Download PDF Josey Baker Bread: Get Baking - Make Awesome Bread - Share the Loaves, by Josey Baker
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Josey Baker Bread: Get Baking - Make Awesome Bread - Share the Loaves, by Josey Baker
Download PDF Josey Baker Bread: Get Baking - Make Awesome Bread - Share the Loaves, by Josey Baker
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Review
"...(a) well-illustrated, step-by-step book. It's designed for a beginning baker but more-experienced hands can also profit from his approach, which produces more deeply flavored loaves." - Florence Fabricant, The New York TImes"It's no surprise that Josey Baker's new book is as joyous and inspired as his San Francisco bakery, The Mill, where Josey is using sustainably grown, organic ingredients to bake wholesome and utterly delicious bread. These recipes are vital for any aspiring baker!" - Alice Waters"A playful tone and style (the author begins the book with q&a with himself), and well-shot, full-color recipe photos make this an enjoyable read while educating home bakers on loaves from whole wheat to sourdough to cornbread. Additional recipes such as the B(L)T pocketbread, the Raddest Homemade Pizza the World Has Ever Known, and Seasonal Fruit Crumble make this a book you'll want to pull from the shelf well after your morning toast." - Publishers Weekly
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About the Author
Josey Baker leads a small team of bakers at The Mill in San Francisco's NOPA District.
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Product details
Hardcover: 224 pages
Publisher: Chronicle Books (April 15, 2014)
Language: English
ISBN-10: 1452113688
ISBN-13: 978-1452113685
Product Dimensions:
7.8 x 1 x 9.5 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
135 customer reviews
Amazon Best Sellers Rank:
#101,985 in Books (See Top 100 in Books)
I started baking bread a few years ago employing the techniques of Artisan Bread in 5-Minutes. While that got me started, I remained somewhat intimidated by the whole process, especially recipes requiring sponge, sourdough starters or preferment, as Josey utilizes in his method. I approached this book with trepidation, a little overwhelmed by all the info and easy flow of options, but I have to say I was thrilled with the result. This bread has an excellent crust, flavor and crumb and slices beautifully for toast...something my previous loaves didn't. I'm sold...so much so I sent my sons to The Mill last time they were in SF in order to bring me a loaf. Sadly (for me) but happily (for Josey) he was getting married that weekend and no loaves available. Not to be deterred, they brought me a piece of cinnamon raisin (brown sugar and butter) toast. Awesome! Thanks to Josey for taking the time to write this book and to share his enthusiastic love of baking. I was intrigued by his journey and I am again inspired. I also like that he offers recipes for many types of grains, such as kamut. I haven't dealt with the metric measurements but have had no problems thus far by following the standard measuring method. I may even start a bread journal. If you buy this book, enjoy your bread making journey!
This book is flat out amazing. Fun, not pretentious, and empowering for the wannabe home bread maker looking to get started. And yes, for the one reviewer who gave it 1 star (there's always gotta be one it seems) it is -NOT- a book for experts. This is made pretty clear by the description " first true entry-level bread-baking cookbook" and also the intro. However, after a few loaves, you really will be creating some high quality, artisan type bread. My co-workers were amazed when I showed up one day with Cinnamon Raisin, Sesame, and Olive loaves (see pic) after only a couple of weeks of owning this book. Josey clearly put a lot of thought into recipes that totally work, but this book also encourages you to experiment in your baking and not worry about the occasional failure. One tip: don't wait too long before trying the 'raddest homemade pizza' recipes! They are now a tradition in our house, and a great way to use up those CSA veggies before they go bad! Great job Mr. Baker, I hope you put out another book someday.
So...I was spending the night at my baby sister's house in NOPA. In the morning, she says "we're going to walk down the street for lattes and cinnamon toast". Where we ended up was The Mill, where we had some amazing $4 toast and great coffee! I saw the book on the shelf, but passed and bought a loaf of Country Bread. Later I sampled this book on Kindle, ended up buying it, and started reading. My awesome niece bought me the hardcover, it's a beautiful book indeed...Now about the contents - it's a very well written book. I feel as if Josey is right there explaining in layman' terms what to do, what to look for, and so on. The first part of the book is broken into "lessons" and takes you from simple one-step yeast bread to pre-ferment...then to Sourdough.Ah yes, sourdough. As a lifelong Bay Area resident, as well as a Laura Ingalls Wilder fan, I've had a fascination with sourdough, but never attempted it - Laura and Ma Ingalls made it sound easy enough in "By the Shores of Silver Lake", but "The Little House Cookbook" said "Laura makes beginning a starter sound very easy, but it is not." That pretty much turned me off of even attempting it...until this book. Guess what?!? Josey and Laura are right - it IS easy. Just keep feeding it.I've delighted friends and family with my new bread making passion...bread isn't exactly on my bodybuilder diet, but fortunately it's not difficult to give away the results - I've gifted to friends, family, and brought crusty loaves when volunteering with my church.I'm attaching a photo of my whole-wheat cinnamon raisin bread that I baked last night.Thank you Josey Baker for a wonderful book!
Over the last five years since I started baking my own bread, I read at least 20 books about bread baking, I own about 10, and use about 3 to 4 of them once in a while. However 'Josie baker's Bread' is the one I bake from on a daily basis.Just reading the book is highly entertaining. It is almost as much a description on how he started his baking career as it is a recipe book, while teaching you how to bake along the way. He is starting with very simple bakes using store bought yeast and white flour, adding new tricks, techniques and ingredients with every recipe, and before you know it, you will be able to produce a wide variety healthy whole grain sourdough bread your family and friends will love.While traveling through San Fran last summer I took the opportunity to visit 'the Mill', Josie's bakery. I loved his bread, just as much as the bread bake at home from his book. He encourages you to explore and find your own path to baking, and I do many things a little bit different, shaping batard loaves instead of boules, or steaming the oven instead of using an inverted bowl, but the backbone of the recipe I take from his book.I appreciate the honesty and simplicity of the more advanced recipes, without the commercial yeast, added fat or sugars, or any lift boosters like vital wheat gluten. It's just flour, water, salt, period. Unless you want something with seeds, nuts, cheese, herbs, or dried fruit of course. The pizza and cookie recipes are awesome as well.This is a well rounded book, suitable for beginners and advanced bakers alike. Buy it, if you like to bake old school and have a healthy sense of humor, you will absolutely love it.
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