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Description edit
The new baking masterwork from the author of The Cake Bible and The Pie and Pastry Bible. 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,... read more
Ridiculously Simplified Synopsis edit
First Sentence edit
Fermentation is what happens when yeast comes in contact with the flour and water.
Table of Contents edit
Fermenting and pre-Fermenting
Mixing and Kneading
Raising (Proofing) and Turning the Dough
Dividing and Preshaping the Dough
Shaping the Dough
Slashing (Scoring and Stenciling
Glazing
Baking
Cooling
Slicing and Storing
Authors & Contributors edit
- Rose Levy Beranbaum (Author)
First Edition edit
Original Language: English
Publisher: W W Norton & Co Inc
Country: USA
Publication Date: 2003
ISBN: 0393057941
Page Count: 640
Publisher: W W Norton & Co Inc
Country: USA
Publication Date: 2003
ISBN: 0393057941
Page Count: 640
Classification edit
- Library of Congress: Add the Library of Congress Classification.
- Dewey: 641.815
Subjects edit
- Books › Cooking, Food & Wine › Baking › Desserts
- Books › Cooking, Food & Wine › Baking › Bread
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