The pressure is on to get the recipe down! Okay, here it is.

Adapted from Paul Hollywood's recipe in this book.

Ingredients:

• 500g strong white bread flour
  
• 10g salt (I know it seems a lot, but it tastes so good)
  
• 10g fast-action yeast
  
• 170ml tepid milk - Paul suggests full fat, but I used semi-skimmed. I can't imagine it makes much difference, but I think that using 1% or skimmed probably wouldn't work.
  
• 4 medium eggs
  
• 250g butter - I used 130g 'slightly salted' butter and 120g of 'baking' margarine, such as Stork (not sure of any American brands) - note that if you use the margarine, the mixture will be very sticky and will take longer to rise, which ultimately makes for a tasty loaf but is more work and takes a lot longer. If you just use 250g butter and no margarine, the mixture should theoretically not be as wet.
  
  Filling:
  
• 1.5-2 tbspn red pesto, or similar - I think that that red pepper and tomato stir-through pasta sauce would also be tasty
  
• 1 ball mozzarella
  
• basil leaves
  
• butternut squash
  
• spices - I used black pepper, chilli flakes and cumin
  
• grated Parmesan/similar hard cheese
  
  Method:
  (Keep in mind that I use a food mixer for this. You probably could do it by hand, but it would take a long long time due to the dough being so sticky. I used a kitchenaid with the dough hook on and it still took a long time.)
  
  
• Put the flour in the mixing bowl, with the yeast on one side and the salt on the other - if the two touch, the salt will slow or even stop the yeast from working properly. Add the milk and the eggs, and mix on a slow speed until well combined.
  
• Cut the butter into small cubes, and add to the mixture very gradually. It's best if the butter is room temp for this. At this point, Paul suggests to mix for a further 5 minutes in a mixer; I mixed it probably for another 15 minutes because the dough was very sticky and wet. If the dough does seem too sticky to handle, just keep mixing it and mixing it - I'll admit, the dough for this seemed impossible before it proved. When I set it to prove, it was probably the consistency of a heavy cake batter, except that the gluten strands were very obvious from all the mixing/kneading - you need to watch out for the gluten forming (when it begins to look stringy) because that's what gives the bread its texture.
  
• Tip the dough into an oiled bowl, and cover with a tea towel or loosely with cling film. Leave to rise until it's at least doubled in size. Because my dough was quite wet, and my house is generally pretty cold, I actually went out for the evening and left it for about 8 hours, but Paul reckons it could be as quick as an hour and a half. It depends on your dough and how warm your house is. Personally, I think a slow, cool rise makes for a better bread.
  
  During this time, you might want to roast your butternut squash - I just peeled it, cut it into cubes and put it in a hot oven (around 200c) with olive oil, cracked black pepper, ground cumin and chili flakes, but you could probably use whatever you wanted. Roast until the edges are browning and the squash is soft and falling to pieces. If you wanted to boil or slow cook the squash, you could do that too. Should probably point out that you won't want to use the whole butternut squash - just sprinkle some cubes on to taste. I've made the leftover ones into a soup :)
  
  
• Flour a surface, and tip the risen dough onto it. Without knocking it back, roll it into a rectangle, about 1-1.5cm thick. Keep the long side of the rectangle facing you.
  
• Now it's the fun bit! Start by spreading the pesto over the rectangle of dough, leaving a 1-1.5cm margin at the edges. Then dot your mozzarella, basil and roasted squash over the dough, being quite generous. I tore the mozzarella into quite big pieces, so you get delicious oozy bits in the bread.
  
• Roll the dough into a long sausage, starting with the edge furthest away and rolling it towards you. Try to get it nice and tight if you can and try to avoid any tears. I needed to use quite a lot of flour for this, as the dough was still sticky - it still turned out okay. Make sure your hands are well floured when you roll it up
  
• Cut the roll in half, lengthways, so you have two long bits of dough - you should be able to see the layers of your filling in the two pieces.
  
• Twist these two lengths together, as if it were a piece of rope - it's good to not be too neat about it so the filling kind of begins to spill out over the dough, like in my picture. Then make the length into a circle and press the edges together. This is why it's called a couronne - it means crown, and the shape at the end should look like a twisty crown.
  
  Note: the pictures from the book showing you how to do it are here: 1 2 - Paul used parma ham, mozzarella and basil instead.
  
  
• Place the couronne on a lined baking tray, and cover loosely with a plastic bag. Leave to prove again. Again, I went for a long, slow prove with this, and left it in the fridge overnight, so probably around 9 hours. I then left it out of the fridge for a further hour or so, still covered with the plastic bag. However, go with your gut - if it's doubled in size after 2 hours, you probably don't wanna wait much longer! Don't worry too much if it doesn't look like it's risen loads - mine didn't look loads bigger but then grew massively in the oven!
  
• Brush the loaf with an egg wash, and scatter with grated parmesan and black pepper, to taste. Pop in a preheated oven at 200c for around 25 minutes, until golden brown and smelling deeeeelicious.
  
  You don't have to use the filling that I used - in his recipe, Paul used parma ham, mozzarella and basil, and I've also seen a sweet version made with apricots. I also think it would be amazing with ricotta, honey and walnuts, or brie and grapes (although they might be too wet), or blue cheese...etc. Be creative!
  
  Hope this is all clear. I tend to meander away from recipes a bit when I bake so it might not be exactly the same, but go, experiment, have fun...that's what baking is all about, no?
  
  Thanks for all the food-love :)

If you move the decimal over. This is about 1,000 in books...

(If I had to pick a few for 100 bucks: encyclopedia of country living, survival medicine, wilderness medicine, ball preservation, art of fermentation, a few mushroom and foraging books.)


