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Jane Barton Griffith
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Knead It!: 35 Great Bread Recipes to Make at Home Today Kindle Edition

by Jane Barton Griffith (Author) Format: Kindle Edition
4.4 4.4 out of 5 stars 9 ratings
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This approachable guide to bread baking features thirty five recipes, a primer on flours, folding techniques, starter secrets, and much more!
 
For centuries, artisan bread makers have given rise to the indescribable wonder that is fresh bread. Now you can take part in that same tradition, going back to basics making your own bread by hand. Knead It! teaches the various bread-making methods that have ignited the hearts and ovens of humankind for centuries. 
 
Together with a team of master bread makers, author and baker Jane Barton Griffith provides step-by-step instructions to creating all kinds of breads, from simple yeasted breads and slow-fermenting breads to pre-fermented breads, sourdough loaves, and various international flatbreads.
 
This volume includes:
  • A primer on flours (stone-ground whole/white wheat, rye, spelt, and Khorasan)
  • Folding techniques for baguettes, boules, bâtards, braids, and more
  • Instructions for scaling, proofing, shaping, and scoring various types of loaves
  • Techniques and recipes for rye bread, sourdough, focaccia, flat breads, pita, beer bread, ciabatta, Anadama bread, and more
  • Essential information on tools, equipment, and other helpful resources
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  1. Print length
    436 pages
  2. Language
    English
  3. Sticky notes
    On Kindle Scribe
  4. Publisher
    CompanionHouse Books
  5. Publication date
    June 11, 2013
  6. File size
    11036 KB
  7. Page Flip
    Enabled
  8. Word Wise
    Enabled
  9. Enhanced typesetting
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  10. See all details
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Editorial Reviews

About the Author

Jane Barton Griffith is the author of several books. She is currently the project manager and director of marketing and publications for the Berkshire Mountain Bakery in Housatonic, MA. Her photographs have appeared in such publications as Time magazine and The New York Times and in other museum catalogue publications.

Product details

  • ASIN ‏ : ‎ B09NN8BGRX
  • Publisher ‏ : ‎ CompanionHouse Books (June 11, 2013)
  • Publication date ‏ : ‎ June 11, 2013
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 11036 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Not Enabled
  • Word Wise ‏ : ‎ Enabled
  • Sticky notes ‏ : ‎ On Kindle Scribe
  • Print length ‏ : ‎ 436 pages
  • Customer Reviews:
    4.4 4.4 out of 5 stars 9 ratings

About the author

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Jane Barton Griffith

Jane Barton Griffith

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Customer reviews

4.4 out of 5 stars
4.4 out of 5
9 global ratings

Top reviews from the United States

happy
5.0 out of 5 stars Informative well put together book all about bread with recipies
Reviewed in the United States on November 29, 2016
Verified Purchase
What I like about this book:
It is a large paperback with information as well as recipes. Kind of like Alton Browns show in a book only less hokey( I do not mind his being hokey) It gives a history of bread here in the USA and the different types of flour, technique's to making bread with each kind and recipes, Like using a scale in metric weights for almost every ingredient. Also how to use a cast iron Dutch oven, why to have steam - boiling water in the oven for the first part of baking. Lots of complexity reduced to simple instructions.
What I did not like- that you are supposed to have access to organic locally grown and locally milled flours-name your type. REALLY? Not to many people live near an old fashioned flour mill. And as the author says many so called stone ground flours are not really stone ground when bought at stores or ordered online. And lets face it flour that is so called stone ground is EXPENSIVE. That and all the specialized tools he suggests are necessary -if you don't have them or the money can be off putting. Baking is an art that requires patience. And depending upon how insulated your house is help at each stage of 3 proofing's for correct temperatures. The reward is healthier fiber rich bread that has TASTE.,
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Any Day Is Better With Pie
5.0 out of 5 stars A Cookbook For Those With A Passion For Bread Baking
Reviewed in the United States on August 24, 2022
First of all, are you someone who aspires to master bread as good as you might buy from a local artisan bakery or an upscale farmer's market? This book gives very detailed instructions for those seeking to go beyond basic bread recipes found on the back of yeast packets.

