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The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread Review

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I am a Chef. And, I have always hated baking and pastry. It is too precise for my personality. In fact, I pretty much cut class or didn’t pay attention for the entire baking and pastry section during culinary school. I have been incredibly stressed out lately for many reasons, and it dawned on me, that focusing on something like bread making could ease my nerves. Not to mention the fact that kneading dough could definitely be a serious punching bag for me. After quite a bit of research and thought, I settled in this book. I went to a book store to look at it and compare it to 10 others. I wanted something that was really advanced, even though I am not (in bread baking that is). What is truly amazing about this book is that it is both for the advanced and for beginners. The two caveats, are that you must have a lot of patience, and more importantly you must be willing to read everything, learn, and pay very close attention to detail. If you are insanely anal, then this is the book for you. Otherwise, I urge something a bit more simple. I decided to start with basic White Bread. I followed the formula perfectly. The house smelled like a million bucks, and the bread. The bread…. WOW! It was closer to a Pain Brioché – somewhere in between plain white bread and buttery brioche. It was perfect. It gave me confidence, and that is so important in the kitchen! BUY THIS BOOK. I now know that I can provide for my family in the most basic way. I make bread feed family. I MAN!

The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread Overview

Co-founder of the legendary Brother Juniper’s Bakery in Sonoma, California, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary school, 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 perfect bread. In THE BREAD BAKER’S APPRENTICE, Peter shares his latest bread breakthroughs, arising from his recent pilgrimage to study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. First you’ll peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, people like the brothers Poilâne and Phillippe Gosselin, whose pain ancienne has revolutionized the art of baguette making. Peter then walks readers through the twelve steps of building great bread, his clear instructions accompanied by over 100 step-by-step photographs. Then it’s on to over 50 new master formulas for such classic breads as rustic, chewy ciabatta, hearty pain de campagna, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain ancienne. En route, Peter distills hard science, advanced techniques, and food history down 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 it 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 Specifications

“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

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*** Product Information and Prices Stored: Mar 12, 2010 08:42:05

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