This year’s Christmas was a merry one for me. The bulk of my presents were bread making books from friends and family who are quite enthusiastic about my newfound hobby, bread making. Of course, they are all thinking of the warm home-baked dinner rolls which I gifted them before the Holidays officially began.
To my delight, I was able to bake really soft clover bread. For experienced bakers, this isn’t probably anything to crow about; but for someone who has next to nil baking background and has learned about yeast and kneading this past month only from the internet, this counts as a small achievement.
My latest treasures :
Peter Reinhart’s books (those two at the top) appear to be marvelous condensed courses on advanced bread making made simpler for the home baker. From quick browsing, I think the book touches a bit on the science behind making bread.
The Bread Baker’s Apprentice in particular, had been awarded Cookbook of the Year by James Beard Foundation Book Awards and Book of the Year by The IACP Cookbook Awards.
The Bread Bible by Rose Levy Berenbaum is filled with wonderfully drawn bread making procedures and techniques, fantastic for novice bread bakers like me.
Classic Breads by Manuela Caldirola , Nicoletta Negri, and Nathalie Aru boasts large mouth-watering photos of many bread types including decorative breads. Most recipes call for fresh yeast, not readily available perhaps to the home baker but it is just probably learning how to substitute this for the more available instant variety.
Baking by James Peterson is chock full of photos of techniques and recipes with sections on bread, cookies, pies, tarts, etc.
2010 will certainly be a year of baking for me; but I hope this won’t be a year where, heaven forbid, I acquire the average baker’s waistline. Unfortunately I love to eat what I bake.
Nevertheless, I am so excited to delve well into these books. I love my Christmas!