- Easy-to-follow recipes
- Hundreds of illustrations
- Temperatures on virtually every page
- Tips for scoring, putting your yeast to work, and checking for doneness
- Plus, an ingredient and equipment section!
After she wrote the gospel on cake (The Cake Bible), Rose Levy Beranbaum turned mad scientist and gave us more manna from baking heaven, The Bread Bible. Less of a cookbook and more of a scientific journal, Beranbaum dissects recipes, explains how they work, then puts them back together again with a number of variations.
A huge fan of the Super-Fast Thermapen, Beranbaum's temperature tips grace almost every page; right alongside explanations about yeast growth, kneading methods and ingredient ratios. And just when you think she's taken the reader too far with her explanation on the inner workings of sourdough, she backs off and provides a simple box with eight rules for making a starter.
The Bread Bible confirms what we at ThermoWorks have suspected for years, Beranbaum is as addicted to temperature as we are! There are temperatures listed throughout for water, yeast, fermentation, during autolyse, after autolyse, dough, raising, shaping, baking and doneness. If you can read, and you've got this book and an accurate thermometer, you can bake incredible bread of every variety!