I received it as a gift, and I've got to admit, I don't use it very often.  The ciabatta is excellent, but that's about the only recipe I really like.  Beranbaum admits to not liking whole wheat bread, which I found odd in someone writing a 'bible' about bread, and I find her recipes far too detailed.

But I've made exactly one recipe out if the book (beer bread). IMO, her recipes and formulas are not that "authentic", but her instructions are detailed, dependable, and accurate, which means, if you follow her instructions exactly, you will get her results, which probably don't have the biggest holes in ciabbata, darkest and most authentic pumpernickel, etc, but they will be tasty and good - in a "middle of the ground" every day bread kinda way. For instance, if I want to make an authentic baguette with very open crumb and crispy crust and maximum flavor, I will find other books, but if I want to make a good everyday sandwich bread, with some flavor variations, this book will deliver.

Even though I baked only one recipe, but I often reference it for technicle details like how much dough I should use for a cloverleaf roll, or how much time I should let my KA knead the dough if I want to make a sandwich bread, etc. Look at the breads in the book, if you like those results, then you will like her recipes, because they deliver exactly that, but if you are looking for more "extreme" breads like 100% WW, or European specialty breads, then you may want to look elsewhere.

In fact, tomorrow is my birthday, and I'm hoping the package my husband got from Amazon last week contains this book as I've had it out from one library or another in our county continuously for months now and they're going to catch on to me one of these days.

Rose writes for ME, the home baker, with limited time and budget.  Her formulas are clear, precise, and provided in volume and weight by gram measurements.  Most of her formulas make one nicely sized loaf, not two or four or six gigantic breads that will exceed my home freezer capacity.  She gives detailed instructions and explanations for her techniques and the equipment and ingredients she uses. Her formulas do not demand expensive and unusual ingredients, equipment, or techniques.   If I had to summarize in one word, I would say this book is "accessible".  

I also have Hamelman's Bread.   It is my "go to" book when I have a question about the science of bread.   It is full of detailed and scientific explanation, but I have yet to tackle a single formula--they are too intimidating--everything must be controlled from the temperature of every ingredient to precise timing, etc.  He is clearly writing for a professional audience although there is a nod to home bakers by adding a section of each formula in pounds and ounces that still seems like too much dough for me to deal with in my limited time, kitchen equipment, and storage.  

RLB is neither a purist or a traditionalist. She doesn't rise to the standard of many bread geeks here in that she uses methods and ingredients that are easily attainable instead of following tradition.  But Hamelman's  orthodox methods are just not practical for my limited time and resources.  

I think if RLB had called it something other than the "Bread Bible" she would not incur such wrath.  It is not the be all and end all of books on baking bread.  The bad (actually good) news is that you will want and need other books to round out your bread baking library.  But I personally think this is a wonderful book to have in your arsenal, you will learn a lot and have a great time exploring bread with her.  

I received this book as a gift.  I have never had a cookbook that elicited as much profanity and frustration as this one.  The order in which she describe each activity is convoluted and flashes back to opportunities missed. 

There is so much penciling in the margin that I gave up completely, re-wrote the recipe I wanted on a separate piece of paper and haven't pulled that book off the shelf in over a year.  My wife would know right away I was mid-recipe in this book and ask if I was making "The Piss Me Off Bread" again.

I would sell this book but I don't hate anyone that much.  That and all the scrawling in the margins.

My wife would know right away I was mid-recipe in this book and ask if I was making "The Piss Me Off Bread" again.

 I would sell this book but I don't hate anyone that much. 

You are a very funny guy!

Rose Levy Beranbaum is not a hack, she's a very talented baker, even though I'm not crazy about her Bread Bible!  I have her Pie and Pastry Bible and her Cake Bible and I've used them both quite often.  I may not always follow her recipes to the letter, and I do think she tends to be over-wordy in her bread book, but she is a very accomplished baker.  And I don't care who you are, you don't insult a person's appearance no matter how you feel about her or her recipes.

I can't recall if I've baked from her Cake Bible, but I have definitely consulted it as reference material.  I found it to be quite informative. 

Perhaps the truth is in the pudding.  It comes down to the style of each baker, how they process the written and visual.  I'm guilty of being lopsided when it comes to a particular bread guru. 

It's always interesting to read others opinions.  I value and gain much by being that little fly on the wall. 

Case in point:  I never thought I needed Nancy Silverton's bread book, that was until someone sent it to me.  Now I can't imagine how, or why I ignored it,

Go figure.  Age teaches me much.  Even this old dog can learn a new trick. 

:)

I realy can't understand some of the acid and vile critics concerning RLB and the BB. I have been using the book for several years alongs side Hamelman's book and I must say that I have only great pleasure time and again. My sourdough culture's, following RLB instructions are know 5 years old are alive and potent as can be. I have used these cultures in Hamelman's sourdough recipes and they have never failed me. I have baked about 90% of the BB recipes and never had any problems.

I am not agreat fun of Reinhart or lepard's book's, but i will never use this kind of acid language used by some of the bloggers here to review these books.

I wonder if those bloggers have ever used RLB's BB before reviewing it or have they just decided to bash it just because... 

I've read the front and back parts of the book- the non-recipe advice and it is okay. Nothing really new, but she does teach about specific kitchen equipment that she prefers. Aside from that, the book is meant to be comprehensive in that she covers not just yeasted breads, but also batter/quick breads.

The problem I have with the book is that it is somehow too specific. Where other books teach you the general idea, she goes really in depth to the recipes and procedures. Perhaps this would be good for a beginner that needs step-by-step instructions, but past a certain point, you can probably use the formulas as guides to make the breads.

I also don't like her writing style in the instructions for some reason, and I don't like it when she recommends to only use one kind of flour, though she justifies this by saying that the properties amongst US flours varies between brands- which is true, but it doesn't make me like it.

I would say, for a beginner it is a great book. But Reinhart's Bread Baker's Apprentice is an even better beginner book that doesn't lose its relevance once one has progressed to an intermediate stage. In fact, it almost throws the beginner into the intermediate stage because it does not dumb down the process.

The book is quite comprehensive, and if you like the way it is written, then I would definitely recommend it. It is a beautiful book, and is a good book, but, for me, the book has its flaws, and there are other books out there that I personally find better.

the biggest problem i have with RLB is that her recipes are way too controlled (and controlling) ... her anality tells me that she doesn't respect her ingredients or the fact that baking is not a carved-in-stone blueprint, but a continuing process of refinement and feel that demands that we understand our ingredients, understand that we never bake under exactly the same conditions (i.e., flour humidity, temperature, yeast activity, etc.) twice and that we need to be attuned to those things.

in my view, RLB's whole approach devalues time and experience and implies that anyone who follows her oh-so-precise recipes can immediately produce breads that most of us spend years striving for.

Stan Ginsberg
www.nybakers.com

I baked a number of the breads in the book and they have been excellent. I consider the book to be very reliable. Yes, the instructions are very detailed. But that is exactly what I want. I rarely have time to bake bread, and when i do, I don't want to waste that opportunity experimenting.

Off the top of my head, I've had great success with the challah, pita bread, and butter rolls.

this is my first time to comment here. i have read with interest the various comments. I have not read her BB, but have used her cake bible. She seems to be very talented, but also approaches things from a this is how I do it view point. I think that is ok. Just use what you want, ignore what you don't want and enjoy the result. And if it makes you come un-nerved, throw it away and stop torturing yourself. :)