Josey Baker Bread: Get Baking * Make Great Bread * Be Happy!

by Josey Baker, Erin Kunkel (Photographer)

Overview

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.

Product Details

ISBN-13:	9781452113685
Publisher:	Chronicle Books LLC
Publication date:	04/15/2014
Pages:	224
Sales rank:	272,578
Product dimensions:	7.60(w) x 9.00(h) x 0.90(d)

About the Author

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

Table of Contents

introduction: take my hand 8

Chapter 1 how i fell in love / became obsessed with bread / your first loaves 12

lesson 1 your first loaf of bread 17

lesson 2 a two-part mix 24

lesson 3 a hearth loaf 33

lesson 4 many loaves in one 40

sesame 41

Olivo 46

cinnamon raisin 48

Chapter 2 taming the wild yeast / sourdough 52

make a sourdough starter 57

keeping your sourdough starter alive and healthy 58

lesson 5 your first sourdough loaf 60

lesson 6 a hearth sourdough 63

lesson 7 hearth sourdough no2 66

lesson 8 hearth sourdough no3 69

lesson 9 hearth sourdough no4 73

Chapter 3 a new challenge / adding stuff to bread 78

lesson 10 seed feast 83

lesson 11 black pepper parmesan 87

lesson 12 sesame poppy 91

Chapter 4 eat bread every day / whole-wheat breads 96

lesson 13:100 percent whole wheat 103

lesson 14 whole-wheat sesame poppy 107

whole-wheat cranberry walnut 113

whole-wheat cinnamon raisin 116

Chapter 5 another new challenge / breads made from other grains 122

lesson 15 kamut 127

corn kamut 130

lesson 16 whole spelt 131

adventure bread 134

lesson 17 dark mountain rye 137

Chapter 6 baking on the side (or in the backyard) / pizza 144

lesson 18 the raddest homemade pizza the world has ever known 149

fig, gorgonzola, and rosemary (crowd pleaser) 157

potato, olive, and fontina 162

bacon, egg, and cheese (breakfast pie) 165

Chapter 7 wait a second, i'm a… baker? / pocketbreads 168

dark chocolate cherry 172

golden raisin and fennel 175

chocolate peanut butter 179

a million pocketbreads in one 183

cinnamon date 183

B(L)T 184

fig fennel 186

cheddar chive 186

Chapter 8 I'm opening a bakery!?!?! / sweet treats 188

chocolate chip cookies 193

other delicious cookies 196

oatmeal raisin 196

pecan 196

walnut 196

peanut butter 196

cream scones 197

other delicious cream scones 201

spring: corn cherry 201

summer: strawberry 201

fall: apple cinnamon 201

winter: lemon ginger 201

winter: maple walnut 201

gruyère 202

sausage 202

spicy corn 202

olive 202

seasonal fruit crumble 203

a million crumbles in one 206

spring: cherry 206

summer: strawberry rhubarb 206

summer: peach 206

fall: apple cranberry 207

winter: ginger pear 207

cornbread 208

rafi's overnight oats 211

thank you 215

index 220

Editorial Reviews

03/17/2014
On weekend mornings, a crowd forms in front of The Mill, a cafe on the up-coming stretch of Divisadero Street in San Francisco. While mentions of the cafe’s $4 toast made the rounds on blogs and news sites, stirring up debate about the cost of living in the Bay Area, the line hasn’t shortened for the fresh-out-of-the-oven slices. Josey Baker—yes, that’s his last name—leads the Mill team in all things bread and shares step-by-step lessons in creating an array of loaves and other baked goods. A playful tone and style (the author begins the book with q&a with himself), and well-shot, full-color recipe photos make this an enjoyable read while educating home bakers on loaves from whole wheat to sourdough to cornbread. Additional recipes such as the B(L)T pocketbread, the Raddest Homemade Pizza the World Has Ever Known, and Seasonal Fruit Crumble make this a book you’ll want to pull from the shelf well after your morning toast. (May)

Publishers Weekly

"It's no surprise that Josey Baker's new book is as joyous and inspired as his San Francisco bakery, The Mill, where Josey is using sustainably grown, organic ingredients to bake wholesome and utterly delicious bread. These recipes are vital for any aspiring baker!" - Alice Waters

"A playful tone and style (the author begins the book with q&a with himself), and well-shot, full-color recipe photos make this an enjoyable read while educating home bakers on loaves from whole wheat to sourdough to cornbread. Additional recipes such as the B(L)T pocketbread, the Raddest Homemade Pizza the World Has Ever Known, and Seasonal Fruit Crumble make this a book you’ll want to pull from the shelf well after your morning toast." - Publishers Weekly

"...(a) well-illustrated, step-by-step book. It’s designed for a beginning baker but more-experienced hands can also profit from his approach, which produces more deeply flavored loaves." - Florence Fabricant, The New York TImes

From the Publisher