The Bread Baker s Apprentice

The Bread Baker s Apprentice
Author: Peter Reinhart
Publsiher: Random House Digital, Inc.
Total Pages: 304
Release: 2001
ISBN 10: 9781580082686
ISBN 13: 1580082688
Language: EN, FR, DE, ES & NL

The Bread Baker s Apprentice Book Review:

Co-founder of the Brother Juniper's Bakery in Sonoma, California, author and instructor at the world's largest culinary school, Reinhart has been a leader in America's artisanal bread movement for 15 years. Here he shares his latest bread breakthroughs, and walks readers through the 12 steps of building great bread, his clear instructions accompanied by over 100 step-by-step photos.

The Bread Baker s Apprentice

The Bread Baker s Apprentice
Author: Peter Reinhart
Publsiher: Ten Speed Press
Total Pages: 320
Release: 2011-04-06
ISBN 10: 1607741296
ISBN 13: 9781607741299
Language: EN, FR, DE, ES & NL

The Bread Baker s Apprentice Book Review:

Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! 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.

Brother Juniper s Bread Book

Brother Juniper s Bread Book
Author: Peter Reinhart
Publsiher: Palabra
Total Pages: 208
Release: 2005-11-08
ISBN 10: 9780762424900
ISBN 13: 0762424907
Language: EN, FR, DE, ES & NL

Brother Juniper s Bread Book Book Review:

This classic guide to artisanal bread is back with a fresh new look, just in time to take advantage of the recent surge in popularity of at-home baking. As an award-winning baker and member of a religious brotherhood, Peter Reinhart skillfully blends the two aspects of his life in this eloquent guide to creating wonderful bread. More than 30 delicious recipes, from perfect white bread to pumpernickel and corn, will appeal to both the novice and experienced baker. Reinhart's graceful commentary accompanies readers every step of the way, and illustrates how the artistry of baking, especially using the slow-rise method, is a metaphor for a purposeful life driven by service and charity. Cookies, sticky buns, stromboli, pizza crust, and “the world's greatest brownies” are some of the delectable dividend recipes included.

Peter Reinhart s Whole Grain Breads

Peter Reinhart s Whole Grain Breads
Author: Peter Reinhart
Publsiher: Ten Speed Press
Total Pages: 320
Release: 2011-05-18
ISBN 10: 160774130X
ISBN 13: 9781607741305
Language: EN, FR, DE, ES & NL

Peter Reinhart s Whole Grain Breads Book Review:

In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had. We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison. Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.

Peter Reinhart s Artisan Breads Every Day

Peter Reinhart s Artisan Breads Every Day
Author: Peter Reinhart
Publsiher: Random House Digital, Inc.
Total Pages: 216
Release: 2009
ISBN 10: 1580089984
ISBN 13: 9781580089982
Language: EN, FR, DE, ES & NL

Peter Reinhart s Artisan Breads Every Day Book Review:

"Master baker and innovator Peter Reinhart's answer to the artisan-bread-in-no-time revolution, with time-saving techniques for making extraordinary loaves with speed and ease"--Provided by publisher.

The Baker s Apprentice

The Baker s Apprentice
Author: Judith R. Hendricks
Publsiher: Harper Collins
Total Pages: 384
Release: 2009-10-13
ISBN 10: 0061866016
ISBN 13: 9780061866012
Language: EN, FR, DE, ES & NL

The Baker s Apprentice Book Review:

The sequel to Judith Ryan Hendricks' absorbing debut novel, Bread Alone Having found her calling, Wynter Morrison is blissful about her new career in Seattle as a baker -- cherishing the long days spent making bread and the comforting rhythms of the Queen Street Bakery. Still, she struggles with the legacy of her failed marriage and with her new boyfriend Mac's reluctance to share his mysterious past. When Mac abruptly leaves Seattle, Wyn again feels abandoned and betrayed, at least until intimate letters arrive in which Mac at last reveals his deepest secrets. But the more she learns about her absent lover, the more Wyn discovers about herself -- and when tragedy threatens, she will have to decide if there is a place for Mac in this new life she has made.

