In this updated edition of the bestselling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs.
You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.
About The Author:
Product Details:
- Publisher : Ten Speed Press; Revised edition
- Author : Peter Reinhart
- Language : English
- Hardcover : 457 pages
- Categories : Digital Downloads
Evan Fottler –
You want to learn to make good bread. Purchase this book, it’s written well and chock full of valuable information, plus it’s a book in grams….please, everyone learn metric for making bread.
tompa_photo –
I’m not sure I know anybody that bakes weighing in ounces. Sure I can pencil in the weights in grams but I shouldn’t have to! Other than that, very informative.
Martin Greenbank –
Great volume, very comprehensive on all aspects of bread making.Great that the measurements are given in grams, ounces & cups.Easy to follow instructions.
tracie s –
Awesome recipe for Pane Italian Bread . I’ve been looking for a good one forever!
Kyle Niquette –
If you want to learn everything about bread, this is it! It’s very complicated and like a textbook. Sometimes it was too much info for me, but very good for someone who wants to learn about the details
Michael –
Absolute game changer, it can teach you everything you need to do and why you are doing it to make great bread. The first hundred pages are all very detailed technical explanations with photos of every facet of bread making.
Gregory Wayne Dixon –
I love this book because it’s more like a text book just not as boring and has a ton of formulas in it to make rather delicious bread. A must have if you’re learning to make bread.
tracie s –
Awesome recipe for Pane Italian Bread . I’ve been looking for a good one forever!
James Cho –
This book breaks down all the fundamentals of bread making. It’s a great read that goes in depths of the components and ingredients of bread. Highly recommend
maribel santana –
very good book for beginners, it contains the recipes and explains the stockings in detail 100% recommended.!muy buen libro para principiantes, en el se encuentran las recetas y explican las medias detalladamente 100%recomendado.
Evan Fottler –
You want to learn to make good bread. Purchase this book, it’s written well and chock full of valuable information, plus it’s a book in grams….please, everyone learn metric for making bread.
Happy Shopper –
We have this book and love it so we bought one for our grandson. He is now using it as he begins learning to bake bread. Great recipes and tips.
Happy Shopper –
We have this book and love it so we bought one for our grandson. He is now using it as he begins learning to bake bread. Great recipes and tips.
James Widmark –
Good book to have when making good bread
F. K. –
Good book