The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking [Paperback]

Long before so-called "artisanal" loaves were offered by supermakets, the authors of this fine book were engrossed in the mission of making fine whole-grain bread an attainable staff of life for just about anyone, even with a jam-packed schedule and no money for fancy kitchen equipment. (Laurel astutely notes that such people "probably need good bread more than anyone.") When I bought the first edition of this book more than twenty years ago, I was just such a person. The authors' sensible guidelines for fitting breadmaking into my overfilled work week came as a real revelation. They also helped solve a number of frustrating problems, such as, "Why is my rye dough so slimy?"

Not only can the scheduling fit any situation, the authors argue, but the essential equipment can be minimal. Thankfully I now can rely on a heavy-duty mixer with a dough hook as well as a bread machine. But assuming normal hand and arm strength, you don't absolutely need machines to knead up really good bread: For years my batterie de cuisine comprised only bowls, measuring spoons and cups, a dough cutter, cheap loaf and sheet pans, and my own two hands.

Laurel & Co. provide advice for mixing bread by hand, in a food processor, an electric mixer, and--thanks to the new chapter in this updated edition--in an automatic bread machine that kneads, proofs, and bakes. The authors' troubleshooting advice will help anyone, from first-time breadmaker to an expert, figure out what might go wrong. And when something goes blissfully right, you'll learn which factors will help you achieve similar results again and again.

I'm sorry to read reviews from Amazon readers who baked duds from this book, and hope that they'll try again, starting with "A Loaf for Learning." This detailed chapter is a blueprint to follow from which anyone can turn out high-rising, marvelously tasty, versatile loaves.

Though I have happily divided my loyalties among several books when it comes to baking with white flour, when using strictly whole grains, my loyalty is four-square behind "The Laurel's Kitchen Bread Book."

I cannot understand the review by the person who gave it one star. He/she must not have followed the loaf for learning; the instructions are so clear and precise, I cannot imagine how anyone could fail unless their yeast or flour was bad.

And the results? Well, they are simply amazing. This bread literally tastes different every time it's baked - it keeps getting better and better as the desem (which is like a 'mother', a bit of dough you feed and carry on from baking to baking) matures. It's also quite a lot of work - I've let several desems die over the years due to neglect. If you are going away on holiday for some time, expect to have to start over or spend a lot of time reviving the desem (unless you can find a willing friend to pet- I mean, desem-sit for you!) Perhaps keeping a desem doesn't fit a modern lifestyle. Still I keep on starting new desems simply because the flavor is so unforgettable. In any case, get this book, enjoy the other whole-grain breads in there - and eventually, I urge you to try the desem bread.