Medical:

Where there is no doctor

Where there is no dentist

Emergency War Surgery

The survival medicine handbook

Auerbach’s Wilderness Medicine

Special Operations Medical Handbook

Food Production

Mini Farming

encyclopedia of country living

square foot gardening

Seed Saving

Storey’s Raising Rabbits

Meat Rabbits

Aquaponics Gardening: Step By Step

Storey’s Chicken Book

Storey Dairy Goat

Storey Meat Goat

Storey Ducks

Storey’s Bees

Beekeepers Bible

bio-integrated farm

soil and water engineering

Organic Mushroom Farming and Mycoremediation

Food Preservation and Cooking

Steve Rinella’s Large Game Processing

Steve Rinella’s Small Game

Ball Home Preservation

Charcuterie

Root Cellaring

Art of Natural Cheesemaking

Mastering Artesian Cheese Making

American Farmstead Cheesemaking

Joe Beef: Surviving Apocalypse

Wild Fermentation

Art of Fermentation

Nose to Tail

Artisan Sourdough

Designing Great Beers

The Joy of Home Distilling

Foraging

Southeast Foraging

Boletes

Mushrooms of Carolinas

Mushrooms of Southeastern United States

Mushrooms of the Gulf Coast


Tech

farm and workshop Welding

ultimate guide: plumbing

ultimate guide: wiring

ultimate guide: home repair

off grid solar

Woodworking

Timberframe Construction

Basic Lathework

How to Run A Lathe

Backyard Foundry

Sand Casting

Practical Casting

The Complete Metalsmith

Gears and Cutting Gears

Hardening Tempering and Heat Treatment

Machinery’s Handbook

How to Diagnose and Fix Everything Electronic

Electronics For Inventors

Basic Science


Chemistry

Organic Chem

Understanding Basic Chemistry Through Problem Solving

Ham Radio

AARL Antenna Book

General Class Manual

Tech Class Manual


MISC

Ray Mears Essential Bushcraft

Contact!

Nuclear War Survival Skills

The Knowledge: How to rebuild civilization in the aftermath of a cataclysm

I managed a puff!

Recipe from [this book](Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading https://www.amazon.com/dp/1624144292/ref=cm_sw_r_cp_apa_i_bhHzCbP2XEMJ1).

100g starter (fed and bubbly)
180g warm water
7g honey
15g olive oil
150g AP Flour
120g Whole Wheat Flour
3g salt

Mix dough, rest 30 min, work into a smooth ball.

Bulk rise for 6-8 hours.

Shape into 8 balls, and rest for 1 hour. Preheat oven to 450° with a baking stone on the bottom shelf.

Roll to 1/4" thick. Bake 3-4 mins. Look at that puff.

Cinnamon sugar doughnuts, sufganiyot, and yeast doughnuts. The chocolate ones are from this cookbook.

I don't know of any "brands" of sourdough starter. It's ridiculously easy to make your own. Mix water and flour together and tend to it. Eventually you'll have a wild yeast colony you can maintain.

If your starter is sour, it means that the yeast are starving. You do not really want your starter to be super sour. That said, it's not the starter's sourness that determines the sourness of the bread. You need to allow your bread the time to ferment. This is where it's going to develop its dynamic and characteristic flavors.

If you're interested in sourdough baking at home, I would recommend reading Nancy Silverton's Breads from La Brea Bakery

Unfortunately I do not have the recipe available right now as I was borrowing this book from a friend. I didn't have very high hopes because the first stretch and fold was essentially the consistency of pancake batter, but ended up good. Definitely my favorite bread so far, but a bit of a PITA to make.

I also prefer Google Play Books, but it's been the same price Kindle for awhile now.

You can improve the flavor and crumb by employing a pre-ferment. The best books I've encountered that discuss the different types of pre-ferment are:

Bread Baker's Apprentice by Reinhart.

Bread by Hamelman.

Flour, Water, Salt, Yeast by Forkish.

Tartine Bread by Robertson.

Also, definitely watch the NYT No-Knead Bread video.

In addition to threetoast & fumblesmcdrum, you may have added too much salt.

Look into "Crust & Crumb" if you're getting serious about bread making. It's the best resource I've come across. Some people also like "The Bread Bible".

Thanks!!

I used the recipe from The Breadbaker's Apprentice by Peter Reinhart.

Honestly, it's just worth it to buy the book - Reinhart is a BOSS...

fortunately, some saint already posted the recipe on reddit. lol

Happy baking!

I've made many yellow / vanilla cakes over the years, including a couple of multi-tier wedding cakes for GF brides. I'm a guy, and bake very seldomly, but I was determined to give my wife (who has celiacs) a proper birthday cake, so I learned how.

By far the best thing I've found is:

1. This Book - use the recipes, and specifically, the flour mix they recommend in here.
   
2. It comes down to the quality of your rice flour. I highly recommend this particular superfine flour in addition to potato and tapioca starch (the latter two you can get super cheap at Asian markets, but don't skimp on the rice flour)
   
   Edit: Also, never, ever buy frosting. Make your own. Fresh frosting plus the vanilla cake recipe from the book I linked will be the best cake you've ever had, gluten free or not.

"Flour Water Salt Yeast" by Ken Forkish (https://www.amazon.co.uk/dp/160774273X/ref=cm_sw_r_other_apa_aJ1sybPYAT05H) gets consistently good reports here.

I'd also recommend "Dough" by Richard Bertinet (https://www.amazon.co.uk/dp/1856267628/ref=cm_sw_r_other_apa_AH1sybKH7YCJG)

and Paul Hollywood's "Bread" (https://www.amazon.co.uk/dp/1408840693/ref=cm_sw_r_other_apa_-F1syb7TKQJWA)

Recipe from Artisan Bread in Five Minutes a Day, an amazing book that got me started on breadmaking.

• 1 head of garlic
  
• 3c (1.5lb) lukewarm water
  
• 1 1/2 T yeast
  
• 1 1/2 T salt
  
• 1 1/2 T sugar
  
• 1 mashed potato (book says 1c, but I used one potato.)
  
