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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
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Peter Reinhart
List Price: $35.00
Our Price: $21.94
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Product Details
- Author: Peter Reinhart
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- Binding: Hardcover
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- Dewey Decimal Number: 641.815
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- EAN: 9781580082686
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- ISBN: 1580082688
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- Label: Ten Speed Press
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- Manufacturer: Ten Speed Press
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- Number of Items: 1
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- Number of Pages: 304
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- Product Group: Book
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- Publication Date: 2001-12
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- Publisher: Ten Speed Press
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- Studio: Ten Speed Press
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- Title: The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
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Avg Customer Rating: 
Product Description: "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
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Customer Reviews
Really, quite good.
I'm not going to make you read a tome just to find out what i think. This book has such a wealth of knowledge to help you improve your bread baking skills. The formula instructions are clear and easy to understand. The only drawbacks that this book brings are in it's quality of publishing. The book was published in China, it is hardcover but, the cover stock used is very weak and flexes under the weight of the book.
Just wanted to let you know that the quality of the information surpasses the quality of the book itself.
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Marvellous
This is a really good book makes it easy to create a great loaf and explains the methods really well
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Actual Breads just ok
It would be nice if there were some points on what to do next time if your bread doesn't turn out as planned. All of my breads turned out much heavier than illustrated in diagrams. My Italian & Ciabatta breads were better but nothing like shown in the pictures (Those use 100% bread flour). The Ciabatta bread did not require a window pane test so I was hoping that would come out better, in case I wasn't really passing it, even though I thought I was.
The Lavash Crackers show different shades and textures. Mind came kind of the same except were the thinner parts were somewhat over done. In general it was too thick, bread like. I thought I rolled it out to more than 15" x 12" he called for but adjusted for the fact I held back more than half to try to make a pita, not sure what he mean't by "paper thin".
It is inspirational, if only my breads actually turned out better. I have cooked for awhile, but this is my first attempt at bread.
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I like
I like the book, it's different than any other bread book I have and now merging recipes from other bread baking books and this one, its helps shake things up a bit. My only complaint is some of the measures are still in volume and not weights. How much does 1 TSP weigh? If I'm going to weigh the flour I should also weigh the yeast.
Over all I LIKE this book.
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I love bread... I love this book!
Watch Video Here: http://www.amazon.com/review/R37TRHHFRAIOYO Peter Reinhart's tome on baking bread is must for anyone looking to explore this kitchen subject. Filled with tips, and the tools to problem solve even the most disastrous loaves.
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