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Bread Bible Hardcover – Sep 30 2003


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Product Details

  • Hardcover: 544 pages
  • Publisher: WW Norton; 1 edition (Sept. 30 2003)
  • Language: English
  • ISBN-10: 0393057941
  • ISBN-13: 978-0393057942
  • Product Dimensions: 25.7 x 21.1 x 4.3 cm
  • Shipping Weight: 1.5 Kg
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Bestsellers Rank: #19,083 in Books (See Top 100 in Books)


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15 of 15 people found the following review helpful By annielaurie on May 22 2004
Format: Hardcover
I rarely feel the need to review, but having tried two recipes in this book, and feeling misled at some point in both, I feel a warning is in order.
First, let me say that I am quite an avid bread baker, and that this book, while chock-full of technical information, is definitely not for the neophyte, unless he or she is just interested in the science of breadmaking. Next, let me be specific about my complaints. Although I read a recipe through before I attempt it, I don't tend to memorize it; I just get an idea of the steps involved, decide if it's worth the effort, and go from there. My problems in the recipes both involved ingredients being mentioned in a list, and then the author not being specific enough about when they were to be added. To wit: in the "Heart of Wheat Bread" recipe, she lists salt as one of the ingredients in the "flour mixture." Below that, she says to combine the ingredients for the flour mixture and add to the sponge (in bold print). Only several sentences farther down on the page did I notice that the salt wasn't supposed to be added until four hours later. I don't know how much of an effect this had on the finished product (which was good but not great, considering the effort), but I feel she should have been more specific. I encountered almost exactly the same problem when I made the "Touch-of-Grace Biscuits," where self-rising and regular flour are both in the ingredients list (although not one right after the other), but again she is not specific in her directions; she simply instructs you to whisk together the flour, etc., etc. I included both types of flour and then discovered on the next page that the second amount was supposed to be used to shape the biscuits, not added to the dough.
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5 of 5 people found the following review helpful By A Customer on Nov. 27 2003
Format: Hardcover
Re the rye bread, on page 326, step 2, delete the words 'rye flour.' (the rye flour is used only in the sponge on page 325.) Also, on the chart for the flour mixture, the 2 1/4 cups of bread flour weigh 12.3 ounces.
Hope you are enjoying the recipes. If you haven't used the instant yeast before, you're going to love the ease and reliability of adding it directly to the flour!
Best bread baking,
Rose Levy Beranbaum
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4 of 4 people found the following review helpful By A Customer on May 17 2004
Format: Hardcover
I have been baking bread for a very long time, and my collection of bread books is large. While I have not baked a large number of recipes from this volume, I have tried a few. The results are very tasty. I do like the slow techniques she uses as well as the advice on where the process can be refrigerated.
I find that the amount of liquid tends to be a little low, at least when measuring the flour (recommended brands only) by weight in all of the ones I have tried. This is not a serious defect for myself, but it could be a problem for a less experienced baker.
My larger complaint is the index. When browsing to find a recipe, it is difficult to find the recipe from the index since it is listed under the type of bread rather than the name of the bread. Perhaps the index was shortened to fit the pages, but a more extensive index would have improved this book.
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7 of 8 people found the following review helpful By lovelymuse on Jan. 10 2004
Format: Hardcover
I bought this book after making pesto bread from The Herbfarm Cookbook (also an excellent book). When I took my pesto bread out of the oven, tapped the bottom, and heard the hollow sound that indicated the bread had turned out correctly, something grabbed ahold of me, and I knew I had to learn more about baking bread. I couldn't explain the excitement I felt at the abilty to create something delicious from such mundane ingredients. it's like magic!
that being my sole attempt at bread making (excluding homemade pizza dough, which I put in a different catagory), Rose's book was a bit overwhelming at first. I read through all of the preliminary chapters on the hows and whys and all the different stages, feeling the same tingling fascination I had felt when I first started learning calculus. I guess I hadn't realized how mathematical and precise the "art" really is, or how appealing that would be to me. armed with all that knowledge, I decided to jump right in, and tried her cheddar loaf. her directions are laid out in clear, numbered steps, with instructions for both hand and machine mixing. ingredients are given by volume and weight, and each recipe is full of tips about when to add more water or flour, and what the dough / finished loaf should weigh. she has clear explanations and diagrams guiding you through any shaping. I never felt confused or at a loss, and even her descriptions of what the dough should feel like at different stages (something inherently difficult to convey without a physical demonstration) were incredibly helpful. basically, I felt informed, guided, and confident at every step of the process, and the end result was marvelous. the crust was golden and tasted intensely of cheddar, and the inside was crumbly and soft, just like bakery bread!
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2 of 2 people found the following review helpful By D. Rioux on April 2 2012
Format: Hardcover
Really good first book or even tenth book. This is a story as well as a good guide to making bread. I found it to be complete and detailed. I just love a recipe and trying it out. A fun read for bread lovers.
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