Bittman Bread: No-Knead Whole-Grain Baking for Every Day
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- Create Date：2021-11-27 03:21:18
- Update Date：2025-09-06
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- Author：Mark Bittman
- ISBN：B08NWT2VC5
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Summary
A revolutionary approach to making easy， delicious whole-grain bread and more
This is the best bread you’ve ever had—best tasting， nourishing， and easy to make right in your own kitchen。 Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious， naturally leavened， whole-grain bread。 Their discovery？ The simplest， least fussy， most flexible way to make bread really is the best。 Beginning with a wholesome， flavorful no-knead loaf （that also happens to set you up with a sourdough starter for next time）， this book features a bounty of simple， adaptable recipes for every taste， any grain—including baguettes， hearty seeded loaves， sandwich bread， soft pretzels， cinnamon rolls， focaccia， pizza， waffles， and much more。 At the foundation， Mark and Kerri offer a method that works with your schedule， a starter that’s virtually indestructible， and all the essential information and personal insights you need to make great bread。
This is the best bread you’ve ever had—best tasting， nourishing， and easy to make right in your own kitchen。 Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious， naturally leavened， whole-grain bread。 Their discovery？ The simplest， least fussy， most flexible way to make bread really is the best。 Beginning with a wholesome， flavorful no-knead loaf （that also happens to set you up with a sourdough starter for next time）， this book features a bounty of simple， adaptable recipes for every taste， any grain—including baguettes， hearty seeded loaves， sandwich bread， soft pretzels， cinnamon rolls， focaccia， pizza， waffles， and much more。 At the foundation， Mark and Kerri offer a method that works with your schedule， a starter that’s virtually indestructible， and all the essential information and personal insights you need to make great bread。
Reviews
Cathy Geha
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Bittman Bread No-Knead Whole Grain Baking for Every DayAuthors: Mark Bittman and Kerri ConanDesigned by: Toni TajimaPhotography: Jim HenkensGoing back to basics…and what is more basic than bread…Bittman and Conan use a basic starter that incorporates natural yeasts in the environment to create bread from whole grains。 This same dough can be used for a variety of baked goods and is versatile in its ability to use a multitude of whole grains。 The directions are easy to follow， ingredients easy to Bittman Bread No-Knead Whole Grain Baking for Every DayAuthors: Mark Bittman and Kerri ConanDesigned by: Toni TajimaPhotography: Jim HenkensGoing back to basics…and what is more basic than bread…Bittman and Conan use a basic starter that incorporates natural yeasts in the environment to create bread from whole grains。 This same dough can be used for a variety of baked goods and is versatile in its ability to use a multitude of whole grains。 The directions are easy to follow， ingredients easy to find， and the challenge to try a loaf or more enticing。 The photographs of baked goods made me think that the bread would be dense and heavy rather than light and fluffy but that it would also taste rich and earthy were I to take a bite。 I questioned the use of parchment paper as it is not readily available where I live。 Also， I wondered what one would do if they did not have a Dutch oven or covered baking dish that was requested/required。 I have never made this type of bread though I have used starter in the past。 I found the book interesting but as there are only two of us in the home now， I am not sure how often I would be likely to make bread from scratch。 However， my husband did harvest grain and barley this past year so we COULD grind it with my old Kenwood grain mill and give one or two of the recipes a try。 Thank you to NetGalley and Houghton Mifflin Harcourt for the ARC – This is my honest review。 4-5 Stars 。。。more
Annie
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I am really new to baking bread -- let's just say it was a habit I picked up during the pandemic as many of us have！ I also am a relatively new cook over the past 5 years and rely heavily on Bittman's previous books "How to Cook Everything: The Basics" and "How to Cook Everything。" for guidance in the kitchen。 Bittman Bread does not disappoint。 He and his co-author， Kerri Conan provide very helpful tips and their own preferred approaches to bread so I feel I have different options。 I really appr I am really new to baking bread -- let's just say it was a habit I picked up during the pandemic as many of us have！ I also am a relatively new cook over the past 5 years and rely heavily on Bittman's previous books "How to Cook Everything: The Basics" and "How to Cook Everything。" for guidance in the kitchen。 Bittman Bread does not disappoint。 He and his co-author， Kerri Conan provide very helpful tips and their own preferred approaches to bread so I feel I have different options。 I really appreciate the emphasis on whole wheat and grains （though I have up until now only made white flour based breads）。 Because I am so new to this， I have to say creating starters and feeding them intimidated me。 The first time I tried it was not very successful but I will keep practicing。 I like how the book is laid out -- we start with the starter then bake a beginner loaf。 As you get comfortable you can expand into other types of breads including pizza crust and rolls。 The photos are extremely helpful as well。 。 I recommend this book and would add that it is helpful if you have some familiarity with making bread。 。。。more
