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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
Read this for the second time, and I still feel like for all the valuable information in the book, it makes bread baking feel a bit beyond my abilities. Most of the recipes have around ten steps, plus the resting/rising times and the equipment. It may be lazy, but I prefer no-knead or similar recipes that require fewer interventions (and opportunities for mistakes) on my part.
I love it when a baker can wax poetic about bread, and Reinhart definitely can. He's passionate about bread, and it shows in the preface, introduction, and two substantial chapters that fills up over 100 pages we get to read through before even getting to the formulas. The deconstruction section is especially interesting as far as the science and nitty-gritty of the grains and mechanics go. Even if you don't care for that stuff, the formulas are clear and fully explained. A really fantastic addition to any food reference collection.
I made the best sandwich bread with this. Can't wait to try other recipes! Love!
I really enjoyed this cookbook. I've made some wonderful breads. Peter Reinhart does a nice job of leaving detailed instructions and tips. All of the recipes have varying degrees of difficulty and it's a good book to try something you've never made before and come out successful.
Really loved the technique demonstrated in this book. Did not make time to try any of the recipes but I will borrow this one again and try in the future.
For non-fiction, it's an okay read.
No, in all seriousness this book came highly recommended by a friend who has been mentoring me in baking magic. So I bought it and have been skimming through it. Already got my firm starter going, hoping for a beautiful loaf out of it!
No, in all seriousness this book came highly recommended by a friend who has been mentoring me in baking magic. So I bought it and have been skimming through it. Already got my firm starter going, hoping for a beautiful loaf out of it!
I made all the breads in this book. (You can read through and see pictures at etudesinfood.wordpress.com). By working through these classic recipes, I now can feel the dough and have a sense of the dough. Combined with other techniques learned from a good friend (and master bread baker), I feel like I can pick up any bread recipe and make it work.
This book was gorgeous and a fascinating read. The only problem is that I can't see any real benefit or desire to make breadmaking in my home quite so complicated, so I'll probably not be USING any of these recipes. But certainly loved perusing, reading and gazing at the photos!
Want to bake bread? This is the one book you need. Period.
(Okay. That's really all I want to tell you. But if you really want to know more, let me tell you that there is information here about the various types of bread---stiff, standard, rustic, lean, enriched, rich, flat, direct, indirect, yeasted, leavened, mixed method, and chemical---as well as the twelve stages of making bread, along with detailed recipes for every sort of bread you will ever need or want to make. Period.)
(Okay. That's really all I want to tell you. But if you really want to know more, let me tell you that there is information here about the various types of bread---stiff, standard, rustic, lean, enriched, rich, flat, direct, indirect, yeasted, leavened, mixed method, and chemical---as well as the twelve stages of making bread, along with detailed recipes for every sort of bread you will ever need or want to make. Period.)