Editorial Reviews

Amazon.com:
“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

Book Description:
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.

Customer Reviews

Very Excellent Bread Book !!! by Jesenia Magnia
I really liked the illusatrations, step by step instructions-it looks like Reinhart is very knowledgeable in breadmaking. Only made one recipe in the cookbook- italian pizza…turned out superb, worth the time and effort spent in the kitchen.

Excellent book on baking bread. by Robert Isbell
This book gives the newcomer to bread baking a great perspective on the details behind baking bread. Their section on sourdough breads is excellent. Before reading this book I was having a great deal of trouble making good sourdough bread. By learning how the experts do it and the reasons for each step, it was very easy to make my own delicious sourdough bread without using any commercial yeast.

Very pleasurable reading by Gary C
I was a little skeptical about all of the high marks that this book has received, but now that I own it and have read it I can wholeheartedly agree. I have always loved to cook, but had previously stayed away from Bread because the style of cooking that I do requires the cook to understand exactly how each action during the cooking affects the outcome.

Previously I had never understood what was happening during the various stages of making bread, so I was unable to “wing it” and experiment. This book has started me down the path of understanding what is happening during the various stages, and soon I expect to be adding my own creative baking touches. Wonderfully written, well illustrated, and very understandable without being simplistic.

I would highly recommend to anyone who wants to understand what is happening as they bake, not just getting a recipe book. I will definitely buy other works by this author.

Want to know why? by Beach Bum
This is a terrific cookbook that gives detailed information about the breads, how to make them correctly, and why each step or ingredient is important.

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