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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread Hardcover – November 14, 2001
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From Library Journal
Copyright 2001 Reed Business Information, Inc.
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
In the old days, we could post our pictures without having to write a review. Unfortunately, that changed and we can no longer do so. Read morePublished 1 day ago by Rick
A very informative book. Great recipes & step by step instructions. Something I will pass down to the next baker. :)Published 9 days ago by WinterBurch
In the past, I never succesfully baked a bread. With this book, a clear step by step instruction is given... ALL bread I make turns out great, successful and delicious.Published 26 days ago by David Clymer
This guy does a very good job of telling me how to get more out of my No Knead Bread recipe... Just what I was looking for... FABPublished 29 days ago by Michael Reaves
Absolutely my favorite bread book out of 6 or so. Bought one for my son who is taking baking and pastry in culinary school. Reinhardt is a legend. Read morePublished 1 month ago by Patti Burgess
So disappointed that I was not expecting to need to devote my life to the bread if I followed this book. Read morePublished 1 month ago by Amazon Customer
Each book of his keeps getting better and better. A nice broad array of bread recipes. They take longer than recipes from a bread machine bread book, but not all of the recipes... Read morePublished 1 month ago by Chris Sole
Very informative. A necessity for all who love bread and bake. I started in the 70s baking bread with James Beard but this is the best book on bread I have ever seen.Published 1 month ago by Butch & wife