Bread cookbook recommendations?

Is there a Tartine book? I have the Ken Forkish book, which I thought I really liked, but his times are really off for our climate, so even though there’s stuff to be learned from it, it was frustrating. Not what you’re looking for, but I like the Tartine country loaf recipe and the website theperfectloaf.com. Maybe ask for a banneton and a bench knife? 

I've used "Beard on Bread" for the past 40 years as my bread-baking bible! Lots of great recipes, and a good introduction for anyone who's new to bread-baking. It's been around for quite a while, but it's the one I always go to first when I'm baking bread.

PVW said:

Like many people, I've gotten more into baking over the last year. For Christmas this year I'm going to ask for a book focused on baking, and looking for recommendations here. To give a sense of what I've liked in the past -- I have, and really enjoyed, "Salt Fat Acid Heat" by Samin Nosrat. I have a copy of the Joy of Cooking, but I've had much better success with recipes (and videos) from the King Arthur Flour company.

I'm looking to focus more on the bread than the pasty end of things -- bagels, loaves, pizza. I'm worried that if  get into pastry it'll just be bad news for my waistline all around ;-)

 King Arthur bread flour is the best for breads. I have tried every other brand in my 35 years of making bread. King Arthur is outstanding. Stop & shop had a sale last week and I stocked up on it. I also started out with the book Cody recommended. Happy baking!

Jim Lahey's My Bread

zucca said:

I have the Ken Forkish book, which I thought I really liked, but his times are really off for our climate, so even though there’s stuff to be learned from it, it was frustrating. 

 I've just received the Ken Forkish 'Flour, Water, Salt, Yeast' book.  Is that the one you're referring to?

What do you mean by his times being really off for your climate?  How does your climate compare to the area that Forkish has measured for?

The Tassajara Bread Book was a favorite in the late 60's and 70's.

marksierra said:

 I've just received the Ken Forkish 'Flour, Water, Salt, Yeast' book.  Is that the one you're referring to?

What do you mean by his times being really off for your climate?  How does your climate compare to the area that Forkish has measured for?

 Yes, that’s the one. It might be better now that it’s winter here, but I was still on a steep learning curve in the summer so wasn’t so good at reading the dough yet. I found his times to all be way too long for our hot and humid summer. I definitely made some good breads from that book and learned some techniques. Just be sure to trust yourself if your dough isn’t following his time schedule.

Thanks, these are some good suggestions.

I ended up receiving Bread Baking for Beginners by Bonnie Ohara. I'm really enjoying it, as it's not just a bunch of recipes, but actually ordered with the idea you'll follow along sequentially, so each recipe builds off the previous one. Because the author is self-taught, I find the details she focuses on make sense to me -- for instance getting the right temperature for your water.

The Bread Bible, by Rose Levy Beranbaum, 2003.   Ms Beranbaum, I believe, has a background as a chemist.  She explains the whys in baking.   Wonderful book, as is her other book, The Cake Bible.

Christmas has come and gone; I hope you got a great bread cookbook! LAUREL'S KITCHEN BREAD BOOK is an oldie but goodie.