The high quality Bread Baker's Apprentice, 15th Anniversary Edition: Mastering popular the Art of Extraordinary Bread [A Baking Book] outlet online sale

The high quality Bread Baker's Apprentice, 15th Anniversary Edition: Mastering popular the Art of Extraordinary Bread [A Baking Book] outlet online sale

The high quality Bread Baker's Apprentice, 15th Anniversary Edition: Mastering popular the Art of Extraordinary Bread [A Baking Book] outlet online sale
The high quality Bread Baker's Apprentice, 15th Anniversary Edition: Mastering popular the Art of Extraordinary Bread [A Baking Book] outlet online sale__right

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WINNER OF THE JAMES BEARD AND IACP AWARD • Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more!
 
“For the professional as well as the home cook, this book is one of the essentials for a bread baker’s collection.”—Nancy Silverton, chef and co-owner, Mozza Restaurant Group
 
Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty 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 this updated edition of the bestselling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college 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 more than 100 step-by-step photographs.
 
You’ll put newfound knowledge into practice with fifty 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,  as well as three all-new formulas. 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. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. 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.

Review

“For the professional as well as the home cook, this book is one of the essentials for a bread baker’s collection.”
—NANCY SILVERTON, chef and co-owner, Mozza Restaurant Group

“Both novice and experienced bakers have cause to celebrate Peter Reinhart’s  The Bread Baker’s Apprentice. Peter’s years of hands-on experience combined with his excellent teaching skills make this book the closest thing to having a master at your side as you bake.”
—LORA BRODY, author of Basic Baking

“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, past 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  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 standing right beside you, coaching you to success.”
—FLO BRAKER, author of The Simple Art of Perfect Baking

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.

Excerpt. © Reprinted by permission. All rights reserved.

INTRODUCTION 

Acorns were good enough until bread was invented. 
—DECIMUS JUNIUS JUVENALIS, AD 125 

I used to be a professional baker, happily making bread in beautiful Sonoma County, California. Somehow, through a series of events complexly intertwined with many other facets of my life, I found myself serving as a teacher of bread baking at the world’s largest culinary school, Johnson & Wales University, in Providence, Rhode Island. Rhode Island itself isn’t much bigger than Providence, the entire state seeming like a large metropolitan area consisting of the city and its suburbs, the whole of which is smaller than Sonoma County. Rhode Island is quite beautiful in its own way, but it is not the charm and beauty that brought me to either Sonoma County or Providence. I chronicled this journey in a previous book, so I won’t rehash its intricacies, but I will sum up one of the themes: Having learned so much from many teachers during my own life’s apprenticeships, I find a great deal of meaning and purpose in transmitting knowledge, whether it be about bread or any other aspect of life. Producing successful students gives me even more pleasure than producing successful bread. 

Since my first book, Brother Juniper’s Bread Book: Slow Rise as Method and Metaphor, was published more than twenty-five years ago, dozens of superb bread books have appeared. These include recipe collections with hundreds of variations on every type of bread imaginable, from every culture, with infinite shapes and blends of grains. The Baker’s Catalogue, produced by the good people at King Arthur Flour (see Resources, page 314), has grown from a sort of underground journal to a popularly discussed source of supplies and folklore among the thousands of “bread-heads” sprouting like malted barley across the country. Bread machines have become common household gadgets, and many of them are actually being used and are not just sitting on the counter like last year’s toy. The recipe books for bread machines are among the best sources for esoteric single-loaf recipes, some of them of the family-heirloom variety. Whenever I want quick information on the “backstory” of a particular type of bread, usually in response to a question from one of my students, one of the first places I check is my collection of bread-machine recipe books. “World encyclopedia” books on bread, “ultimate” books on bread, books on artisan breads and the bakers who make them, and numerous websites and e-groups dedicated solely to the growing national passion for bread baking have also become part of the bread landscape. 

I wanted to call one of my recent books The Bread Revolution, but that sounded too militant (“After all, what are they revolting against?” one editor asked me). We tried Bread Renaissance, but I thought that sounded too elitist, and the most famous person who made a snobbish remark about bread, Marie Antoinette, lost her head over it (“Let them eat brioche,” she was reported to have shouted when asked for her final words). After serious brainstorming, we came up with Crust & Crumb: Master Formulas for Serious Bread Bakers, and I’m glad we did. I loved the sound of that title and so did many readers who commented on its aptness. It allowed me to pursue what I think of as my personal teaching mission: synthesizing information and reformulating it into usable knowledge for current times. The “master formula” concept helped home bakers, and even some professional ones, take a step away from recipe dependence toward thinking like a baker. This means thinking formulaically and structurally and then baking by an elusive quality called feel, not just blindly following a recipe without knowing the reasons behind certain steps. (Interestingly, many years later, in 2014, I did publish a book called Bread Revolution with the same publisher, which reminded me never to give up on a good title.) 

