After going through this book I am excited to make some bread! I've struggled with making whole-grain bread with my starter. They usually come out dense and hard. In this book, Bittman shows in detail (lots of pictures) on how you can produce amazing sourdough bread that uses healthy grains. A lot of time when making these kind of bread you have no idea how it should look or the texture. He covers all that and more! I do recommend picking this big up in paper vs digital as it will be easier to follow with all the pictures. I am planning on purchasing this book once it comes into print.

Not only will I be purchasing this for the library where I do collection development, I will also be getting a copy for myself. Mark Bittman and Kerri Conan make no-knead, whole grain bread approachable for even the novice baker. Although they avoid the term "sourdough", they do use wild yeast in their recipes. As a relatively new sourdough baker, I've been intimidated to try anything more complicated than variations on a plain round loaf. Now I'm inspired by recipes like cornmeal-rye bread with molasses, baguettes, and garlicky dinner rolls. Includes lots of photos of finished recipes, as well as lists of supplies and ingredients to have on hand.

Bittman's volume on bread is a primer on the science behind breadmaking. It's definitely an advanced text that is designed to serve beginner through advanced bakers. This book is geared toward educating the reader rather than serving as a reference. It seems like one you're intended to read cover-to-cover. This is an ideal addition for bread and sourdough enthusiasts, but is only valuable for library collections with a deep general foundation. It's extremely specialized, so even though it's a great book with straightforward methods, it may not see a great deal of circulation in a library.

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!

You will learn how to mix flour, yeast and water together to make a starter dough that will last you for years. Then in three days, you will bake your first loaf using the slow fermentation and no-kneading process described in this book. You will be given easy instructions with pictures to make the bread-making as simple as possible. You will need a bowl, a 2 quart or larger pot with a lid that can be put in the oven, and a large jar or container with a lid for the starter.
There are some simple recipes for country bread, olive bread, rolls and wheat bread.
The authors suggest using whole grain flours produced commercially such as Community Grains and Cairnspring Mills and to try to purchase local flours in specialty stores or farmers markets to try more flavorful grains for your bread.
You will learn how to fold the dough, add water and "read" the dough until it is ready to bake. You will be folding the dough many times, you will see it change from dry and lifeless to stretch and elastic. You will need to buy parchment paper to bake the dough, nothing else will work as well! If you use a pizza stone on the oven rack, it will give you a nice even brown crust.
You will learn when you can add oats, barley, nuts and other ingredients to the dough to add more texture and flavor to your bread.
Enjoy learning how to make your own "no knead" bread to treat your family and friends to a one-of-a-kind scrumptious culinary adventure!

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!

This is a very personable, step by step guide to making great bread. The author has a passion that is contagious within the pages of this book, it is a little long at times, but you get a great guide on your journey to bread making.

I received an advance reader copy in exchange for a fair review.

5 stars, New ideas for bread making

BITTMAN BREAD by Mark Bittman

This 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.

Reading this felt like I was an audience in a cooking show with the Bill Nye or Bob Ross of breadmaking. It's very interesting and engaging; it's a bit of a long read where you'll definitely feel the author's passion for making the best bread. I like the way the book is written, it's easy to understand, it doesn't assume that most readers are already established bakers. The recipes are fairly easy to follow and are accompanied with pictures of what exactly needs to be done. There are also explanations, both from a scientific perspective and a personal preference, for the ingredients and methods used. I am very excited to try the Sweet Stuff as it has really intrigued me!

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.

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!).

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.

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.

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.

Love Mark Bittman! This book has a nice variety of recipes and balances them with information about bread. Keep in mind that this book uses the metric system!

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.

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.

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.

This is the bread book I've been waiting for. Bittman has a talent for making even complicated recipes seem approachable, and this book is no exception.

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!

Another winner from Mark Bittman and long-time collaborator Kerri Conan. This book uses a slightly tweaked version of Bittman's groundbreaking no-knead bread to jumpstart many variations of whole-grain sourdough. I tested the two master recipes with excellent results. The bread was crusty, chewy, and well-flavored, and the straightforward directions were easy to follow. The authors' approach requires no wasteful discard and gives the baker confidence in working flexibly with the starter. Measurements are mostly by metric weight, although a general discussion of volume equivalents is provided.

A few things to note: Temperatures are in Fahrenheit, with no Celsius crosswalk. The variety of recipes is enticing, with both sweet and savory options, but this is not the book for someone avoiding gluten.

Highly recommended.

I received an ARC from NetGalley in exchange for an honest review.