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

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

Peter Reinhart

Language: English

Pages: 320

ISBN: 1580082688

Format: PDF / Kindle (mobi) / ePub


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 techniques in his never-ending quest for extraordinary bread.

In The Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his 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 photographs.

You’ll put newfound knowledge into practice 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 techniques, 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.

 

 

 

 

 

 

 

 

 

 

texture or application, simply add the butter early on and ignore the chill-down step, transferring the batter, with a spoon or spatula, to a greased pan right after the primary fermentation. To make brioche à tête, you will need a special fluted brioche mold, available at gourmet kitchen shops. These molds come in many sizes, but I find the small 2-ounce molds to be the most functional. The larger molds are nice for special holiday or festive breads like panettone. Remember to increase the

in the large holes so distinctive and prized in this bread. This dough is very simple to make in a food processor. There are a number of fabulous variations that can be made by adding mushrooms, cheese, and sautéed onions, as described on the following pages. BAKER’S PERCENTAGE FORMULA Ciabatta, Poolish Version % Poolish 169 Bread flour 100 Salt 3.3 Instant yeast 1.3 Water (approx.) 33.3 Total 306.9 Ciabatta, Biga Version Makes two 1-pound loaves or 3 smaller loaves 3

for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof. 6. Preheat the oven to 350°F with the oven rack on the middle shelf for cinnamon buns but on the lowest shelf for sticky buns. 7. Bake the cinnamon buns for 20 to 30 minutes or the sticky buns for 30 to 40 minutes, or until golden brown. If you are baking sticky buns, remember that they are really upside down (regular cinnamon buns are baked right side up), so the heat has to

to be had, so I asked everyone I met to recommend his or her favorite place. They all seemed to have a different style that they preferred, not unlike the diversity I’ve found in similar explorations into barbecue and chili. There is Sicilian thick-crusted pizza and thin New York style (the kind where the nose of the slice has to be flipped back into the center of the slice to keep all the cheese from running off). At least two-dozen franchise pizza shops exist within a three-mile radius of my

hour for loaves and 20 minutes for rolls before serving. COMMENTARY You can attractively garnish this bread by embossing a sprig of fresh rosemary in the top of the loaf. Mist the dough just after the final shaping with water and lay the sprig flat so that it adheres fully. Don’t leave any of the needles hanging in the air, as they will burn during the baking stage without the protection of the dough. BAKER’S PERCENTAGE FORMULA Potato Rosemary Bread % Biga 50 High-gluten flour 100

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