Knowledge is power, and I think a teacher’s job is all about the empowerment of his or her students, regardless of the subject. A bread baker, like any true artisan, must have the power to control outcomes. This concept of empowerment is a universal principle and one of the reasons I love teaching. It’s what made ancient craft guilds so important and powerful. Whether the aspiring artisan was a baker, carpenter, mason, butcher, candlestick maker, or chef, a guild apprenticeship put initiates on common ground with others, establishing a shared understanding of what made life meaningful. Coupled with religious influences, and the basic three R’s, guild training was a foundation peg in keeping the spirit of quality, beauty, and goodness alive in the world. With this book, I want to forge into the next frontier with you, beyond simply making bread, and on to explore its possibilities from the inside out to empower you to control the outcomes of your bread-baking pursuits. My goal is to teach you to fly without controls, by feel, the way a good pilot must from time to time.

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4.8 out of 54.8 out of 5
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Top reviews from the United States

Rick
5.0 out of 5 stars
A Rainbow Just Appeared Over My Oven
Reviewed in the United States on September 16, 2016
I was gifted the first edition back in 2006. This book lays a solid foundation for bread making. There''s a nice variety to the repertoire of bread offerings, and the book is appropriate for both beginners as well as more advanced bakers. This review constitutes my... See more
I was gifted the first edition back in 2006. This book lays a solid foundation for bread making. There''s a nice variety to the repertoire of bread offerings, and the book is appropriate for both beginners as well as more advanced bakers. This review constitutes my impressions of the how the new edition has been changed from its original edition.

I had the opportunity to bake the original challah recipe immediately followed by the new & improved 15th anniversary updated recipe. In comparing them directly, I found that there were two significant improvements to the new edition. The original recipe called for water in the range of 7-9 ounces, and I ended up having to make adjustments to the dough from having guessed wrong. The new recipe called for 7 ounces exactly, and the dough was perfect from the very start--like a gymnast sticking the landing to their routine. I loved working with the new recipe''s dough. After baking, I found that the original recipe yielded a nice dark golden brown crust, while the improved recipe was a beautiful deep mahogany tone more consistent with professionally made challah loaves that I have seen elsewhere. To me, this was a convincing start in appreciating these updated recipes, and I felt like a rainbow just appeared over my oven!

One of the weakest parts of the original edition was the sourdough method. The original procedure for creating a seed culture [the initial step] worked for me in a pass/fail sense, although I ended up needing one extra day to get the seed culture to double [working at about 70 degrees, which was right in the middle of his recommended temperature range (65F-75F)]. Reinhart has updated his method for this book, and it now includes an adaptation of the pineapple juice solution from his book “Whole-Grain Breads.” This is a positive step for the 15th anniversary edition. In comparison, I found the new procedure easier to use, and I had a working seed culture in a little under five days at about 69 degrees room temperature--which was one day earlier than my previous experience. I have been able to satisfactorily make Reinhart’s Basic Sourdough Bread and Poilane-Style Miche recipes without using any commercial yeast. Please see pictures below.

Since the original edition of this book, Reinhart has always taught two baker’s percentage methods, but it would seem that he originally had a preference for the method which expressed the pre-ferment as an ingredient. I was never very fond of this method myself, and I always ended up converting his figures into the other method. I am happy to say that Reinhart has edited the 15th anniversary edition to include both methods simultaneously. So, the book has been lengthened somewhat, and this represents a nice commitment on the part of Ten Speed Press, a publisher that I regard highly. As an added bonus, the book now includes metric measurements, in addition to ounces and measuring cups/tablespoons.

There were over one hundred recipe testers involved in the first edition, and this is not something that should be taken for granted. I’ve had very good success baking from this book. Bake times and temperatures have worked pretty well on the first try. In my extended family, I have seen that there is a great difference in home ovens. Reinhart writes, “No two ovens bake the same, so all baking times are approximate and based on conventional radiant-heat ovens (p. 38).” When I have rented a vacation home, I have enjoyed bringing this book along with me because Reinhart’s bake temperatures and times do well in an oven that I am not very familiar with. I believe the good results that I have experienced with this book have been a result of the extensive recipe testing.

