bread: from the history of the development of bread in different cultures and countries to the science behind bread, production processes, machines, various types of flours, recipes and more. .
but, unlike an encyclopedia where you can open a random page and read, here you need to read continuously and in order. credit to the author for writing in clear and lame terms.
Bread lovers will love the book, but it’s important to say that it’s less of a baker’s guide and more of a powerhouse of information. A must have in any bakery library.
Iban yarza homemade bread
iban yarza is a passionate baker with a legion of online followers who follow him all over the net. (check out his facebook page here)
The book explains in a simple way how to make bread at home. the book is full of recipes and short demo videos that can be scanned via qr code.
The book covers a wide range of techniques, concepts, ingredients and guides that the reader can follow step by step on the way to the perfect loaf of bread.
his recipes are simple, functional and practical, which can be prepared in the kitchen of any home. explains simple things like how to use your oven more efficiently for better bread.
explains important concepts; for example, a comprehensive chapter on fermentation, very useful for the beginning baker. highly recommended.
last
I would like to mention a few books below that helped my father when he started baking. I’m not going to go into detail about each one. just know that these are great books with tons of information and are designed for serious, professional bakers.
It is important to mention that these books are very difficult to obtain, so if you have the opportunity to buy them, do it. I will have photos of these books as their titles are similar and the photos will make it easier to know what to look for.
1. special and decorative breads by roland bilheus, alain escoffier, daniel herve, jean-marie pouradier – there are a few books in this series.
2. special and decorative breads by alain couet and eric kayser
conclusion
There are obviously a lot of great books out there. this was my list of books you should have in your library. do you think i missed something? If so, please let me know which book helped you on your baking journey in the comments section. I’m always happy to keep up with new books and my readers’ experiences and insights.