The Bread Bible
by Rose Levy Beranbaum
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Book Reviews of The Bread Bible
Book Review: Rose does it again!
Summary: 5 Stars
After a long and happy relationship with Rose's book The Cake Bible, I decided to take the plunge and try The Bread Bible. And I can tell you, this is one great book.
I just finished making pannetone, a Christmas tradition in Italy, and it is one that has eluded me over the years. I've tried a different recipe/technique every year, and never had the results I want. But I just finished eating a piece of pannetone that I made today, from this book. I followed the recipe exactly, and it was amazing! The texture is perfect, almost feathery, and so moist and flavorful.
When I first started using The Cake Bible, I found the way Rose organizes her recipes to be a bit overwhelming. The directions are so exact that even a relatively easy process looks tedious. She doesn't leave anything out, so don't be put off when it looks like too much work, or too difficult. She doesn't want you to get lost, and includes every last detail.
She also uses a table format for the ingredients, listing measurement by volume and by weight in grams as well as ounces. At first, I found this confusing and redundant. But I gave in, bought a scale, and now I'm a total convert! I actually look for recipes with the weights of ingredients, and prefer this method of measuring ingredients for baking. Who knew??!
If you want to have wonderful recipes and all the help you could ask for in making your bread baking a success, get this book. Thanks Rose for another winner!
Book Review: From a novice bread baker...
Summary: 5 Stars
Okay, here's my first ever online review. I felt compelled to write.
I asked for this book for Christmas, but I almost took it off my list after reading some of these negative reviews. But I've seen Rose on PBS, so I figured I'd just work with the book if I actually received it as a gift.
Well I did, and I can honestly say this book was a revelation. I'd been hoping to get loaves just like you buy at a bakery, and I can honestly say I have. I've made the Ciabatta, Hearth Loaf, and the Rosemary Focaccia over the past 10 days, and each one was a masterpiece.
This is not a book for absolute beginners, nor is it a book for somebody who wants a quick recipe for great bread. Rather it is an instruction manual that will teach skills that will last a lifetime. Read and re-read each recipe. Follow each and every step. Consider this more of a cooking class, and you'll understand how to use this book.
After you've made a couple loaves, you'll find that the process starts to feel more natural and intuitive, because you will have learned along the way. Think of bread making as a journey, not just a destination.
As for the complaints about errors: I'm in the publishing business, and I can tell you, I haven't met a human being yet who's perfect. Seven errors in recipes in a 640-page book? Big deal. Check the errata on her web site, study the book, and be prepared to enjoy some delicious bread. Tomorrow, I'm making some rye!
Book Review: Bread Bible or Zen simplicity
Summary: 3 Stars
There is more to the title "The Bread Bible" than one might imagine. The `instructions' are open to interpretation and the results are directly proportional to the degree of attention given to even the minutest of details. Yes, there are some good (even great) recipes in this book and clearly an enormous amount of time and effort went in to writing it but when it comes right down to it, the dogma contained is so rigid, so confusing, so focused on the author's way of doing things that it is really more of a burden than blessing.
After several mostly successful tries at Challa bread, I resorted to heavy black markings in the margin coupled with impossible to miss asterisks pointing out the misleading text and giving clear instruction of what is actually supposed to be done at each step.
While I enjoy the baking process only slightly less than good bread, I find the BB to be just a bit too tedious and pedantic for me. If great bread is the sole goal, I urge you to consult the NYT and The Minimalist for "The Secret to Great Bread: Let Time do the Work". Unbelievably simple, minimal mess, virtually zero cleanup, no timers, no kneading, no `resting' , no business letter folds, no conflicts or profanity...just great bread. Call me a heathen but the BB is too much focused on itself, not the bread. I prefer the Zen simplicity contained in the few simple steps.
Book Review: I love this book!
Summary: 5 Stars
I got this book about four months ago and have been trying different recipes (and variations of those recipes) for that period. At this point I have to say that this is the best book on baking bread that I have. The Bread Baker's Apprentice is excellent too, but I just seem to have a lot more fun with this book.
If you are thinking of buying this book, stop thinking and just get to it. You should, however, keep one thing in mind: This is not "Quick and Easy Bread Baking for the Complete Idiot". Be prepared to do your homework. Read the recipes through completely before starting and make sure you follow them exactly, at least the first time. If you read the 1 and 2 star comments on this book, you will find that they are written by people who did not do these things. To rebut specifically the 1 star comment on the focaccia, I have successfully made this recipe multiple times and have found it to be the closest recipe I have found to the stuff that I had when visiting Italy a few years ago. But you have to pay attention! If you use the dough hook in your mixer instead of the paddle attachment, it won't work any better than if you substituted sawdust for the flour. Follow the instructions and you will be fine.
In short, I love this book and the bread that has come out of it.
Book Review: Not for beginners
Summary: 4 Stars
I have really enjoyed this book and have already made several recipes out of it. But there are two things that should be noted.
1. This is Not just a cookbook. It has many recipes in it but it is more than just that. It is informative and has explanations for all the different aspects of bread making. So if all you want is a bread recipe book then this may be more than you want/need.
2. I don't think this would be the best book for someone who has never made bread before. The recipes are very intricate and require precise ingredients that many people may not have and might not know how to substitute for.
My biggest complaints about this book are
1. That the writer uses brand specific ingredients that I haven't seen in the stores in my area and
2. She uses instant yeast in all her recipes. Although she has a conversion in the back of the book for if you have active dry yeast instead, it's only given for One teaspoon of instant yeast ratio which isn't very helpful since most of her recipes call for 3/4 teaspoon of the instant yeast. But if you don't mind buying specific ingredients or are good at substituting it's a great book. Or if you just want to learn more about baking bread this is definitely the book. I learned more than I ever knew and it's written well!