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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread [A Baking Book] by [Peter Reinhart, Ron Manville]

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Peter Reinhart

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread [A Baking Book] Kindle Edition

by Peter Reinhart (Author), Ron Manville (Photographer) Format: Kindle Edition

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Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more!

Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.

In The Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs.

You’ll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail: Peter’s version of the famed pain à l’ancienne. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.

Length: 622 pages	Word Wise: Enabled	Enhanced Typesetting: Enabled
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Editorial Reviews

Review

"Peter has combined the knowledge, passion, and expertise of a professional baker with the clear persuasive language of a born teacher. I predict immense well-deserved success for this extraordinary book."
–Carol Field, author of The Italian Baker

"As we continue our bread-making journey into the 21st century, Peter Reinhart’s The Bread Baker’s Apprentice should emerge as the definitive text on the subject. There is simply no other work where a student, and for that matter, many seasoned bakers, can turn to understand how the magic of great bread baking works."
–Charles Van Over, author of The Best Bread Ever

"Peter has yet again woven a fine tale about great bread, and his passion abounds. In The Bread Baker’s Apprentice, he delivers a tool box of information and insight–tools that empower us to roll up our sleeves and keep those ovens full!"
–Peter Franklin, Chairman of the Board, The Bread Bakers Guild of America

"This remarkable book is written and designed to bridge the information gap between professional artisan baking and simpler home baking. The tricks, the tips, the checklists, the math, the lingo, the path to perfect fermentation, are all here at my fingertips."
–Beth Hensperger, author of Bread Made Easy

"If you are a serious home baker and wish to raise your level of baking several notches, then apprentice yourself to master bread baker Peter Reinhart in his new cookbook, The Bread Baker’s Apprentice. He instructs with gusto in this delightful and comprehensive volume."
–Bernard Clayton, author of The Breads of France

"Just as bread nourishes the body, The Bread Baker’s Apprentice nourishes the baker’s soul. Peter Reinhart’ s explicit recipes and detailed instructions are so well written that he takes the mystery out of mastery, giving you the sense that he is stand...

Amazon.com Review

"A bread baker, like any true artisan or craftsman, must have the power to control outcomes," says Peter Reinhart, author of The Bread Baker's Apprentice. "Mastery comes with practice." As in many arts, you must know and understand the rules before you can break them. Reinhart encourages you to learn the science of bread making, but to never forget that vision and experimentation, not formulas, make transcendent loaves. The Bread Baker's Apprentice is broken into three sections. The first is an amusing tale of Reinhart's visit to France and his discovery of pain à l'ancienne, a cold-fermented baguette. The second section comprises a tutorial of bread-making basics and Reinhart's "Twelve Stages of Bread." And finally, the recipes: Ciabatta, Pane Siciliano, Potato Rosemary Bread, New York Deli Rye, Kaiser Rolls, and Brioche, to name a few. All recipes include bread profiles and ingredient percentages. Reimagined for modern bakers, these mouthwatering classic recipes are bound to inspire. --Dana Van Nest --This text refers to an alternate kindle_edition edition.

About the Author

PETER REINHART is a full-time baking instructor at Johnson & Wales University in Providence, Rhode Island. He is the author of the acclaimed Brother Juniper’s Bread Book: Slow Rise as Method and Metaphor, Sacramental Magic in a Small-Town Café, Bread Upon the Waters, Crust & Crumb, the winner of the James Beard/KitchenAid Cookbook Award in 1998, and Peter Reinhart’s Whole Grain Breads, the winner of the James Beard Cookbook Award in 2008. Peter is a regular commentator on food and culture for public radio’s One Union Station. --This text refers to an alternate kindle_edition edition.

From Booklist

The staff of life, homemade bread satisfies many a craving. In The Bread Baker's Apprentice, Peter Reinhart, noted bakery operator and author, has written a thorough, well-organized, and helpful introduction to bread baking that nearly everyone can profit from. Classifying the types of breads and presenting ingredients in tables helps the baker understand relationships and commonalities among seemingly dissimilar breads. Reinhart covers only yeast breads except for a single recipe for a triumphal cornbread full of fresh corn and topped with bacon. If a cook can do the math, Reinhart's tables of bakers' "percentages" allow for adjusting the recipes to any model bread machine, and the truly expert may use the numbers to create wholly new breads. A bibliography, a directory of ingredient sources, and a comprehensive list of bread-baking Web sites make this book a fount of practical, valuable baking lore. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to an alternate kindle_edition edition.