• 6 1/2 c (2 lb) all-purpose flour (I used King Arthur)
  
• Cornmeal to keep the bottom from sticking
  
  

1. Wrap a head of garlic in foil, roast at 400 F for about 30 minutes. I also baked a potato in foil for about 40 minutes and mashed it, since I didn't have pre-mashed potatoes handy.
   
2. Mix the yeast, salt, sugar, potato, and garlic (squeeze it out) and add the water. Use a stand mixer or lots of arm strength, and mix until combined. Don't knead.
   
3. Cover with a cloth and rest at room temperature for about two hours; dough will rise and then flatten.
   
   The dough can be used immediately or refrigerated for up to a week.
   
   When ready to bake:
   
   
4. Dust the surface of the dough with flour and take a 1 lb (grapefruit-sized) lump out. Dust it with more flour, and stretch the sides around to form a ball. Rest on a pizza peel or cutting board dusted with cornmeal for an hour (40 minutes if fresh, unrefrigerated dough.)
   
5. 20 minutes before baking time, preheat the oven to 450 and put a baking stone in the center. Put a broiler pan on a rack underneath the stone.
   
6. Sprinkle the loaf with flour and slash a 1/4 inch deep cross, scallop, or tic-tac-toe pattern in the top to allow for rising.
   
7. Slide the loaf onto the hot stone, and pour hot (or boiling) water into the broiler pan. Bake for 30-35 minutes, and try to avoid opening the oven. The top will turn deep brown and the bread will sound hollow when you knock on it. Overcooking is hard to do; you don't want to be undercooked!
   
   Let it cool, and eat! (If you're impatient, like me, the crumb will be pretty moist.)

Jim Lahey's slow-rise dough is absolutely amazing.

Baked on pizza stone with ample preheating at maximum oven temperature (500F/260C). After putting the pizza in the oven I left it the oven at "bake" setting for 6 minutes. Then I switched to "broil" (distance broil element to pizza about 4in/10cm), opened the oven door about 30s until the heating element switched on and broiled for another 3-5 minutes.

That's the method recommended in Jim Lahey's book "My Pizza". Here's an excerpt:

> With electric ovens that turn off at 500°F or so, place the stone on a rack about 4 inches from the top heating element (not the 8 inches called for with gas) and preheat, on bake, at 500°F [or the max temp your oven allows] for the usual 30 minutes. Then, to boost the heat of the stone without the oven’s elements shutting down, open the oven door a few inches and leave it ajar for about 30 seconds. Some of the ambient heat will escape, but the stone will stay just as hot. Now close the oven door and switch to broil for 10 minutes to heat the surface to the maximum. Open the door and slide the pizza in to broil. Because the stone is so close to the element, you may need to pull the rack out a few inches to get the pie centered on the stone; do it quickly and don’t worry about losing too much heat. With the door closed, broil for roughly 2 minutes longer than specified for gas [about 4 minutes for gas, so 6 for electric]—until the crust is adequately charred but not burnt and the toppings are bubbling.”
>

Jim Lahey, the guy who invented "no knead", has published pizza dough recipes in his first book ("my bread") and then published a whole cookbook just on pizza ("my pizza"). His dough is perfect for pizza. it needs a hot oven though, to get it to plump properly 500º is a minimum, and you can play with the broiler and an open door to get it even hotter.

His no knead dough is essentially the same between pizza and bread. He does suggest using a little bit of sugar to get the pizza dough to rise early in his bread book, but I have had good results with both.

https://www.amazon.com/My-Pizza-Easy-No-Knead-Spectacular/dp/0307886158

Link for those wanting it.

Thanks for the heads up! First kindle recipe book. Should be interesting.

My SO has been brewing for 4 years and has now also gotten into breakmaking; we're now looking into making our own yeast starter for the bread (commercial yeast only rises so much). This is a great book if you're interested in making bread yeast starters: Nancy Silvertons Breads From The La Brea Bakery

Look up the GBBO cook books on Amazon.

I have this one

Literally walks you through a ton of basics and techniques and every recipe has been featured on the show at some point

This book changed my baking life:

https://www.amazon.com/Bread-Bakers-Apprentice-15th-Anniversary/dp/1607748657

I recently got Tartine #3 when it was posted here for 5$ a few weeks ago. In it there is a recipe for Oat Porridge bread, this website has the recipe basically. I also have Sandor Katz' The Art of Fermentation, and it in it is a technique for making a fermented oatmeal, where you basically just do a 2:1 ratio (or more if you like a thinner porridge) of rolled oats to water and let it sit out over night or longer. Its good, you get a tangy taste to the oats and I find it to get a really creamy texture. So what I did was combine the two. I took the suggested amount of oats and water for the porridge bread in Tartine, then just left it out for a week, stirring once a day. By the time I did the bread it smelled reallllly great, very yeasty and sour. I blackslopped some of it into the initial dough of the bread, then cooked and incorporated it as per instructions.


Came out well, but I used a little bit more water than suggested in the porridge and so I probably should have added a bit more flour into the dough. As I said, it stuck to the banneton and deflated a lot, so it ended up more of a disk than a boule, but even so, I got a good bit of oven spring. Taste wise, the bread was very good. Well soured, and very hearty with all the oats in it. As they mention in the recipe, the crumb is super tender, and this bread holds up very well, I was eating it 5 days later and it still felt just as fresh as when I first made it, barring a bit if dryness where the cut was. Really an excellent loaf, just kind of hard to work with and very easy to over hydrate if you aren't careful.

Here's the book! https://www.amazon.com/Bread-Illustrated-Step-Step-Bakery-Quality/dp/1940352606/ref=sr_1_1?ie=UTF8&qid=1536022173&sr=8-1&keywords=america%27s+test+kitchen+bread

It is pretty much how flamingbabyjesus said. It is more of a process than a recipe. http://www.thefreshloaf.com/ this is a very good resource. I have Flour Water Salt Yeast wich explains all the steps, and ive heard that Tartine is also a very good book.
p.s A skale is very importaint.

