Bernard Clayton's New Complete Book of Breads

Bernard Clayton's New Complete Book of BreadsFrom The Bestselling Author Of The New Complete Book Of Breads Comes The Thirtieth Anniversary Edition Of This Classic Baking Book, Now In Trade Paperback In This Exhaustive Volume, You Ll Find Recipes For Every Imaginable Type Of Bread, From White And Rye To Cheese, Herb, French, And Italian Breads Croissants, Brioches, Flat Breads, And Crackers Are Covered In Depth As Well Home Bakers Will Find An Extraordinary Range Of Variety, Nearly Enough To Supply A New Bread A Day For A Year There Are Wheat Breads Honey Lemon, Walnut, Buttermilk Sourdough Breads Corn Breads Breads Flavored With Herbs Or Spices Or Enriched With Cheese Or Fruits And Nuts And Little Breads Kaiser Rolls, Grandmother S Southern Biscuits, English Muffins, And Popovers, To Name A Few For The Baker Who Observes The Holidays With A Fresh Loaf There Are Challah And Italian Panettone Clayton Also Covers Topics Like Starters And Storing And Freezing Breads, And Devotes An Entire Chapter To What Went Wrong And How To Make It Right Perfect For All Levels Of Bakers, This Book Walks The Novice Through The Steps And Encourages The Advanced Baker To Try New Variations On Recipes Devoted Fans Of Bernard Clayton Will Be Thrilled With This Easy To Use Paperback Edition And Delighted To See Old Favorites And Try New Ones This Is The Definitive Edition Of The Classic Baking Book That Every Good Cook Should Own

Bernard Clayton Jr., a newspaper reporter whose love for fresh bread inspired him to master the art of baking and write several classic cookbooks on bread and pastry, died on March 28 in Bloomington, Ind He was 94.

[PDF / Epub] ✓ Bernard Clayton's New Complete Book of Breads ★ Bernard Clayton Jr. –
  • Paperback
  • 704 pages
  • Bernard Clayton's New Complete Book of Breads
  • Bernard Clayton Jr.
  • English
  • 19 February 2019
  • 9780743287098

10 thoughts on “Bernard Clayton's New Complete Book of Breads

  1. says:

    My go to bread book It s quite outstanding It s filled with great recipes, and great tips about baking bread It doesn t get overly mechanical or technical, like other bread books do Easy to understand with step by step instructions by hand, stand mixers, and food processors With minimal effort, you re off to making great bread.I believe this is out of print But if you can find it secondhand, I would highly recommend.

  2. says:

    A decent cookbook should get you excited enough to cook whatever it is you wanted to cook A superior cookbook will hypnotize you enough to make you believe you can actually create the same masterpieces described within the pages This is a superior cookbook I read this as I would read a book on history Clayton provides a background for each bread, describing the first appearance of each loaf and the city country human behind the story For those who have never baked a loaf of bread, have no fear The beginning of the book focuses on The First Loaf, with the idea that once you get hooked, you ll just want and .STARFALL I take one star away due to the lack of photos or even illustrations Given the descriptions, one would like to see the end result of what one is supposed to be creating Book Season Year Round pass the butter

  3. says:

    I make a lot of bread I had been planning on buying a bread book for a while and finally got around to actually looking for one I was looking for yeast bread recipes, and maybe a few for quick breads I was not at all interested in other kinds of baking no cakes, cookies, etc., etc Oh, and I like unusual breads especially whole grain, but not ones that use odd ingredients I define odd as any ingredient I don t already own or can t easily substitute or buy fairly cheaply Not that I m picky So far I ve only actually made one recipe Wheat and Oat Bread It turned out well I ve got my eye on several others This book has a plethora of directions by hand, by processor, by mixer, by foot, etc., etc Okay, not really by foot The directions seem rather over done to me, but I ve made lots of bread and I already pretty much know what I m doing and my breads are all made completely by hand Still, probably useful for newbies Also, good tips and troubleshooting for newbies.My biggest complaint is the index is not as thorough as I would like.I ve been using King Arthur Flour for years and will probably buy one of their books next, but I m really enjoying using this one.

  4. says:

    I very much like the breadth of recipes collected and offered by the author It s clear that he is enthusiastic about the topic, and his writing has a friendly and approachable tone.The things keeping me from really liking the book are twofold 1 First, all of the recipe ingredients are volumetric, and not by weight or baker s ratio This is for accessibility to the average home baker that makes up the book s intended audience, so it s not a bad thing That said, there is a lot of variability in weight between one cup of flour and another, and baking is dependent on accurate measurements of ingredients than other types of cooking, so for consistency s sake I prefer recording recipes by weight as well as by volume With enough experience, though, you get a feel for the appropriate texture of the dough, so this is not a dealbreaker.2 The book not only provides instructions in the preface for kneading by hand, in a mixer, and in a food processor, but also repeats these instructions with slight modifications for each recipe This is good for when you want to flip to a recipe and have all of the instructions in one neat package, but also makes it difficult to quickly understand at a glance what part of the procedure is common to all recipes vs what is specific to this particular recipe Again, this is something that enough experience will help you figure out on your own.Over all, this book is still a good introduction to a wide variety of bread based projects, so have a look at it and get your bake on

  5. says:

    www.2thepointbooks.blogspot.comLove this cook book It is chock full of recipes that I actually want to bake Everything from basic loaf bread to sopapillas, crackers, and ethnic breads It doesn t go much into method, but I wasn t looking for that Very easy to read, I like the writing style It s very down to earth and friendly I also like how the author approves of substitutions Some authors won t even entertain the notion I ve made one recipe so far a fabulous dinner roll , that my kids even my picky eater ate I m talking my mom into getting for me for my birthday Can t wait to get it and start experimenting.

  6. says:

    I considered myself a pretty good bread baker, until I purchased this book a few years ago This book brought my homemade bread baking to a whole new level Baking in a dutch oven Rye bread Baguettes comparable to a traditional bakery All that and much A must have for the home cook

  7. says:

    A book to keep on the shelf until the end of time.

  8. says:

    Tons of recipes, and all of the breads I ve made so far have turned out great It s an excellent resource for when I need a good recipe quickly saves me the time of trying to find a decent one online, and I know that I m not wasting my time on a bad recipe since these are tried and proven the same cannot be said for many recipes found on food websites sorry, Food Network I ve been baking bread for several years and I find that I use this book as much as any other in my library Highly recommended.

  9. says:

    I m not certain I like this book for it s plethora of recipes or the enthusiasm of the author for bread I would not recommend this to a beginning baker of bread simply because they might become frustrated with the amount of prep work that goes into preparing starters days and weeks before you ever even get to the baking part However, there are several breads in this book for the beginner, just be sure as a beginner you start with those Advanced bakers would find this enjoyable as the author includes breads in his travels from all over Europe and the USA.

  10. says:

    From the first month I owned this book, I tried a recipe It s well written, and even if you don t agree with everything he says, there s some solid logic behind his reasoning behind his ideas of breadmaking If you re serious about breadmaking either by hand or machine buy this you won t be sorry I recently became lactose intolerant and while there s a large percentage of breads I now can t make because of ingrdients I cannot substitute boo hoo , I wouldn t get rid of this book.

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