From Library Journal

Author of the well-respected Brother Juniper's Bread Book and Crust & Crumb, baker-turned-culinary instructor Reinhart draws on his baking and teaching experience to provide an authoritative but unintimidating guide to baking professional-quality loaves of all sorts. He begins with an account of a recent tour of specialty bakeries in Paris, including Gosselin, where he learned to make the young baker's unique pain l'ancienne which, Reinhart says, would be better called pain moderne, as it uses a modern invention (the refrigerator) to produce a "cold-dough delayed-fermentation" baguette, the best he has ever tasted. He found this technique revolutionary, and he includes the recipe here, along with a wide variety of other artisan and classic breads, from Ciabatta to Poilene-Style Miche to Tuscan Bread. The recipes are preceded by a 50-page primer on the "twelve stages of bread," and there are dozens of photographs, including particularly helpful ones of shaping different loaves. Valuable for both the professional and the novice, this is highly recommended for all baking collections.
Copyright 2001 Reed Business Information, Inc. --This text refers to an alternate kindle_edition edition.

Publication date : April 6, 2011
File size : 66266 KB
Lending : Not Enabled
Word Wise : Enabled
Print length : 622 pages
Publisher : Ten Speed Press (April 6, 2011)
Language: : English
Enhanced typesetting : Enabled
ASIN : B004IK8PV4
Screen Reader : Supported
Text-to-Speech : Enabled
X-Ray : Enabled

Best Sellers Rank: #547,657 in Kindle Store (See Top 100 in Kindle Store)
- #367 in Bread Baking (Kindle Store)
- #1,083 in Bread Baking (Books)
- #1,120 in European Cooking

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NewEnglandScene

Background and Techniques Very Good. Recipes Okay. Best for Beginners and Early Intermediates.

Reviewed in the United States on January 10, 2016

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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. That is about the first 100 pages. Reinhart is now mainly a teacher. I would recommend the theory and practice section without hesitation to the beginner bread-maker or the intermediate wanting to go back through for a very good teacher's view on bread. Reinhart's knowledge of all things bread-making (practice and art for yeast breads) is excellent and he has a very clear communication style. It seems like the first 100 pages of this book on theory and practice won the book its two awards.

The breads themselves are... well... uninspiring. The breads can't compare in complexity and texture to the kind of stuff you get baking in a dutch oven with Chad Robertson Tartine Bread or Ken Forkish Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza . The side notes in the Reinhart recipes are often interesting, whereas the results are not --at least not to my taste. I like the hard, crumbly crust, large air pockets and complex flavor of the Robertson and Forkish breads that are baked in dutch ovens. I was disappointed by Reinhart's naturally leavened breads (my bread preference) in comparison to Forkish or Robertson. This is somewhat understandable, since this book is targeted at a wide audience and artisanal naturally leavened bread is a niche. Also, Reinhart's bottle spray and pan of steam water does not solve the moisture problem of baking in a home oven without steam. For the most part Reinhart's yeasted bread is 'just like all the others' to me: good, but not compelling enough for me to keep the book.

I sold my copy of this book. I knew after trying 4 of the recipes (two of them twice and one three times) and comparing them to other books/authors, this would not be a go-to book for me. Reinhardt does have some nice innovations like using a soaker and making Anadama bread over 2 days, which is an improvement over the traditional 1-day method, so if you have a favorite bread, you might find Reinhart's take on it interesting.

Because the book is mostly about basic method and technique, not the recipes, I don't want to discourage anyone looking for a good beginning primer on bread from picking it up. If you enjoy baking with Peter Reinhart, just remember this is a 'get-you-started' book. There are better books (and authors) for intermediate and advanced bakers which yield what I believe are superior methods and results.

Having worked through three Reinhart books, I think this is the best Reinhart book overall; there is more technique and background knowledge, which is Reinhart's strength. The photos are quite good (and plentiful) and the steps are completely and painstakingly described. Reinhart's whole grain book that followed this book feels like pretty much the same book substituting whole grains, with a more abbreviated instructional section. Mr. Reinhart's thinking, communication style and graphics in Bread Baker's Apprentice have advanced from the book prior to this book, Crust and Crumb: Master Formulas for Serious Bread Bakers , making Crust and Crumb kind of obsolete [there are no photos in that book, only drawings]; not worth buying if you already own this book. However, I have retained my original copy of that book because I like a couple of the recipes.

