[blindcooks] Re: josey baker bread again
- From: "Charlene Ota" <caota4@xxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Sat, 17 Jan 2015 22:59:46 -0600
Hi, John, Actually, you might give a book a chance first, for one thing.
Also, for most people, breadmaking is very intimidating and when someone
writes a book about the process that is on one hand very basic and simple,
and on the other hand, includes the science of breadmaking as part of the
process and explains why parts of the process are very exacting, it might
really open up the world to people as to how to make good bread. Actually,
the book is very specific about flours, starting with the simplest bread
using bread flour, water, yeast and salt and moving on gradually adding
things but first getting the very basic breadmaking process down. The person
who wrote the book is a bread baker. I haven't had a chance to read a lot of
the book, but the first couple lessons made me think of you because this
person is so specific about the process of making good bread and explains it
in a very concise but fun kind of way so it most likely appeals to more than
just the experienced bakers. As the book moves on, it gets into more
varieties of breads and baking. The process is different than I've ever done
before, but I am thinking about giving it a try because some of his process
is done to help develop the flavor of the bread. The first lesson is the
most basic bread there is, the second lesson uses a fermentation process
first, and then mixes the loaf and rises it. The step by step details that
this person uses are part of why I brought it to your attention thinking it
might be something you'd find interesting because it isn't just for the
unexperienced baker and the information in the book is far more detailed and
informative than most bread recipes ever are. I mean, come on, if Alice
Waters can write a review in support of it, it can't be some sort of
fly-by-night stupid bread book! (smile!)
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Saturday, January 17, 2015 9:34 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: josey baker bread again
Cgharlene:
I hope you find the book to be worth the purchase price. But I am very
suspicious of books on how to bake bread as I feel many of them are dumbed
down a great deal. Many of these books call for using all-purpose flour in
most or all of the recipes, which I find to be very suspect depending on
what type of bread is being made. No matter what any book says, all-purpose
and bread flours are not interchangeable without making some modifications,
and even then, the resulting product is not quite the same. Even bread
flour is not the same from brand to brand. Again, it depends on what you
want to make. I have no problem using a.p. flour for making cinnamon rolls
or a handful of other yeast items, but on the whole, I prefer bread flour
for things like pizza crust, dinner rolls, baguettes, country French bread,
and sandwich bread. I don't know whether this book you brought to our
attention has any such recipes I would like, so this is a general opinion
and not specific to the book.
Jon
----- Original Message -----
From: Charlene Ota <mailto:caota4@xxxxxxxxx>
To: blindcooks@xxxxxxxxxxxxx <mailto:blindcooks@xxxxxxxxxxxxx>
Sent: Saturday, January 17, 2015 10:23 AM
Subject: [blindcooks] josey baker bread again
Well, just a follow-up, the preview copy on Bookshare isn't worth the time
and trouble because it's only the first 14 pages which are about
ingredients, nothing about the recipes or the meat of the book so to speak,
so in order to check out the book you have to get the kindle edition
unfortunately.
Charlene
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