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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
 
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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (Hardcover)

by Peter Reinhart (Author), Ron Manville (Photographer)
4.9 out of 5 stars  See all reviews (53 customer reviews)
List Price: CDN$ 43.00
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Frequently Bought Together

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread + Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor + Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
Total List Price: CDN$ 116.95
Price For All Three: CDN$ 73.68

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Product Description

From Amazon.com

"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


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.
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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
76% buy the item featured on this page:
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread 4.9 out of 5 stars (53)
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8% buy
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking 4.6 out of 5 stars (9)
CDN$ 19.50
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
6% buy
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor 4.0 out of 5 stars (5)
CDN$ 27.09
Crust and Crumb: Master Formulas for Serious Bread Bakers
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Crust and Crumb: Master Formulas for Serious Bread Bakers 4.1 out of 5 stars (21)
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Customer Reviews

53 Reviews
5 star:
 (47)
4 star:
 (5)
3 star:
 (1)
2 star:    (0)
1 star:    (0)
 
 
 
 
 
Average Customer Review
4.9 out of 5 stars (53 customer reviews)
 
 
 
 
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33 of 37 people found the following review helpful:
4.0 out of 5 stars just too long to make. . ., Feb 13 2004
By M. Turloiu (Westland, Michigan United States) - See all my reviews
(REAL NAME)   
I want to state my point asap: these breads take to long to make, up to 2 days, and some even longer. My grandmother could have made a dozen breads in that amount of time.
I understand perfectly well that these recepies are proffesional baker's "formulas", but it's not meant for the ordinary home baker (unless you're rich with a very big and proffesional kitchen). I was tricked into buying this book because i trust the reviews from other people to tell me what's inside a book and common complaints, yet no one mentioned these things. My oven is tiny, i have limited counter space , and i'll die of hunger before i get one lousy crumb.
I've had this book for a year now and frankly i've run out of "waiting" patience, not to mention the fear that runs down my spine every time i use the 'hearth baking' technique. Also if you don't have a 'special' place in your kitchen to place the book you just might have to do what i did in order to keep it nice and clean. Either memorize the formulas or scan, print, and pin them to the fridge with a magnet.
Now, about the good things about this book.
YES. The recepies are clear and easy to understand. (Warning: the pictures can make you drool.)
YES. The breads do come out tasty.
YES. You can learn many things about ingredients, tools, techniques. I wouldn't be surprised if this book is being used in schools and if not should be.
But once again i do not believe this book to be for home bakers (not the average ones at least).
If you decide to get this book consider these things first:
Do you have: Counter space? A wide, trusty (gas) oven? And patience? Free weekends? Or at the very least an interest in the science of bread.
Now that you know the positive AND the negative of this book. . .Unlike some reviews, all of you people before me \_/

I have one last request i whish all people would take in consideration. Please state the positive and the negative of a book in your review. There are people like me who trust you and believe what you say. Thank you.

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11 of 11 people found the following review helpful:
5.0 out of 5 stars An excellent intermediate-to-advanced book, Aug 5 2003
By Lawrence Strauss (New York, NY USA) - See all my reviews
(REAL NAME)   
Peter Reinhart outstrips his previous works in The Bread Baker's Apprentice. It is, in one volume, a guide to the science and art of great bread, an account of Reinhart's journeys and experiences in the professional baking world, and finally, a collection of some very good bread formulae.

The book's greatest successes are in European-style hearth loaves. His whole wheat bread is great, to be sure, and his cinnamon buns deliver, but for truly excellent work turn to the ciabatta, French bread, pain de campagne, and other lean-dough recipes. (Also worth a rave is his foccacia, which left me wondering why they hadn't had anything this good when I was in Italy.)

A few things to be aware of:

1. As has been true with all of Reinhart's work since Brother Juniper, patience is the key to these wonderful loaves. His delicious rendition of Pane Siciliano, not even a sourdough, takes three days from start to finish! The majority of the recipes in the book require work on at least two separate days, and rising times are longer than in many other books due to smaller amounts of yeast.