I found that I outgrew the Bread Baker's Apprentice sooner than I thought I would. The Bread Baker's Apprentice feels like the kind of book that tells you how to make some number of breads and covers techniques as they relate to each bread. It does not feel like the kind of book that builds true mastery of technique in the way that Chad Robertson's Tartine Bread does. If what I had wanted was a good step by step on how to bake a stable of breads, then I would have been satisfied with the book.

In summary, I think the Bread Baker's Apprentice is a good first look at bread making. If you are new to bread baking, read it at the library or borrow the book from a friend for the first 100 pages and the embedded notes in the recipes, perhaps reading it a couple times over, and trying some of the recipes, copying those you try and like. If you want an easy desk reference for baking a stable of good quality breads, then by all means buy it. If you are more serious about bread, I recommend instead purchasing first Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza and then when you want to advance further, Tartine Bread . If you want more recipes after that, there are many competent bread baking books with reliable (and good) recipes [my choice would be Jeffrey Hamelman's Bread: A Baker's Book of Techniques and Recipes ] or search the internet.

125 people found this helpful

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Grampa JoeTop Contributor: Baking

If you're looking for the tastiest,most wholesome bread products look no further

Reviewed in the United States on August 22, 2016

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If you're looking for the tastiest,most wholesome bread products look no further this is it. Yes, Reinhart uses starters and the recipes often take 2 days to complete, but trust me, it's worth it. Coming from Brooklyn NY my family has always enjoyed the simplicity and joy of a simple buttered NY seeded Kaiser roll and a good cup of coffee for breakfast. We came across a German Kaiser roll recipe which I've been using and it is really as close as you can get. I'm 85 and we still haven't given up on trying to find more special recipes. Reinhart is the answer with bread and cinnamin buns and sticky buns. We made his Kaiser rolls and everyone in the family who tasted them were ecstatic as you just can't find a tasty seeded Kaiser roll anywhere. When you buy seeded Kaiser roll in any store beit Walmart or Wegman's or whatever. It tastes like a piece of cheap american bread shaped to look like a Kaiser roll with sesame seeds on it. Yuck. We tried Reinhart's Kaiser roll recipe and it is out of this world fantastic. We tried NY bagels today and we made a batch for me. My wife has a gluten problem so we use special flour for her. We use Montana Farms NGM (non-genetically Modified flour). We're amazed as we started mom's recipe for Everything bagels, mine came out fantastic. Hers are looking very promising. Her flour generally comes close. I was busy outside in the garden as the dough was mixing in my Ankarsrum mixer(which is another out of this world machine for kneading dough.) I love Bosch tools and appliances but the Ankarsrum makes the Bosch mixer look like a toy when it comes to kneading dough. It kneaded longer than it should have but when we came in from the garden it was the most fantastic batch of dough we've ever made. The Ankarsum mixer is a new addition got sick and tired of our old Kitchenaid joke. We pulled a piece of dough off to give it the window pane test(on page 58 where you stretch your dough to test its readiness), if it's ready, it will stretch tissue paper thin, without tearing and literally allow light to pass through it like a stained glass window pane.Getting it right on the first shot amazed me as you generally have to add flour or water to adjust the elasticity and smoothness of your dough to get it right. Needless to say the bagels were fantastic, they just ain't nothing like an Everything bagel with garlic,onion cream cheese with chopped scallions on it to start your morning off. All Reinharts recipes offer flavor and texture like no other. Next we're onto English muffins tomorrow and Bavarian soft pretzels next then we hit the breads. This book is a gem full of out of this world recipes.The first time we made the Kaiser rolls we were pleased but not too crazy about making a starter ( Pate)each time. Each time we ate another of his rolls the flavor and texture was so phenomenal it just jumped out at you.
We will stay with his recipe and the extra step is more than worth it. The bread makes the sandwich no matter what you put in it. Even as my kids say there's nothing like a good buttered roll and coffee for breakfast. So enjoy this book. It is a treasure trove of flavor packed recipes.