Suzanne
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Mark Bittman popularized a method for baking bread at home that I have been using for many years。 I can not overstate his role in taking complex professional baking/cooking techniques and placing them within reach for home cooks。 He is a marvel。 His new book BITTMAN BREAD goes beyond the basic bread recipe and explains how to make most baked goods using a homemade starter and something other than white flour。 His recipes are， as always， easy to understand and filled with useful photos。 This book Mark Bittman popularized a method for baking bread at home that I have been using for many years。 I can not overstate his role in taking complex professional baking/cooking techniques and placing them within reach for home cooks。 He is a marvel。 His new book BITTMAN BREAD goes beyond the basic bread recipe and explains how to make most baked goods using a homemade starter and something other than white flour。 His recipes are， as always， easy to understand and filled with useful photos。 This book will be a useful addition to anyone determined to add no-knead baking to their regular baking。 It is a Bittman Classic。 I received my copy from the publisher through NetGalley。 。。。more
Mark
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Hold placed 25 October 2021 LJ 146 （10） October 2021
Karen Hancock
，
Everyone has heard of Mark Bittman， who is the author of dozens of cookbooks and star of several television cooking shows。 So when he publishes a book on bread， most cooks and bakers tend to listen。 He is considered an authority， and his book， Bittman Bread: No-Knead Whole Grain Baking for Every Day is sure to turn bakers into believers。 Bakers who want to savor the best breads will be surprised that once the advance prep is accomplished， they can turn out beautiful rustic， whole grain loaves。 T Everyone has heard of Mark Bittman， who is the author of dozens of cookbooks and star of several television cooking shows。 So when he publishes a book on bread， most cooks and bakers tend to listen。 He is considered an authority， and his book， Bittman Bread: No-Knead Whole Grain Baking for Every Day is sure to turn bakers into believers。 Bakers who want to savor the best breads will be surprised that once the advance prep is accomplished， they can turn out beautiful rustic， whole grain loaves。 The book includes beautiful photographs， and the breads that are pictured are not perfect， which is exactly what they will look like when they are made by home bakers。 The step-by-step photographs are very helpful and will take new bread bakers through the process of creating amazing bread。This cookbook isn’t for everyone。 The recipes all call for a starter which means that bakers must anticipate baking bread and getting the starter made before making bread。 The starter must be fed occasionally， so the process is something that one must be fairly consistent about paying attention to。 It is a perfect primer for serious bakers， however， for bakers who are willing to take the time， and the recipes turn out perfectly as long as the instructions are followed。The results are， of course， amazing， and worth every bit of time spent with the advance prep。 Anyone who wants to bake delicious whole-grain bread and is willing to take the time to learn， will appreciate this cookbook。Special thanks to NetGalley for supplying a review copy of this book。 。。。more
Marge
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It did not inspire me to try baking my own bread。 I will stick with my current recipes。
Dawn Thomas
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Bittman Bread by Mark Bittman and Kerri Conan9780358539339256 PagesPublisher: Mariner BooksRelease Date: November 9， 2021Nonfiction， Food & Wine， Cooking， Bread， Baking， No-KneadThe book is divided into the following chapters。Chapter 1: Start with Starter – and Bake a Beginner LoafChapter 2: The Why （and How） of Whole Grain BakingChapter 3: Bittman BreadChapter 4: Beyond the BasicsChapter 5: Pizza， Flatbreads， and RollsChapter 6: Sweet StuffIn the introduction section， Mark mentions Jim Lahey at Bittman Bread by Mark Bittman and Kerri Conan9780358539339256 PagesPublisher: Mariner BooksRelease Date: November 9， 2021Nonfiction， Food & Wine， Cooking， Bread， Baking， No-KneadThe book is divided into the following chapters。Chapter 1: Start with Starter – and Bake a Beginner LoafChapter 2: The Why （and How） of Whole Grain BakingChapter 3: Bittman BreadChapter 4: Beyond the BasicsChapter 5: Pizza， Flatbreads， and RollsChapter 6: Sweet StuffIn the introduction section， Mark mentions Jim Lahey at the Sullivan Street Bakery in New York City。 I have read Jim’s bread books and love his recipes。 After that， I knew I was going to love this book。 I am still new at baking bread and using starters but not intimidated to try。Mark states that your first loaf won’t be pretty but by the time you have made your fiftieth it will look like the pictures in the book。 I absolutely agree with that statement。 My bread making has gotten better with each loaf I make。 Kerri tells readers it is okay to use commercial yeast in the starter as a shortcut even though some people think it is cheating。 I have created by starter and am on my way to better baking。The recipes in the book are easy to follow with clear directions。 The photography is beautiful and help the reader know what their starter， dough， or finished product will look like。 If you are interested in bread baking or the no-knead technique， I highly recommend this book。 The authors have years of experience and expertise to share with anyone willing to learn。 。。。more
