The Bread Bible
The new baking masterwork from the author of The Cake Bible and The Pie and Pastry Bible.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.
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.
"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. 225 line drawings and 32 pages of color illustrations. Amazon.com Review All this is impressive indeed, and readers bitten by the bread-baking bug will welcome the ultra-thorough Beranbaum approach. The less committed may find her technical demands too painstaking (her baguette recipe requires two starters, for example; though simpler loaves are, of course, offered) or even impractical (ingredient quantities using grams are sometimes given in minute fractions, requiring a special scale). The frequent inclusion of alternate mixing methods and equipment options can also make the formulas unwieldy. On the other hand, features like Pointers for Success and Understanding often yield exciting discovery as well as rewarding results. In short, this Beranbaum bible answers virtually every bread-making question, as well as providing exemplary formulas. It's the real deal for those willing to bake along with Rose. --Arthur Boehm From Publishers Weekly Review interesting techniques, lovely recipes "easn in" to baking best book referance ever!Product Details
Editorial Reviews
Rose Levy Beranbaum's The Cake Bible introduced readers to a newly illuminating baking-book approach--a precisely detailed yet accessible recipe format emphasizing baking science. The Bread Bible follows the same plan, offering 150 recipes, arranged by type, for a great variety of baked goods--from muffins, popovers, and English muffins to sandwich loaves, focaccia, rolls, hearth breads, rye bread, challah, and more, with a particularly vivid (and passionate) stop at sourdough loaves. Instruction is abetted by 32 pages of photos plus 300 step-by-step illustrations that depict, for example, bagel forming, in exact, imitable detail. In addition, an introductory section, "The Ten Essential Steps of Making Bread," includes a particularly lucid discussion on the way yeast works plus an invaluable comparison of kneading methods. Like the book's final look at ingredients, these "mini-texts" provide information uncommon to most home bread books, rendered in simple language that allays fears of putting one's hand in the dough.
As in her seminal The Cake Bible, which won an IACP prize, Beranbaum doesn't just offer recipes here; she dissects them, explains how they work, then puts them back together again with a number of variations. The front matter to what Beranbaum terms her "bread biography" contains perhaps the best explanation anywhere of how yeast works and a description of the sponge method used for almost every yeast-risen bread. Each recipe also includes a "Rose ratio," which shows at a glance the percentage of water, yeast, flour and fat in each bread. The author's discussion of the pros and cons of various kneading methods (bread machine, by hand, etc.) is invaluable. After all this information, bakers will be eager to get to the recipes, which are equally rewarding. Beranbaum covers everything from a Chocolate Bread made with cocoa nibs to a Traditional Challah. Recipes are arranged by type of bread, with groups including sandwich loaves and dinner rolls and brioche breads. A chapter on artisanal hearth breads includes Heart of Wheat Bread, with wheat germ for extra crunch, and New Zealand Almond and Fig Bread with an apricot glaze. Every time Beranbaum seems about to go overboard with too much information, she steps back from the brink, as in the excellent introduction to sourdough, where she thoroughly explains how sourdough works, then provides a simple box with eight rules for making a starter. Beranbaum could have a second career as a scientist, but luckily for home bakers she seems intent on creating a library of seminal cookbooks instead.
Copyright 2003 Reed Business Information, Inc.
A scholarly addition to the art of bread making. -- Seattle Times, 26 November 2003
An amazing amount of useful information with many great and trustworthy recipes....this book is heavenly, just as the title promises. -- Peter Reinhart, author of The Bread Baker's Apprentice
Covers crumpets to kugelhopf in this meticulously researched tome. -- Newsweek, 17 November 2003
This is the bread book. -- Bill Yosses, pastry chef, New York City
This is a book that has left no questions about how to make and bake bread....belongs in every baker's kitchen. -- Marion Cunningham, author of The Fannie Farmer CookbookCustomer Reviews
I've really enjoyed using this book. In a world flooded with bread books, it still manages to make its voice heard around other books I love like Daniel Leader's Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers, Carol Fields's The Italian Baker or Maggie Glezer's Artisan Baking.
Before purchasing, I started by reading the negative reviews. Why would people not like this book? In a number of cases, reviewers pointed out that it was not a book for beginners. Absolutely true, but I'm not a beginner so I passed over those. The most challenging review came from the baker who said he had many years' experience baking artisan breads but could not make the foccaccia work. I've had some experience with high hydration doughs, so I figured this would be a good place to begin. 90% hydration dough is something I have down pat, but I've never tried 113%. If you read the instructions, and use the paddle of the mixer instead of the dough hook, it works as described; inaccurate reading, and 30 minutes of dough hook did nothing but frustrate me and finally get me to re-read the instructions and substitute the paddle. What emerged was not the disgusting glob the other reviewer described, but a light, airy dough, which gave rise to a delicate and quite delicious foccaccia.
I've found with several of the recipes I've made that they work exactly as described, but Ms. Beranbaum's taste buds and mine do not always coincide. So I've needed to tweak percentages of rye to whole wheat, or salt, or some other fine point -- but that's par for the course, not a criticism of the book. The techniques and the basic percentages work beautifully, and provide a wonderful basis from which to experiment for one's own tastes.
For serious home bakers with a good comfort level, this is a great addition. For those just setting out on the journey, I'd have to agree that it's not a good place to begin.
The Bread Bible:Rose Levy Beranbaum. This is the second book I have purchaced at Amazon,for baking .Ifyou want to take up the "hobby" of bread baking ,there is no better place to start,it totally simplifies the methods to make supieror baked goods. I am totally new at baking,and have produced breads that are beyond what I thought I would be able to make.Just follow her outlines & personal "tips" and you'll wow your friends and family. They"ll ask where did you buy this? You can usually only get artisan breads in "Upscale" bakeries,but now you can become the "Upscale" bakery.
If you really want to get into the real bread making arena, this is a great book!!! Learn to make all the wonderful artisian breads that people pay $8.00 a loaf for.
I love it!
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