Free download The Bread Baker's Apprentice Mastering the Art of Extraordinary Bread ê PDF, eBook or Kindle ePUB free

The Bread Baker's Apprentice Mastering the Art of Extraordinary Bread

Free download The Bread Baker's Apprentice Mastering the Art of Extraordinary Bread

Co founder of the legendary Brother Juniper’s Bakery author of the landmark books Brother Juniper’s Bread Book and Crust Crumb and distinguished instructor at the world’s largest culinary academy Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years Never one to be content with yesterday’s baking triumph however Peter continues to refine his recipes and techniues in his never ending uest for extraordinary breadIn The Bread Baker’s Apprentice Peter shares his latest bread breakthroughs arising from hi. I ilterally could not wait to open this book and spend a week baking bread I could almost taste the wonderful earthiness of it when I first cracked open the cover But then I noticed something almost every recipe is for white bread The loaves in here are beautiful and the photography is superior but where the heck are all the whole wheat recipes There is only 1 recipe that uses whole wheat and in the recipe there is a disclaimer that whole wheat is not preferrable because it is too bitter So if you love whole grains this isn't the book for you Drink to Yesterday (Tommy Hambledon, years Never one to be content with The Second Wave: The Makanza Series Book 0 (English Edition) yesterday’s baking triumph however Peter continues to refine his recipes and techniues in his never ending uest for extraordinary breadIn The Bread Baker’s Apprentice Peter shares his latest bread breakthroughs arising from hi. I ilterally could not wait to open this book and spend a week baking bread I could almost taste the wonderful earthiness of it when I first cracked open the cover But then I noticed something almost every recipe is for white bread The loaves in here are beautiful and the photography is superior but where the heck are all the whole wheat recipes There is only 1 recipe that uses whole wheat and in the recipe there is a disclaimer that whole wheat is not preferrable because it is too bitter So if The First Mile you love whole grains this isn't the book for ServSafe ManagerBook with Answer Sheet (7th Edition) you

review ¶ PDF, eBook or Kindle ePUB free Õ Peter Reinhart

Ctice with 50 new 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 En route Peter distills hard science advanced techniues and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out 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. Want to bake bread This is the one book you need PeriodOkay That's really all I want to tell you But if you really want to know 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 Møllehave - et liv har fem akter you’ll turn out 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. Want to bake bread This is the one book All Our Trials you need PeriodOkay That's really all I want to tell A Color Sampler you But if The Stars Are Made of Tears you really want to know let me tell Mirrored you that there is information here about the various types of bread stiff standard rustic lean enriched rich flat direct indirect Yuppies Invade My House at Dinnertime yeasted leavened mixed method and chemical as well as the twelve stages of making bread along with detailed recipes for every sort of bread Her Secret Santa you will ever need or want to make Period

Peter Reinhart Õ 5 Read & Download

S study in several of France’s famed boulangeries and the always enlightening time spent in the culinary academy 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 over 100 step by step photographsYou’ll put newfound knowledge into pra. I like the detailed bread making information and instructions but I've had mixed results with the recipes It seems that the recipes are either poorly tested or poorly edited because the results often don't match the descriptions given in the recipes For example one recipe says to mix 34 cup water with 1 cup flour into a stiff ball With this much water the dough is merely a thick paste I emailed Mr Reinhart the author to inuire and he sent a helpful friendly reply This makes me like the book because I know that if I have problems I can actually contact the author for advice I recommend this book but only as a companion to The Bread Bible


10 thoughts on “The Bread Baker's Apprentice Mastering the Art of Extraordinary Bread

  1. says:

    I love bread There it is out there my secret is out Slow bread baking is my method of choice for the moment Basic bread recipes that you can use fro any type of breads you desire Advice from bread geniuses aka godsI will never finish it I will feast on the recipes alter them with wild abandon I have been given the tools to forge ahead and try to reach bread god status with this book's guidance I am now the proud owner of this book I love making bread and can't wait to make it better


  2. says:

    Reinhart is like the Yoda of bread making he's great if you're looking for a master to guide you through the dense fog of bread making and leave you a jedi on the other side But if you just want to know how to make a decent bread in your kitchen well you don't need Yoda to get you there This book is needlessly daunting and given it's wide reputation as a standard text for bread making it could easily scare off a reader who hadn't actually made a simple bread before It does have some very helpful hints but they're all buried in the aforementioned jedi fog he's guiding you through Making bread is not that hard which is probably why it was invented by people who could not have ever imagined an oil mister an ingredient Reihnhart considers essential Get Mark Bittman's no knead bread recipe from the New York Times website and play with it Then use the 300 hours you've saved for something productive like sex or motorcycle repair


  3. says:

    I ilterally could not wait to open this book and spend a week baking bread I could almost taste the wonderful earthiness of it when I first cracked open the cover But then I noticed something almost every recipe is for white bread The loaves in here are beautiful and the photography is superior but where the heck are all the whole wheat recipes? There is only 1 recipe that uses whole wheat and in the recipe there is a disclaimer that whole wheat is not preferrable because it is too bitter So if you love whole grains this isn't the book for you


  4. says:

    The best most profound book on bread baking I have read to date Instead of offering his Master Recipe and boring simple variations to fill pages Reinhart teaches you like you were in his classroom I learned about bread the craftwork and the techniues of home baking in this book than in all of my other reads Whereas Lahey's My Bread give the Italian influence of bread it's due Reinhart approaches the task from Parisian methods The artistry The design The full approachability of bread making ratio and science behind it It's all here Through Reinhart's writing I feel confident in developing my own recipes and breads Empowerment in Creativity What could you should you ask for in a cookbook?


