The King Arthur Baking Company Big Book of Bread: 125+ Recipes for Every Baker (A Cookbook)

I love King Arthur Flour products and that’s the only brand I buy. I’ve made MANY of their recipes that always turn out great. I love to bake fresh bread, and I’m obsessed with leaning to make sourdough bread. I also want to expand my repertoire with bread recipes,that are “different” and a challenge. The info on shaping is helpful as is the QR code to see videos. Some recipes were interesting to read, but I doubt I’ll make them. I’ve bookmarked a few breads I’m anxious to make. The photos are beautiful!

This book is amazing. If you love to bake, you will absolutely devour this book. I immediately opened it and started reading; the first part of the book is all about technique, baking science, tools, ingredients and more. I consider myself pretty knowledgeable about baking, and I still learned a lot. Then, the recipes. I don't know what I was expecting, but the variety and detail blew me away. I'm talking breads from many, many countries and cultures all over the world. If you can think of a type of bread right now in your mind, it is in this book. Absolutely comprehensive. For my first bake last night, I chose the Most Chocolately Babka. I have been looking a long time for a good chocolate babka recipe. This one was perfect, detailed and easy to follow. My babka came out perfectly, better than any I've had in a bakery. I think it's one of the best things I've ever made. I cannot wait to bake through this book cover to cover.

I’ve only tried two recipes so far (Chinese bao buns and Pain de mie), but both turned out perfectly so I’m ready to give this book 5 stars. There are pictures for almost every recipe. The recipes are very well written so there is no confusion. Each recipe uses grams and US measurements, so you can use whichever you prefer. Highly recommend this book for anyone passionate about baking and EATING delicious breads. Yummmmm.

Anything from King Arthur is worth the cost, even though I don’t usually buy cookbooks, but this one explains the difference between different types of baking and different ways to achieve what you want.I bought their first cookbook about baking, and I found all the information helpful. But I admit, I’m more into making bread these days, and especially sourdough, which they give you the different ways to cook it.There are plenty of recipes, and explanations on how to achieve the best outcome. I found their information on how to make bread more informative and helpful more than just recipes. You can find recipes online, and on their website. The quality of the information outshines just having a recipe.I do recommend purchasing this book.

I'm so glad I bought this book. The instruction is excellent and clear. I had limited experience with yeast bread and followed the sourdough instructions in this book to get started. The photos are gorgeous. I have looked at it at least every week since I got it 6 months ago. It would make a wonderful gift... even if it's to yourself.

An excellent resource for both experienced and just-getting-started at home bakers. Full of great recipes and technical information. I love the QR codes embedded in the techniques that jump you to an actual demo.

This is a great book. Well done, well researched. I love everything about it, and it is well worth the money....HOWEVER, I am reserve the fifth star because there is NO RECIPE FOR PIZZA dough!?! In a book that seem to encompass every imaginable type of bread, most of which I have never heard of, but covering so many classics, gives this book universal appeal, it is really odd to NOT see a pizza dough recipe of any kind. That said, one to the great things about this book, is that each recipe has a visual timeline of how long it takes, which is a fantastic and thoughtful feature.

King Arthur is a high quality product and the enclosed recipes are a great library to have on hand, much (but not all) you can find on their website unlike a lot of subscription based websites. I use the book and the website multiple times each week. My only (minimal) criticism/observation is to give an encompassing chapter or two in flour as there is a limitless amount of knowledge to convey. Bread (and so flour) is one of the oldest and most consumed food items in history. For a company that IMO is the gold standard for flour in the states, impart your vast wealth of knowledge.