Annie
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Originally posted on my blog: Nonstop Reader。 Bittman Bread: No-Knead Whole-Grain Baking for Every Day is a competent and unfussy tutorial guide for hearty no-knead breads with recipes developed by Mark Bittman & Kerri Conan。 Due out 9th Nov 2021 from Houghton Mifflin Harcourt on their Mariner imprint， it's 256 pages and will be available in hardcover and ebook formats。 This is such an accessible and well written specialty cookbook。 The authors are knowledgeable and write clearly and simply i Originally posted on my blog: Nonstop Reader。 Bittman Bread: No-Knead Whole-Grain Baking for Every Day is a competent and unfussy tutorial guide for hearty no-knead breads with recipes developed by Mark Bittman & Kerri Conan。 Due out 9th Nov 2021 from Houghton Mifflin Harcourt on their Mariner imprint， it's 256 pages and will be available in hardcover and ebook formats。 This is such an accessible and well written specialty cookbook。 The authors are knowledgeable and write clearly and simply in sensible followable steps which lead readers through the process from a simple and comprehensive tutorial for a basic loaf， through to recipes with more "bells & whistles"。 The layout is graphically appealing， with lots of color photos and tutorial step-by-step photos included。 The recipes are grouped thematically: the basic beginner tutorial which will provide the starter for future loaves， a primer on whole grain baking （and why you should）， basic loaves， refinements to the basic process， pizza flatbreads & rolls， and sweet bakes。Recipes contain a title and description， yields， ingredients in a bullet list in a sidebar， and step by step directions。 Ingredients are listed by weight。 Nutritional information is not included。 There are so many gorgeous and clear color photos included。In addition to being thorough and meticulous， it's full of chatty and warm discussions and information about bread and baking。 The authors have honest and friendly voices and I really enjoyed reading about their involvement with baking and the process。 Four stars。 Wonderfully comprehensive and versatile。Disclosure: I received an ARC at no cost from the author/publisher for review purposes。 。。。more
Penmouse
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Bittman Bread was not a baking book I enjoyed reading and I like to read baking books。 I found his writing irritating （don't know why） and his recipes while good were a bit more work than I was willing to do。 I bake on a regular basis， in fact I made a loaf of bread and some dinner rolls today， using the old-fashioned method that I learned from Betty Crocker。Recommend with caveats given。Review written after downloading a galley from NetGalley。 Bittman Bread was not a baking book I enjoyed reading and I like to read baking books。 I found his writing irritating （don't know why） and his recipes while good were a bit more work than I was willing to do。 I bake on a regular basis， in fact I made a loaf of bread and some dinner rolls today， using the old-fashioned method that I learned from Betty Crocker。Recommend with caveats given。Review written after downloading a galley from NetGalley。 。。。more
Sylvia Spruck Wrigley
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The pandemic sourdough craze largely passed me by; I'm lucky enough to live in a vibrant city with artisan coffee shops and bakeries on every corner。 But as I've had great success with the now famous No-Knead Bread， brought to the New York Times by author Mark Bittman， I was excited for the opportunity to read an advance review copy of his latest， Bittman Bread， written in collaboration with cookbook developer Kerri Conan。 I had some concern that I would be disappointed， as contrary to the autho The pandemic sourdough craze largely passed me by; I'm lucky enough to live in a vibrant city with artisan coffee shops and bakeries on every corner。 But as I've had great success with the now famous No-Knead Bread， brought to the New York Times by author Mark Bittman， I was excited for the opportunity to read an advance review copy of his latest， Bittman Bread， written in collaboration with cookbook developer Kerri Conan。 I had some concern that I would be disappointed， as contrary to the authors' assumptions， amazing brown and black bread is already a part of my staple diet。 I'd never tried to make it myself; in fact， I'd internalised the idea that it was more difficult and less rewarding than white bread。 I was right about one of those things: it was certainly more difficult。 The first recipe in the book， called Beginner Bittman Bread， is meant to get us used to the procedure and to create the starter used for the rest of the recipes。 The authors take the time to explain what all good bakers know: a kitchen scale gives much more precision than working with a stack of measuring cups。 Investing in a kitchen scale makes sense， as every recipe in the book， the authors warn us， will list ingredients by weight in order to ensure our baking success。 Everyone but this one， which， inexplicably， only uses cups and teaspoons， leading me to dust off my measuring cups for a single loaf。 This recipe is meant to ease us into the process and I do not begrudge obstinate cooks their measuring cups but one would think that offering both weight and volume as an option on this could save everyone a bit of time converting when they go back to it。 