Peter Reinhart s Whole Grain Breads

Peter Reinhart s Whole Grain Breads
Author: Peter Reinhart
Publsiher: Random House Digital, Inc.
Total Pages: 309
Release: 2007
ISBN 10: 9781580087599
ISBN 13: 1580087590
Language: EN, FR, DE, ES & NL

Peter Reinhart s Whole Grain Breads Book Review:

Provides guidance for making one's own whole grain bread, covering topics such as the wheat kernel, enzymes, and the process of delayed fermentation, and presents fifty-five recipes for whole grain sandwich, hearth, and specialty breads as well as bagels, crackers, and other items.

Crust and Crumb

Crust and Crumb
Author: Peter Reinhart
Publsiher: Ten Speed Press
Total Pages: 224
Release: 2011-04-13
ISBN 10: 1607741326
ISBN 13: 9781607741329
Language: EN, FR, DE, ES & NL

Crust and Crumb Book Review:

The heart and soul of classic bread baking, from master baker Peter Reinhart From whole-wheat, sourdough, and rye to pita, focaccia, and naan, this classic cookbook from expert baker Peter Reinhart shows you how to produce phenomenal bread. Reinhart details each step in the process, giving you the knowledge and confidence to create countless versions of your own. Not merely a book of bread recipes, this book is an in-depth dive into the world of bread baking, filled with highly tested formulas to take your bread game to the next level.

Solid New Bread Baker s Apprentice

Solid New Bread Baker s Apprentice
Author: Grail Rhema
Publsiher: Independently Published
Total Pages: 162
Release: 2021-05-25
ISBN 10: 1928374650XXX
ISBN 13: 9798509705151
Language: EN, FR, DE, ES & NL

Solid New Bread Baker s Apprentice Book Review:

Bеgіnnіng bаkеrѕ оftеn fіnd уеаѕt brеаdѕ intimidating, аnd it's nоt еntіrеlу unwаrrаntеd. Mаnу оf thе stages оf making a loaf оf bread, lіkе fеrmеntаtіоn and proofing, tаkе рlасе wіth nо іnрut frоm thе bаkеr whаtѕоеvеr, whісh саn make thе рrосеѕѕ ѕееm еѕресіаllу mysterious, іf not downright mаgісаl. And yet оur grandparents knew how to bаkе brеаd, аnd ѕо dіd their grаndраrеntѕ. It'ѕ unlіkеlу thаt thеу wеrе wizards аnd mаgісіаnѕ-аt lеаѕt nоt аll оf thеm. Thе most basic іngrеdіеntѕ fоr bаkіng bread are ѕіmрlу flоur, wаtеr аnd ѕаlt whісh аrе mixed tоgеthеr and lеft tо ferment for a numbеr оf days to fоrm a ѕtаrtеr. The ѕtаrtеr іѕ then 'fеd' with frеѕh flоur еvеrу соuрlе оf dауѕ tо keep it 'alive' (fermenting). This іѕ a lеngthу рrосеѕѕ, fаvоurеd bу bаkеrѕ mаkіng dеер flavourful ѕоurdоugh brеаdѕ аѕ thе longer the fermentation рrосеѕѕ thе stronger thе flаvоur оf thе rеѕultіng bread. This ѕtаrtеr is then used to make lоаvеѕ of bread with a ѕtrоng 'ѕоur' flаvоur. Sоmе bаkеrѕ have ѕtаrtеrѕ thаt аrе many years old. Bread саn be made muсh more ԛuісklу wіth thе аddіtіоn оf yeast, whеthеr it bе drіеd оr frеѕh. The уеаѕt kick-starts the fеrmеntаtіоn рrосеѕѕ аllоwіng brеаd tо be made in a few hours rаthеr thаn a fеw dауѕ. All thе іngrеdіеntѕ аrе mіxеd tоgеthеr, knеаdеd аnd left to fеrmеnt, knоwn аѕ thе Bulk Fеrmеntаtіоn Prосеѕѕ. Thе brеаd is thеn shaped аѕ dеѕіrеd аnd proofed аgаіn before сооkіng. Dіffеrеnt flоurѕ саn bе uѕеd in brеаd production resulting in very varying flаvоurѕ, the mоѕt common bеіng whіtе wheat flour аnd whоlеmеаl whеаt flоur аѕ these contain thе mоѕt glutеn. Tо еnѕurе a gооd, thick сruѕt is fоrmеd mоѕt brеаdѕ need tо be bаkеd аt a very high tеmреrаturе іn the region оf 220°c or аbоvе, however thіѕ іѕ not truе of enriched dоughѕ (doughs thаt соntаіn buttеr) аѕ they wіll burn аt thеѕе high tеmреrаturеѕ. Finally іt іѕ important tо lеаvе the brеаd tо сооl sufficiently before diving іn аnd ѕlісіng. Brеаkіng іntо the brеаd while іt is ѕtіll hоt wіll rеѕult іn a hugе lоѕѕ оf steam and wіll rеndеr thе loaf drу and undеѕіrаblе, be раtіеnt аnd уоu will bе rewarded.

