Josey Baker Bread: Get Baking - Make Awesome Bread - Share the Loaves

Josey Baker Bread: Get Baking - Make Awesome Bread - Share the Loaves

This is the primary genuine passage level bread-preparing cookbook, from Josey Baker (that is his genuine name!), a previous science instructor turned San Francisco heating sensation. Josey Baker Bread joins bit by bit exercises with in excess of 100 photos, offering simple follow direction for hoping for dough punchers. Plans start with the fundamental recipe for making bread—requiring minimal more than flour, water, time, and a container—and work top to bottom and detail as the client advances to progressively complex portions, including Josey's clique most loved Dark Mountain Rye. With parts committed to pizza, pocketbreads, and treats, Josey's fun loving, empowering tone makes for a pleasant read brimming with incredible guidance for dough punchers all things considered.

About the Author
Josey Baker leads a small team of bakers at The Mill in San Francisco's NOPA District. 

I started baking bread a few years ago employing the techniques of Artisan Bread in 5-Minutes. While that got me started, I remained somewhat intimidated by the whole process, especially recipes requiring sponge, sourdough starters or preferment, as Josey utilizes in his method. I approached this book with trepidation, a little overwhelmed by all the info and easy flow of options, but I have to say I was thrilled with the result. This bread has an excellent crust, flavor and crumb and slices beautifully for toast...something my previous loaves didn't. I'm sold...so much so I sent my sons to The Mill last time they were in SF in order to bring me a loaf. Sadly (for me) but happily (for Josey) he was getting married that weekend and no loaves available. Not to be deterred, they brought me a piece of cinnamon raisin (brown sugar and butter) toast. Awesome! Thanks to Josey for taking the time to write this book and to share his enthusiastic love of baking. I was intrigued by his journey and I am again inspired. I also like that he offers recipes for many types of grains, such as kamut. I haven't dealt with the metric measurements but have had no problems thus far by following the standard measuring method. I may even start a bread journal. If you buy this book, enjoy your bread making journey!-V. Randall

So...I was spending the night at my baby sister's house in NOPA. In the morning, she says "we're going to walk down the street for lattes and cinnamon toast". Where we ended up was The Mill, where we had some amazing $4 toast and great coffee! I saw the book on the shelf, but passed and bought a loaf of Country Bread. Later I sampled this book on Kindle, ended up buying it, and started reading. My awesome niece bought me the hardcover, it's a beautiful book indeed... Now about the contents - it's a very well written book. I feel as if Josey is right there explaining in layman' terms what to do, what to look for, and so on. The first part of the book is broken into "lessons" and takes you from simple one-step yeast bread to pre-ferment...then to Sourdough. Ah yes, sourdough. As a lifelong Bay Area resident, as well as a Laura Ingalls Wilder fan, I've had a fascination with sourdough, but never attempted it - Laura and Ma Ingalls made it sound easy enough in "By the Shores of Silver Lake", but "The Little House Cookbook" said "Laura makes beginning a starter sound very easy, but it is not." That pretty much turned me off of even attempting it...until this book. Guess what?!? Josey and Laura are right - it IS easy. Just keep feeding it. I've delighted friends and family with my new bread making passion...bread isn't exactly on my bodybuilder diet, but fortunately it's not difficult to give away the results - I've gifted to friends, family, and brought crusty loaves when volunteering with my church. I'm attaching a photo of my whole-wheat cinnamon raisin bread that I baked last night. -KC

I am usually not in the habit of leaving 5-star reviews before I'm totally done with a book, but seeing how things have turned out, I am left with no choice...Josey imparts so much enthusiasm about the art of baking bread that it is no coincidence he has won accolades all over; he deserves every superlative thrown his way. He is funny, easy to follow, and the book is clearly organized with plenty of pictures to knead along. I began with an easy recipe for a simple loaf using commercial yeast and a short turnaround time. The results were good but not impressive; edible, but not something I'd be proud to share with close ones. On this Josey is clear, as his goal is to get you comfortable with the ingredients and the process before jumping into more advanced methods. From here you're introduced to the multi-step process where you prepare a pre-ferment the night before baking to allow the dough to develop flavor. As with your skills, the results start looking and tasting better. But the real reason I got the book in the first place, was to learn how to make the much sought-after sourdough bread. Like all good things, it takes time and patience, as you must first get your "sourdough starter" going which took almost two weeks of daily feeding until I was satisfied with the result. Once your starter is all bubbly and smelling of vinegar and beer, you may begin prepping your dough which begins the night before and continues in spurts of folding and kneading until you've built enough gluten to let the dough relax and proof (every hour for 4 hours). Finally, it's off to the oven after many hours of intermittent care and attention. Honest, the results are worth it not just in the flavor department, but in the knowledge that you've tamed the beast and learned a mystical skill that has largely remained unchanged for millennia. You'll also gain a brand new appreciation for bread and the people baking it. -Walter U.

Download Ebook Josey Baker Bread: Get Baking - Make Awesome Bread - Share the Loaves | 45 Mb | Pages 226 | PDF | 2014  

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