Top positive review
13 people found this helpful
excellent for background information and techniques
on 4 January 2010
If you are looking for a recipe book with a lot of glossy pictures of bread, this isn't the right book for you. However, if like me you want a book that explains the science underpinning bread baking, and that helps you to understand what the effects are likely to be of any changes you might make to a recipe, this book is excellent. It gives a history of the development of comercial bread baking, then goes on to explain in detail the effects of adding different ingredients (flour / water / yeast / sweetener / fats etc), and the variations you can apply at different stages of bread preparation (eg varying the time and temperature of different rises). If you're an experimental cook, rather than one who likes to follow a recipe precisely, this means you can vary a basic recipe to get the bread you want, produced on a schedule that fits in with the rest of your life!
There ARE recipes, but they're given as formulae rather than recipes (more academic and less intuitive to follow, unless you're of a scientific frame of mind) since this is a book aimed at students of breadmaking. With that proviso I heartily recommend this book.