11 people found this helpful

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B. Garni

Best book on baking I've read

Reviewed in the United States on October 28, 2017

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This book can turn a kitchen klutz into a formidable baker. But, you have to actually read the book--don't just use it as a recipe book. If you take the time to read it, you'll understand why each step is necessary for great bread. Recently, a friend asked me to tweak a bread recipe to achieve his desired results. I knew exactly what to do, in no small part due to the wisdom imparted by the author of this book.

7 people found this helpful

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R de Bulat

Bread making perfection

Reviewed in the United Kingdom on October 26, 2013

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There really are a lot of good, professional bread making books available, nowadays and this is definitely one of them. There are a good range of bread recipes in the book, several of which come from world beating bakeries, but the book, as the title suggests, is a training manual. This is not to say that the casual reader will not get a lot of good recipes and you could ignore much of the training information if you are a half competent bread maker; but this misses the point of the book. The Bread Maker's Apprentice is a book to read, to absorb the value of what is being taught and to learn, not merely to be a better bread maker, but to make bread to a very high standard, to develop "a feel for the dough." There is plenty of good advice and training out there - Paul Hollywood can be seen on iPlayer, for instance and there are countless youtube videos on technique and demonstrations of the bread making process - all of which is good. This book begins with the preparation, from the mise en place, the putting together of all the ingredients and equipment, to the preparation of the ferment and all of the things that make good bread extraordinary before you begin to form it and put it into the oven. There is a good back story to the book, including how the author wins a competition and spends a week visiting the bakeries of Paris, encounters Poilane and discovers Pain a l'ancienne, which becomes life changing. This is a book for real bread aficionados - no pretensions here, it really is for people who love the whole panoply of what it means to make good bread by hand and bake it to perfection.

5 people found this helpful

LERM

couldn't put it down

Reviewed in the United Kingdom on January 17, 2015

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When i first bought this book I read the first few chapters straight away as they described in detail what was happening at each step from a scientific perspective which helped me to understand why the different processes are carried out.

Since then I have made a number of breads from this book with a good degree of success. I have also found that I use the knowledge and techniques that I learned in this book to improve my results in when using recipes from other sources

This book is really geared for the American market and so the recipes included have been chosen to fit that market, however there are a number of French recipes included which were the main reason I bought the book.

It is a little annoying that all the measurements are in American units however given that all the recipes are presented as a formula based on weight as a percentage of the total amount of flour it is relatively straight forward to scale up or down to suit any size of loaf.

4 people found this helpful

Khehla

The one essential guide to bread baking

Reviewed in the United Kingdom on January 11, 2014

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Our youngsters refer to the kitchen at home as 'the laboratory'. Of all the experimenting that goes on, the most delight is found in bread making. Peter Reinhart's informed, beautifully illustrated, well-bound (thread-sewn, hard-cover) guide combines his extensive practical experience as a bread-maker with fascinating information about the chemistry of what is taking place when one bakes bread. This is not a recipe book, although it contains a wealth of recipes, and it is not a 'how to' cookery book, although it contains detailed useful instructions. It is an essential artisan's companion for anyone interested in the art and craft of making a variety of good, workman-like breads.

2 people found this helpful

D. Kingston

Inspiration for the serious baker

Reviewed in the United Kingdom on June 13, 2013

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This book has an American bias but is well worth reading if you want proper bread. The American bread revival seems to be a decade or so ahead that in Britain where traditional bakers have been driven off the high streets by cheap but inferior breads from supermarkets and the likes of Gregg's. If you want good bread than you should seek out whenever possible one of the few artisan bakers and support their business. However it is also fun to have a go yourself and this book will help you create breads superior to anything available in your supermarket.

Great bread needs time and effort. This book will give you much better results than the quickly risen books pushed out by Paul Hollywood and the like.

One person found this helpful

Jorge D

but after trying out some of the basic bread recipes I was blown away by how good the results were - matching my bakery's sourdo

Reviewed in the United Kingdom on May 10, 2016

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I didn't expect much of it at first, but after trying out some of the basic bread recipes I was blown away by how good the results were - matching my bakery's sourdough bread in looks and texture, and definitely better in taste. The book is also lovely to look at, is well written (no overy complex descriptions here) and has some entertaining stories that give each bread a history and background.

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