4.39 avg rating — 7,702 ratings

"After creating a whole wheat starter in July 2017, using Jane Mason's method in her book All You Knead is Bread, I returned to Robertson's recipe for Country loaf. A slight variation of this loaf is our basic bread ever since. We also have Chad Robertson to thank for introducing us to his easy mixing method, as well as baking the bread in a cast-iron combo-cooker. "

4.42 avg rating — 11,592 ratings

"For commercial yeast breads, Flour Water Salt Yeast is our go-to book. His instructions to use a thermometer to measure the water temperature moved our bread to a new level. It turns out dough temperature really does make a difference! Because of Forkish, there have been countless loaves of wonderful bread to go with countless happy and delicious meals."

4.21 avg rating — 6,561 ratings

"Rose Levy Beranbaum's book, The Bread Bible, truly is written for the home cook. Not that Beranbaum talks down or leaves out any essentials. The section entitled "The Ten Essential Steps of Making Bread" at the beginning of the book has been invaluable. "

4.35 avg rating — 242 ratings

" the whole section in part 2 clearly outlining Martin Philip's method and process (including details about ingredients, measuring, fermentation, optimal temperatures, shaping techniques, scoring, and troubleshooting), together with the often lyrical reminiscences and reflections make this more than just another bread cookbook. "

4.11 avg rating — 74 ratings

"The sections on "Mixing and Kneading" on pages 25 and 26, and on "Proofing" on pages 27 and 29 are particularly interesting. And the sidebar about "Autolyse" on page 28 is amazing. "

3.85 avg rating — 34 ratings

"Jane Mason's "never throw any of it away" method for creating a wild starter turned our bread making around, raising it to a much higher level."

4.26 avg rating — 399 ratings

"Our first serious bread book. The section on rustic breads is worth the price of the book. On each recipe, there are instructions for preparing by hand, by food processor and by mixer. "

4.15 avg rating — 53 ratings

"We have no idea how many times we've made the Rustic Baguettes recipe. It's countless. And it's stellar every time. While it's true that I haven't made very many of the recipes, I have consulted it on many occasions and always come away satisfied. Glezer's advice on yeast conversions, flours, kneading, shaping, filling is invaluable."

4.55 avg rating — 1,406 ratings

"clear instructions accompanied by equally clear illustrations and/or photos of those instructions."

3.67 avg rating — 194 ratings

"excellent instructional photograph essays. Particularly valuable is Golper's method for making scones."

4.16 avg rating — 125 ratings

"In the detailed explanation of ingredients for bread making, there is a fantastic section entitled "Protein levels . Understanding flour across borders" on the differences between various wheat flours from country to country, and within a country as well. Essential equipment list should be taken with a grain of salt though. (In spite of what Leader says, an electric stand mixer is NOT essential....)"

4.19 avg rating — 234 ratings

"Fully half the book is taken up with techniques, trouble-shooting ideas and alternate names and properties of various flours. There is also extensive information on creating and maintaining sourdoughs. This is why it is included on this list. Not for the recipes. For the methods."

4.44 avg rating — 243 ratings

"Aimed at the home-cook, only one recipe of the several in the book (including enriched bread recipes) calls for commercial yeast. There are also a number of troubleshooting sections. "

4.20 avg rating — 2,489 ratings

"This book isn't really a "bread book". But the final chapter that focusses on sourdough bread making, and the variety of flavours produced by different bakers using exactly the same flour, starter recipe and bread recipe is fascinating."

4.45 avg rating — 271 ratings

"An excellent book for beginning and experienced bread bakers."

4.39 avg rating — 255 ratings

"This is a great book covering the history of bread making in England."

4.09 avg rating — 586 ratings

"great tips for making 100% whole grain breads. I particularly like her method to make light 100% whole wheat bread. The troubleshooting page is excellent as well."

4.09 avg rating — 163 ratings

"excellent book on making sourdough bread, including how to incorporate low- or no-gluten grains so that the final bread is still lofty."