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Old 02-22-2012, 10:39 PM   #1
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Which Bread Book Do You Recommend?

This one? Amazon.com: The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (9781580082686): Peter Reinhart, Ron Manville: Books


...or this one? Amazon.com: The Bread Bible (9780393057942): Rose Levy Beranbaum: Books

Or some other one?
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Old 02-22-2012, 11:19 PM   #2
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"The Bread Bakers Apprentice". For expert bread advice, you can't go wrong with any book by Peter Reinhart. This one is full of traditional bread recipes.

For some equally good recipes that are also geared around saving time, you might also look at another of his books, "Artisan Breads Every Day".
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Old 02-22-2012, 11:26 PM   #3
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Thanks for the tips Steve.
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Old 02-22-2012, 11:28 PM   #4
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I second Artisan Breads Every Day.
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Old 02-23-2012, 12:21 AM   #5
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The only knock I have heard on Reinhart (and I don't know from personal reading) is that his formulas can be off in his books so you have to check to be sure the math is right.

Otherwise he seems to be the go to guy.
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Old 02-23-2012, 12:26 AM   #6
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I'm used to tweaking, I lived above 7000 ft for most of my life and now 3500 below that...it is also more humid here, so that is another factor when baking.
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Old 02-23-2012, 12:50 AM   #7
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Quote:
Originally Posted by PrincessFiona60 View Post
I'm used to tweaking, I lived above 7000 ft for most of my life and now 3500 below that...it is also more humid here, so that is another factor when baking.

Elevation compensation...

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Old 02-23-2012, 04:40 AM   #8
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We use Reinhart's but have had very good results using "Artisan Bread in Five Minutes a Day" by J. Hertzberg and Z. Francois.
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Old 02-23-2012, 06:38 AM   #9
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Thanks for the tips Frank and Bill.
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Old 02-23-2012, 07:10 AM   #10
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I can imagine baking bread at sea level, for me, would be a challenge, I would doubt my yeast was good. Much longer rising times at lower elevations...
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