If you want the simplest no-knead approach as a foundation for variations, I'd recommend Jim Lahey's My Bread. He's less up-tight about details than Ken Forkish, but the bread is just as great, and there is a lot more variety (e.g. carrot bread, olive bread, cheese bread, coconut-chocolate bread). But it's not a comprehensive recipe book.

If you want a more traditional book of recipes, I'd say check out Reinhart's Bread Baker's Apprentice or Beranbaum's Bread Bible.

This is virtually identical to the boule recipe in Artisan Bread in 5 Minutes a Day.... the only difference is the added sugar.

You don't need to be so finicky with the mixing. Dump everything in a bowl, stir til mostly combined then cover it with a towel and stuff it in the fridge overnight. You can use it immediately, but it's not quite as flavourful.

The book suggests cooking it on a pizza stone at 450 for 30min, with a 30min rest between when you do that folding of the hunk of dough thing and when you stick it in the oven (they call it a gluten cloak).

It's good bread. It's even better after the dough has sat in the fridge for a week (it'll last two). It also makes decent pizza dough.

And the brioche recipe in that book can be turned into AMAZING beignets.

Edit to add link.

I really like the King Arthur Flour Baker's Companion.

Recipe is based on Bread Illustrated with some adjustments made for high-altitude.

If bread is what you want to learn, I highly suggest buying

Crust and Crumb by Peter Reinhart

Or

Bread by Jeffrey Hamelman

And if you like rye breads I highly highly recommend

The Rye Baker by Stanley Ginsberg

Honestly I can't recommend The Rye Baker enough, it quickly became my favorite bread book.

Hi Guys, thanks for all of your suggestions, they've been a real help in deciding what to go for!

For those who are interested, here's what I went for:

Baking Cloche

Dough Scraper

2 x Round Banneton

Baker's Linen Cloth

My Weigh KD8000 Kitchen Scale

Professional Lame/Grignette/Blade

Book: Brilliant Bread - James Morton

Once again thank you all :)

Thank you!

It's from the book Artisan Sourdough Made Simple (which I highly recommend), so I don't have it readily available to share.

Nudge nudge, wink wink.

A classic show that is definately my favourite is: a bit of fry and Laurie. Rediculously witty and clever comedy. Here's a good sketch

[Here's a wishlist item:] (http://www.amazon.co.uk/dp/0091955602/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=1HQ11RS7T644X&coliid=I20NMLMIQCS1QG)

I use the recipe from Crust & Crumb, and I use Kolona buttermilk for the soaker if it calls for one. King Arthur or Bob's Red Mill on the flour. Fleischman's instant yeast (commercial version, different from active dry).

My bread stone is also an oven rack covered with unglazed quarry tile, so it's bigger than most commercial stones. I also work with a second person.

Traditional naan is cooked in a tandoori oven, and the stone is crazy hot when the dough is stuck to it, to replicate this at home you have to use half the stone at a time, alternating so the other half can heat back up. Your assistant is responsible for brushing with melted butter and garlic in between, and maybe pulling the finished naan off the stone. I'm stretching, rolling, and throwing in the oven pretty much the whole time.

when you throw the naan on the stone, I kind of flip it towards the back, get one side to stick on the stone, and then pull it towards the front of the oven before I let go. You have to be quick about it, and try not to leave the oven sitting open more than necessary.

Also, it helps if your oven can get blazing-ass hot. I usually preheat for 45min-1hr at 550 before I do bread (regardless of the recipe), and this is no exception.

Pastrami recipe

Beer mustard recipe

Rye bread recipe contained herein

I would definitely make any/all of these again. Great recipes, stellar results.

This is a sandwich that's greater than the sum of its parts.

I didn't! It's from a dough recipe in this book.


Wonderful recipes in here. I highly suggest buying it if you like making bread!

Still behind... sorry!

From this book (love the show):

http://www.amazon.co.uk/Great-British-Bake-Off-Victoria/dp/1849902682/ref=sr_1_1?s=books&ie=UTF8&qid=1344866855&sr=1-1

Recipe found on this blog:

http://366recipechallenge.planetsquirrel.co.uk/2011/12/beef-and-red-wine-pie-filling.html

It was a double crusted pie with NO SOGGY BOTTOM! My pastry lid cracked a bit when I was putting it on (annoying), so not without fault. But all in all, I'm pretty pleased. It was really tasty (served with mash and garlic-y greens).

Check out Peter Reinhart's Whole Grain Breads.

A lot of great information on how to make really good whole grain yeast breads. Most of the recipes require two days to complete, but they're worth it, IMHO.

I just bought this book http://www.amazon.com/Josey-Baker-Bread-Baking-Awesome/dp/1452113688 which seems pretty amazing for beginner bread bakers (I just received it yesterday so I haven't made anything yet) but it has great reviews. he calls that round loaf a hearth loaf.

For the no sugar themed week, I made maple cornbread. Rather than using traditional sugar, the recipe uses maple syrup for sweetness. I got no hint of the maple flavor, which was a bit disappointing. I’m not the type that needs or wants a sweet cornbread, but with the recipe specifically mentioning maple in the title, I expected there to be a noticeable maple flavor. It was a good cornbread, but it was just lacking the maple flavor I expected.

---

Maple Cornbread

Recipe from The King Arthur Flour Baker's Companion; also available online

Makes 9 servings

Ingredients

• 1 cup (4¼ ounces) unbleached all-purpose flour
  
• 1 cup (4¾ ounces) yellow cornmeal
  
• 1 tablespoon baking powder
  
• ½ teaspoon salt
  
• 1 cup (8 ounces) milk, whole, skim or 2 percent
  
• ¼ cup (2¾ ounces) maple syrup
  
• 4 tablespoons (½ stick, 2 ounces) butter, melted
  
• 2 large eggs
  
  

  Directions
  

1. Preheat the oven to 425°F. Lightly grease an 8 x 8-inch square or 9-inch round baking pan.
   
2. In a medium-sized mixing bowl, whisk together the flour, cornmeal, baking powder, and salt until thoroughly combined. In a small bowl or a large measuring cup, whisk together the milk, maple syrup, melted butter, and eggs. Add the liquid mixture to the dry ingredients and stir until just moistened.
   
