On Sat, 19 Jul 2014 14:39:37 -0600, graham > wrote:

>On 19/07/2014 1:56 PM, 25lockeed wrote:
>> Hello all,
>> Wanting to know if anyone knows of a cookbook that has commercial and well as homestyle recipes for baking bread. I believe that the authors surname was Gomez, however I am not sure. I lost it in a divorce. Does this sound familiar to anyone? The recipes include sourdough, French country style breads, and just plain old white sandwich and whole wheat loaves, qa lot of the recipes are by weight instead of volume. If this sounds familiar to anyone, I would appreciate a response.
>> TIA
>> Lloyd
>>
>I wonder if you are thinking of "The Village Baker" by Joel Ortiz. Most
>of the book is given over to domestic recipes and it is of its time in
>that they are in cup measure. But there is a section at the end of the
>book with commercial recipes in weights.
>
>http://tiny.cc/49h9ix
>
>Although it was good at that time, it has been largely superseded by
>books by professionals that give all the recipes in weights, bakers' %
>and volume but they emphasize the superiority of weighing for
>consistency. Among these a
>
>Bread by Jeffrey Hamelman
>
>http://tiny.cc/z5h9ix
>
>And several by Reinhart, e.g.:
>http://tiny.cc/s4h9ix
>
>http://tiny.cc/r3h9ix
>
>There is also a book that has been in print for decades and covers the
>full range of cakes, breads and pastries that one could expect to find
>in the average USA bakery with recipes in weights and volume, but no
>fancy photos:
>Amendola & Rees, The baker's manual
>http://tiny.cc/r2h9ix
>
>Hope this helps
>Graham

good list, Graham
Janet US