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44 reviews for:
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
Peter Reinhart
4.41 AVERAGE
44 reviews for:
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
Peter Reinhart
4.41 AVERAGE
This book gave a very thorough description of the science behind bread making and important things to consider. However I tried one of the recipes and wasn't very happy with how it turned out. I may give it another try but I was hoping this would be my fool-proof guide to bread making.
“The Bread Baker’s Apprentice” features Peter Reinhart’s collection of Parisian inspired breads and an outpouring of love for the craft of bread making. The introduction to this collection was worth the price of the book itself, even if I never use the recipes (although I certainly will!). I loved learning about his almost happenstance triumph in the James Beard Foundation competition and resulting trip to Paris, France. Working alongside Parisian bread masters and learning a new technique for baguettes! Ah what a wonder! I literally read those passages aloud to my husband in giddy awe and adoration. Paging though the recipes, these do seem be a step-up in difficulty for the novice level baker, but certainly no need (knead) (heehee) to let that deter you. Give those yeast breads a try! Take your time and enjoy the craft, these arent to be rushed. If nothing else, let this foundational collection of recipes be an inspirational launch pad into the craft of bread making.
challenging
informative
inspiring
medium-paced
I've been scared of bread before now.
Now, I'm making it all the time.
The best part is the starting part, and the main thing that is missing (and I'm not sure a book could provide) is some better way of defining dough wetness besides writing words like "sticky" and "tacky". I suspect that the two-fold answer to the problem is videos and just shoving your hands in the dough.
The recipes are good (so far), and the only two that haven't worked for me are the Ciabatta and the Casatiello. I underestimated how wet Ciabatta needed to be, and the cheese I put in the Casatiello wasn't strong enough to matter.
Really, the best thing that I can say about it is that it gave me the confidence to mess around with bread. I'm already baking better, modifying recipes, and generally having a good time.
Now, I'm making it all the time.
The best part is the starting part, and the main thing that is missing (and I'm not sure a book could provide) is some better way of defining dough wetness besides writing words like "sticky" and "tacky". I suspect that the two-fold answer to the problem is videos and just shoving your hands in the dough.
The recipes are good (so far), and the only two that haven't worked for me are the Ciabatta and the Casatiello. I underestimated how wet Ciabatta needed to be, and the cheese I put in the Casatiello wasn't strong enough to matter.
Really, the best thing that I can say about it is that it gave me the confidence to mess around with bread. I'm already baking better, modifying recipes, and generally having a good time.
At first I was intimidated by this bread book. Then I slowly discovered how extraordinary the recipes were. I have never had stronger reactions to my baking then when I made bagels and english muffins from it. So satisfying. Every recipe has turned out something wonderful.
Very intimidating and jam packed with information. My first attempt at a whole wheat bread came out perfect so the directions are detailed enough that a newbie can follow them and they tell you WHY...not just WHAT!
This book taught me how to make bread. It is such a staple in my collection - highly recommend!
Pekařská klasika. Všichni domácí pekaři přísahají buď na Reinharta nebo Hamelmana a není divu. V knize dostanete hutný teoretický základ, podaný ovšem zajímavě a laskavě (autor musí být strašně sympatický a zlatý pán) a k tomu spoustu receptů na chleby všeho druhu. Vyzkoušeno, fungují. A protože po Bread Bakers Apprentice (2001) vyšly ještě celozrnné chleby (2007) a zjednodušené Artisan Breads Every Day, vrhám se i na tyto knihy.
I haven't made the breads yet, but I learned a lot about pre-fermentation, enzymes, and flour!