Bread Baking with King Arthur Book of Bread
By etúHOME | Published: 2026-10-18
Category: Product Reviews
Learn how to bake artisan bread at home using the King Arthur Book of Bread. This guide covers essential techniques, common mistakes, and tips for sourdough and yeasted loaves.
Quick answer
Start with the King Arthur Book of Bread's simple yeasted recipes to build confidence, then progress to sourdough using their clear method and troubleshooting tips.
Why this book works for beginners and experts
The King Arthur Book of Bread includes 125 recipes, from basic sandwich loaves to advanced sourdough. Its step-by-step photos and detailed explanations make it easier to understand dough behavior without guesswork.
One trade-off: the book is large and heavy, so it's best kept on a counter rather than a shelf. But the comprehensive coverage means you won't need another bread book for years.
What you'll need before starting
Gather a digital scale, a bench scraper, a large mixing bowl, and a Dutch oven or baking stone. The book emphasizes weight measurements for consistency, so a scale is essential.
For sourdough, you'll also need a starter. The book includes a simple starter recipe that takes about 5–7 days to mature.
How to bake your first loaf using the King Arthur Book of Bread
- Choose your first recipe: Start with the 'Classic White Sandwich Bread' or 'No-Knead Crusty White Bread'. Both use direct yeasted dough and require no special equipment beyond a loaf pan or Dutch oven. Avoid starting with sourdough or enriched doughs like brioche until you're comfortable with basic fermentation.
- Measure ingredients by weight: Use a digital scale and follow the gram measurements in the book. Volume measurements can vary by up to 20%, leading to dry or sticky dough. A common mistake is using cups for flour. Always weigh for consistent results.
- Mix and knead properly: Mix until the dough forms a shaggy mass, then let it rest 20 minutes (autolyse). Knead for 8–10 minutes by hand or 5–7 minutes in a stand mixer until the dough passes the windowpane test. Over-kneading can make the dough tough. Stop as soon as the dough stretches thin without tearing.
- Ferment at the right temperature: Place the dough in a covered bowl at 70–75°F (21–24°C). The book suggests bulk fermentation for 1.5–2 hours, but adjust based on your kitchen's actual temperature. If your kitchen is cooler, fermentation may take 3–4 hours. Don't rush—wait until the dough has doubled and feels airy.
- Shape and proof: Gently degas the dough, shape it into a round or oval, and place it seam-side down in a banneton or lined bowl. Proof for 45–60 minutes until the dough holds a slight indentation when poked. Over-proofing causes flat loaves. Use the poke test: if the dough springs back quickly, it needs more time; if it doesn't spring back at all, it's over-proofed.
- Bake with steam: Preheat a Dutch oven at 475°F (245°C) for 30 minutes. Transfer the dough, cover, and bake for 20 minutes. Remove the lid and bake another 20–25 minutes until deep golden brown. Without steam, the crust will be thick and pale. A Dutch oven traps steam naturally. If you don't have one, place a pan of boiling water on the oven's bottom rack.
- Cool completely before slicing: Let the loaf cool on a wire rack for at least 1 hour. The interior continues to cook and set during this time. Slicing while warm compresses the crumb and makes it gummy. Patience pays off with a better texture.
Product facts
- King Arthur Book of Bread: #1 New York Times Bestseller with 125 recipes covering every bread type. You get a single trusted resource that grows with your skill level, from beginner white bread to complex sourdough.
King Arthur Book of Bread