I had no idea that it was the last normal looking loaf that I would make for three months。 Since I received my review copy， I have made twenty-six loaves of bread。 Maybe twenty-seven。 Initially， I had planned to try the main recipe and a few of the later variations and maybe increase my general understanding of bread making and then go back to the easier white bread recipes that I already knew。From the first loaf， it was clear that this was something different， more like German "Bauernbrot" of my youth， although I hadn't added any rye at all at least， not at first。 It was also flat。 Not pancake flat but certainly not the lovely rounded loaf shown in the photographs。 My loaf was a dense flying saucer shaped door stopper which could easily be used to knock out a burglar。 As it happens， the bread was also delicious or else I might have stopped at the first hurdle。 The best advice in the book is to commit to making a loaf of bread every week。 I decided that I might as well try this， expecting that I'd give the bread to friends and neighbours and other unsuspecting souls when we tired of it。 I didn't expect it to become an obsession。 My family was sympathetic， offering advice from "couldn't you just buy baker's yeast？" to "it's not actually bad， you know， just a bit heavy。" Nevertheless， they ate all but my most appalling failures and happily asked for more。 It is testament to the friendly and detailed tone of the book that I wondered， briefly， if I should email Mark Bittman or Kerri Conan to describe my issues and ask for help。 Instead， I focused on each individual stage to see if I could make bread which looked less like a hockey puck and more like the many photographs included in the text。 There was never a hallelujah moment but， over time， I saw incremental improvements， both in form and in flavor。 The biggest single difference was an early one when I started working the dough harder; I've clearly been spoiled by No Knead Bread。 Another quick improvement was setting up a template that I could quickly fill in with timings so that I didn't have to think about the next stage or stand there wondering， "Now was this the second fold or the third fold？" In the process， I learned to adjust the timings and the processes to my own schedule， to the point where making a loaf of bread was not so much a project as a set of quick chores that I quickly completed， akin to dealing with the dishwasher or catching up on the laundry， except that the end result was more enjoyable。 My family is now used to there always being a loaf of brown bread on the counter and expresses disappointment when there isn't any。 I'm still trying to improve， let alone get around to the other recipes in the book， but I have to concede Bittman's point in the introduction: Why make whole grain bread？ It's better。 Not only healthiest but far fuller tasting， more complex and satisfying。 I'm confident now that I can quickly produce a respectable loaf of bread using whole-grain wheat and rye flours， and that even if the loaf isn't as prettily shaped as in the photographs， it has a good crumb and great flavour。 If you are looking for a quick fix， the brown equivalent of no-knead bread， then this probably isn't the book for you。 However， if you'd like to level up your bread making and become comfortable with a wide variety of flours and variations， then Bitmann and Cronan are here to help you through that process。 Just be warned that your family may expect you to keep making bread forever。 。。。more
Emmalita
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Mark Bittman and Kerrie Conan’s Bittman Bread: No-Knead Whole Grain Baking for Everyday is the best， but also so frustrating。 I loved it， and it irritated me。 Make your own choices。The loaves of bread， the pizza， and the pancakes （sweet and savory） I made from this cookbook were delicious。 Let me repeat the pancakes recommendation。 THE PANCAKES ARE SO GOOD， BOTH THE SWEET AND THE SAVORY。 I didn’t try every recipe， but every one I tried was A+。 I now have a working sourdough starter in my fridge， Mark Bittman and Kerrie Conan’s Bittman Bread: No-Knead Whole Grain Baking for Everyday is the best， but also so frustrating。 I loved it， and it irritated me。 Make your own choices。The loaves of bread， the pizza， and the pancakes （sweet and savory） I made from this cookbook were delicious。 Let me repeat the pancakes recommendation。 THE PANCAKES ARE SO GOOD， BOTH THE SWEET AND THE SAVORY。 I didn’t try every recipe， but every one I tried was A+。 I now have a working sourdough starter in my fridge， something that has never ever happened before。 I have enhanced my vegan chocolate chip cookies with this starter to the acclaim of many。 I recommend this cookbook with some significant caveats。My biggest complaint is the strong suggestion that the reader invest in a 2 quart Dutch oven。 I really wish that cookbook authors would stop throwing up unnecessary barriers for their readers。 Two quart dutch ovens are not common， you can’t easily get one from the grocery store。 Requiring that your audience possess a two quart Dutch oven assumes that the reader has the money to buy one （the least expensive， oven safe 2 quart Dutch oven was about 35 US dollars）， the space to store one and stable housing （not moving frequently）。 Frankly， that’s a lot to assume。 I don’t have room to store a bulky item like a Dutch oven that I’ll only use for bread。 For new bakers， being told they need a piece of equipment that’s not easily available is likely to make them give up。 