In the original edition of this book, Reinhart teaches the double-steaming method—but he does have a prominent note about La Cloche, noting that “these are fun to use and do a great job of trapping moisture for a big oven spring and shine (p. 94).” I think there are a good many home bakers, including myself, who have come to the conclusion that La Cloche bakers (along with Dutch Ovens and inverted hotel pans on a baking stone) do a much superior job of trapping steam than any other techniques, including Reinhart’s method. Unless I’m missing something, it would appear that the note about baking cloches has been removed in the 15th anniversary edition. That’s unfortunate, because Reinhart influenced me to purchase a cloche--and I have never regretted it.

The book now includes a section on desired dough temperature calculations. Reinhart writes, “Although most of the instructions in this book provide the temperature for the liquid, feel free to calculate it yourself using this formula and adjust the liquid temperature as needed based on your temperature conditions and the mixing method you are using (p. 53).” Reinhart’s temperatures have worked well for me, so I don’t know how necessary this new information will be, but many other books include similar formulas.

There are three new formulas in this 15th anniversary edition: Sprouted Wheat and Brown Rice Bread (p. 291), Sprouted Whole Wheat Onion and Poppy Seed Bialys (p. 294), and Beyond Ultimate Cinnamon and Sticky Buns (p. 297). The Sprouted Wheat and Brown Rice Bread was very easy to make, and it turned out well technically--but the flavor wasn''t so compelling that I''d want to make it a second time, especially given that it requires special flour. Reinhart has a note that the Bialys can be made from bagel dough instead of the sprouted whole wheat flour, and that is the definite preference in our house. I will certainly make that recipe again, but only using the bagel dough. The Cinnamon Buns were well received at a holiday party that I took them to. I don''t think that these three recipes in and of themselves would be enough justification for someone with the first edition to purchase the book anew. However, 15 years have passed where the author got feedback on the original edition, and he definitely addressed some of the criticisms, such as the use of shortening. There are a few formula changes, but sometimes the differences in the recipes may come down to an improvement in the handling of the dough. I treasure baking enough of these recipes that having the latest edition of the recipes is worth it to me.

My enthusiasm level for this book is very high. Nevertheless, my experience has had some disappointments along the way. My first attempt at his Bagel recipe (p. 121) turned out so excellent that I decided bake his Cinnamon Raisin Bagel variation ( p. 127) two days later. Unfortunately, it turned out unsatisfactory. The first edition only specified 1 tablespoon of cinnamon, but the 15th anniversary edition was edited to also include the weight in both ounces and grams. There''s an assumption with this book that weights are more accurate and should be used whenever possible, as opposed to measuring cups and tablespoons. So, I used the 14g weight specified in the 15th anniversary edition and later found it to be way too much. Afterwards, I went back and measured out a tablespoon of cinnamon, only to find that it weighed only 4.7g. That''s very close to a 3X difference. In her book, "BakeWise" (p. 497), Shirley Corriher lists a teaspoon of ground cinnamon as weighing 2 g, thus implying a tablespoon weighs 6g. Rose Levy Beranbaum lists one tablespoon of cinnamon as weighing 6.5g on p. 572 of "The Bread Bible." Regardless of whether you accept Corriher, Beranbaum, or my weight measurement figures, the 14g/tablespoon from this recipe is way too high for this recipe. Given that cinnamon in relatively larger percentages retards yeast activity, the result is a compromised recipe. By using a tablespoon to measure the cinnamon--instead of using the weights--I''ve successfully made the Cinnamon Raisin Bagels, and my wife is quite fond of this recipe.

One of my few disappointments from the first edition was the Swedish Rye (Limpa) recipe. I felt that it was too aggressively spiced with ground aniseed, fennel and cardamom for my tastes. I always had it in the back of my mind to try it again by reducing the spices in half as a new starting point. In the first edition, these three spices are listed as requiring one teaspoon weighing 0.11 ounce each. In the 15th anniversary edition (p. 274), the ground aniseed is still listed as one teaspoon but the weight has changed to three times as much from the first edition! In other words, someone has made a typing mistake in preparing weight of the aniseed in the new edition. So, the conclusion of what I''m trying to tell you is that this book is not infallible. It''s in your best interest to have your calculator on hand to help verify the formulas before you start. I haven''t found a lot of mistakes with this book, but it has been necessary to talk about a few of its problems in order to present a convincing argument that you should double-check figures before you start. I do believe that the book is generally of a very high standard, although it is not perfect.

In conclusion, this has been a valued book in my collection, yielding many beloved recipes. It has also been influential of other authors. For these reasons, I consider the book to be a classic text, and I am grateful to have this 15th anniversary edition in my collection.

