Comments on: Reading List

By: zachary brass

zachary brass — Sun, 11 Aug 2024 12:01:12 +0000

In reply to Maurizio Leo. You're welcome!

By: Maurizio Leo

Maurizio Leo — Sun, 11 Aug 2024 09:26:47 +0000

In reply to zachary brass. Hey Zachary! Sorry for the delay. I have a book by Rose, but surprisingly, not her bread one! I'll pick this up next. Thank you!

By: zachary brass

zachary brass — Wed, 01 May 2024 00:12:49 +0000

Hello Maurizio, I have 2 books, 1 is on your big list on Amazon, The Bread Baker’s Apprentice, but I also have one that you might want to check out as she taught me how to make bread. The book is called The Bread Bible by Rose Levy Beranbaum. She taught me how to make sourdough and other breads, but Peter Reinhart teaches me how to create and be creative in my bread bakes

By: Maurizio Leo

Maurizio Leo — Sat, 18 Apr 2020 12:31:06 +0000

In reply to Isabel. There are many recipes for rye style bread and whole wheat breads in BREAD by Hamelman (the first on the list)!

By: Isabel

Isabel — Wed, 08 Apr 2020 20:13:18 +0000

Hi Maurizio, which book do you recommend for 100% whole grain sourdough recipes? Your recipe for whole wheat bread is my new go-to, but I want to branch out (especially into more rye bread and pumpernickel).

By: Maurizio Leo

Maurizio Leo — Tue, 22 Jan 2019 16:27:27 +0000

In reply to Jesus Adalberto Leon Hidalgo. I think the most versatile and expansive book is BREAD by Hamelman -- that'd definitely be the one I'd pickup.

By: Jesus Adalberto Leon Hidalgo

Jesus Adalberto Leon Hidalgo — Tue, 22 Jan 2019 16:16:06 +0000

If You had to choose between 1, which one would it be?

By: Firuza

Firuza — Sun, 03 Jun 2018 11:37:20 +0000

Have you looked at “The Handmade Loaf” by Dan Lepard? I doubt it would make your above list as I suspect in terms of instruction, there won’t be anything new for you as that section is aimed at sourdough virgins and newbies. But I think you’d enjoy the recipes. Dan Lepard travelled around Europe meeting pro and expert home bakers, tasting their bread and collecting recipes from Denmark, Ireland, Russia, the Ukraine and a number of others.

By: TooOldToKnowBetter

TooOldToKnowBetter — Thu, 22 Feb 2018 22:20:14 +0000

I have most of the books you list. I’d like to recommend one more “In Search of the Perfect Loaf: A Home Baker’s Odyssey” by Samuel Fromartz. It rekindled my love for baking bread and is just a wonderful read.

By: Maurizio Leo

Maurizio Leo — Fri, 20 May 2016 18:33:00 +0000

In reply to Allison Louise Bush.

No book plans currently in the works, maybe sometime in the future 🙂

Thanks so much for all the comments, I really appreciate that! I think pushing out of one’s comfort zone is definitely a good thing — it’s how we grow and learn. Even if it can be frustrating at times!

You can definitely skip the overnight proof in the fridge and proof right on your counter. At around 75ºF I’d guess somewhere between 2-4 hours would work, but use the “poke test” to determine the right time to cut proof as there are a lot of factors that go into this (Google that if you haven’t read about it, makes it easier to determine when your dough is ready!).

Thanks again for the comments, really appreciate that! Happy baking, Allison.