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The Bread Bible

SallyBR1's picture

The Bread Bible (post #63008)

Well, this was my first acquisition this year - and am I glad I got it!

by Beranbaum, a fantastic bread book!

I did not think I would need yet another bread book, as I have quite a few now, but hers is worth it. No one interested in bread baking should be without it.

I will be reporting on my adventures of course, unfortunately this weekend I already have my breads decided - Vermont sourdough, that never lets me down, and I will repeat the baguettes from last week. Yeap, same recipe. I will just try it again.

 


 


The garbage disposal is your friend. Treat it nicely.


(A little pearl of wisdom, February 2009)

Amy's picture

(post #63008, reply #1 of 6)

I'm glad you gave in! I love that book.

SallyBR1's picture

(post #63008, reply #2 of 6)

I transcribe here a few phrases from one of her recipes. I hope this is not "illegal" - in fact, I am just trying to convey how great this book is.

it makes me want to go and bake every single recipe right away!

"Heart of Wheat Bread" (page 310)

"This has become my signature bread. I created it after essentially finishing the book - after putting together all the theory. It grew out of everything I understand about flour and bread baking and it is everything I want a bread to be, with a crisp chewy crust and a wheaty light but chewy crumb, cream colored and flecked with nutty sweet little bits of the germ. (.....) The thought of making this bread inspires me to sing "America the Beautiful" while picturing the vast prairies of golden waves of wheat. But eating it inspires absolute and reverential silence"

I LOVE IT :-)

Of course, I am going to HAVE to make it next weekend.

 


 


The garbage disposal is your friend. Treat it nicely.


(A little pearl of wisdom, February 2009)

shywoodlandcreature's picture

(post #63008, reply #3 of 6)

I love The Bread Bible. Her white sandwich bread has become my go-to recipe for everyday toasting bread. The long, slow rise gives much more flavour, and a much better texture, IMO, than any of the much faster recipes I've tried.




"And then, because of the transitive reactive Halstead-era seizing properties of the Aboriginal Double Humpback Turtle, I thought, what if I add one teaspoon of clarified monkey paste?" Anonymous blog comment on "America's Test Kitchen"

SallyBR1's picture

(post #63008, reply #4 of 6)

I have that recipe marked to try - it is a bit time consuming, I guess, but if the flavor is so good, I can go for it

 


 


The garbage disposal is your friend. Treat it nicely.


(A little pearl of wisdom, February 2009)

shywoodlandcreature's picture

(post #63008, reply #5 of 6)

The time-consuming aspect is really an illusion - the dough does all the work, while you're off doing something else. One of the things I like very much is that it is a very forgiving recipe. If you forget, and the dough rises for an extra hour or so, no harm done.




"And then, because of the transitive reactive Halstead-era seizing properties of the Aboriginal Double Humpback Turtle, I thought, what if I add one teaspoon of clarified monkey paste?" Anonymous blog comment on "America's Test Kitchen"

DJHinAZ's picture

(post #63008, reply #6 of 6)

That's the one I have--I've been very happy with the few recipes I've tried from it. I like her explanations and descriptions, and her introduction is great (although since you already know a LOT about bread baking, you probably don't need it...).