2. While many of the ethnic-style breads are very good, they are often Reinhart's personal renditions and are not what I would call "authentic." The most obvious oddity, to me, is the presence of milk in the dough of his New York Deli Rye. Reinhart reminisces about eating roast beef on this bread in several of New York's kosher delis, where Jewish dietary laws prohibit the admixture of dairy and meat products in a single meal. On a less urgent note, I'm surprised that this recipe doesn't call for first-clear flour, also called common flour, which is usually considered essential for good Jewish rye.

3. This is not a beginner's book. Unless you already have an electric mixer with a dough hook, you'll want to know how to knead dough by hand, and Reinhart does not explain this rather basic skill. In addition, the formulae can be a bit on the intimidating side, and may confuse people who are not inclined to read through the rather scientific introduction to the process of bread baking. Many books are available which can give you the basic tools to make perfectly good bread before you tackle some of this material.

Despite these obstacles -- one cannot really call them faults -- this book is an invaluable part of my collection, and I use it regularly to great praise from my family and friends. Highly recommended.

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3 of 3 people found the following review helpful:
5.0 out of 5 stars "Breadman", a new Superhero, is Born!, Mar 27 2002
By wife of Breadman (Winchester, MA United States) - See all my reviews
--My husband recently took up breadmaking as a hobby. I bought this book for him as a birthday gift, and it has transformed him! Peter Reinhart's explanations of the principles behind bread have enabled hubby (a.k.a. "Breadman")to understand the outcomes of his efforts, as well as produce professional-quality breads (well, "professional" at least to the rest of us common-folk in the family who are enjoying the results!). No more grumpiness over lumpy loaves! Hooray for crispy crusts with the perfect crumb to go with a steaming bowl of soup!

If I could, I would like to thank the author for helping "Breadman" to overcome frustration and setting him on his way to becoming a "Breadmaster"!

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 		 Most recent customer reviews

4.0 out of 5 stars Excellent book but recipe are too long to make
I loved this book ... until the day I decided to make my first bread using the Reinhart method... and I could not: either I had not prepared the proper barm, sponge etc... Read more
Published 1 month ago by Gi

4.0 out of 5 stars The Bread Baker's Apprentice
After many years of baking yeasted goods by the direct method, I thought is that is all there is to bread? My inclination to go back to the basics lead me to this book. Read more
Published 6 months ago by R. Mah

5.0 out of 5 stars A tremendous resource for all levels of bread bakers
There are a lot of good bread books out there but only a few get to move up to the top of the pile and The Bread Baker's Apprentice is decidedly one of them. Read more
Published 9 months ago by Paul

5.0 out of 5 stars A must have !
This book is a valuable resource of knowledge for making a good loaf. It is packed with precious informations and it is very complete. Read more
Published 9 months ago by J. Thibault

5.0 out of 5 stars If you love good bread, this is worth every penny and more
This book is a real education in bread baking. You'll learn the science behind the process; as another reviewer stated, you'll feel like you are sitting in one of the author's... Read more
Published on Jul 15 2004 by DNP

5.0 out of 5 stars This is the way!
I have purchased this book and have no experience in baking, go figure. But I have successfully baked breads that 99% of homemaker bakers dont even know is possible. Read more
Published on April 23 2004 by Ruler

5.0 out of 5 stars If you love to bake then you knead this book
If you are out there searching for a bread book like i was, take my advice and buy this book. It is a well written collection of Peter Reinhart's recipes, but also of his... Read more
Published on Feb 16 2004

5.0 out of 5 stars A fully accessable professional text
Simply the best. Chef Reinhart explains the process of bread baking in intricate, complete and understandable detail. Fully accessable to both the amatuer and the professional. Read more
Published on Feb 4 2004 by Jeffrey R. Salzsauler

5.0 out of 5 stars the only bread baking book you'll ever need
A beautiful work of love explaining everything
about making bread you'll ever want to know and
then some more... Read more
Published on Jan 9 2004 by remosito

5.0 out of 5 stars buy this book,
i spent more than 2 years of my life working in bakeries and left when i realised i wasnt learning anything about bread, or really even baking, but only how to work in a bakery... Read more
Published on Dec 23 2003 by ms patricia kelliher

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