I truly do not know what is gained by scaling most of the recipes for a 2 quart Dutch oven。I worked around this by putting a removable bottom 6 inch cake pan into my usual 5 quart Dutch Oven and it worked fine。 It wouldn’t have been that difficult for the authors to suggest some work arounds for those of us who cannot buy or store specialty equipment。 To be clear， I polled several different groups， non baking groups， general cooking groups， and bread baking groups about the 2 quart Dutch oven issue。 Zero people had a 2 quart Dutch oven。 A couple of people said they would buy the item， a few people said they would find a work around， most people said they would put the cookbook down and walk away。 This is why I am so frustrated by this issue。 The bread is fantastic and the authors are creating a barrier that does no one any good。My other issue with the 2 quart Dutch oven is that it makes a small loaf of bread。 That would be fine if I were the only one eating it， but in my house， that loaf was gone in 2 days。 I don’t have time to make bread every three days， especially not a bread that requires my attention for a few minutes every half hour。 My brain doesn’t function well that way。 This is a me issue and not a general issue， but for I would still give it as a warning for anyone with ADHD。The final issue I’m going to talk about is the whole grain issue。 It’s right there in the title that it’s a whole grain baking book。 That’s great， I like whole grain baking。 What chaffed was the “I haven’t baked with white flour in x years。” Ok。 Here’s the thing， there are no foods that are good for everyone。 Please stop assigneing moral value to food。 Whole grains are not good for people on low phosphorus diets （generally for kidney disease）。 Some people need a low fiber diet。 And some people like the taste of white bread batter。 All of those things are fine。 It’s also fine to prefer whole grain baking to white baking。 It’s not ok to imply that it’s inherently better， because， depending on who is eating the food， it is not。When I buy a paper copy of this book， I plan to write all over it to scale up the recipes to fit my average sized cast iron Dutch oven。 I recommend Bittman Bread for anyone who like whole grain sourdough， is willing to buy a small Dutch oven， or willing to do math， and has their ADHD under control and can devote a few minutes every half hour to folding bread dough。 I also recommend it for anyone who hasn’t been able to keep a sourdough starter going and feels unfulfilled as a result。 I do not recommend it for anyone who wants to mix the dough， dump it in a pot and bake it。Thank you to NetGalley for the advance reader copy。 My opinions are my own。 。。。more
Ashley
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I consider myself more of a home cook than a baker， so I am intimidated by baking bread。 In true Bittman-fashion， this cookbook takes the mystery out of bread making and gives easy to follow instructions while also laying out some options/flexibility。 I recommend this book to anyone starting or looking to build their bread making repertoire。 Thank you to #NetGalley for this ARC in exchange for my honest review。
Johanna Sawyer
，
Love it！ What a great book！ Finally something good came out of Covid lockdown。 What did I like？ Bread is a favorite of mine！ This one looks amazing yet easy。 The yummiest breads I think have a starter and this one was easy to make。 The book helps you utilize the starter into pretty much every kind of bread you can think of。 Would I recommend or buy？ Buy it！ Everyone should have a bread book in case another pandemic or storm crops up to deplete the bread isle。 This is a pretty handy book with an Love it！ What a great book！ Finally something good came out of Covid lockdown。 What did I like？ Bread is a favorite of mine！ This one looks amazing yet easy。 The yummiest breads I think have a starter and this one was easy to make。 The book helps you utilize the starter into pretty much every kind of bread you can think of。 Would I recommend or buy？ Buy it！ Everyone should have a bread book in case another pandemic or storm crops up to deplete the bread isle。 This is a pretty handy book with an easy style and wide variety of choices of some great looking bread。 I received a complimentary copy to read and voluntarily left a review！ 。。。more
Michelle Noble
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I absolutely love this cookbook！ Everyone should have a copy in their kitchen。 This book would make a perfect gift for a newlywed couple too。 This book teaches you everything you ever needed to know about baking bread from scratch。 You learn what types of equipment you'll need to what ingredients you'll have to have。 It also teaches you tips and tricks to having your bread come out perfectly。 I received a free copy for a limited time period， and i found it at my local store。 I plan on buying mys I absolutely love this cookbook！ Everyone should have a copy in their kitchen。 This book would make a perfect gift for a newlywed couple too。 This book teaches you everything you ever needed to know about baking bread from scratch。 You learn what types of equipment you'll need to what ingredients you'll have to have。 It also teaches you tips and tricks to having your bread come out perfectly。 I received a free copy for a limited time period， and i found it at my local store。 I plan on buying myself a copy， and copies for family for Christmas。 I can't wait！ 。。。more
Jessica
