How to Bake Bread: The Five Families of Bread

This book won ＂Best Bread Book in the World＂ at the Paris Cookbook Fair and was a finalist for the International Culinary Professionals ＂Best Baking＂ category. It’s used in hundreds of professional culinary schools for introduction to baking courses. Book One of the How To Bake series, this book is a solid introduction to breads made with commercial yeasts like active dry, instant, and baker’s yeast. There are over 200 b&w technique photos showing step-by-step. 50 of the most popular breads are grouped in Families according to how they are mixed, kneaded, proofed, and baked. Baguettes heads up the Lean dough Family, other breads include Pretzels, Bagels, and Dinner Rolls. Cinnamon Buns heads up the Sweet Family, which includes Panettone, Babka Coffee Cake, Stollen, and Monkey Bread. The Soft dough Family includes buttery dinner rolls, honey whole wheat, and pizza. Rich does include Brioche, Raisins Buns, and Butter Bread for Braiding. Finally, there’s Focaccia, pizza variations, and Cornmeal Flatbreads.