Bread Making Book

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor. Apparently this book is brilliant - I may buy it, had a note from Amazon about it. I see he has written a few bread books - does anyone know of him?

I have heard of him before, people are enthusiastic about his bread books. Personally, I haven't read any of his books yet. So can't comment on that. The Book Depository has a few of his books.

Have you seen Richard Bertinet's books yet? 'Dough', his first one and 'Crust', his second one. I really like his books. He has a slightly different technique of kneading, his doughs are softer, therefore you get fluffier and lighter bread. 'Crust' deals mainly with sourdough.
Both books have very interesting recipes and I have tried quite a few of them. There are many more I want to try.

If you do get Peter Reinhart's book, please tell us what you think of it. Not that I need more bread books, but winter is here (or about to begin) and I love reading cook and baking books.

I got both books - Peter Reinhart's Whole Grains - a heavy read and very technical but I'm sure he knows his subject - I just don't need so much information. I got Crust on your advice Spatz, Bob is devouring it. Great book. He followed some of the advice like - no sugar, knead for about twice as long as he normally does and today's bread was noteably improved. Since he took over the bread making I've been buying Burgen bread because I don't like what he makes but today I ate Bob's Bread with no trouble. He is such a happy camper! Going to try the wholemeal tomorrow.

That is wonderful to hear, Blossom! I am sure Bob must have been pleased as punch when you actually ate his bread! Did he have any trouble following the kneading technique? It is quite unique but doesn't take long to learn. It's also much better on my hands (they get a bit painful in cold, clammy weather).
By kneading the dough that way you have a much softer dough, too (I never used this amount of water before), and therefore lighter and fluffier bread. I used organic rye today (mixed with a little white bread flour) and the bread is still very light.

There are a lot of interesting recipes in both books and I'm slowly working my way through them.

Thanks for the write up on the other book. I think I'll give it a miss then.

Yep - unless you want to know about enzymes and other technical stuff, give it a miss. "Crust" is great but it's gone on holiday to Port Sorell to Lyn's place for a couple of weeks in exchange for her 'secret' easy-peasy Chiabatta recipe which we are about to try. We'll have a bake up on Friday as we're going to Hobart for a week and the girls love Poppy's Bread. He is rapt in "Crust" and gives reviews to everyone who will listen!