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If you love whole grain breads this book is for you！ Bittman shows you， step by step， how to create dozens of scrumptious whole grain breads all from one no-knead starter。 From a traditional loaf to one packed with your favorite add-ins， to pizza dough， pancakes and cinnamon rolls - this cookbook has it all！
Sally Mander
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5 stars， New ideas for bread makingBITTMAN BREAD by Mark BittmanThis is a handy guide for making homemade bread。 There are recipes included and lots of detailed instructions so you can turn out your best loaves。 Everyone will enjoy it。 Highly recommend。Thankfully， I received a complimentary copy of #bittmanbread from #netgalley I was under no obligation to post a review。
Eli Sab
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I've made bread before; it was fun but not really significant in terms of taste and quality。 I figured， it must have been the flour， yeast and/or the way I handled the dough。 So， when I saw this ARC， I was naturally intrigued by the "no knead" concept。 I honestly thought it was just a ploy， like say， just really new techniques to knead bread that makes you feel like you aren't kneading at all。Oh how wrong I was。 Staying true to their word， instead of kneading， this book's take on breadmaking foc I've made bread before; it was fun but not really significant in terms of taste and quality。 I figured， it must have been the flour， yeast and/or the way I handled the dough。 So， when I saw this ARC， I was naturally intrigued by the "no knead" concept。 I honestly thought it was just a ploy， like say， just really new techniques to knead bread that makes you feel like you aren't kneading at all。Oh how wrong I was。 Staying true to their word， instead of kneading， this book's take on breadmaking focuses on the use of "a piece of today's already-fermented dough as the basis for tomorrow's bread" or a "starter" as it is better known。 This starter can be made with ingredients from the kitchen， fed a bit of flour and water and stored in the fridge。The book also explains the science behind their chosen ingredients， as well as， the methods of cooking。 It's a bit of a long read; I don't know if it's necessary to but I recommend reading the relevant chapters before attempting to make the recipes。 I guess， to each their own。Furthermore， I am so intrigued by the sweet recipes， particularly the ones for pancakes， waffles， cakes and cookies。 I am so going to try making this soon！Many thanks to NetGalley and Houghton Mifflin Harcourt for this free eARC。 This review is made with no compensation whatsoever from the owners of this eARC。 。。。more
Evelyn
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Thank you to netgalley for providing me a copy of this book in exchange for an honest review。 A beautiful resource for no-knead whole grain sourdough bread。 Full of mouth watering photographs， general knowledge information， and recipes to use your starter for things like pizza dough， beignets， pretzels， etc。 The recipes are clearly laid out with step by step directions。 Please note you will definitely need a food scale that measures in grams to use this book properly （you should have one anyway！ Thank you to netgalley for providing me a copy of this book in exchange for an honest review。 A beautiful resource for no-knead whole grain sourdough bread。 Full of mouth watering photographs， general knowledge information， and recipes to use your starter for things like pizza dough， beignets， pretzels， etc。 The recipes are clearly laid out with step by step directions。 Please note you will definitely need a food scale that measures in grams to use this book properly （you should have one anyway！）。 。。。more
V
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Many thanks to Netgalley， Mark Bittman and Kerri Conan for the advance digital copy of Bittman Bread。From a very young age I stood underfoot in my aunts kitchen watching her make the most glorious loaves of bread， no recipe， no Kitchenaide mixer， and no A/C in TX。 heat。 To this day I never mastered breadmaking。 I've always preferred eating whole wheat， not because it's healthy， but because it tastes so delicious。Many years ago I tried to make starter， it was a disaster！ Your book gives me hope t Many thanks to Netgalley， Mark Bittman and Kerri Conan for the advance digital copy of Bittman Bread。From a very young age I stood underfoot in my aunts kitchen watching her make the most glorious loaves of bread， no recipe， no Kitchenaide mixer， and no A/C in TX。 heat。 To this day I never mastered breadmaking。 I've always preferred eating whole wheat， not because it's healthy， but because it tastes so delicious。Many years ago I tried to make starter， it was a disaster！ Your book gives me hope that I'm not to old to learn new tricks。 The book has detailed methods for the starter， mouthwatering photos， relevant instructions， clever tips and useful list of basic equipment needed。I could smell the rolls， I could taste the pizza and can't wait to see if I can pull it off。 。。。more
Tracy
