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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
The text itself is useful, if the stories are a little self-congratulatory. Every recipe I've used has made super delicious bread.
On revisiting the text: maybe Reinhart's not quite as much of an egomaniac as I first thought. At any rate, the formulas in this book are excellent and well worth putting up with the narrative.
On revisiting the text: maybe Reinhart's not quite as much of an egomaniac as I first thought. At any rate, the formulas in this book are excellent and well worth putting up with the narrative.
Fantastic guide to artisanal breadmaking at home. I especially enjoyed his thorough explanation of the chemistry of breadbaking - what is happening to the dough at each stage of the process. I'll use the recipes included here, but even without the recipes I'll be a better baker simply for understanding how dough becomes bread.
I haven't tried the recipes yet, but the general information at the beginning it's great. The book is very approachable and informative
I made the best sandwich bread with this. Can't wait to try other recipes! Love!
This book has been changing my life this past year. I undertook to learn about baking bread from scratch this year (no more bread machines!), and this one came highly recommended to me.
The 100-or so pages that precede the recipes (called "formulas") is worth this book's weight in gold. You'll learn about each step in the process of making bread, the tools and equipment that will help you on your bread making journey, how to approach and understand the formulas, methods of shaping bread, and tips for success. There is also included a hearty appendix of resources for sourcing ingredients and materials, and for further reading.
The formulas themselves are aided by color photographs that detail some of the key steps, like bread shaping. Notes and commentaries for each recipe helps you to learn how to adapt or modify the recipes for your needs, while also giving you background on the type of bread being baked.
While I've only completed half of the formulas in my kitchen in 2013, I plan to continue to work my way through the remaining formulas as I'm able next year. While not every recipe is as easy as the others, and I've still had a learning curve to deal with during the process, I've been really pleased with most of the results. So far, I've had success making focaccia, ciabatta, pizza napoletana, potato rosemary bread, cranberry walnut bread, cinnamon swirl bread, challah, sourdough, stollen, corn bread, pain de campagne, cinnamon rolls, among others.
The 100-or so pages that precede the recipes (called "formulas") is worth this book's weight in gold. You'll learn about each step in the process of making bread, the tools and equipment that will help you on your bread making journey, how to approach and understand the formulas, methods of shaping bread, and tips for success. There is also included a hearty appendix of resources for sourcing ingredients and materials, and for further reading.
The formulas themselves are aided by color photographs that detail some of the key steps, like bread shaping. Notes and commentaries for each recipe helps you to learn how to adapt or modify the recipes for your needs, while also giving you background on the type of bread being baked.
While I've only completed half of the formulas in my kitchen in 2013, I plan to continue to work my way through the remaining formulas as I'm able next year. While not every recipe is as easy as the others, and I've still had a learning curve to deal with during the process, I've been really pleased with most of the results. So far, I've had success making focaccia, ciabatta, pizza napoletana, potato rosemary bread, cranberry walnut bread, cinnamon swirl bread, challah, sourdough, stollen, corn bread, pain de campagne, cinnamon rolls, among others.
love it so far. Chef Reinhart obviously has a love for baking and it translates straight through his writing.
My first of several books in my foray into Artisanal bread making. There is an excellent level of how to detail, enough photos to given you a decent idea of what you are doing, and the math and tradition behind it all.
Reading it felt like taking a class in a good way. Plus, my first two projects turned out pretty good, which says a lot.
A thoroughly enjoyable read and a useful tome to keep around.
Reading it felt like taking a class in a good way. Plus, my first two projects turned out pretty good, which says a lot.
A thoroughly enjoyable read and a useful tome to keep around.
informative
medium-paced
This is a baker's dream book. I have something of a love/hate relationship with this book because of the way that it shows you how to make beautiful breads and I only have so much time in the day! Although a lot of the techniques are time-consuming and difficult, it's more than worth the read for the photographs alone. The author's inclusion of anecdotes about trying different kinds of bread and baking techniques are also helpful and endearing.
Love, love, LOVE this book. I learned so much about bread and baking and in such an empowering way. All of my baking has improved. That's the sign of a great book. Particularly educational was the section on pain a l'ancienne and the different techniques manipulated to derive the recipe. I highly recommend this tome to anyone interested in making bread and finding their own expression through baking.