Pictures: I have uploaded eleven pictures, although they have not always displayed properly due to technical difficulties: Celebration Challah Loaf (p. 140); Knotted Roll made from White Bread, variation #2 (p. 286); Hot Dog Buns made from White Bread, variation #2 (p. 286); Cinnamon Raisin Walnut Bread with a cinnamon swirl and cinnamon sugar crust pan loaf (p. 154); pan loaf of Vienna Bread with special Dutch Crunch / Mottled topping (p. 280); the picture with the three slices are from left to right: 100% naturally-leavened Pain au Levain with raisins (a variation of Basic Sourdough Bread, p. 246), Whole-Wheat Bread (p. 288), and 100% naturally-leavened Poilane-Style Miche (p. 256); a slice of Marbled Rye Bread (p. 191); a plain Bagel (p. 121) next to a Bialys (p. 294); Cinnamon Raisin Bagels (p. 127) Cinnamon Buns finishing their bake in the oven (p. 150) and a Cinnamon Bun after icing.
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LarryB
3.0 out of 5 starsVerified Purchase
Complicated book but thorough; not for a novice
Reviewed in the United States on August 3, 2020
I''m new to bread baking, though have long baked other items. After reading a number of reviews, I decided on this book given its mostly positive reviews. The book is beautifully prepared and presented and the author is clearly passionate about bread and his longstanding... See more
I''m new to bread baking, though have long baked other items. After reading a number of reviews, I decided on this book given its mostly positive reviews. The book is beautifully prepared and presented and the author is clearly passionate about bread and his longstanding commitment to it. As a novice, I found the book to be a bit over-wheming and not exactly step by step in the way I had imagined it would be. The first 107 pages (out of 322 total) are introductory, prep, creating understanding, before you get to a "formula" as the recipes are called. I didn''t find the recipes to be all that interesting - more of a master class approach. If you really really want to get deeply into bread, you''d probably enjoy the book - after all its recognized by the James Beard Foundation. All of the recipes require use of a pre-ferment (think sour dough starter) that you must make the day before (day1). Much of the formulas then require practically an all day (day 2) commitment to the rest of the bread making/shaping/baking process. I tried the biga-ferment Ciabatta formula - it literally look 6 to 7 hours to create it (day 2) after prepping the nite before for the pre-ferment. I also found a lot of imprecise writing and in need of additional editing to make it clearer and step by step - - here''s an example: "Remove the biga from the refrigerator 1 hour before making the dough. Cut it into about 10 small pieces with a pastry scraper. Cover with a towel and let sit for 1 hour." Question - so is that an hour for it to come to room temp and another hour after cutting into pieces or just 1 hour total? Any way, I also bought the King Arthur Baking Book and one of Paul Hollywood''s bread books - frankly, for a novice, they are so much simpler and definitely clearer. Bottom line: high quality book for a dedicated baker - for the novice, I suggest something else.
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J. L. Yates
5.0 out of 5 starsVerified Purchase
Perfect for those who want to really bake bread
Reviewed in the United States on December 21, 2017
I am new to bread making and read review after review trying to find a book that would give me what I wanted and also as important, needed to know. I bought one I returned as it is for those who I would call, and not in a mean way, health nuts. I wish I was more of that... See more
I am new to bread making and read review after review trying to find a book that would give me what I wanted and also as important, needed to know. I bought one I returned as it is for those who I would call, and not in a mean way, health nuts. I wish I was more of that type, but this old lady isn''t ready to learn that many new tricks. For what I do want, this book provides it. From the science of bread making, of different types of bread/grains, tips, what to bake it in, how to fix it, repair it (if possible) and much more. Some great recipes are also in it but first is the info you need to make good, great, fantastic bread. What you need to know first, not later on.
What do I not like about the book? Frigging size of the print, especially of the recipes. I have a old person''s eyesight, horrible. The font is way too small, I am going to have to either copy it and then enlarge it, or us a magnifying glass to read it and write on the side the measurements. I would be more than willing to pay more, even $10 for larger print so I can read what it says without having to get a magnifying glass to see what is stated. Is it worth buying? Yes, definitely if you are into bread baking and want to do a lot of different types and learn the art of bread baking, and even if not wanting to learn it all, it is still worth buying to get some great recipes.
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Gayle K.
5.0 out of 5 starsVerified Purchase
What I love about this book
Reviewed in the United States on January 16, 2018
I firmly believe this is a must have book for any bread making. The entire first part of the book is dedicated to the science of bread making, what each step of bread making is and why it is important. The second half of the book are the recipes (formulas) for making... See more
I firmly believe this is a must have book for any bread making. The entire first part of the book is dedicated to the science of bread making, what each step of bread making is and why it is important. The second half of the book are the recipes (formulas) for making bread. What I love about this book, is it uses older, slower methods in comparison to other books which find short cuts to making bread. The difference is obvious. The taste of the breads in this book are far superior then other, more modern recipes.
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LizardLvr
5.0 out of 5 starsVerified Purchase
This is the book that gets it right.
Reviewed in the United States on December 9, 2019
I''ve made focaccia several times in the past and felt I had done it right. I could not have been more wrong. This book presents a recipe that takes two days. Don''t get me wrong, the recipe is super easy but there is a lot of time for the dough to ferment. When I did the... See more
I''ve made focaccia several times in the past and felt I had done it right. I could not have been more wrong. This book presents a recipe that takes two days. Don''t get me wrong, the recipe is super easy but there is a lot of time for the dough to ferment. When I did the dimpling, I did not see any indentatopns so I figured my dough was dead. Then, in the oven it came to life! Dimples and bubbles everywhere.

