Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread Hardcover – November 14, 2001
Top 20 lists in Books
View the top 20 best sellers of all time, the most reviewed books of all time and some of our editors' favorite picks. Learn more
Frequently Bought Together
Customers Who Bought This Item Also Bought
From Library Journal
Copyright 2001 Reed Business Information, Inc.
More About the Author
Top Customer Reviews
Almost all of the recipes in this book require more than one day to make; the author bases a great many of his recipes on some form of starter, whether it's a stiff dough or a liquid sourdough starter. He asserts that this style of baking brings out the most flavor in the flour. He's right. The recipes I have tried [so far] in this book do indeed have a better and stronger flavor, in spite if the fact that the base ingredients are the same as that of other recipes in other books.
The author does more than provide a bunch of good recipes (he refers to them as "formulas"). He describes the chemistry behind the ingredients and how they react to one another when mixed. He also shows, with photographs, many different shaping methods and intermediate steps that are required in making bread dough.
The author writes the techniques and recipes in this book like a man who has a deep interest in the subject, not just a desire to crank out another cookbook. He demonstrates, through his discussion in the book, his deep understanding of the art of breadmaking. For this man, bread making is a joy and a pleasure, not just a profession. When reading this book, the reader gets pulled along into the excitement the author has for his topic, which makes the process of breadmaking even more pleasurable.
This book is not for the lazy baker. If you want to make breads that are fast and easy, look for other titles. But if you want outstanding breads, and you're willing to work for it and be patient, then this book is a superb choice.
His explanation of the science of how bread is mixed, baked and even tasted is definitive and clearly written. The section on shaping dough is aptly photographed and understandable. It is, by far, the clearest description of shaping dough found in the current crop of baking books.
The bulk of the book consists of recipes, more accurately, formulas, for baking various kinds of bread. I've tried only two of them so far and both came out excellent. And one of the things that makes this book so helpful is that if your bread doesn't come out excellent you'll learn why it didn't and what to do about it.
This book amplifies Reinhart's previous book, Crust and Crumb, and like that book the formulas will help you bake the best bread you've ever made. And the theory will help you to create your own signature variations.
This is a priceless book and it is also a definite classic. If you don't bake, buy it for someone who does.
Most of the recipes in this book require 2 days to make. The selections are beautiful and tasty, but seem more like breads for special occassions, rather than the everyday fare I'm usually looking for. If you're thinking about getting into the business of breadmaking, I'd certainly recommend buying this book. If, however, you just bake for your family, I think you can find more affordable books that will give you extremely good recipes.
Check out "The Garden Way Bread book" if you want a more eclectic book with very tasty recipes.
Most Recent Customer Reviews
It has in-depth descriptions and explanations of bread making. Very helpful.Published 6 days ago by Deb Miller
Well, I got this to help me understand the art of making WHOLE WHEAT breads. All the recipes are for white or unbleached white flour, or wheat with gluten or white flour added. Read morePublished 14 days ago by Goldie
I simply love this book. I am very new to bread baking and have tried using two other books that postulate no-knead breads and most of my results were flops. Read morePublished 17 days ago by Neutron Boy
Fabulous explanations and formulae. I've made the bagels and the challah and both turned out fabulous. Read morePublished 18 days ago by lemonhalf
Amazing book, its like a text book in backing but in the same time you can use it everyday. After buying my copy, I bought two other copies as gifts for my married daughters.Published 25 days ago by A. M.
As an introduction to bread making, theory and practice, this book is very good, one of the best I have seen. This is where Reinhart's showmanship and didactic style shine. Read morePublished 1 month ago by NewEnglandScene