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trew · 09-09-2012, 08:42 PM

I highly recommend this book:

http://www.amazon.com/The-Bread-Bake...ers+apprentice

Great illustrations, great recipes, and very explicit instructions and explanations. It completely changed the way I made bread.

As this book outlines, one of the most important factor in making the best bread is time. It takes more than a day of cold fermenting to get the best taste and elasticity out of most bread doughs. A long rise also allows the use of much less yeast which also has a huge impact on the flavour (as yeast can overpower the more subtle flavours in the dough).

09-09-2012, 08:42 PM	#75
trew Crash and Bang Winger Join Date: Aug 2004 Exp:	I highly recommend this book: http://www.amazon.com/The-Bread-Bake...ers+apprentice Great illustrations, great recipes, and very explicit instructions and explanations. It completely changed the way I made bread. As this book outlines, one of the most important factor in making the best bread is time. It takes more than a day of cold fermenting to get the best taste and elasticity out of most bread doughs. A long rise also allows the use of much less yeast which also has a huge impact on the flavour (as yeast can overpower the more subtle flavours in the dough).