Josey Baker Bread: Get Baking, Make Great Bread, Be Happy! by Josey Baker

  • Your first loaf of bread

    from Josey Baker Bread: Get Baking, Make Great Bread, Be Happy! Josey Baker Bread by Josey Baker

    • Categories: Bread & rolls, savory; Quick / easy; Vegan
    • Ingredients: bread flour; active dry yeast
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Notes about this book

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Notes about Recipes in this book

  • Your first loaf of bread

    • JamesFlavell on February 09, 2015

      3 1/2 c (+ 3 TBS) bread flour 2 tsp fine grind sea salt 2 1/4 tsp active dry yeast 8"x4" bread pan etc. MULTI-DAY RECIPE

  • A two-part mix

    • JamesFlavell on February 09, 2015

      PER LOAF: 3/4 c whole-wheat flour 2 1/2 c (+) bread flour 2 tsp fine grind sea salt 1/4 tsp active dry yeast 8"x4" bread pan etc. MULTI-DAY RECIPE

  • A hearth loaf

    • IvyManning on February 15, 2016

      Made the Hearth Loaf #4 and I must say, I love the encouraging tone and emphasis on learning a skill instead of a recipe that this book takes. The bread turned out well and was actually a lot easier to handle and make than the Tartine version, though they are similar.

  • Your first sourdough loaf

    • Melanie on August 30, 2014

      This recipe worked pretty well, the sourdough rose enough for me to make my first successful sourdough loaf. Good texture and taste. However, I didn't like the flavour of the oil around the loaf from the tin.

  • 100 percent whole wheat

    • hilarie on April 06, 2020

      Came out rather dense. Not bad, but the least successful try from this book.

  • Dark chocolate cherry pocketbread

    • Naila.e on January 24, 2023

      We did not like this at all. While the base recipe is very good, we found that the cherries and chocolate were exceedingly out of place in bread with that kind of structure and taste.

  • Cornbread

    • Emily Hope on January 18, 2023

      I've made this a couple of times and we really like it -- the technique of soaking the cornmeal overnight produces a very moist, tender texture, and it's pretty easy to put together. Does take longer to bake than most cornbreads as it's in a loaf pan rather than a skillet. Made with freshly-milled Kamut flour.

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Reviews about this book

  • Kitchn

    There's a feeling of whimsy and joy in this book that makes baking bread feel like something fun to do on a Saturday rather than something to be done perfectly.

    Full review

  • David Lebovitz

    ...rather than just a book filled with recipes, Josey Baker Bread coaxes you into the process, starting you off with a very simple bread that calls for yeast...“Your First Loaf of Bread”...

    Full review

  • New York Times

    It’s designed for a beginning baker but more-experienced hands can also profit from his approach, which produces more deeply flavored loaves. The chilling calls for patience...

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1452130132
  • ISBN 13 9781452130132
  • Published Apr 15 2014
  • Format eBook
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books (CA)

Publishers Text

This is the first true entry-level bread-baking cookbook, from Josey Baker (that's his real name!), a former science teacher turned San Francisco baking sensation. Josey Baker Bread combines step-by-step lessons with more than 100 photographs, offering easy-to-follow guidance for aspiring bakers. Recipes start with the basic formula for making bread— requiring little more than flour, water, time, and a pan—and build in depth and detail as the user progresses to more complex loaves, including Josey's cult favorite Dark Mountain Rye. With chapters dedicated to pizza, pocketbreads, and treats, Josey's playful, encouraging tone makes for a fun read full of great advice for bakers of all levels.

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