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I have a lot of Mark Bittman's cookbooks。 His recipes are always no-nonsense and easy to follow， making even the most complicated dish easier to manage。 As a fairly accomplished baker， I've always been a little intimidated by baking bread from scratch。 But as with all his other books and recipes， Mark Bittman makes bread seem doable for most people with his "Bittman Bread" technique。 There are easy to follow instructions for each recipe， as well as attractive full color photos of the finished pr I have a lot of Mark Bittman's cookbooks。 His recipes are always no-nonsense and easy to follow， making even the most complicated dish easier to manage。 As a fairly accomplished baker， I've always been a little intimidated by baking bread from scratch。 But as with all his other books and recipes， Mark Bittman makes bread seem doable for most people with his "Bittman Bread" technique。 There are easy to follow instructions for each recipe， as well as attractive full color photos of the finished project， as well as for some of the intermediate steps。 It would have been nice to have nutritional information as well， but that wouldn't be a deal-breaker for me， considering how informative and easy to follow this is。 （FYI: If you are gluten-free， please be aware that none of the recipes will suit your diet。） This cookbook is a great choice for bakers of any skill level。 I will definitely be getting a hard copy for my cookbook collection！ Thanks to Mark Bittman， Houghton Mifflin Harcourt， and Netgalley for the opportunity to read and review an eARC of Bittman Bread。 。。。more
Tove R。
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An interesting and a bit different approach to baking bread。 Seems like they have put a lot of thought and elbow grease into this process， and it's a good thing all the info ended up between the covers of a book。 I have not yet tried to make a Bittman bread， but I intend to in the near future。 There is so much information in this book that I doubt you can go wrong by following the recipe and checking out the tips。 The pictures are great， and the bread looks amazing！ There is a lot more to it tha An interesting and a bit different approach to baking bread。 Seems like they have put a lot of thought and elbow grease into this process， and it's a good thing all the info ended up between the covers of a book。 I have not yet tried to make a Bittman bread， but I intend to in the near future。 There is so much information in this book that I doubt you can go wrong by following the recipe and checking out the tips。 The pictures are great， and the bread looks amazing！ There is a lot more to it than "just the bread"。 You can make pizza， foccacia， and even some sweet stuff。 Always interesting to see different points of views on basic things like bread。 。。。more
Mary
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This is more than just a bunch of recipes。 It is a history of grains and how they were utilized by people over the decades。 It is also a textbook in that it explains how this sourdough starter works and the health benefits that should be in a cook’s repertoire。 Educational as to what tools you should have for baking bread besides your two hands。 Yet this cookbook is not just one where you can open it up and make some bread。 This is for serious bakers。 Bread takes time so if you’re a patient pers This is more than just a bunch of recipes。 It is a history of grains and how they were utilized by people over the decades。 It is also a textbook in that it explains how this sourdough starter works and the health benefits that should be in a cook’s repertoire。 Educational as to what tools you should have for baking bread besides your two hands。 Yet this cookbook is not just one where you can open it up and make some bread。 This is for serious bakers。 Bread takes time so if you’re a patient person and up for a challenge， then by all means bake up some healthy bread！I received an advanced reader copy for free from NetGalley and am voluntarily leaving my review。 。。。more
Sharondblk
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Bittman Bread is a manifesto of a sort。 Did you， or all your friends， start making no knead sourdough in a cast iron pot during lockdown？ This is an extension of the method from the New York times， but the author believes very strongly in the taste and health benefits of wholemeal bread。 It's a well written， well presented book。 Has it convinced me to change the way I make bread？ No， but that's mainly because Leon does most of the bread baking these days， and already uses a variation on this tec Bittman Bread is a manifesto of a sort。 Did you， or all your friends， start making no knead sourdough in a cast iron pot during lockdown？ This is an extension of the method from the New York times， but the author believes very strongly in the taste and health benefits of wholemeal bread。 It's a well written， well presented book。 Has it convinced me to change the way I make bread？ No， but that's mainly because Leon does most of the bread baking these days， and already uses a variation on this technique。 Has it convinced me to order a sack of wholemeal flour？ yes it has。Thanks to NetGalley for the free review copy。 。。。more
Catie
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Bittman Bread is a nice resource for baking whole wheat bread。 Not only does it include recipes for several types of loaves as well as a starter， it I clues good information about whole wheat。 It hits all the main points， from its benefits to the science of how it changes dough elasticity。 The science of baking appeals to me so this was a nice touch。 However， reading an ebook of Bittman Bread is an exercise in frustration。 Sub headings split sentences， a line starts， gets one letter along， and p Bittman Bread is a nice resource for baking whole wheat bread。 Not only does it include recipes for several types of loaves as well as a starter， it I clues good information about whole wheat。 It hits all the main points， from its benefits to the science of how it changes dough elasticity。 The science of baking appeals to me so this was a nice touch。 However， reading an ebook of Bittman Bread is an exercise in frustration。 Sub headings split sentences， a line starts， gets one letter along， and pops to the next line。 Format isn't even consistent and references to previous chapters don't have links。 Overall I recommend the book but only a physical copy。 The ebook is a trial that I'm not entirely sure is worth the time。 。。。more
