The Bread Baker's Apprentice
On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee • 3 highlights
Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads [A Baking Book]
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Be sure to bake this bread completely, letting it remain in the oven until it is as dark as possible shy of burning. If you want an even chewier crust, leave the loaves in the oven with the door partly open for a few minutes after turning off the oven. Once you’ve perfected this bread, I encourage you to mix it up and try different blends of flours
... See moreKen Forkish • Flour Water Salt Yeast
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
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