The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread [A Baking Book]WINNER OF THE JAMES BEARD AND IACP AWARD • Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! “For the professional as well as the home cook, this book is one of the essentials for a bread baker’s collection.”—Nancy Silverton, chef and co-owner, Mozza Restaurant Group Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. 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 ŕ 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 ŕ 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. |
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The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of ... Peter Reinhart No preview available - 2016 |
Common terms and phrases
1˝ teaspoons 30 minutes 4-quart mixing bowl bagels baguettes bakers baking parchment ball barm biga bowl and transfer bowl with plastic bread flour 100 brioche caramel cheese ciabatta cinnamon COMMENTARY commercial yeast DAYS cornmeal counter Cover the bowl crust dough hook electric mixer Ferment at room final dough flavor focaccia glaze gluten golden brown instant yeast knead or mix Lightly oil loaves low speed MEASURE OUNCES GRAMS milk minutes baking mix on low oiled bowl olive oil OUNCES GRAMS INGREDIENTS overnight paddle attachment pan with baking panettone pâte fermentée percent pizza plastic wrap poolish pre-ferment Preheat the oven refrigerator rolls room temperature rye flour salt seeds semolina shaping sheet pan slicing or serving soaker soft sourdough sponge spray oil standard dough steam pan stir stretch and fold tablespoons tacky teaspoon test page 61 transfer the dough unbleached bread flour vegetable oil whole wheat flour wild-yeast