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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 a 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 53 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 a 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
Here's what Peter says about this 15th anniversary edition:
Rather than rewrite the chapter introductions and the headnotes for each of the breads, we decided that I would add new comments, where appropriate, to support the existing text. If I have tweaked a recipe, a note of explanation will usually appear. I have, however, added some new text regarding methodology improvements, such as more use of the stretch-and-fold method, which can be applied in place of, or in addition to, the original mixing method. The sourdough method has also been updated, which is a result of my own learning curve, helped along by other professionals as well as a slew of non-professional SBEs ("Serious Bread Enthusiasts," otherwise known as home bakers). Finally, as a bonus, I have added three new recipes/formulas to help further narrow the gap of that fifteen-year learning curve.
"This remarkable book is written and designed to bridge the information gap between professional artisan baking and simpler home baking. The tips, the tricks, the checklists, the math, the lingo, the path to perfect fermentation, are all here at my fingertips." —Culinary Author Beth Hensperger
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