Benanbaum's approach is as much chemistry as art - she explains why things work. And they do work. Great recipes but almost more information that I can comprehend. ( )

The only recipe I made out of this was the "Basic Soft White Sandwich Loaf" and it is hands down the best bread I've ever made. (As a guesstimate, I've made at least 50 loaves of bread of the last 4 years.) The only thing I anticipate changing about it is subbing in a little whole wheat flour because I feel wrong eating white bread.

Other than using a store brand of all purpose flour, and adjusting the rise times by eye for high altitude, I followed the recipe strictly. (Hand knead method)

She's wonderfully precise, but that's almost too much for my "flip through, bake something on a whim" style.
I'm sure she's totally right that having a long sponge stage improves flavor - but I want bread now! I prefer things that tell me the perfect way to do it, but with the caveat of "but will be ok if you do it this simpler way".

It's not the best bread book for me - I don't think I'll need to own a copy. I totally understand that being a perfectionist is how you come up with the best recipes, but it does take some of the fun out of trying to follow them.

But if you are a perfectionist and you're willing to track down the right brand of flour, weigh all your ingredients, etc. then I bet you'd love this book. ( )

A pretty good primer on breads, with a wide range of recipes. Written very clearly and in a most detailed manner. Excellent illustrations throughout the book. Rose's bread making methods often include short sponges. (Personally, I prefer longer fermenting poolishes or bigas.) ( )

If you're tired of your old standby bread recipes, then sure- this will do. Plus it explains why certain things happen that you might not know if you're an unschooled home baker such as myself. But the prose leaves something to be desired. Serviceable as a cookbook, but not as food porn. ( )

This is the best book on bread baking I have ever seen. It is very technical, and at times the book reads more like a textbook in organic chemistry than a cook book. But the results are spectacular. Every single recipe I tried produced amazing bread. ( )