7 Game-Changing New Bread Making Books Defining 2025

Drawing from his deep experience training in Brittany and Paris, Richard Bertinet rethinks bread making with a focus on mastering dough through gentle handling rather than traditional kneading. You’ll explore 50 recipes that range from classic baguettes to inventive breads like saffron seaweed buns and gluten-free options, all designed to improve texture and flavor using varied flours and fermentation techniques. This book demystifies fermenting and mixing methods, giving you a reliable path to consistently great crumb and crust. Whether you’re an enthusiastic home baker or someone looking to refresh your skills, Bertinet’s approachable yet precise guidance helps you take command of your baking process.

When Richard Hart first realized that bread baking could be more about intuition than rigid formulas, he transformed the way bakers approach sourdough. Drawing from his experience founding Copenhagen's Hart Bageri and leading Tartine’s bakery in San Francisco, he invites you to learn bread through senses—seeing, tasting, and touching dough rather than obsessing over exact measurements. The book offers over 60 recipes, detailed methods, and QR-linked videos that guide you to master diverse breads, from blistering sourdoughs to rich rye loaves. If you're eager to deepen your baking skills beyond the usual rules and embrace a more instinctive craft, this book will be a meaningful companion.

This personalized book explores the latest breakthroughs in bread making for 2025, focusing on cutting-edge techniques that align with your baking background and goals. It examines emerging practices in fermentation, dough handling, and ingredient innovation, providing a tailored study that matches your specific interests. By concentrating on the newest discoveries, this book reveals how contemporary bakers are pushing boundaries and evolving traditional approaches. Its tailored content allows you to dive deeply into areas you find most compelling, making the learning experience relevant and engaging, and helping you stay at the forefront of modern bread craftsmanship.

Drawing from her extensive experience as the head baker at top U.S. restaurants and a James Beard Award nomination, Melissa Weller takes you beyond basic bread recipes to explore the science behind dough and the art of baking at home. You’ll learn precise techniques for fermentation, shaping, and mixing, along with practical schedules to fit baking into your routine. Recipes span sourdough loaves, bagels, flatbreads, and more, with inventive ideas for using your bread in meals like Everything Bagel Tuna Crunch Sandwiches. This book suits those eager to deepen their baking skills with a blend of technical insight and culinary creativity, though casual bakers looking for quick fixes might find it demanding.

Kathryn Hawkins' decades of experience as a seasoned recipe and food writer led to this detailed guide to bread baking, blending traditional techniques with modern twists. You'll explore essential skills like kneading, proofing, and shaping, but also discover how to adapt recipes for gluten-free, vegan, or sugar-free diets, plus novel methods such as baking in an air fryer or slow cooker. The book offers over 25 recipes ranging from Irish soda bread to focaccia and panettone, making it a practical resource whether you're just starting or looking to expand your recipe repertoire. This guide suits anyone eager to master foundational breadmaking while experimenting with diverse styles and ingredients.

Unlike most bread making guides that assume prior experience, Stewart Brooks crafted this cookbook specifically for beginners struggling with their bread machines. You learn not only how to bake a variety of breads—ranging from whole grain to gluten-free—but also the science behind why certain techniques work, empowering you to troubleshoot your machine confidently. Chapters include detailed instructions on loaf customization and common ingredient substitutions, making baking accessible and adaptable. If you want to transform your kitchen into a home bakery without frustration, this book offers clear, straightforward guidance tailored to your needs.

This personalized book explores the rich world of global artisan breads and diverse cultural baking traditions, tailored specifically to your interests and background. It covers emerging trends and discoveries from 2025, diving into both time-honored techniques and innovative practices shaping artisan bread making today. By focusing on your unique goals, the book reveals how different regions contribute unique flavors, methods, and ingredients, offering a hands-on exploration of dough fermentation, shaping, and baking nuances worldwide. This tailored guide matches your skill level and preferences, making the intricate craft of artisan bread accessible and deeply engaging through a personalized learning journey.

The methods David W Crimmins developed while exploring global artisan breads lend this book an approachable yet thorough orientation into bread making. You’ll find clear guidance on fundamental skills like kneading and proofing, alongside recipes that range from simple white loaves to more complex laminated doughs such as croissants. The inclusion of international breads like naan and injera broadens your baking horizons beyond typical Western staples. If you want to deepen your understanding of diverse bread traditions and troubleshoot common baking challenges, this book offers practical insights without overwhelming you with jargon.

What started as a desire to simplify home bread making, Julia Smith crafted this guide to demystify the bread machine for beginners. You learn how to create a variety of breads—from traditional white and whole wheat to international favorites like ciabatta and mantou—all using straightforward steps tailored for your machine. The book also addresses special diets with gluten-free, keto, and vegan recipes, making it versatile for many households. If you want to bake healthier bread without fuss or guesswork, this book gives you the confidence and practical know-how to transform your kitchen into a home bakery.