Co-founder of the legendary Brother Juniper’s Bakery in Sonoma, California, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and instructor at the world’s largest culinary school, Peter Reinhart has been a leader in America’s artisanal bread movement for over 15 years.
In The Bread Baker’s Apprentice, Reinhart shares his latest bread breakthroughs, arising from his recent pilgrimage to study in several of France’s famed boulangeries and his time spent in the culinary academy kitchen with his students.
First you’ll peer over Reinhart’s shoulder as he learns from Paris’s most esteemed bakers. Reinhart then walks readers through the 12 steps of building great bread, his clear instructions accompanied by more than 100 step-by-step photographs. Then it’s on to more than 50 new master formulas for such classic breads as chewy ciabatta, hearty pain de campagne, and New York bagels.
En route, Reinhart distills hard science, advanced techniques, and food history down 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 it most captivating, teaching at its most inspired and inspiring — and the rewards are some of the best breads under the sun.
For a discussion of making sourdough bread from this book, see Melissa Lion’s essay, “The Sourdough Apprentice.”
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