148 of 157 people found the following review helpful
Another Great Work From Peter Reinhart,
This review is from: Peter Reinhart's Artisan Breads Every Day (Hardcover)
I have been baking bread as a hobby for a little over 2 years. I have always been fascinated with baking bread but I never found a satisfactory resource until I found Peter Reinhart's "Bread Baker's Apprentice." This was a great resource as Peter is a very skilled teacher and conveyor of information. I also purchased a copy of Peter's "Whole Grain Bread's" and was equally excited by the bread baking techniques that he shares. Also, you can see an evolution in the baking style between the two books as the author seems to learn from each publication. I purchased this newest book yesterday, and after reading through it I can see that he has continued to learn and I really appreciate the techniques used in this book as they are even easier to perform, and easier to understand, than the first two books. This book is great for people just getting into bread baking as it contains many of the same fundamental styles of bread found in Peter's other books. However, if you already own Peter's previous publications do not let that deter you from purchasing this one as there are new techniques and formula's for different breads. I am especially looking forward to trying the formulas in the section on Cheese bread, as well as the onion and wild rice bread. The techniques presented in this book are simpler, and more straightforward than previous ones as the formulas are streamlined so that the use of a seperate pre-fermented dough is not necessary. Also, these recipes, although still requiring at least two days, take less hands-on time to make. I am very excited to try the breads presented in this book, and I would highly recommend anyone who enjoys baking bread to purchase this exciting new work from Peter Reinhart.
Tracked by 1 customer
Sort: Oldest first | Newest first
Showing 1-3 of 3 posts in this discussion
Initial post: Nov 2, 2009 5:12:49 PM PST
D Dickson says:
I would prefer a review after you tried some of the recipes.
In reply to an earlier post on Nov 3, 2009 7:02:58 AM PST
Chad J. Robertson says:
Since posting this review, I have been busy trying the new recipes in this book and they are great. I love the stream-lined technique as this requires no mixing on the second day resulting in a much quicker process. So far I have tried the Classic French Bread, the biscuits, and the Struan. I am most impressed with the French bread recipe as this was much easier than previous versions and my loaves came out beautifully with large holes in the crumb and a nice crispy crust. The biscuits were obviously delicious, and the Struan came out as good as his version in "Whole Grain Breads" but I found this recipe much easier to execute as there is no need to make two seperate pre-ferments, and no additional mixing on the second day. So, after trying a few recipes in this book I would still highly recommend it and I am very excited about trying all the recipes!!
In reply to an earlier post on Nov 7, 2009 6:50:24 PM PST
F. Aldrich says:
I just purchased his whole grain book,if I get this new book ,will I be able to convert the whole grain recipes to the steamlined process in the new book?
‹ Previous 1 Next ›