The Bread Bible

Front Cover
W. W. Norton & Company, Oct 17, 2003 - Cooking - 640 pages

Winner of the Gourmand World Cookbook Award, Best Bread Book

The Bread Bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike.

"Understanding" and "Pointers for Success" sections explain in simple, readable language the importance of various techniques and ingredients demonstrated in a recipe, providing a complete education in the art of baking, with thorough sections on types of flour, equipment, and other essentials. Easy-to-use ingredient tables provide both volume and weight, for surefire recipes that work perfectly every time.

Recipes include bread made with yeast starters, quick breads, flatbreads, brioche, and much more. From ciabatta, semolina, rye, and sourdough breads to bagels, biscuits, crumpets, and pizza dough, The Bread Bible covers all the baking bases.

 

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Contents

Other editions - View all

The Bread Bible
Rose Levy Beranbaum
Limited preview - 2003
Bread Bible
Rose Levy Beranbaum
No preview available - 2003

Common terms and phrases

1/2 tablespoon 1/2 teaspoon 20 minutes 561 for brands Allow the dough baking sheet baking stone biga black pepper bread flour bread machine brioche butter challah Cloche cooking spray cornmeal Cover crumb crust deflate dough hook DOUGH PERCENTAGE Flour dough rise dough will weigh ferment fill filling fine fingers fingertip first flavor flour is moistened flour mixture focaccia gently gluten greased with cooking ice cubes inches INGREDIENTS MEASURE WEIGHT instant—read thermometer inserted King Arthur KitchenAid Knead the dough Let the dough lightly floured counter liquid cup MEASURE WEIGHT volume Mix the dough muffins oven shelf paratha percent pizza plastic wrap POINTERS FOR SUCCESS poolish Preheat the oven recipe refrigerate roll room temperature scrape the dough shape sheet pan Silpat sourdough starter spatula sponge spray or oil Sprinkle sticky stone or baking sugar tablespoons teaspoon volume ounces grams WEIGHT volume ounces whisk whole wheat flour wooden spoon wrap and allow

About the author (2003)

Rose Levy Beranbaum's The Cake Bible earned the International Association of Culinary Professionals/Seagram Book of the Year Award and is currently in its twenty-ninth printing.

Michael Batterberry was a food writer and historian who with his wife founded two magazines, Food & Wine and Food Arts. He resided in Manhattan until his death in 2010.

Bibliographic information

TitleThe Bread Bible
AuthorRose Levy Beranbaum
Illustrated byAlan Witschonke
ContributorMichael Batterberry
Editionillustrated
PublisherW. W. Norton & Company, 2003
ISBN0393241602, 9780393241600
Length640 pages
Subjects ›  › 

Cooking / Courses & Dishes / Bread
Cooking / Methods / Baking
Cooking / Reference
  
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