This book teaches technique and provides lots of details that other books do not. If you are considering this book, I encourage you to buy it. It is worth the money!
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NewEnglandScene
3.0 out of 5 starsVerified Purchase
Background and Techniques Very Good. Recipes Okay. Best for Beginners and Early Intermediates.
Reviewed in the United States on January 10, 2016
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... See more
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.
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CERF
5.0 out of 5 starsVerified Purchase
Great resource for dozens of different kinds of breads.
Reviewed in the United States on May 19, 2020
Wonderful book. Tons of recipes, great discussion, just perfect all-around. I also bought Flour, Water, Salt, Yeast. Another recommended book. This one is much broader, with so many different varieties of bread included. FWSY on the other hand really gets into making... See more
Wonderful book. Tons of recipes, great discussion, just perfect all-around. I also bought Flour, Water, Salt, Yeast. Another recommended book. This one is much broader, with so many different varieties of bread included. FWSY on the other hand really gets into making artisan-style sourdough boules. Can’t go wrong with either book, and very happy I have both, it just depends on your focus. Go with FWSY for artisan boules (and a killer pizza dough recipe), and go with this for pretty much everything else.

So far I’ve used this to make bagels, baguettes, and cinnamon raisin bread - all have been excellent and easy to follow. I’d like some more “sourdough” starter options rather than using commercial yeast (which is so hard to find in a pandemic!), but there are enough resources online that can give guidance on how to convert. Will give that a try with some of these soon.
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Ruth
5.0 out of 5 starsVerified Purchase
Anyone can bake great bread with this book!
Reviewed in the United States on December 9, 2019
This book gives very clear instructions on how to make great bread - a detailed discussion of the chemical changes occurring during each stage of bread-making so that I finally, finally understand what to aim for! The author also makes this process accessible to people with... See more
This book gives very clear instructions on how to make great bread - a detailed discussion of the chemical changes occurring during each stage of bread-making so that I finally, finally understand what to aim for! The author also makes this process accessible to people with everyday kitchens and equipment, so that you don''t have to spend a lot of money to ensure you are making wonderful bread.
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4.0 out of 5 starsVerified Purchase
Every Bread catered for.
Reviewed in the United Kingdom on April 23, 2019
Very good book, excellent recipes. Only problem makes no allowance in temperatures for fan ovens, if you have one temp should be reduced by 20 degrees
8 people found this helpful
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R de Bulat
5.0 out of 5 starsVerified Purchase
Bread making perfection
Reviewed in the United Kingdom on October 26, 2013
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...See more
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.
6 people found this helpful
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LERM
5.0 out of 5 starsVerified Purchase
couldn''t put it down
Reviewed in the United Kingdom on January 17, 2015
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...See more
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
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Amazon Customer
5.0 out of 5 starsVerified Purchase
Amazing
Reviewed in the United Kingdom on October 6, 2017
Probably one of the best bread books out there. TBBA provides you with recipes to a many different types of bread and also equips you with the knowledge of bread baking. I have had it for a month but have been using it every day since as sach time I flip through the book I...See more
Probably one of the best bread books out there. TBBA provides you with recipes to a many different types of bread and also equips you with the knowledge of bread baking. I have had it for a month but have been using it every day since as sach time I flip through the book I learn something new. His recipe to pain a l''ancienne is challenging at first but once you get the hang of it, you would want to bake it everyday! Can''t wait to try the rest of his recipes. Would definitely recommend!
4 people found this helpful
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Khehla
5.0 out of 5 starsVerified Purchase
The one essential guide to bread baking
Reviewed in the United Kingdom on January 11, 2014
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...See more
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
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