3. Pour the batter into the prepared pan and bake the cornbread for 20 to 25 minutes, until it’s lightly browned and a cake tester inserted in the center comes out clean. Remove it from the oven and serve it warm with butter and additional maple syrup, or with a main dish — red beans and rice would be nice.

Do you have Kindle? These bread bibles are really cheap now check them out https://www.amazon.com/s/ref=nb_sb_ss_c_1_13/143-2043283-2950319?url=search-alias%3Daps&field-keywords=tartine+bread&sprefix=tartine+bread%2Caps%2C292&crid=3DT15HULFL72B $3 bucks on the kindle? Fantastic! also look up Sullivan Street Bread https://www.amazon.com/Sullivan-Street-Bakery-Cookbook-ebook/dp/B06XH3N2R4/ref=sr_1_fkmr1_2?ie=UTF8&qid=1523773667&sr=8-2-fkmr1&keywords=jim+levy+bread and this guy is really doing a job in Brooklyn Bread Scene https://www.amazon.com/Bien-Cuit-Bread-Features-Exposed/dp/1941393411/ref=sr_1_fkmr0_1?s=books&ie=UTF8&qid=1523774082&sr=1-1-fkmr0&keywords=buin+cuit this guys bread is not to be believed http://www.biencuit.com/#smithst

A great book to read is [Bread illustrated] (https://www.amazon.com/Bread-Illustrated-Step-Step-Bakery-Quality/dp/1940352606). It's pretty cheap and they explain everything from the equipment needed to the easy breads to the super turbo championship edition breads

I got so tired of looking for good bagels in the city that I decided to learn to make them myself.

It is a multi-day process and you need a pretty heavy duty mixer, but [this book(
https://www.amazon.com/Nancy-Silvertons-Breads-Brea-Bakery/dp/0679409076/) is in the central library and I use a modified version of its bagel recipe.

I also quickly realized that learning to bake starting with Bagels what's like trying to start mountain climbing by scaling Everest, but dammit I wasn't going to be without good bagels.

Understanding the hydration of your doughs will open up a lot of the mystery behind bread baking. The Bread Baker’s Apprentice is a fantastic book to have on your shelf too.

I like to use Bread Illustrated, he's got about every type you'd like.

Hi! I also recently started baking as a new hobby. I’m very much still a novice and still find it quite intimidating, but I’ve found quite a few decent vids and books that have helped me to get started...

Bake with Jack - really excellent channel filled with 4 min videos talking about terminology, equipment and technique:

https://www.youtube.com/channel/UCTVR5DSxWPpAVI8TzaaXRqQ

Richard Bertinet’s Waitrose video. A bit basic but I find Bertinet’s mannerisms inspiring and the instructions are very useful. Different kneading technique too:

https://www.youtube.com/channel/UCTVR5DSxWPpAVI8TzaaXRqQ

BBC Good Food basic bread recipe. There is probably a better basic recipe, such as the King Arthur one, but this is the first one I used. I halved the salt on this and it’s given me really nice bread every time:

https://www.bbcgoodfood.com/recipes/2060/easy-white-bread

Brilliant Bread by James Morton. Only just digging into this book but it really is great. Lots of recipes and kneading advice etc. I’d recommend it to anyone:

https://www.amazon.com/Brilliant-Bread-James-Morton/dp/0091955602

Flour Water Salt Yeast. I’ve not really delved into this much yet as I’m still getting used to the basics, but everyone on here seems to love it and it seems very well written (note:you’ll need a Dutch oven for this):

https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X

If you’re going no-knead/Dutch oven, I’d say it’s worth giving this a watch too, but I’d check the comments as well as a lot of people seem to be tweaking the recipe. A seemingly infamous video/recipe from NY Times:

https://cooking.nytimes.com/recipes/11376-no-knead-bread

Dough by Richard Bertinet. Another ace book filled with simple easy to follow recipes. Also comes with a short DVD, although I don’t know what’s on it as I’m yet to watch:

https://www.amazon.com/Dough-Simple-Contemporary-Richard-Bertinet/dp/1909487538

River Cottage basic white bread. Not the best instructions but I still found it a useful watch when very first starting out:

https://www.youtube.com/watch?v=NTVWuw_SBSo

Not sure if these are 100% the best places to start but they’ve definitely helped me. I tend to google pretty much everything, which will lead you to a lot of useful sites too.

I hope these help, even if only a little. Im sure others will make some good suggestions here.

Happy baking!

Recipe was from Paul Hollywood’s book ‘Bread’

Paul Hollywood's Bread https://www.amazon.co.uk/dp/1408840693

• Tartine Bread
  
• Josey Baker Bread
  
• Artisan Breads Every Day
  
• Bread Baker's Apprentice, The
  
• Whole Grain Breads
  
• Flour Water Salt Yeast
  
• Bread: A Baker's Book of Techniques and Recipes
  
  If he is relatively newish to bread bread baking then I think Bread Baker's Apprentice will be the most helpful though.

Take a look at the following books which your local library may possibly have. All deal with whole grain breads and breads made using non-standard flours.

Tartine Book No.3: It's the Tartine round loaf in a million whole grain variations, while also including some interesting pan loaves.

Peter Reinhart's Whole Grain Breads: Recipes for pretty much every type of whole grain bread. Uses a lot of specialized ingredients, and complex multi-stage recipes, and contains a ton of information.

