The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread | Peter Reinhart

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread | Peter Reinhart | Incredible Bread Book for Experienced Bakers

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The Bread Baker's ...

	The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread Peter Reinhart Ten Speed Press, 2001 - 304 pages average customer review:based on 187 reviews view larger image
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highly recommended

I Cannot Praise This Book Enough

Prior to purchasing this cookbook, the only bread cookbook I used was "The Bread Bible" by Rose Levy Beranbaum. I didn't think anything could top "The Bread Bible", so I was skeptically optimistic about "The Bread Baker's Apprentice". So far, the recipes I've tried have equaled the recipes in the Bread Bible. Peter Reinhart's cinnamon roll dough is wonderful, and with Peter Reinhart's bread formula lessons and instructions, I was able to create my very first bread recipe...and it came out fantastic! On a separate and important note, if you're used to baking bread with measuring cups and/or kneading by hand, this may not be the book for you. Although he gives instructions for both, it's much easier if you have a scale and kitchenaid stand mixer with dough hook. With bread baking, it's very important to have the right tools for the job. He also uses a lot of techniques that require special equipment or make-shift home alternatives like oven steaming, baking stones, couches, etc. Be prepared before you buy this book that you may have to make a lot of creative substitions or changes if you don't have or don't want to buy some of the above things I mentioned. Again, great GREAT book if you have the right tools for the job.

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Incredible Bread Book for Experienced Bakers

Peter Reinhart has written an amazing book for the intermediate and advanced baker. The recipes are packed with tips and ideas for variations and there are chapters on how to create sourdough starters and other types of pre-ferments. Although a beginner could most definitely take advantage of the book, it is best suited for experienced bakers who are ready to take on challenging recipes that may take three or four days to complete. Some of my favorite breads include the sourdoughs, the Greek Celebration Bread, the Ciabatta and the Tuscan bread.

Ken

This wonderful book is a joy to read, I now look at bread in a new light, the writing is easy to understand, and the writers passion for the subject really comes through.
One of the sections I found fascinating is the chemical process that the loaf goes through, it amazing how interesting our daily bread is.
I definately be buying more on the subject.
Ken Robinson
Australia

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Excellent information for the Bread Baker

I originally became interested in this book because of the reputation of the author, Peter Reinhart, in the world of bread baking - his reputation is that of a truly talented baker who loves to push outside the normal accepted envelope. When I first recieved the book I immediately skimmed through it, reviewed the recipes, and was impressed by the diversity of them. Then I started to actually read the beginning of the book and was very impressed with the author's style. He covers the mechanics of the bread making process without making it feel like we are back in class having information pushed at us. His style is very open, personal, and yet delivers a vast amount of very intersting information which will help the bread baker understand the entire process. This will help them learn how to "adjust" their steps when something does not turn out exactly as expected - which can often happen when there is a change in weather conditions, ingredients consistency, performance of the appliances used, etc. I can honestly say that my baking has improved considerably since I have read this book and now better understand WHY we do each step, as well as what the end result of each step should be. My wife has also now changed her favorite bread from a French Loaf recipe that I have baked for her for years to a new recipe that is given in this book which introduced to me the concept of Cold Fermentation - which gives this bread a wonderful, layered, complex taste.

It truly is a great book for the experienced Bread Baker who wants to do Hearth breads and a MUST HAVE for novice bakers who are just starting to gain skills and knowledge in bread baking.

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Bread baking book

Outstanding award winning book. If you are planning to buy only one bread baking book, this is it.

reviews: 1, 2, 3, 4, page 5, 6, 7, 8, 9, 10, 11, 12, 13, 14

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