Here’s a list of books and websites that are useful for the home baker and also the professional, whether you’re a novice or experienced. Most offer a plethora of recipes, and many include text that is even more interesting. A few in fact could be considered scholarly on the fascinating subject of bread and are as interesting to read as they are to bake from. Some are classics; some are new. These are just a few suggestions; the list could be much longer.
Bernard Clayton’s Complete Book of Breads
By Bernard Clayton, Jr.
By Daniel Leader and Judith Blahnik
The Bread Baker’s Apprentice
By Peter Reinhart
The Bread Builders
By Daniel Wing and Alan Scott
Crust and Crumb
By Peter Reinhart
The Book of Bread
By Judith and Evan Jones
English Bread and Yeast Cookery
By Elizabeth David
Flatbreads and Flavors
By Jeffery Alford and Naomi Duguid
From a Baker’s Kitchen
By Gail Sher
The History of Bread
By Bernard Dupaigne
The Laurel’s Kitchen Bread Book
By Laurel Robertson, with Carol Flinders and Bronwen Godfrey
Six Thousand Years of Bread
By H. E. Jacob
The Tassajara Bread Book
By Edward Espe Brown
A site all about baking, including breads.
Botham and Son’s Bakery
The Website of an English bakery with an excellent page on bread history.
Bread Baker’s Guild of America
Professional Bread Baker’s Site, an great resource for the home baker as well.
A site all about bread.
The Bread Museum
(Click on the English flag for English Language)
Encarta On Line Encyclopedia
Link to its page on bread, with in depth info on its history and how it’s made.
Educational food history site with excellent info on breads.
Spells out the fundamentals of bread making in plain Enflish.
King Arthur Flour
An employee-owned flour company
An ingredient resource for the home baker, with a lot of baking info as well.