Peter Reinhart's Bread Revolution: Not familiar with this book but it looks neat, probably advanced if you're just learning about using alternative grains to white flour but still interesting.

Home Baked: Nordic Recipes and Techniques for Organic Bread and Pastry: This is a personal favorite book, and the vast majority of the recipes use whole grains. Everything I've made out of this has been excellent, although some recipes are lacking in how-to type details that might not be obvious to a novice baker.

I have a book suggestion. The Josey Baker Cookbook. The guy used to write science text for kids. The book is a very approachable, step by step guide to baking. It is a beginners guide, but you are going to make some amazing bread.

This looks to be the same recipe. Actually got it out of 'The Great British Bake Off' book which is damn good, recommended.

I am not sure of what you already have or what you would need, I am listing a few things on top of my head:

• Crock pot
  
• Cast iron skillet
  
• Dutch oven
  
• Victorinox chef knife
  
• Microplane zester
  
• Bread maker machine
  
• Mandoline
  
• Mortar and pestle
  
• Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
  
• Tartine bread
  
• Essentials of Classic Italian Cooking
  
• Espresso maker
  
• Cookie Sheet and cooling racks
  
• Meat Thermometer

FYI, same price for the kindle version right now as well.

https://www.amazon.com/dp/B00F8H0FNW

If you put the stone really close to the broiler, and turn that sucker on after pre-heating the oven, you can pull it off in a home oven. Leave the broiler on while the pie is in to help cook the top.

This technique was developed by Jim Lahey of Sullivan Street Bakery and no-kneed bread fame. His book, My Pizza, is excellent and spells it all out.

https://www.youtube.com/watch?v=UKI7ssgFvTI

Based on Pain Ordinaire Carême from Bernard Clayton's New Complete Book of Breads https://www.amazon.com/dp/0743287096

Activate 2 teas yeast in 1-1/4 cup warm water in a stand mixer. Add 2 cups flour and beat with flat beater at high speed until gluten develops (~10 minutes). You'll know. The batter will pull together around the beater. Add 1 teas salt dissolved in 1 teas warm water.

Switch to dough hook and add around 1-1/2 to 2 cups flour. You want a slightly wet dough. Turn out and let rise for an hour, until doubled.

Grate ~1 cup Parmesan cheese and mash two cloves of garlic. Combine with a fork.

Split the dough in half, two baguette. For each one, flatten to a rectangle and add cheese/garlic and fold over. Repeat flattening and folding a few times, but not too many or the mixture will be completely dispersed throughout. I like veins of cheese within the crumb. Let shaped baguettes rise for an hour.

Half hour before baking, place pizza stone in middle of oven and shallow metal pan on the bottom. Heat oven to 450F.

When ready to bake, plenty of slits on the tops of the loaves. Place loaves on stone and dump water in the shallow pan for a blast of steam. Close door quickly. After 5 minutes, add more water to pan. Maybe again after 15 minutes. Bakes in around 25 minutes. The usual: golden crust and sounds hollow when tapped on the bottom.

Remove and place on cooling rack. Wait 15 minutes so when cutting the crumb doesn't collapse.

Her Gluten Free Baking Classics book is amazing. Caveat emptor though, the ingredients you'll need to buy will cost you close to $100 but it's worth it.

"When baking, keep in mind that natural and Dutch-process cocoa powders are not always interchangeable -- blindly substituting one for the other can upset the delicate chemical balance in a recipe, spoiling results and flavor (you don’t want your chocolate cake to taste like it was made with soap). Sometimes one cocoa powder can be substituted for the other in recipes. According to “The King Arthur Flour Baker’s Companion”: "

I was accused of greasing my chocolate cakes with soap as a young baker...never knew why till I became a baker...

This book changed my approach and brought me a lot of success.

https://www.amazon.com/Crust-Crumb-Master-Formulas-Serious/dp/1580088023

Get yourself a book as /u/ETABLERT said. The River Cottage Handbook on bread its a good one.

Get a container, some flour from your preferred supplier, a big container and get going! Do some reading, there are plenty of on-line sources, plenty of good books out there.

Starting your own sour dough is as easy as mixing flour and water together.

That said, if you did want to buy a start then Bakerybits.co.uk sell one. I have used them several times, and found them to be really good. The site in general that is, not the starter.

I just started reading Crub & Crust: Master Formulas for Serious Bread Bakers and suggest it to anyone interested in artisan bread baking.

It breaks down the science, reasoning and steps to most everything in basic bread baking. I used to wonder why my dough was always so dense and it turns out I play with it too much after the final rise and don't let the gluten do its magic on the first rise. I also made the mistake of adding flour to wet recipes to become workable when you are supposed to use the stretch and fold technique.

He also has a lot of great suggestions about how to modify your oven to work more like a bakers oven. Basically go buy this book if you want some seriously tasty-delicious bread.

I would suggest doing some reading on the science of baking. I don't know if Panera taught you guys any of that, but it is SO helpful to know in my own baking, and just knowing a few small facts can show that you're really knowledgeable.

Some good options, if you have access to a library or want to spend the money on amazon - How Baking Works, King Arthur Flour Baker's Companion and The Pastry Chef's Companion are all good bets. Beware, though - The Pastry Chef's Companion is super involved and interesting but the science of baking stuff isn't very prevalent. It's there, but not as much as in the first two books.

Best of luck! Be honest with the interviewers and it will go great. Keep us updated on how it goes!

Agree with the earlier comment of kneading for longer. I've found that I need to knead for anything between 5-15 min if doing it by hand.

While kneading, you're "stretching" out the gluten and it is normal for the dough to "rip" as you put it depending on the flour type. But the fact that your knead is getting tighter (as you mention) indicates that you're doing the right thing as you're on your way to build up an elastic gluten structure. However with low-to-medium gluten content flour (such as rye and spelt) you won't get the same silky-thin elasticity as you get with white flour.

