The Bread Baker's Apprentice: Mastering the Art of Extraordinary Breadby Peter Reinhart, Ron Manville Published 14 Nov 2001
|The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread.pdf|
|Publisher||Ten Speed Press|
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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.
"The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread" Reviews
I ilterally could not wait to open this book and spend a week baking bread. I could almost taste the wonderful earthiness of it when I first cracked open the cover. But then I noticed something - almost every recipe is for white bread. The loaves in here are beautiful and the photography is superior - but where the heck are all the whole wheat recipes? There is only 1 recipe that uses whole wheat, and in the recipe there is a disclaimer that whole wheat is not preferrable because it is too bitter. So, if you love whole grains this isn't the book for you.
Want to bake bread? This is the one book you need. Period.
(Okay. That's really all I want to tell you. But if you really want to know more, let me tell you that there is information here about the various types of bread---stiff, standard, rustic, lean, enriched, rich, flat, direct, indirect, yeasted, leavened, mixed method, and chemical---as well as the twelve stages of making bread, along with detailed recipes for every sort of bread you will ever need or want to make. Period.)
I love to cook, so I get a lot of cookbooks. Most are not very good. I dislike cookbooks that are just endless lists of dubious recipes, fraught with superstition, mislabeled measurements, or just written by bad cooks. If I want that, I can have the entire internet.
But sometimes one comes along that actually makes me a BETTER CHEF. This is one of them! The recipes are good, but more importantly, Peter takes you through the entire process of baking bread, and what occurs during each of the many phases of chemical change. He also does a great job of laying out how a step would be done in a professional bakery, how that translates to small-batch baking in a home environment, what aspects of professional baking are worth bringing into your home, and how those aspects affect the final product. One of my biggest pet peeves in cook books is when someone describes some shitty shortcut, and then says, "Tastes exactly like the restaurant, but in half the time, with no fancy ingredients!" which is always a LIE. There may be many good ways of doing something, but there is always an effect, positive or negative. Peter is simultaneously realistic about what can be accomplished with a home oven, but is also clear about what effects the changes will have, and what you can do at home that professional bakeries don't or can't do (such as cold fermentation).
He also teaches you bakers percentages (necessary for learning about how bread works), but without pretention, still gives each recipe in bakers %s, by weight, or by volume, so no matter where you are on the path to great baking, you can still participate. Education and support, without pretention or snottiness.
All of the recipes I've baked came out fantastic, and I feel like I truly understand bread better - I know understand why previous recipes failed, and when I read recipes in other books, I can understand how they will come out before I even start. Very worthwhile for someone who wants to take their baking to the next step.
Whether you are baker or not this cookbook offers a variety of recipe for preparing bread and other baking products. Me working at Zomick's kosher bakery and wanting to offer something new to customers, find this cookbook as a real baking treasury.
I've been scared of bread before now.
Now, I'm making it all the time.
The best part is the starting part, and the main thing that is missing (and I'm not sure a book could provide) is some better way of defining dough wetness besides writing words like "sticky" and "tacky". I suspect that the two-fold answer to the problem is videos and just shoving your hands in the dough.
The recipes are good (so far), and the only two that haven't worked for me are the Ciabatta and the Casatiello. I underestimated how wet Ciabatta needed to be, and the cheese I put in the Casatiello wasn't strong enough to matter.
Really, the best thing that I can say about it is that it gave me the confidence to mess around with bread. I'm already baking better, modifying recipes, and generally having a good time.
Reinhart is like the Yoda of bread making: he's great if you're looking for a master to guide you through the dense fog of bread making and leave you a jedi on the other side. But if you just want to know how to make a decent bread in your kitchen, well, you don't need Yoda to get you there. This book is needlessly daunting, and given it's wide reputation as a standard text for bread making, it could easily scare off a reader who hadn't actually made a simple bread before. It does have some very helpful hints, but they're all buried in the aforementioned jedi fog he's guiding you through. Making bread is not that hard, which is probably why it was invented by people who could not have ever imagined an oil mister, an ingredient Reihnhart considers essential. Get Mark Bittman's no-knead bread recipe from the New York Times website and play with it. Then use the 300 hours you've saved for something productive, like sex or motorcycle repair.