Dash fan
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4☆ An Educational and Delicious No Knead， Bread Recipe Book Bittman Bread is a delicious cook book that teaches readers the art of making healthy Whole-Grain Breads without the need to Knead！ We love making bread in our house and love coming down to the smell of a freshly baked Loaf， but we use a bread machine。I'm always on the lookout for new ideas and new recipes。 The idea of a No Knead bread really intrigues me。 I have rheumatoid arthritis and kneading is a no， no for me， hence the bread mach 4☆ An Educational and Delicious No Knead， Bread Recipe Book Bittman Bread is a delicious cook book that teaches readers the art of making healthy Whole-Grain Breads without the need to Knead！ We love making bread in our house and love coming down to the smell of a freshly baked Loaf， but we use a bread machine。I'm always on the lookout for new ideas and new recipes。 The idea of a No Knead bread really intrigues me。 I have rheumatoid arthritis and kneading is a no， no for me， hence the bread machine。 Ok so basically the whole concept of this book is to start by making a Sourdough Starter。Now I've never made sourdough before and although this book gives you a very detailed account of what to do and when to do it， the whole process does seem rather time consuming。 But I guess all good things come to those who wait！ The ingredients are measured in cup sizes and Grams so you might need to convert over to a metric your used to using。 All the recipes in this book start with a Sourdough Starter。Bittman Bread is a very informative book and gives the reader loads of useful information， to really help you become confident and understanding of the process。 Ie， Natural Fermentation， About Gluten， about Grains and Flours。There is a variety of recipes included in the book， and most are beautifully illustrated and have step by step guides。 I really enjoyed reading this book， if your looking for just a bread recipe book then this book might not be for you， as it really does go into great length to educate。But if you are looking for a book that teaches you from start to finish all about the process of the No Knead Bread then you will love this book！ Thank you to Houghton Mifflin Harcourt and Netgalley for this copy which I reviewed honestly and voluntarily。 。。。more
Randal White
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A great little book to get you started baking bread with whole grains。 I'm a big fan of the author， and this latest book just reinforces my admiration of him。 In the beginning， you will learn to make your own starter。 Then， using that starter， you can learn to make all kinds of breads。 Pizza， flatbreads， rolls， and on and on。 Full of easy to understand instructions and good photographs that will help you along。 I spent two weekends with my wife and son experimenting with these recipes。 Together A great little book to get you started baking bread with whole grains。 I'm a big fan of the author， and this latest book just reinforces my admiration of him。 In the beginning， you will learn to make your own starter。 Then， using that starter， you can learn to make all kinds of breads。 Pizza， flatbreads， rolls， and on and on。 Full of easy to understand instructions and good photographs that will help you along。 I spent two weekends with my wife and son experimenting with these recipes。 Together we made a basic bread， and cinnamon rolls。 The second weekend we made delicious waffles and pretzels！ Yummy！ 。。。more
Alicia Bayer
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This is a great cookbook filled with all kinds of recipes for whole grain， sourdough， no-knead breads。 Colorful photos accompany the recipes and they're simple and sound delicious。 While some no-knead bread cookbooks offer gluten free recipes， this one does not provide any GF breads so it's not a book I can test in our kitchen。 No nutritional information is provided。 There is a huge range of recipes though， including nontraditional sourdough no-knead items。 Well recommended。I read a temporary di This is a great cookbook filled with all kinds of recipes for whole grain， sourdough， no-knead breads。 Colorful photos accompany the recipes and they're simple and sound delicious。 While some no-knead bread cookbooks offer gluten free recipes， this one does not provide any GF breads so it's not a book I can test in our kitchen。 No nutritional information is provided。 There is a huge range of recipes though， including nontraditional sourdough no-knead items。 Well recommended。I read a temporary digital ARC of this book for review。 。。。more
Kate TerHaar
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Love the idea of a jump stater for my starter！ Great recipes and easy to follow explanations。 Can't wait to try some of these breads。 Love the idea of a jump stater for my starter！ Great recipes and easy to follow explanations。 Can't wait to try some of these breads。 。。。more
Neville Townsend
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I received this book from the publishers via Netgalley for a review。 Clear and easy to follow recipes。 Tried two breads both came out well。 If you like baking bread try this book
Lori Holuta
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