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. --Da...

#If you love good bread, this is worth every penny and more (2004-07-15) This book is a real education in bread baking. You ll learn the science behind the process, as another reviewer stated, you ll feel like you are sitting in one of the author s classes at Johnson & Wales University. You ll learn various dough-shaping techniques, including tips that I otherwise would never have known, like how to create surface tension so that the loaf will rise up and not just out. Basically, you will learn everything you need to know to create really great bread and you ll learn it in an enga...

#This is the way! (2004-04-24) I have purchased this book and have no experience in baking, go figure. But I have successfully baked breads that 99% of homemaker bakers dont even know is possible. What an eye opening experience, and the little bit of science of bread baking is extremely interesting. There are a few books out there that are the real deal and this is one of them. Sadly so many books printed are garbage written by wanna be yahoos. This book is a gem. nuff said.

#If you love to bake then you knead this book (2004-02-17) If you are out there searching for a bread book like i was, take my advice and buy this book. It is a well written collection of Peter Reinhart s recipes, but also of his experiences. As you read this book you will find that you feel as though you are sitting in one of his classes at JWU. These recipes are clear and concise and the steps that lead up to it allow you to produce exactly what he says you will. Also checkout the back of this book to see other great books that he recommends. I must go purchase a second copy...

#just too long to make. . . (2004-02-13) I want to state my point asap: these breads take to long to make, up to 2 days, and some even longer. My grandmother could have made a dozen breads in that amount of time. I understand perfectly well that these recepies are proffesional baker s ",formulas",, but it s not meant for the ordinary home baker (unless you re rich with a very big and proffesional kitchen). I was tricked into buying this book because i trust the reviews from other people to tell me what s inside a book and common complaints, yet no one mentioned these things...

#A fully accessable professional text (2004-02-05) Simply the best. Chef Reinhart explains the process of bread baking in intricate, complete and understandable detail. Fully accessable to both the amatuer and the professional. As a professional baker I can t help but hope it remains a well kept secret.