This image shows on the left a wholemeal dough and, on right, rye dough. Maybe it can give you an idea of how different the dough can stretch when using different flour types (spelt should be somewhere between these two).

I've found that using 100% spelt/rye yields a rather heavy brick-like bread and personally I find that mixing 50/50 or 75/25 with (very) strong white flour yields bread and consistency that I like better myself :)

Regarding kneading techniques, I've found it helpful to knead in a push-away-from-you, then bring it back and turn 90 degrees and repeat. Something similar to this if it makes sense.

These images are both from the River Cottage Handbook No. 3: Bread. Pretty good book to get you started and teaches you a few basic techniques (just don't trust their Brioche recipe, it is the devil!)

Tip: You can over-knead, at a certain point the gluten structure collapses and the dough goes from firm to soggy/sticky again. You can't recover from this and the batch needs to be binned. This however is unlikely to happen when you hand knead (as your wrists will usually give up before).

This book gave me a great start

https://www.amazon.com/Beard-Bread-James/dp/0679755047/ref=sr_1_1?ie=UTF8&qid=1466123896&sr=8-1&keywords=Beard+on+bread

Cooked in an enamel roaster. Used a combination of fig jam and lime cordial and Artisan Sourdough made simple methods. In short, 50g starter, 375ml water, 500g flour and 9g salt. Mixed, rested for 1 hour. Light knead then proved for 10 hours. Shaped and put in banneton for 2 hours before cooking.

I love bread and also got into making it myself from scratch with kneading by hand. I even got to the point of keeping my own yeast colony (his name was Ralph) in the fridge for my sourdough. I used this book when getting started and found it incredibly helpful.

Biggest thing I learned: don't over knead and don't add too much flour.

There are a lot of great cookbooks out there, and I recommend getting several different ones that cover individual areas and ingredients. There is only one when it comes to baking, though: The King Arthur Flour Baker's Companion. The Challah and blueberry lemon buckle recipes are worth the price alone.

Hugh Whittingshal has a plan for a brick oven in his River Cottage Bread book. It has the full plans and directions, though you had better have permanent space for it.
http://www.amazon.com/Bread-Cottage-Handbook-Daniel-Stevens/dp/074759533X/ref=pd_sim_b_2

Nancy Silverton's book gives the step-by-step.

Here’s the link to the book Nancy Silverton’s

I know you where asking for classes, but I have to recommend the river cottage bread book. Worth a look if you want to get into it.

Link:
http://www.amazon.co.uk/Bread-River-Cottage-Handbook-No/dp/074759533X/ref=sr_1_1?ie=UTF8&qid=1414658706&sr=8-1&keywords=river+cottage+bread+book

The pie crust recipe in this book is amazing. Omit sugar for a savory recipe.

Gluten-Free Baking Classics:

https://www.amazon.com/dp/1572840994/ref=cm_sw_r_sms_c_api_24CTybTKSM3P3

Thanks for the heads up! Yeah it looks like there are some gems in there for sale. Can anyone vouch for this book? I want a great bread making reference.

Paul Hollywood's 'Bread' might be a good choice - he co-hosts the Great British Bake Off (v popular show) in the UK: http://www.amazon.com/Paul-Hollywoods-Bread-Hollywood/dp/1408840693

http://www.amazon.com/Bernard-Claytons-Complete-Book-Breads/dp/0743287096/ref=sr_1_20?s=books&ie=UTF8&qid=1418611234&sr=1-20&keywords=Bread

http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413/ref=sr_1_8?s=books&ie=UTF8&qid=1418611228&sr=1-8&keywords=Bread

This recipe comes from Bernard Clayton's New Complete Book of Breads which I cannot recommend highly enough. The book has over 700 pages of recipes, tips, and tricks and EVERY bread recipe has instructions for making the doough by hand (below), by mixer, and by food processor!

He describes this as "A farmhouse loaf in New England kitchens for more than 150 years. When white flour was scarce, often in wartime, this blend of rolled oats, cornmeal and whole wheat was added to the flour to make it go farther. It makes a delicious loaf that tastes equally good in less troubled times."

Total Time: 4 hrs 30 mins
Prep Time: 3 hrs 30 mins
Cook Time: 1 hrs

WAR BREAD

1 cup rolled oats
1 cup cornmeal
1 cup whole wheat flour
1 tablespoon shortening
1/3 cup molasses
1 tablespoon salt
3 cups boiling water
1 (1/4 ounce) package yeast
5 -6 cups all-purpose flour, approximately

Directions:

1. In a large mixing bowl combine the rolled oats, cornmeal, whole wheat flour, shortening, molasses and salt.
   
2. Pour in the boiling water, stirring constantly, until the mixture is smooth.
   
3. Set aside to cool to 120-130 degrees.
   
4. Sprinkle the yeast on the batter and blend.
   
5. Stir in the white flour, 1/2 cup at a time, first with the spoon and then by hand, or with the flat beater of a mixer.
   
6. The dough will be somewhat heavy and dense and will not have the elasticity of white dough. Nevertheless, the dough will eventually form a shaggy mass that cleans the side of the bowl. Sprinkle on flour to control stickiness as necessary.
   
7. Turn the dough onto a lightly floured work surface and knead with a rhytmic motion of push-turn-fold, for 8 minutes. the dough will become smooth. Sprinkle on more flour if the dough sticks to the work surface or your fingers.
   
8. place the dough in a bowl and pat with butter or greased fingers to keep the surface from crusting.
   
9. Cover the bowl tightly with plastic wrap and put aside for the dough to rise at room temp till twice its original size - about 1 hour (shorter if using rapid rise yeast).
   
10. Punch down the dough and knead for 30 seconds to press out bubbles.
    
11. Divide the dough into 2 or 3 pieces. shape into balls and let them rest on the work surface for 3-4 minutes.
    
12. Form into loaves and place into 9-inch (2 loaves) or 8-inch (3 loaves) loaf pans. Cover with wax paper and leave till the center of the dough has risen to an inch above the edge of the pans, about 50 minutes.
    
