The Bread Baker’s Apprentice

WINNER OF THE JAMES BEARD AND IACP AWARD 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 Junipers Bakery, author of ten landmark bread books, and distinguished instructor at the worlds largest culinary academy, Peter Reinhart has been a leader in Americas artisanal bread movement for more than thirty years.

In this updated edition of the bestsellingThe Bread Bakers Apprentice, Peter shares bread breakthroughs arising from his study in Frances famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peters shoulder as he learns from Pariss most esteemed bakers, like Lionel Poilne and Phillippe Gosselin, whosepain lanciennehas 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 more than 100 step-by-step photographs.

Youll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, heartypain de campagne, old-school New York bagels, and the books Holy GrailPeters version of the famedpain lancienne, as well as three all-new formulas. 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 youll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive bakers percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiringand the rewards are some of the best breads under the sun.

Peter Reinhart- Hardcover