The Bread Bible
by Rose Levy Beranbaum
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Book Reviews of The Bread Bible
Book Review: For true bread making enthusiast
Summary: 4 Stars
I bought this book about a week ago without reading the reviews on here (went to a local bookseller). After reading the reviews, I wondered if I had a made a mistake. I understand why some people wrote the negative reviews. If you are a novice breadmaker and looking for a book that shows you how to bake a quick and easy loaf of bread, this isn't the book for you.
In the past, I've made bread by hand, used a kitchen aid mixer, and used a bread machine. I immediately tried to adapt the basic sandwich bread recipe in this book so that I could mix and knead it in the bread machine but do everything else the conventional way. I also used dry active yeast--not the instant yeast--with the proper amount substituted as indicated in the book. I halved the recipe because I only wanted to make one loaf and I omitted the 20 min autolyse(had never heard of that until I read this book), used a loaf pan that was a little too bigger than recommended in this recipe, and didn't bother with steaming while baking. I thought for sure this loaf wouldn't come out or would be mediocre at best, but I baked it anyway. As a backup loaf, I made a bread machine loaf too. The end product was the best loaf of bread I've ever made (it tasted like it was from a bakery and even looked like the picture in the book). It put the bread machine loaf to shame. I threw the bread machine loaf in the trash as soon as I tasted the one made from this book.
I can't wait to try out the other recipes and do more experimentation. After reading the nuts and bolts section of the book, I understand alot more about bread making.
This book is for someone who really enjoys the bread baking process, not a soccer mom just trying to bake some bread for the kids' sandwiches.
Book Review: Excellent book - Enjoyable reading and excellent recipes
Summary: 5 Stars
I absolutely LOVED this book. It's my absolute favorite of the bread books I own. I've repeatedly tried the techniques I've learned from this book with recipes from other books, and those recipes always turn out better. I've been very impressed.
Let me respond to some of the negative reviews. First, as to the 'sticky dough' review... Yes, some of the breads are so sticky they are nearly impossible to work with by hand. Breads like Ciabatta MUST be made that way. That's just the way it goes. Other people have trouble using the recipes. Let's be clear, this isn't a recipe book for people who want to crank out a loaf of bread in an hour or so, and most of the recipes require patience and practice to really make them shine. I have a sneaking suspicion that some of the negative reviews are by people who just want to have a simple recipe that they can follow, without understanding the art and science of bread. Bread is alive, and it's complexity is always surprising. This book brings that complexity to life, and explains both the art and science behind the loaves. If you want to crank out a loaf of Wonderbread for you kid's PB&J sandwiches, this isn't the right book for you. But if you're interested in CRAFTING loaves of artisan breads that continue to astound your guests, this is the book. Hey, I'm a computer programmer, with a new interest in bread as a hobby. After reading through this book, using the recipes, and, most importantly, taking the tips and information about the art and science of bread baking to heart, my breads have become so tasty, so beautiful and so enjoyable to make that at every family get-together and party, I'm asked to bring the bread.
I cannot recommend this book enough. It has my wholehearted 5 stars.
Book Review: Excellent Reference
Summary: 4 Stars
I have the author's three bibles and I think this one, sans the recipe errors, is the easiest to follow. I know that sounds odd, but I found the presentation of the recipes in the pie bible difficult to follow. The recipes here are presented better, but because of the errors, I give the book four stars. Even the correctons on her website have grammatical errors. I think the author is a brilliant baker who needs a masterful editor.
To the critics who complain about the complexity and detailed information, buy a baking book that is not touted as a bible. When a book is presented as a definitive text, I expect to find more than enough information to answer any question I could possibly have. This book does that. The author makes a point of recommending flour brands. You can certainly use any brand of flour you choose, but the results may differ from the author's. Her recommendations were based on the flours' protein levels and the consistency of those levels. For more information, see Cook's Illustrated's AP flour tasting.
I paid rush charges to get this book by Thanksgiving and it was worth it. I made the butter-dipped dinner rolls and they were wonderful. My advice to anyone who purchases this book is to read the entire recipe a couple of times in advance at least the day before you plan to make it. As with the pie bible, the author uses very lenghty resting times to develop perfect flavor and/or structure. If you are looking for shorter methods, I recommend Cook's Illustrated baking book. If your're looking for straight forward recipes with less background information, try the Williams-Sonoma bread book.
For errata: http://www.realbakingwithrose.com/book_errata/
Book Review: Delicious Bread, excessive instructions
Summary: 4 Stars
I wish I could give 4.5 stars, because it's really better than 4 stars, but I have a couple of minor complaints that make it a little less than 5. First the praise... this is a wonderful book, full of really delicious recipes. The Pizza has become a staple at our house, and whenever I make it for guests they are amazed that it came out of a home oven. I also LOVE the Tyrolean 10-Grain Torpedo, the Butter-dipped Dinner Rolls, and the English Muffins. Every recipe that I've made has been oustanding. I appreciate that the recipes can be adjusted to different time schedules.
Ok, now for the (minor) complaints. First of all, I've noticed a surprising number of errors in the recipes I've tried. After searching online I have found some of the corrections, but not all of them. Also, I feel like the whole process is a tad excessive. For example, I've made the Dinner Rolls, following the directions exactly they way they're written, and I've also made them taking big shortcuts in the rising/waiting time. I really didn't notice much of a difference, especially considering the amount of time I was able to shave off of the process. And the last tiny complaint is that setting the cast-iron skillet on the floor of the oven (which just about all the recipes call for), is impossible in most home ovens. Every oven I've ever owned has the coil there.
Anyway, the complaints are minor, the bread is fantastic. It's worth the price, and I recommend it!
Ok, not sure why it is showing only 3 stars. I rated it 4! I can't get it to change.
Book Review: secret to a happy marriage (fresh baked bread)
Summary: 5 Stars
Just get the book. It changed my life. I LOVE baking with metric measurements instead of measuring in cups -- the carefree precision it provides soothes me in a deep place. Overall, I feel like I have fallen into a magical world where the rhythms of alchemy rule the days, transforming the simplest of ingredients into (amazingly yummy) talismans that grace us throughout the day. As a self-employed massage therapist who comes and goes from home with an erratic schedule, the accommodating rhythm of bread-baking suits perfectly. Anytime I'm going to be away too long, just stick it in the fridge, and start up again later, and this only makes the finished product better, all of which Rose makes clear. If I start too late to finish that day, rest it overnight and bake in the morning. Love just leaks out of the recipes. Beware, I did spend a small fortune tooling up the operation, I just had to have one of (nearly) everything Rose recommended equipment wise. But it makes me so happy, and my husband falls in love me anew every time a loaf comes out of the oven: According to him, every loaf I've baked so far is 'the best one yet!" I also love that Rose gives specific instructions within recipes for making with a KitchenAid stand mixer (I have the Pro600 and love it for this). While the mixer is kneading, I am cleaning up, which is very minimal to begin with, which is another aspect of the bread baking that makes it so easy to fold effortlessly into my life -- there is no kitchen disaster. Enjoy!