Bread Book

Bread Book
Author: Chad Robertson
Publsiher: Lorena Jones Books
Total Pages: 368
Release: 2021-12-21
ISBN 10: 0399578854
ISBN 13: 9780399578854
Language: EN, FR, DE, ES & NL

Bread Book Book Review:

Visionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more—plus recipes for nourishing meals that showcase them. “The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.”—from the Introduction More than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe. Now, in Bread Book, Robertson and Tartine’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson’s and Latham’s primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use. With sixteen brilliant formulas for naturally leavened doughs—including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter—Bread Book is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread.

Tartine Bread

Tartine Bread
Author: Chad Robertson
Publsiher: Chronicle Books
Total Pages: 304
Release: 2013-10-29
ISBN 10: 1452100284
ISBN 13: 9781452100289
Language: EN, FR, DE, ES & NL

Tartine Bread Book Review:

The Tartine Way — Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!

Secrets of a Jewish Baker

Secrets of a Jewish Baker
Author: George Greenstein
Publsiher: Random House Digital, Inc.
Total Pages: 328
Release: 2007
ISBN 10: 1580088449
ISBN 13: 9781580088442
Language: EN, FR, DE, ES & NL

Secrets of a Jewish Baker Book Review:

Winner of the James Beard award for best baking book, this classic title (35,000 copies sold) is being repackaged and expanded by venerable baker George Greenstein. A beloved book is full of excellent, accessible recipes for yeasted and quick breads.

Bread Alone

Bread Alone
Author: Judith R. Hendricks
Publsiher: Harper Collins
Total Pages: 368
Release: 2012-03-13
ISBN 10: 9780062104687
ISBN 13: 0062104683
Language: EN, FR, DE, ES & NL

Bread Alone Book Review:

For fans of Like Water for Chocolate and Woman on Top comes a deliciously magical and mouth watering story, filled with wonder, discovery, and new beginnings. Thirty-one-year-old Wynter Morrison long ago gave up on finding a suitable career and drifted into the role of trophy wife to an ambitious advertising executive. After her husband decides that their marriage was a mistake Wyn leaves behind her posh, pampered life and ventures north to Seattle, spending aimless hours sipping coffee at a local bakery. As the sweet aromas of freshly-baked bread awaken memories of her apprenticeship at a French boulangerie, she feels the desire and ambition to bake bread once again. Soon, Wyn finds--in the kneading of the dough and the scent of yeast hanging in the air--an unexpected and wondrous healing power that helps her to rediscover that nothing stays the same. Inspiring and beautifully rendered, Bread Alone is an uplifting debut novel guaranteed to warm the heart.

Bread Revolution

Bread Revolution
Author: Peter Reinhart
Publsiher: Ten Speed Press
Total Pages: 256
Release: 2014-10-21
ISBN 10: 1607746522
ISBN 13: 9781607746522
Language: EN, FR, DE, ES & NL

Bread Revolution Book Review:

Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier. *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.

