The Laurel's Kitchen Bread Book

The Laurel's Kitchen Bread Book is a comprehensive guide to baking whole grain bread, written by Laurel Robertson with Carol Flinders and Bronwen Godfrey. First published in 1984, this volume contains over 100 recipes focused on natural ingredients and traditional bread-making methods. The book provides detailed instructions for mixing, kneading, and baking various types of bread, with an emphasis on whole wheat flour and other whole grains. Technical sections explain fermentation, gluten development, and the science behind successful bread baking, while troubleshooting guides help bakers address common problems. Each recipe includes clear steps, measurements in both volume and weight, and notes about variations and techniques. The book covers basic sandwich loaves, European-style breads, quick breads, and specialty items like pizza dough and breakfast pastries. At its core, this work reflects a philosophy of returning to natural, unprocessed ingredients and connecting with traditional food preparation methods. The authors present bread-making as both a practical skill and a meaningful practice that can enhance daily life.

Readers value this book's detailed explanations of whole grain bread baking techniques and science. Many note it taught them to consistently make good whole wheat bread after previous failures. Users highlight the troubleshooting guides and clear instructions on kneading methods. Readers appreciate: - Step-by-step explanations of fermentation and gluten development - Focus on 100% whole grain (not mixed with white flour) - Tips for identifying properly kneaded dough - Accessibility for beginners Common criticisms: - Recipes require long time commitments - Some find the writing style too verbose - Limited variety of recipes - Methods can be labor-intensive Review Scores: Goodreads: 4.26/5 (224 ratings) Amazon: 4.7/5 (389 ratings) Specific Comments: "Changed my whole wheat baking completely - finally getting light loaves" - Goodreads reviewer "Great information but recipes take all day" - Amazon reviewer "The kneading instructions alone are worth the price" - Amazon reviewer

Bread Alone by Daniel Leader A master baker shares traditional European bread recipes and techniques with an emphasis on natural fermentation and whole grain flours.

The Tassajara Bread Book by Edward Espe Brown This meditation center cookbook presents bread baking as a mindful practice while focusing on whole grain ingredients and natural methods.

Tartine Bread by Chad Robertson The book details the process of creating naturally leavened breads using a basic country loaf as the foundation for variations.

The Bread Baker's Apprentice by Peter Reinhart Professional baking instructor provides formulas and techniques for creating artisan breads through a method of cold fermentation.

Whole Grain Breads by Peter Reinhart The book presents a technique-driven approach to baking with whole grains through detailed recipes and scientific explanations.

🌿 First published in 1984, this beloved bread book grew from recipe notes shared among friends at a meditation community in Berkeley, California. 🍞 Laurel Robertson spent over 10 years developing and testing the recipes, insisting that each one be made at least 50 times before inclusion in the book. 🌾 The book pioneered the concept of "desem" bread in American baking—a naturally leavened whole wheat sourdough technique originating from Belgium. 📚 Every recipe in the book uses whole grain flour exclusively, proving that 100% whole wheat breads can be light and delicious without white flour. 🎨 The charming illustrations throughout the book were created by Carol Flinders, who also co-authored the original Laurel's Kitchen cookbook in 1976.