The Bread Baker's Apprentice, Hardback book

The Bread Baker's Apprentice: Making Classic Breads With The Cutting-Edge Techniques Of A Bread Master[Hardback]

by Peter Reinhart

4.77 out of 5 (11 ratings)

Ten Speed Press 
Publication Date:
18 September 2001 
Cakes, Baking, Icing & Sugarcraft 


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  • I think this is the best bread book ever. Great recipes include Light Wheat Bread, Napoletana Pizza Dough, Challah, Cinnamon and Sticky Buns, Cinnamon Raisin Walnut Bread, and best of all . . . Potato Rosemary Bread. Haven't had a loser recipe yet.

    5.00 out of 5


  • A really excellent bread guide. Lots of great recipes, particularly the breads of Europe. But this is a serious book, with a lot of recipes typically taking several days before they reach the oven. However the results are worth it.

    5.00 out of 5


  • This is an iconic book. I discovered it almost by accident; one of those Amazon recommendations which, after doing some reading online, I realized was just what I was looking for, as I'd been wanting to start making bread at home for some time.As the title suggests, the book is an apprenticeship. Put yourself under Peter's authoritative care, listen to what he tells you, and you'll do just fine.The book is laid out in three sections. The first, "What is it About Bread?" is a personal story - Peter's account of the renaissance in artisan breadmaking in North America and of his winning the James Beard national bread competition in 1995.The second, "Deconstructing Bread: A Tutorial" is a thorough tutorial on the art of breadmaking.The final, "Formulas" are his recipes - from bagels, challa and ciabatta all the way to his famous Pain a l'Ancienne and wild yeast cultivation and usage in sourdoughs.I'm still exploring and learning from this book, and I know I'll continue to do so for years

    5.00 out of 5


  • Since I bought this book I have been baking the same loaf of bread almost every night for eight years. I can't remember what it's called, but it's the one where you throw together flour, yeast, salt & ice water then let it rise in your refrigerator overnight. I've expermented with other recipes here, but this particular bread recipe is perfect. I just take a bit out each night for the one loaf I'm going to bake, and the whole recipe lasts us about five days or so. I wish I had the skill & patience to tackle some of the more involved recipes here, but I found the one I need & will be forever grateful, as is my wife.

    5.00 out of 5


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Also by Peter Reinhart