  5. says:

    I like the detailed bread making information and instructions but I've had mixed results with the recipes It seems that the recipes are either poorly tested or poorly edited because the results often don't match the descriptions given in the recipes For example one recipe says to mix 34 cup water with 1 cup flour into a stiff ball With this much water the dough is merely a thick paste I emailed Mr Reinhart the author to inuire and he sent a helpful friendly reply This makes me like the book because I know that if I have problems I can actually contact the author for advice I recommend this book but only as a companion to The Bread Bible


  6. says:

    I love to cook so I get a lot of cookbooks Most are not very good I dislike cookbooks that are just endless lists of dubious recipes fraught with superstition mislabeled measurements or just written by bad cooks If I want that I can have the entire internetBut sometimes one comes along that actually makes me a BETTER CHEF This is one of them The recipes are good but importantly Peter takes you through the entire process of baking bread and what occurs during each of the many phases of chemical change He also does a great job of laying out how a step would be done in a professional bakery how that translates to small batch baking in a home environment what aspects of professional baking are worth bringing into your home and how those aspects affect the final product One of my biggest pet peeves in cook books is when someone describes some shitty shortcut and then says Tastes exactly like the restaurant but in half the time with no fancy ingredients which is always a LIE There may be many good ways of doing something but there is always an effect positive or negative Peter is simultaneously realistic about what can be accomplished with a home oven but is also clear about what effects the changes will have and what you can do at home that professional bakeries don't or can't do such as cold fermentationHe also teaches you bakers percentages necessary for learning about how bread works but without pretention still gives each recipe in bakers %s by weight or by volume so no matter where you are on the path to great baking you can still participate Education and support without pretention or snottinessAll of the recipes I've baked came out fantastic and I feel like I truly understand bread better I know understand why previous recipes failed and when I read recipes in other books I can understand how they will come out before I even start Very worthwhile for someone who wants to take their baking to the next step


  7. says:

    Want to bake bread? This is the one book you need PeriodOkay That's really all I want to tell you But if you really want to know 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


  8. says:

    I've been scared of bread before nowNow I'm making it all the timeThe best part is the starting part and the main thing that is missing and I'm not sure a book could provide is some better way of defining dough wetness besides writing words like sticky and tacky I suspect that the two fold answer to the problem is videos and just shoving your hands in the dough The recipes are good so far and the only two that haven't worked for me are the Ciabatta and the Casatiello I underestimated how wet Ciabatta needed to be and the cheese I put in the Casatiello wasn't strong enough to matterReally the best thing that I can say about it is that it gave me the confidence to mess around with bread I'm already baking better modifying recipes and generally having a good time


  9. says:

    June 2020 I don't remember exactly when I read this bookAll I know is that after hearing how fabulous it was from several sources I got it out of the library And got in trouble for sighing and hissing as I read it in bed before going to sleep Did I try any of the recipes formulae?? Nope I'm too prejudicedHere are a few reasons why • countless instances of Using an electric mixer fitted with a paddle blade• the phrase The dough should pass the window pane test• formula instead of recipe what is this? A chemistry lab? • the phrases Lightly oil a large bowl brush the top of the shaped loaf with oilThat last one is the biggest sticking point Spraying a mist of oil over the dough prevents the dough from sticking to plastic wrap or other coverings before baking and of course releases the product from the baking pan once it is done I use spray oil than almost anyone I know but it really makes life easier Always keep a can on the counter because every formula in this book reuires it at some point Why Spray Oil Works BestAlways keep a can on the counter? Why clutter the counter that way? There Is No Need To Use Spray Oil Homemade oil spray or not When unoiled dough is fully proofed it releases itself from the bowl with the tiniest nudge of a floured side of the finger None of the dough sticks to the bowl Don't believe me? Try itUse a plate to cover the rising dough in the bowl; make sure the bowl is large enough for the dough to triple then there is virtually no chance that it will reach the top of the bowl because it's likely to be fully proofed when it has doubled


  10. says:

    This is a textbook about how to make bread for the home baker First 100 pages are all about the science and math of bread It's very interesting to read The recipes or formulas as Reinhart calls them are thoroughly written and illustrated with photos when needed I would not recommend this book to a beginner since as a whole the book contains so much information that a beginner might be overwhelmed or intimidated While the actual process of mixing flour water yeast and other things is fairly simple if you just follow directions and use a little common sense there is to making bread than that I am very comfortable in the kitchen and don't consider myself a beginner but I am hardly any kind of expert especially when it comes to baking bread I think if I had this book at my elbow while baking bread I would feel I had all the information I need to make a beautiful bread I would very much like to have this book as a reference source and go with my other baking books