Bread Baking for Beginners: The Essential Guide to Baking Kneaded Breads, No-Knead Breads, and Enriched Breads

I am impressed with this book. The author doesn’t just give recipes, it tells you what each process does and helpful tips on how to troubleshoot mistakes. It’s also very well organized so it’s easy to bookmark the recipes and information you want to keep on hand while baking.

GF uses this and her baking bread is awesome, be warned, you will have to buy a bunch of supporting tools/utensils - but all totally worth it. Updating my boyfriend's review, because I feel it was inadequate. :) Yes, there's a lot of equipment needed, however if you visit Bonnie's website she gives you a list (with links) so you can review prior to purchasing. You can find everything you need on Amazon for a reasonable price, I also used the opportunity to replace some of my existing kitchen tools. The book itself is well written and easy to follow. I love the way it is written so that you build upon the skills learned in the previous recipes, it really enables you to develop your skills and build upon those as you go along. I have not finished the book yet, but I'm about halfway through and everything has turned out AMAZING! This book and Bonnie's technique really teach you the importance of precise measurements/temperatures in baking. Prior to starting her book, I always took a lackadaisical approach to baking and just kind of winged it as I went along. Some things worked well, others did not. Now I know that if I just follow directions with precision (LOL) the recipe will work every time. Do yourself a favor, buy the book, enjoy it, enjoy ALL THE BREAD! Also, be sure to follow Bonnie on Instagram for extra tips and technique. Watching her shape bread is mesmerizing!

A nice little book to help out making bread at a low price.

