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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread, by Peter Reinhart
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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.
— Food52, Most Anticipated Cookbooks
— Every Day with Rachael Ray, Round-Up
- Sales Rank: #45175 in Books
- Brand: Ten Speed Press
- Published on: 2001-11-14
- Released on: 2001-11-14
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 10.28" h x 1.05" w x 9.40" l, 3.26 pounds
- Binding: Hardcover
- 320 pages
- Used Book in Good Condition
Amazon.com Review
"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.
From Booklist
The staff of life, homemade bread satisfies many a craving. In The Bread Baker's Apprentice, Peter Reinhart, noted bakery operator and author, has written a thorough, well-organized, and helpful introduction to bread baking that nearly everyone can profit from. Classifying the types of breads and presenting ingredients in tables helps the baker understand relationships and commonalities among seemingly dissimilar breads. Reinhart covers only yeast breads except for a single recipe for a triumphal cornbread full of fresh corn and topped with bacon. If a cook can do the math, Reinhart's tables of bakers' "percentages" allow for adjusting the recipes to any model bread machine, and the truly expert may use the numbers to create wholly new breads. A bibliography, a directory of ingredient sources, and a comprehensive list of bread-baking Web sites make this book a fount of practical, valuable baking lore. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Most helpful customer reviews
17 of 17 people found the following review helpful.
Background and Techniques Very Good; Recipes Run of the Mill. Best for Beginners and Early Intermediates.
By NewEnglandScene
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 that the first 100 pages of this book on theory and practice that 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; which is somewhat understandable, since this books 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 with what I believe are superior methods and results.
Having worked through three Reinhart books, I think this is the best Reinhart book overall, since 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.
5 of 5 people found the following review helpful.
If you're looking for the tastiest,most wholesome bread products look no further
By m66
If you're looking for the tastiest,most wholesome bread products look no further this is it. Yes, Reinhart uses starters and the recipes often take 2 days to complete, but trust me, it's worth it. Coming from Brooklyn NY my family has always enjoyed the simplicity and joy of a simple buttered NY seeded Kaiser roll and a good cup of coffee for breakfast. We came across a German Kaiser roll recipe which I've been using and it is really as close as you can get. I'm 85 and we still haven't given up on trying to find more special recipes. Reinhart is the answer with bread and cinnamin buns and sticky buns. We made his Kaiser rolls and everyone in the family who tasted them were ecstatic as you just can't find a tasty seeded Kaiser roll anywhere. When you buy seeded Kaiser roll in any store beit Walmart or Wegman's or whatever. It tastes like a piece of cheap american bread shaped to look like a Kaiser roll with sesame seeds on it. Yuck. We tried Reinhart's Kaiser roll recipe and it is out of this world fantastic. We tried NY bagels today and we made a batch for me. My wife has a gluten problem so we use special flour for her. We use Montana Farms NGM (non-genetically Modified flour). We're amazed as we started mom's recipe for Everything bagels, mine came out fantastic. Hers are looking very promising. Her flour generally comes close. I was busy outside in the garden as the dough was mixing in my Ankarsrum mixer(which is another out of this world machine for kneading dough.) I love Bosch tools and appliances but the Ankarsrum makes the Bosch mixer look like a toy when it comes to kneading dough. It kneaded longer than it should have but when we came in from the garden it was the most fantastic batch of dough we've ever made. The Ankarsum mixer is a new addition got sick and tired of our old Kitchenaid joke. We pulled a piece of dough off to give it the window pane test(on page 58 where you stretch your dough to test its readiness), if it's ready, it will stretch tissue paper thin, without tearing and literally allow light to pass through it like a stained glass window pane.Getting it right on the first shot amazed me as you generally have to add flour or water to adjust the elasticity and smoothness of your dough to get it right. Needless to say the bagels were fantastic, they just ain't nothing like an Everything bagel with garlic,onion cream cheese with chopped scallions on it to start your morning off. All Reinharts recipes offer flavor and texture like no other. Next we're onto English muffins tomorrow and Bavarian soft pretzels next then we hit the breads. This book is a gem full of out of this world recipes.The first time we made the Kaiser rolls we were pleased but not too crazy about making a starter ( Pate)each time. Each time we ate another of his rolls the flavor and texture was so phenomenal it just jumped out at you.
We will stay with his recipe and the extra step is more than worth it. The bread makes the sandwich no matter what you put in it. Even as my kids say there's nothing like a good buttered roll and coffee for breakfast. So enjoy this book. It is a treasure trove of flavor packed recipes.
9 of 9 people found the following review helpful.
Upped My Baking Game
By lemonhalf
Fabulous explanations and formulae. I've made the bagels and the challah and both turned out fabulous. Can't wait to add my own adjustments to them, as well as try some more of the more technical pre-ferments, poolish, biga, etc.
I am relatively new to bread baking. I've made white breads and rolls many time before and was looking for a book to up my game - this was it.
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