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Review
The world of bread baking has been a secret society for 5000 years. Not any more. This book explains bread in all its historical, gastronomic, chewy, crusty, glorious detail. Of course, it took Rose to do it. This is the bread book. --Bill Yosses, pastry chef, New York City
Product Description
The Bread Bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike."Understanding" and "Pointers for Success" sections explain in simple, readable language the importance of various techniques and ingredients demonstrated in a recipe, providing a complete education in the art of baking, with thorough sections on types of flour, equipment, and other essentials. Easy-to-use ingredient tables provide both volume and weight, for surefire recipes that work perfectly every time.Recipes include bread made with yeast starters, quick breads, flatbreads, brioche, and much more. From ciabatta, semolina, rye, and sourdough breads to bagels, biscuits, crumpets, and pizza dough, The Bread Bible covers all the baking bases.
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Customer Reviews
Most Helpful Customer Reviews
17 of 17 people found the following review helpful
Format:Hardcover
I ordered Rose Beranbaum's Bread Bible a few years ago, a few weeks after beginning my home bread baking journey. To a novice, it was daunting and I put it away with great trepidation where it gathered dust on my bookshelf for many months. At the time, I knew nothing about poolish, biga, sponge, sourdough, levain, and found all these concepts bewildering. The meticulous attention to measuring out ingredients and checking temperatures, as well as the author's almost mathematical insistence on calculating percentages to calculate the amount of yeast or flour required in your poolish if you chose to use it in your bread, all aroused bread making fear in me. If all this incomprehensible baking jargon and formulas for calculating the amount of sourdough you'll need appeared already in the introduction, how bad are the rest of the 650 pages going to be?
A couple of months ago, a few years after my first uneasy meeting with the Bread Bible and with a lot of home bread baking experience behind me, I happened to pick up the book again and was utterly engrossed in the discussion of sourdoughs and sponges; in fact, I could not get over how wonderful this book was. I spent all day reading it and thinking about how much poolish I should prepare for tomorrow's bread. In the years between first reading the Bread Bible and now re-reading it with a new interest, I have made many breads with various starters. I have also successfully cultivated my own sourdough and baked some wonderful rye breads with it (my bread bibles at this stage were Crust and Crumb by Peter Reinhart and Local Breads by Dan Leader). For some reason, they appeared more novice-friendly to me and I did not find them daunting at all.
I would therefore not recommend the Bread Bible to people who have never baked their own bread before. Try Dan Leader - his book was the one that encouraged me to make sourdough and try various types of bread with starters and sponges. And when you've had some experience do get Bread Bible, because it is really a magnificent book and will take you to a new level on your bread baking journey. There are wonderful recipes in there for all types of bread (white breads, wholewheat, rye) but it is the wealth of scientific information that I find so valuable here. You're not only told how to produce sourdough - you're also told about different types, how to convert one to another, and how to include it in a recipe that requires ordinary yeast. There's a discussion of the deifferenes between poolish and biga and how to convert some of the flour from your recipe into your bread...just a small addition of a starter can really elevate the taste of your bread unbelievably. And so,despite being very weary of this book at first, I am grateful to Rose Beranbaum for her scientific details and yeast percentages, which have allowed me to bake even better bread.
A couple of months ago, a few years after my first uneasy meeting with the Bread Bible and with a lot of home bread baking experience behind me, I happened to pick up the book again and was utterly engrossed in the discussion of sourdoughs and sponges; in fact, I could not get over how wonderful this book was. I spent all day reading it and thinking about how much poolish I should prepare for tomorrow's bread. In the years between first reading the Bread Bible and now re-reading it with a new interest, I have made many breads with various starters. I have also successfully cultivated my own sourdough and baked some wonderful rye breads with it (my bread bibles at this stage were Crust and Crumb by Peter Reinhart and Local Breads by Dan Leader). For some reason, they appeared more novice-friendly to me and I did not find them daunting at all.
I would therefore not recommend the Bread Bible to people who have never baked their own bread before. Try Dan Leader - his book was the one that encouraged me to make sourdough and try various types of bread with starters and sponges. And when you've had some experience do get Bread Bible, because it is really a magnificent book and will take you to a new level on your bread baking journey. There are wonderful recipes in there for all types of bread (white breads, wholewheat, rye) but it is the wealth of scientific information that I find so valuable here. You're not only told how to produce sourdough - you're also told about different types, how to convert one to another, and how to include it in a recipe that requires ordinary yeast. There's a discussion of the deifferenes between poolish and biga and how to convert some of the flour from your recipe into your bread...just a small addition of a starter can really elevate the taste of your bread unbelievably. And so,despite being very weary of this book at first, I am grateful to Rose Beranbaum for her scientific details and yeast percentages, which have allowed me to bake even better bread.
17 of 18 people found the following review helpful
Format:Hardcover
I love this book. There is a great variety of recipes and most of the ones I have tried worked really well. She is very obsessional about detail. I find that you can cheat a bit on some of the deatils and still get really good results.
Highlight recipes have been the blueberry muffins, sticky buns, ciabata, and the half wholemeal half white flour bread. Ones that havent worked for me are the sourdough (the starter was a disaster) and the pizza dough which seemed to have too much oil.
If you love baking bread then this is a great book. The recipes are not that quick but the quality of the bread makes it worth it.
22 of 27 people found the following review helpful
Format:Hardcover
This book will see you through from making the simplest of breads to creating your own perfect bread, the food of life!!
I have many books on bread but this one is the best for explaining all, it gives alot of secrets away. A must for any baker wannabe.
I have many books on bread but this one is the best for explaining all, it gives alot of secrets away. A must for any baker wannabe.
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Most Recent Customer Reviews
interesting and precise
It's indeed a nice book, with a lot of tips. I do not raccomend this for beginner.
If you've never baked before this book may be a tad confusing because is very precise and... Read more
If you've never baked before this book may be a tad confusing because is very precise and... Read more
Published 9 months ago by G. Chiara
To take easy
This is ultimately a book writen by someone who knows waaaaay too much about breads and its science but when it comes to make a focaccia ... Read more
Published 19 months ago by Patu
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