Bread Baking for Beginners. Paperback edition. Bonnie Ohara When I was about 13 my grandmother taught me how to bake bread. It was a whole wheat bread with molasses. I loved it. I made it at home a few times as a youth, and a few times as a young adult. Then I forgot about baking bread. Recently I got interested in it again. I read what the Betty Crocker cook book said about it. I searched the internet and found some recipes for white bread and tried them. I decided to get a bread cook book – this one. My favorite recipe books are ones that tell some of the author’s life story, how they came to know something about cooking. This is one of those books. It says it is for beginners, and it is, in the sense that it explains many very basic things. But it doesn’t start or end with how to bake a loaf of white bread. There are 32 recipes and I would consider most of them a bit exotic. They have names like foccacia, ficelles, baguettes, fougasse, boule, batard, brioche, challah, and babka. Well, growing up on white Wonder bread, almost anything else is exotic. It starts with How Bread Is Formed and Preparing to Bake. It explains terminology, the process of making bread, and different types of bread, including pre-ferments. I had to look up “baguettes,” she doesn’t explain that and a few other words in the book, it is assumed that the reader knows what they mean. One surprise is that all recipes are specified by weight, not volume. But it is a really good idea. It is easier, more accurate and more precise. The weights are given in grams: 8 grams yeast, 375 grams water, 500 grams all-purpose flour, 10 grams salt. I read all of the book reviews on Amazon. Quite a few complained about recipes in grams. They seem to say, I will never, ever spend $6 on a kitchen scale that measures ingredients in grams. Okay, if that is how you feel, I am not going to be able to change your mind. Yes, most of the recipes call for all-purpose flour, not bread flour. High protein content is good for bread. Bread flour has a little higher protein content than all-purpose flour, but I will follow directions starting out. Page 16 lists and explains the equipment you need. A lot of the items are probably already in your kitchen. We had a nice scale that measures in ounces or grams at the click of a switch. But there are two items that we didn’t have and cost more than Bonnie’s book. A Dutch oven and a banneton. First she says cast iron Dutch oven, then she says cast iron or ceramic. 50% of the recipes call for using a Dutch oven and a banneton. A banneton is a cane basket. You put the dough in it for the final proof (rise), so that air can circulate. On Amazon you can buy a kit that includes a Dutch oven, a banneton, and some of the other items on her list. I bought a used ceramic Dutch oven at a thrift store for $8. It says it is oven safe, microwave safe, and dishwasher safe. It is only three quarts. Most of the Dutch ovens on Amazon are twice that big. Three quarts is just barely big enough. My Dutch oven has a lip around the top, which makes the top slightly smaller in diameter than the rest, making it hard to get the loaf out of the Dutch oven. I lined a colander with a towel and call it a banneton. Bonnie designed the book so that you would do all of the recipes in the order presented. First are no-knead breads, followed by kneaded breads, enriched breads, and breads with pre-ferments and sourdough starter. The first recipe requires a Dutch oven and a banneton. This recipe is called no-knead, but it is not “no work.” Instead of kneading, the dough is folded. She calls it “letter fold,” I don’t know why. The directions for the first recipe were not 100% clear to me. If you do an internet search on “no knead bread by Bonnie Ohara” you will find a nice Youtube starring Paige Burrows and everything will be clear. I recommend that you watch Paige’s Youtube. I baked the No-Knead Bread. If it was my book, I wouldn't put this one first, I would do a plain white kneaded loaf first. It would be baked in a pan, not a Dutch oven. The recipe says put the Dutch oven in the oven set to 475 degrees, and when the dough has risen enough, take the Dutch oven out of the oven and lower the dough into it. I was real worried about getting burned. Then I watched the Youtube video (previous paragraph.) The video says to tip the dough from the banneton onto parchment paper, then use the parchment paper to lower it into the Dutch oven, and put the lid on the Dutch oven. Great idea, but not in the book. After I finished baking and it cooled for 40 minutes I cut it and ate a piece. The crust was very tough and the taste was not very good, reflecting the fact that it has no sugar in it. I won’t be baking any more of her recipes that don’t have sugar or honey. Most of the recipes do not have any oil, shortening, or butter. I wonder what that does to the bread. Maybe that is why my bread had a thick, tough crust, I don’t know. I was surprised that Bonnie doesn’t use a stand mixer. She does a lot of the mixing with her hands, and says that you can use a wooden spoon if you don’t want to get your hands that messy. Today’s stand mixers come with a kneading hook that is made for bread dough. I would like to have instructions on how to use it correctly, like how long to run it on knead or how to tell that it has been kneaded enough. Bonnie’s writing style is very good, the book is nicely illustrated, and the paperback is made of sturdy paper that should hold up well under kitchen abuse. My complaints with the book are 1) too many recipes require a Dutch oven and banetton; 2) only 9 of the 32 recipes have any sugar or honey in them. The one I baked did not taste good. 3) it doesn’t say anything about how to use a stand mixer. 4) It doesn’t tell you to use parchment paper to lower the dough into the very hot Dutch oven. Here are some notes I have made. When adding water to sourdough starter, set it out the night before so that the chlorine evaporates. P 2. Use instant yeast, P 3. Place a roasting pan full of water on the bottom rack to make the oven humid (when not using a Dutch oven.) P 7. Calculate what the water temperature should be. The dough should be 75 F or above. If the air and flour temperature are 70 F, the water should be 80 F. I have always used water at about 110 F, just cool enough to be sure it doesn’t kill the yeast. P 21. I thought you had to find someone who had sourdough starter and get them to give you some. No, you just mix flour and water in a container with a lid, put the lid on loosely, and wait for yeast in the air to start growing in the mix. P 131. Edit 7/2/25. I have the paperback, and the binding is not holding up at all well. After six months of light use, 10% of the pages have come completely loose. When I followed the directions and used a dutch oven, the crust turned out very thick and tough. Today I made three loaves of "Boule with Biga." I set the oven at 430F and baked it 35 minutes with the lid on the whole time. I am happy with the result. The color is more tan, not brown. The crust is thin and soft. I have looked at some web pages and learned how to use my stand mixer. Sometimes I have taken the dough out of the mixer and did some hand kneading because the dough climbs up the hook and makes a mess.

If you have ever wanted to learn how to make bread this is the book for you. The writing is clear and easy to read, and the instructions spot on. You don't need to have made some kind of bread in your earlier life; this will walk you thru it. Plenty of photos, advice, tips and why you need the tips. You start off with a straightforward bread that requires no kneading. As you get further thru the book, you continue to use the instructions you had finished with the one bread and build onto different recipes and how you achieve them. It is a tutorial and contains everything you need to get started, including tools and tips and reasons why things are done. When you get to the next recipe, you can use what you just learned to get started and she walks you thru it in detail and I can't wait to get started. The more complex breads that require kneading come much later. One caveat: The writer explains the process at which you have to provide warm water for your yeast, and shows you how to figure out the temperature of your kitchen, your flour and how much temperature can really affect the success of your bread, your proofing, the rising and when to handle your dough. And if you are a fan of The Great British Baking Show, it will suddenly clarify to you why all those bakers had under-cooked, over-cooked, under proved, over-proved, wet dough, dry dough, non-airy dough, unrisen dough burned crust or uncooked crust tragedies. Get the spiral bound version, makes it to easy to read and bake without hammering your binding.

