The King Arthur Baking Company Big Book of Bread: 125+ Recipes for Every Baker (A Cookbook)

Written and created by a team of bakers just for me!! If you sniff the pages I swear I can smell the flour. The book arrived 11-01-24, safely in a box and contains all the correct pages. 460 pages make this a big, heavy book. There is no wasted space anywhere. It's organized logically, useful appendices based on time needed and leavening ingredients. There are NO recipes requiring specific ingredients to be purchased only from KA. Recipes that call for a pre-ferment also include an alternate work around in case you want to make and bake the same day.The font is a good size, easy to readfrom countertop height and the paper is thick but not shiny so there's no glare. The pictures are beautiful, without distractions, and are useful to show exactly what you want your finished bake to look like.This is a great book with explanations of why and how without getting too far into the weeds, no junk recipes to fill up space. I feel like the King Arthur Baking Company read my mind and gave me the perfect bread book. Oh and there's a ribbon bookmark.

They call this a bread book, but it expands well beyond what you typically think of when you think of bread. Coming as it does from the incredible bakers at King Arthur, there is plenty of science, howto, and tips to benefit bakers at all levels. However, it is the sheer variety of recipes that made this a must have for my baking library. And the photography is simply outstanding. The images of some of the baked goods will have your mouth watering. It's a superb coffee table book and an indispensable baking bible all at the same time. I have the original King Arthur baking book and this is more than an upgrade. It's going to keep me from being stumped about what to bake next for years!

This book is amazing. If you love to bake, you will absolutely devour this book. I immediately opened it and started reading; the first part of the book is all about technique, baking science, tools, ingredients and more. I consider myself pretty knowledgeable about baking, and I still learned a lot. Then, the recipes. I don't know what I was expecting, but the variety and detail blew me away. I'm talking breads from many, many countries and cultures all over the world. If you can think of a type of bread right now in your mind, it is in this book. Absolutely comprehensive. For my first bake last night, I chose the Most Chocolately Babka. I have been looking a long time for a good chocolate babka recipe. This one was perfect, detailed and easy to follow. My babka came out perfectly, better than any I've had in a bakery. I think it's one of the best things I've ever made. I cannot wait to bake through this book cover to cover.

You can't go wrong with anything from King Arthur. Martin Phillips did an excellent job with explaining the science behind bread dough. The recipes are unique without being overly complicated. I like that they had home bakers test the recipe and instructions for clarity, ease of following, and the end results. LOVE the QR codes for learning techniques. My boundaries have expanded with this must have book.

I consider myself a moderately experienced bread baker, an have dozens of bread books. But this one is destined to be my favorite.The book layout is clear, without that disgusting light grey type and small font that seems to be all the rage these days.Each recipe has a beautiful photo, giving you an idea of what you can aspire to for finished product.Instructions are included for both stand mixer or hand mixing. (If you use a bread machine , these will need to be adapted).I particularly like the baking timeliness that is at the top of each recipe. This gives the time needed for each stage of the bake-- avoiding getting halfway through only to see you need an overnight proof!The recipes are divided into sevtions: Flatbread, Pan Breads, Sourdough ( with a Primer), Hearth Breads, Buns/Rolls, Fancy Breads, and some recipes for Things to Make with Bread ( Bread Pudding, Yum!).There is an Essentials chapter for novice bakers, while those with experience will likely just jump right in. Like me- Starting off with the Super Seed Loaf. I know it will be great!

This is an excellent book for bakers at any level. The techniques for making bread are clearly delineated with the reasons and the desired outcome. The recipes are easy to follow and there are options that bakers can use when it comes to baking the bread. I love the illustrations of the techniques used.As soon as I received it I made two classic French breads - Miche and Pain au Campagne. They both turned out fantastic.

First of all, the potato rolls are sooooo awesome! That said, you had better have a ricer and start making these a lot earlier than you think. The first time that I made these rolls I did not have a ricer, and trying to push the potatoes through a large holed metal strainer was painful and extremely messy. However, the rolls were so amazing that I bought a ricer and made them again. It was so much easier with the ricer, but still takes a bit of time to make. I wish the recipes gave alternate instructions for people who don’t have access to a kitchen aid mixer. Luckily, I have one, but I thought it was going to fling itself right off of my counter while mixing the dough for 10 minutes. The mixer was owing all over the counter. I have not tried anything else yet because most recipes are involved and look time consuming. The pictures are great and there are a lot of different cultural recipes.

Without a doubt, one of the best baking books I’ve ever bought. It’s full of doable, delicious bread recipes broken down into nine chapters. It has beautiful pictures (I believe every recipe is shown), easy to understand instructions and it explains the science of baking good bread. I love this book and highly recommend it.