The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread

The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread

by Peter Reinhart

Hardcover(Anniversary)

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Product Details

ISBN-13: 9781607748656
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 09/06/2016
Edition description: Anniversary
Pages: 336
Sales rank: 102,001
Product dimensions: 9.20(w) x 9.60(h) x 1.20(d)

About the Author

PETER REINHART is widely acknowledged as one of the world's leading authorities on bread. He is the author of six books on bread baking, including the 2008 James Beard Award-winning Whole Grain Breads; the 2002 James Beard and IACP Cookbook of the Year, The Bread Baker's Apprentice; and the 1999 James Beard Award-winning Crust and Crumb. He is a full-time baking instructor at Johnson and Wales University and the owner of Pie Town restaurant in Charlotte, North Carolina, and is the host of the popular video website, PizzaQuest.com.

Read an Excerpt

INTRODUCTION 
(Continues…)



Excerpted from "The Bread Baker's Apprentice, 15th Anniversary Edition"
by .
Copyright © 2016 Peter Reinhart.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

CONTENTS

Introduction 1

ONE. WHAT IS IT ABOUT BREAD? 7

TWO. DECONSTRUCTING BREAD: A TUTORIAL 25

Assumptions and Rationales 25

The Twelve Stages of Bread: Evoking the Fullness of Flavor from the Grain 48

THREE. FORMULAS 109

The Final Grace Note:  
Wood-Fired Baking in Bennett Valley 303


Formulas

Pre-ferments 110

Pâte Fermentée
111

Poolish
112

Biga
113

Anadama Bread 114

Artos:
Greek Celebration Breads 117

Bagels 121

Brioche and Brioche Relatives 130

Casatiello
137

Challah 140

Ciabatta 142

Cinnamon Buns and Sticky Buns 150

Cinnamon Raisin Walnut Bread 154

Corn Bread 157

Cranberry-Walnut Celebration Bread 160

English Muffins 163

Focaccia 165

French Bread 174

Italian Bread 178

Kaiser Rolls 182

Lavash Crackers 186

Light Wheat Bread 189

Marbled Rye Bread 191

Multigrain Bread Extraordinaire 195

Pain à l’Ancienne
199

Pain de Campagne
203

Pane Siciliano
207

Panettone 211

Pizza Napoletana
217

Poolish
Baguettes 223

Portuguese Sweet Bread 226

Potato Rosemary Bread 229

Pugliese 233

Sourdough Bread and Variations 238

Basic Sourdough Bread 245

New York Deli Rye 249

100% Sourdough Rye Bread 253

Poilâne-Style Miche 256

Pumpernickel Bread 260

Sunflower Seed Rye 264

Stollen 268

Swedish Rye (Limpa) 274

Tuscan Bread 277

Vienna Bread 280

White Bread: Three Multipurpose Variations 284

Whole-Wheat Bread 288

Sprouted Wheat and Brown Rice Bread 291

Sprouted Whole Wheat Onion and Poppyseed Bialys 294

Beyond Ultimate Cinnamon and Sticky Buns 297

Potato, Cheddar, and Chive Torpedoes 307

Roasted Onion and Asiago Miche 310

Customer Reviews

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The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread 3 out of 5 based on 0 ratings. 3 reviews.
SandrasBookNook More than 1 year ago
Bread, bread, beautiful bread! I’ll take bread over sweets most of the time, so this book just called to me. This 15th anniversary edition of Peter Reinhart’s classic book contains updates and new recipes and is everything you think it would be…and more! When I opened to the index I immediately saw Pane Siciliano and knew that would be my first bread. I love Sicily and its breads and I could not wait to try this one! It is a semolina bread which is just a classic Sicilian flavor. I followed the recipe exactly and at the end of day two I had three beautiful loaves on two pans. The recipe states that you can cook them at that point, but that (in the author’s opinion) they are better if proofed in the refrigerator overnight and baked on day three. To test this theory, I cooked one loaf immediately and proofed the other two overnight. I would have to disagree with the author on this one. There was very, VERY little difference either in the blisters on the crust or the flavor. Frankly, I didn’t find enough difference to warrant the extra day, so I will probably just bake on day two from now on. I have to say, the flavor took my right back to the streets of Palermo and breaking open a fresh, warm loaf and letting that flavor burst in your mouth. There is a delightful array of breads in this book from a classic French Bread to Challah, Ciabatta (another favorite of mine!!) and even English Muffins. The breads vary from one day to three days with a nice range so you can choose a recipe based on the time you have as well. There is a lot of technical information in this book that explains the whys and wherefores of baking bread. The instructions are very clear and easy to follow. If you love bread, then I highly recommend this book. It is a bread-lover’s dream! I received a copy of this book from Ten Speed Press through the Blogging for Books program for my honest review. All thoughts and opinions are my own.
Anonymous More than 1 year ago
Was looking forward to reading this book. Unfortunately, I can't open it to read.
crystalbella77 More than 1 year ago
I am not going to lie. I CANNOT make bread. I try soooo much. I have ruined loaf after loaf. I selected this book to review thinking it would help me solve my bread dilemma. It came in the mail and I looked and it, was completely overwhelmed so I stuck it back on the shelf and there it has sat for a few months. For real. It was so intimidating! I hadn't even bothered to try making something until this evening. My daughter and I decided to give it a go. We made the biga and then we made two loafs of Italian bread. They turned out delicious and both got eaten with our soup so I would call it a win. The getting there was rough though. The book is very confusing in my opinion. It's not just recipes. It's formulas and lots of information, and I confess, I am just a mama wanting to make homemade bread instead of buying it from the store. I am not a baker or artisan bread maker. The "recipes" are very complicated in my opinion and I do not think I will open this again. I might pass it along to my mama and see if she can make better sense of it and enjoy the bread making process more than I do. All in all, it is a decent book if you are wanting to get hard core into baking and learning all the different types of bread and what they mean and how to make them. If you are just a mom wanting some help making some bread at dinner, this might be a bit much! I will continue my perfect bread book search! * I received this book for free from Blogging for Books in exchange for an honest review *