13. Preheat oven to 350 20 minutes before baking.
    
14. Bake the loaves in the oven till they are nicely browned and test done, about 1 hour (I check at about 45 minutes). Turn one loaf out of its pan and tap the bottom crust with your finger - a hard, hollow sound means it is done.
    
15. if the loaves brown too quickly, cover with brown sack paper or foil.
    
16. Midway through baking and again near the end, shift the pans so loaves are exposed equally exposed to the temperature variations in the oven.
    
17. remove bread from oven and turn out of pans. place on metal rack to cool.
    
    FIELD NOTES:
    
    NOTE1: It was a very hot, humid evening when I made this and I ended up using 7+ cups of bread flour. This dough will ALWAYS have a slightly sticky/tacky feel to it but try not to dust on more flour unless you are getting dough-monster-hands; I think mine would have had a lighter crumb if I had used less flour.
    
    NOTE2: I let the boiling water mixture sit for 10 minutes, stirring occasionally, and yet I still get that slight crunchiness from the cornmeal. It does NOT negatively effect the bread (no more than the cornmeal dusting an English muffin or pizza would), but perhaps leave it sit for 1/2 hour or more to allow the cornmeal to hydrate.
    
    NOTE3: This was a nice loaf; chewy crust with a slightly dense, close crumb and just a hint of sweetness from the molasses. I think that next time I will make a pollenta from the cornmeal (and 3 cups water), and add that to the oats/wheat mixture in order to remove that slightly sandy crunch from the cornmeal.
    
    OTHER IMAGES

I love baking bread and to be honest some of the /r/breadit suggestions are spot on, even for British bakers.

The one I love the most is Flour, Water, Salt, Yeast by Ken Forkish. The measurements are all in metric, as most bread recipes are even stateside. I was initially a bit skeptical about no-knead but I'm a complete convert now.

If you want a specifically British book, and one that starts off with more basic recipes, try Brilliant Bread by James Morton. He was on GBBO a few years ago.

The key to brunch for me is the mix of sweet and savory foods. This panini dish definitely walked that line perfectly. I didn’t make the suggested waffles, opting for the sourdough waffles from Nancy Silverton’s La Brea Bakery book. We have been making these waffles for years and I’ve never had better. In a nod to the recipe, I added some maple syrup to the batter and it was actually really great. I will definitely be adding syrup to this batter in the future. The final dish was really interesting. I liked the punch of mustard that was slathered onto the waffles. The only thing I would like would be to find a way to make the paninis more crispy. They were pretty soggy.

For my MetaTheme, I went for the classic brunch cocktail, a Bellini. I liked this recipe because it wasn’t overly sweet or syrupy. The peach puree (had to buy this online because the peaches here aren’t very good at the moment) was nicely tart. I added a splash of simple syrup to sweeten it up a little. Next time I think I will go for some Cava instead of Prosecco so it has a built-in sweetness and there is no need for added sugar.

Breads from the La Brea Bakery is also very good.

All the loaves I've baked out of Bien Cuit have been really, really good. Not your typical white sourdough loaf but really rich in flavor.

Another good book is Bernard Clayton's New Complete Book of Breads.

I am one of the bakers at a new bakery in Kansas City. We do mild sourdoughs and refer to Josey Baker's book a lot.
We also use Tartine's book

My love for Gluten-Free Baking Classics burns hot like a thousand suns. Really, it helped me a lot. Plus collecting all new flours and starches and playing with them was lots of fun :)

There are lots of books out there I was not sure about buying a book, I mean I wanted the Tartine Book from Chad Robertson but then I saw the reviews and that make more difficult to choose “the right book”.

I’ve been baking for almost 2 years and half, I actually have a small [bakery] (https://www.facebook.com/Passiflory) with my girlfriend and since in my country it’s not common to see sourdough breads I want to add old techniques to my loafs. I need to improve working with starters and include this in all my breads.

After seen reviews and feedback of the books mentioned on this thread I pre-ordered [“Josey Baker Bread: Get Baking - Make Awesome Bread - Share the Loaves”] (http://www.amazon.com/gp/product/1452113688/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1)

Check out his [video] (http://vimeo.com/77071595)

If you are wanting to get into bread here is the book I bought:

https://www.amazon.com/gp/product/1607748657

Walks you through all kinds of different breads and methods.

I'm no pro but I've been baking for a long time at home.
These are the things you need:

• All purpose flour (non-bleached). King Arthur will serve you well.
  
• Yeast
  
• Salt
  
• Water
  
• Bowl (a big plastic one will work, like tupperware or something)
  
• Something on which to bake the bread. A baking stone if you're going to free-form it or a bread pan if you want it a particular shape.
  
  That's more or less it.
  I recommend this book by Bernard Clayton, it's amazing and produces really good breads. And he does a good job of walking you through bread by bread. It's an "oldy but goody". There are other books out there that are popular but if you've never baked before I'd recommend that one.

Name: Josh

Age: 17. And three-quarters.

Location: The Bay Area

Interesting fact: I just ordered a used copy of Tartine Book No. 3. Also, the name "Jesus" is apparently the Greek form of the Hebrew name "Joshua." (And they say Sunday School isn't useful. Psh.)

There are a couple farms over the hill and through the woods from me. Owner won't let me ride the cows, though. Too bad.

Kik: FricketyFrick

You need real help. James beard has a book called "beard on bread". http://www.amazon.com/Beard-On-Bread-James/dp/0679755047/ref=sr_1_1?ie=UTF8&qid=1382906257&sr=8-1&keywords=beard+on+bread

I couldn't make out your paragraph. Sorry.

Good luck in the future. Read the book.

https://www.amazon.com/gp/product/1624144292/ref=oh_aui_search_detailpage?ie=UTF8&psc=1