How To Bake Bread

I have been a Culinary Arts instructor for over 20 years, and far and away, the lesson that has consistently been the most difficult to deliver effectively was yeast breads. There are several reasons. One is that hardly anyone bakes bread at home anymore so few students were blessed enough to be able to observe fresh bread production at home. Secondly, most culinary arts textbooks barely scratch the surface, or the crust. They provide the bare basics and little else. Lastly, trade books on artisan breads assume a significant amount of prior experience and knowledge. Chef Kalanty's "How To Bake Bread: The Five Families of Bread" has done for the subject what Antonin Careme did for sauces by codifying them into a manageable five grand or mother sauces. But, Chef Kalanty did the "King of Chefs" one better. In his book, he breaks the learning down into small, discernible segments, complete w/ illustrations, tips and other learning aides.Until recently I had only seen Chef Kalanty's book in manuscript form. Several years ago I received three chapters from the publisher to review. While I did a standard peer review, I d, instead of the chapter from our standard general culinary textbook. It was also the first time I had taught the subject to high school students. The results were a surprise (pleasant)to me. At the end of the yeast bread unit, the level of student understanding surpassed that of any group of college students that I had previously taught. Their products were consistently good to excellent. More surprising, several of them still bake yeast breads at home on a regular basis. If you want to really learn to bake bread, if you want to be comfortable with baking bread, this is a must have book.

If you are a new or aspiring Baker this book is a must have!I was looking at some other baking books when I read a well thought out and well written 'negative' review on a different baking book that peaked my interest. This prompted me to see "his" other reviews to see if it was just bluster or ignorance. I took note that 90% of "his" reviews covered many different types of items and were all (3 stars) or less. But, the reviews were also well thought out and well written. He seemed to fail at the redeeming value of some things though."How To Bake Bread" had "his" highest review (5 star), and I agree. This got me to investigate this particular book that at first did not stand out in my initial research. I still also bought the other Baking Book that peaked my interest, which addresses this field with much more technical as well as historical information. "His" review of it was very accurate regarding it though.So, I can tell you I'm not the only one to highly recommend this book.

I come from a long line of bread makers, and I learned so much from this book. Kalanty's award-winning book is a terrific resource, especially for more experienced bread makers who want to refine their craft. It is the perfect complement to Kalanty's video class on bread making available on Craftsy. Kalanty is obviously an experienced baker and teacher, and his manner is very engaging. I like getting insight into techniques used by professional bread bakers, and I have experimented with these techniques to make them part of my own traditions of bread making.

I'm a culinary student and this book is recommended by the school.I love the way it's laid out, and you feel like he is talking to you. It easy to understand and I am making many successful breads! Last year, I was learning by trial and error. I have to bake my own breads because of my soy allergy. I'm delighted to have a great selection of tools for bread baking right the first time!I highly recommmend this book to everyone interested in baking their own breads whether you are in school or not.You'll be surprised at how quickly you will make great breads!Learning the do's and don't's makes a big difference.Dianne Gregg[...]

This is really an informative book. I am glad I purchased it. The recipes are easy to understand. The book is very informative as to the different stages of bread, the temperatures needed and it has easy to read instructions.

I rate this as an excellent book. However, it does go beyond my common sense mind. I have always made all of our bread, but I was expecting more recipes and tips to make my bread better. It is written more for the commercial bread baker.

I bought this book since Chef Kalanty was teaching my breads class at CCA in SF. Little did I know I would be one of the very priveledged to learn from one of the best in the artistry of bread baking.Every step is outlined perfectly for someone who hasn't baked bread but has always wanted to.I would recommend this book to anyone looking to become a master in the craft of breads.

If you really want to learn what is behind baking bread in detail, read this book, and then, only then indulge in so many other great books out there to expand on your repertoire.Very well explained - to the point that you require some patience since it won't allow you to jump in the kitchen and start baking - no, you have to read quite a bit beforehand.Excellent and instructional.

Belle description des différents types de pain. La chimie est très bien expliqué et les réactions chimiques bien décrites. Recommandé fortement si vous êtes intéressés à la fabrication des différents types de pain même les plus exotiques (vg bonne description du Chrisstollen l'équivalent germanique de notre buche de Noel. et plusieurs autres.

A classic!