The Bread Bible

The Bread Bible
Author: Rose Levy Beranbaum
Publsiher: W. W. Norton & Company
Total Pages: 640
Release: 2003-10-17
ISBN 10: 0393241602
ISBN 13: 9780393241600
Language: EN, FR, DE, ES & NL

The Bread Bible Book Review:

Winner of the Gourmand World Cookbook Award, Best Bread Book The Bread Bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike. "Understanding" and "Pointers for Success" sections explain in simple, readable language the importance of various techniques and ingredients demonstrated in a recipe, providing a complete education in the art of baking, with thorough sections on types of flour, equipment, and other essentials. Easy-to-use ingredient tables provide both volume and weight, for surefire recipes that work perfectly every time. Recipes include bread made with yeast starters, quick breads, flatbreads, brioche, and much more. From ciabatta, semolina, rye, and sourdough breads to bagels, biscuits, crumpets, and pizza dough, The Bread Bible covers all the baking bases.

Bread

Bread
Author: Jeffrey Hamelman
Publsiher: Wiley
Total Pages: 496
Release: 2012-12-27
ISBN 10: 9781118330296
ISBN 13: 1118330293
Language: EN, FR, DE, ES & NL

Bread Book Review:

When Bread was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic. Hailed as a “masterwork of bread baking literature,” Jeffrey Hamelman’s Bread features 140 detailed, step-by-step formulas for versatile sourdough ryes; numerous breads made with pre-ferments; and simple, straight dough loaves. Here, the bread baker and student will discover a diverse collection of flavors, tastes, and textures; hundreds of drawings that vividly illustrate techniques; and four-color photographs of finished and decorative breads.

Bread Illustrated

Bread Illustrated
Author: America's Test Kitchen
Publsiher: America's Test Kitchen
Total Pages: 432
Release: 2016-09-06
ISBN 10: 1940352614
ISBN 13: 9781940352619
Language: EN, FR, DE, ES & NL

Bread Illustrated Book Review:

In this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home. Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread.

Mastering Bread

Mastering Bread
Author: Marc Vetri,Claire Kopp McWilliams,David Joachim
Publsiher: Ten Speed Press
Total Pages: 304
Release: 2020-10-27
ISBN 10: 1984856995
ISBN 13: 9781984856999
Language: EN, FR, DE, ES & NL

Mastering Bread Book Review:

From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipes NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION “Here, finally, is the one bread book that every cook needs on their kitchen worktable.”—Andrew Zimmern, host of Bizarre Foods The Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In Mastering Bread, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven. Included are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin dishes such as Bruschetta, Panzanella, and Ribollita. There’s even a bonus chapter revealing the secrets of Vetri’s coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adapting bread recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain farmers, millers, and bread bakers from around the nation. Mastering Bread is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike.

A Passion for Bread

A Passion for Bread
Author: Lionel Vatinet
Publsiher: Little, Brown
Total Pages: 304
Release: 2013-11-05
ISBN 10: 0316255734
ISBN 13: 9780316255738
Language: EN, FR, DE, ES & NL

A Passion for Bread Book Review:

In this charming and practical cookbook, Master Baker Lionel Vatinet shares his knowledge and passion for baking irresistible bread. A Passion for Bread brings a Master Baker's encyclopedic knowledge of bread, passed on from a long line of French artisan bakers, to the American home, with detailed instructions and dozens of step-by-step photographs. It covers everyday loaves like baguettes, ciabatta, and whole grain breads, as well as loaves for special occasions, including Beaujolais Bread, Jalapev±o Cheddar Bread, and Lionel Vatinet's celebrated sourdough boule. A chapter of delectable soup and sandwich recipes will inspire you to create the perfect accompaniments. The book offers a detailed introduction to bread baking, 65 recipes, and 350 full-color photographs.

Bread on the Table

Bread on the Table
Author: David Norman
Publsiher: Unknown
Total Pages: 256
Release: 2019
ISBN 10: 1607749254
ISBN 13: 9781607749257
Language: EN, FR, DE, ES & NL

Bread on the Table Book Review:

Culinary instructor, baker, and owner of Easy Tiger Bake Shop & Beer Garden, Norman, explores the European breadmaking traditions that inspire him most --from the rye breads of France to the saltless ciabattas of Italy, to the traditional Christmas loaves of Scandinavia.avia.