The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread

336 Pages·2016·3.42 MB·English

by  Peter Reinhart

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Copyright © 2016 by Peter Reinhart
Photographs copyright © 2001 by Ron Manville
All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a
division of Penguin Random House LLC, New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Penguin Random
House LLC.
Originally published in somewhat different form as The Bread Baker’s Apprentice in 2001.
The bagel recipe originally appeared in Fine Cooking (Feb./Mar. 2001); the corn bread and the
cranberry-walnut bread recipes originally appeared in Bon Appétit (Nov. 1999). The wheat diagram is
used with permission from the Wheat Foods Council.
All photographs are by Ron Manville with the exception of those noted here: photos on this page,
this page, this page, and this page by Aaron Wehner; photo on this page by Yoko Shimada, taken at
Union Square Tokyo.
Library of Congress Cataloging-in-Publication Data
Names: Reinhart, Peter, author.
Title: The bread baker’s apprentice : mastering the art of extraordinary bread / by Peter Reinhart ;
photography by Ron Manville.
Description: 15th anniversary edition. First revised edition | Berkeley : Ten Speed Press, [2016] |
Includes index.
Identifiers: LCCN 2016015576
Subjects: LCSH: Bread.
Classification: LCC TX769 .R4147 2016 | DDC 641.81/5—dc23 LC record available at
https://lccn.loc.gov/2016015576
Hardcover ISBN: 9781607748656
Ebook ISBN: 9781607748663
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Cover design by Chloe Rawlins
Cover photographs by Ron Manville
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C O N T E N T S
Acknowledgments
Preface
Introduction
ONE. WHAT IS IT ABOUT BREAD?
TWO. DECONSTRUCTING BREAD: A TUTORIAL
Assumptions and Rationales
The Twelve Stages of Bread: Evoking the Fullness of Flavor from the Grain
THREE. FORMULAS
The Final Grace Note:
Wood-Fired Baking in Bennett Valley
Resources
Index
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Formulas
Pre-ferments
Pâte Fermentée
Poolish
Biga
Anadama Bread
Artos: Greek Celebration Breads
Bagels
Brioche and Brioche Relatives
Casatiello
Challah
Ciabatta
Cinnamon Buns and Sticky Buns
Cinnamon Raisin Walnut Bread
Corn Bread
Cranberry-Walnut Celebration Bread
English Muffins
Focaccia
French Bread
Italian Bread
Kaiser Rolls
Lavash Crackers
Light Wheat Bread
Marbled Rye Bread
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