Between the holidays and the unusually cold weather, I’ve been baking up a storm.
Now, I love baking cookies, but after all the Christmas cookies I made, I wanted to make something different. Since I don’t like cake, I decided to try breads (pies are okay, but I find pie crust more frustrating than fun).
Now I have lots and lots of cookbooks, however, over half of them are for desserts and cookies and sweets. I discovered I really only had a couple good resources when it came to bread.
First was the King Arthur Flour Baker’s Companion. This is this first book I grabbed of the shelf when looking for a specific bread recipe (such as the Challah I decided to make over the holidays). This is a very good all purpose book. The recipes always turn out well (unless I make unexpected substitutions without planning ahead), and they always taste good. I use King Arthur flour in my baking, but any quality flour will work fine I’m sure. Of course the advantage of using KAF, is that you don’t have to worry about regional variations in the gluten levels of the flour.
From the Baker’s Companion I made Challah and Italian bread, both of which turned out very well.
An advantage of those recipes is they called for all purpose flour. Yes, you can make substitutions, but if the recipe calls for one type of flour, you’re always better off sticking with that kind of flour. This is of course an advantage if you don’t bake frequently, and are unlikely to use the bread flour before it goes bad.
Now if you like lots of pictures, this is not the book for you. There are a handful of pictures, but for the most part this is your standard cookbook with very few pictures. Not that there’s anything wrong with this, it just means this book isn’t as pretty as some of the others out there.
As far as the recipes, they’re simple, and I very much like the way the recipes are laid out: all the ingredients are listed at the top, and if an ingredient is used multiple times, it is listed multiple times. Since I have a habit of leaping before I look, I find this very useful.
The next book I grabbed was a Passion for Baking by Marcy Goldman. My aunt & uncle gave me this book for Christmas several years ago, and my pizza dough is based upon the recipe in this book.
The first chapter is dedicated to discussing different baking techniques, ingredients and tools. Most good baking books start this way, but it’s actually important to know how the author does things–especially if you don’t measure your ingredients by weight.
There are plenty of pictures here, showing everything from end results to intermediary steps. And they’re not just gorgeous pictures, but pictures of foods it looks like a normal human could bake. (I love Baking with Julia, but the photography only serves to make the book more intimidating, and I almost never use that book out of fear.)
The recipes are clear, and there are plenty of side notes, explaining different tricks or asides.
As I said, I very much like her pizza dough recipe and techniques, and have used that recipe for quite awhile. I also decided to branch out and tried her “BLT Bread” loaf. That turned out extremely well, and Grandmom particularly liked that bread. We made grilled cheese sandwiches from this bread, and they were fabulous. I also tried her cinnamon bread recipe, however, I attempted to substitute white wheat for all purpose (which I have done with several recipes from KAF) and although the bread tastes fine, it didn’t rise much, so that was somewhat disappointing. But again, that was the fault of the baker rather than the recipe.
And finally, I ordered The Bread Baker’s Apprentice by Peter Reinhart, which I am slowly working my way through. He goes into great detail regarding technique, and I am learning a lot, but it is a bit overwhelming. Nothing like a good book to make you feel like you know nothing.
So that’s what I’ve been reading. And unlike most of the other books I read, these are leading to so fabulous and delicious results.