I love to cook and bake but was always hesitant to try making bread... “there’s no way I’d be good at it.. I don’t have an expensive mixer... I’m not skilled enough..” That was until I found this book. Bonnie, in my opinion, is the perfect person to write a bread baking book for beginners because she is a self taught bread baker who only started about 10 years ago! She is so thoughtful in the way she eases you into the process of making bread by starting you off with easier loaves and gradually working you up until you feel comfortable. She also give you tips and tricks on ways to bake with items you most likely already have in your kitchen so you’re not having to spend a ton of money on supplies right away. My favorite part is that all the recipes are made by hand (no expensive mixer needed) which I have found I LOVE so much better. Not to mention her style of writing which made me feel as though a friend was writing to me and encouraging me “.. let the dough rest for 20 minutes and go enjoy a cup of tea..” 😊 If you want to learn to bake bread, buy this book! My friends and family are so glad I did as we haven’t had to buy store bought bread since I started! Bread baking does take time, patience and practice. However, shouldn’t we have to work at some things to be good at it?? Not to mention... even my “not so good loaves” are still delicious, there are some recipes that allow for 8 and 12 hour rises to fit better in busy days, and Bonnie provides even more tips, tricks and advice on her instagram page. Oh and to the people upset about the measurements being in grams... yes, you’re right, we do live in America.. but there are also these things called scales (they sell them in America!) you just push a button and it switches over so you can weigh in grams 😲

This book is gently dusted in whatever flour I used last for my latest rustic loaf. I do not bake. Ever. I hate baking cookies, cakes, pastries. I loathe it. I say this because when I chose this book I really had to brace myself for professional baker lingo. The precision, the failure rate. I truly figured this is what I’d just committed myself to. Then...there wasn’t any of that in this book! Bonnie has a way of inviting you into her 1920s bungalow with her warm hearted introduction and makes your feel like you’re in the right spot to learn something new; something good and worthwhile. In her writing she feels like an old friend who stands in your kitchen and walks you thru each little intricate step to making these crowd pleasing loaves while sipping that tea in between rising and proofing! I baked my first loaf about a week before Christmas. It was yummy but I worked on my technique and tried again. I had people ask me non-stop HOW to make this and comment on how good it was. And it was easy. And it was repeatable. And I loved it! No crazy ingredients to buy. Simple steps with lots of tasty yield. Whether it’s rustic artisan loaves or brioche cinnamon rolls this is your book. I cannot wait to try my sourdough starter this next week. So glad I got this on a whim, learned something new and found a new peaceful persuit and hobby!

Since getting this book, my bread continues to come out perfect. Totally recommend this book for anyone trying to learn how to bake bread. Easy to follow instructions. You won’t be disappointed. From no knead breads to full sourdough. <3

I just love this book. I made some breads from this book. They all came out fantastic and my family just loved them. It does teach you to make basic white bread (panned loaf) too. Overall, I am very happy with my purchase.

O livro me surpreendeu positivamente. A autora usa uma abordagem de desenvolvimento passo a passo, começando com os pães mais simples, sem sova, eventualmente chegando nos levain (i.e. fermentação espontânea). As receitas funcionam, e têm ainda a vantagem de trazer as medidas em gramas.

This book is by far the best bread baking book I own, it breaks down the science of baking and guides you through all the steps explaining why each step is important. There is a huge variety of breads in the book (sweet and savoury) and its organised so you start easy and get more complicated. However the first easy loaf is incredible and you could just make that forever and be happy! Its a great no fuss book with amazing easy recipes, she also doesn't use complicated ingredients so its really accessible. I would also recommend following her instagram for more tips and she does Q&A's @alchemybread

very good recepies

彼女らしいわかりやすい説明でパンを作ることの楽しさを思い出させてくれるような本です。具体的には、生地の硬さをマシュマロのような…と表現したり、生地の扱いを時計の針の方向で説明してくれたり:)英検3級レベルの私でも楽しく読んでます。ピザのレシピを本とにらめっこしながら作ったら、めっちゃ美味しかった！！ It is a nice book that reminds me of the pleasure of making bread with her easy-to-understand explanation. Specifically, expressing the hardness of the dough like marshmallow ... or explaining the handling of the dough in the direction of the hands of the clock :) My English level is 3 grade level of Eiken. But I 'm really enjoy this book:)I try to made her pizza recipe! It was really delicious! ! sorry!my poor English!