Be prepared. There are multiple, precise steps taught here to make great bread. And understand you need to sit back and let your dough and yourself chill, to spend time to let your dough slowly rise and develop flavor. With this cookbook's instructions and recipes, it is time well spent. You can learn the art behind this craft.

As far as the criticism the recipes use unbleached bread flour with a smaller proportion of whole wheat and other whole grains, nowhere does it claim to focus on loaves made with a majority of whole wheat or other whole grains. These are recipes actually made in artisan bakeries across the U.S. And some of the recipes DO incorporate other types of flour and grains such as spelt, rye, and oat bran.

I have collected bread book for forty years, from beginner to highly technical books for professional bakers. And baked bread for longer than that. And this is a wonderful bread cookbook that introduces you to a variety of types of bread. I received this as a gift it and am very happy to add it to my collection.
One person found this helpful
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Evert Mcdowell
5.0 out of 5 stars I need it, I got it.
Reviewed in the United States on November 2, 2014
This is one of the best bread-making books I've ever seen.

Typical recipe books list the ingredients and then give the basic instructions for preparing the dough and baking it. Jane B. Griffith, in this book, provides detailed instructions that include a schedule of steps involved along with the amount of time each step should take. The directions follow the same format: "Day One" with a list of what is to be done. "Day Two" etc. This specificity goes a long way in demystifying the "art" that goes into artisanal breads.

Never have I seen a book with such clear and concrete instructions. In the past I shied away from baking breads such as these but JBG has taken the complex and broken down the steps in such a way as to make them eminently doable.

The photographs in this book are just gorgeous to the point where the book belongs more on the coffee table than a floury kitchen counter. (The publisher's comments imply Jane took the pictures. She did not.) However, though I will be keeping it on the coffee table, but I will also be taking the book to the kitchen to use though it will be kept far from the flour.
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Sujatha
1.0 out of 5 stars Disappointing
Reviewed in the United States on November 21, 2020
Disappointing and glad I checked out from library rather than purchasing. The author puts forth great effort in the first chapters to describe the evolution of baking with various grains and flours, with the main premise that modern baking methods relying upon processed white flours has undermined the nutritious qualities of today’s breads. All true! However, most every recipe she goes on to present in the book is based largely on white processed flour!!
If you want an informative book on whole grain baking that then offers recipes which actually use less-processed whole grain flours, I suggest Peter Reinhart’s book Whole Grain Breads. His recipes are excellent.
2 people found this helpful
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KC_Shopper
2.0 out of 5 stars Check It Out At Your Library First ...
Reviewed in the United States on December 16, 2014
This book has great potential which is never achieved. The attention to detail - especially from the perspective of a beginning bread baker - is frustratingly absent.

Case in point: 9 full pages of convoluted textual descriptions on various ways to shape dough into loaves for baking with nary a photo. Lots of pretty photos of the already-baked breads, lots of wonderful photos of cows and wheat fields and baskets of grain and horse drawn wagons ... one would have to think that the author could have cut out a few of the many photos of bread sitting in an oven and stuck in a few of shaping being done.

Case in point: 26 pages ... with more full color photos ... devoted to the worshipful adoration of the author's testers and folks running bakeries she's visited and she likes.

Case in point: A National Directory of Artisanal Bakeries ... helpfully arranged, not by state or by city, but - most helpfully - by bakery name.

I do NOT mean to imply that it's a "bad" book ... there are a few pieces of valuable information and a couple of interesting looking recipes contained in the book ...

What I DO mean to suggest is that - before you plop down the bucks to buy the book - you check it out at your local library first (as I am truly glad I did) and then decide if it is or - as I decided - is not worth buying.
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