The Bread Baker's Apprentice, 15th Anniversary Edition

The Bread Baker's Apprentice, 15th Anniversary Edition : Mastering the Art of Extraordinary Bread [A Baking Book]

4.28 (9,641 ratings by Goodreads)
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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!

"For the professional as well as the home cook, this book is one of the essentials for a bread baker's collection."--Nancy Silverton, chef and co-owner, Mozza Restaurant Group

Co-founder of the legendary Brother Juniper's Bakery, author of ten landmark bread books, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for more than thirty 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 this updated edition of the bestselling The Bread Baker's Apprentice, Peter shares bread breakthroughs arising from his study in France's famed boulangeries and the always-enlightening time spent in the culinary college 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 more than 100 step-by-step photographs.

You'll put newfound knowledge into practice with fifty 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, 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 you'll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker's percentages into the recipes, and updates methods throughout. 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.
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Product details

  • Hardback | 336 pages
  • 239 x 263 x 28mm | 1,554g
  • Berkeley CA, United States
  • English
  • Revised
  • Revised edition
  • 100 PHOTOS
  • 1607748657
  • 9781607748656
  • 3,587

Table of contents


Introduction 1



Assumptions and Rationales 25

The Twelve Stages of Bread: Evoking the Fullness of Flavor from the Grain 48


The Final Grace Note:  Wood-Fired Baking in Bennett Valley 303


Pre-ferments 110

Pâte Fermentée 111

Poolish 112

Biga 113

Anadama Bread 114

Artos: Greek Celebration Breads 117

Bagels 121

Brioche and Brioche Relatives 130

Casatiello 137

Challah 140

Ciabatta 142

Cinnamon Buns and Sticky Buns 150

Cinnamon Raisin Walnut Bread 154

Corn Bread 157

Cranberry-Walnut Celebration Bread 160

English Muffins 163

Focaccia 165

French Bread 174

Italian Bread 178

Kaiser Rolls 182

Lavash Crackers 186

Light Wheat Bread 189

Marbled Rye Bread 191

Multigrain Bread Extraordinaire 195

Pain à l’Ancienne 199

Pain de Campagne 203

Pane Siciliano 207

Panettone 211

Pizza Napoletana 217

Poolish Baguettes 223

Portuguese Sweet Bread 226

Potato Rosemary Bread 229

Pugliese 233

Sourdough Bread and Variations 238

Basic Sourdough Bread 245

New York Deli Rye 249

100% Sourdough Rye Bread 253

Poilâne-Style Miche 256

Pumpernickel Bread 260

Sunflower Seed Rye 264

Stollen 268

Swedish Rye (Limpa) 274

Tuscan Bread 277

Vienna Bread 280

White Bread: Three Multipurpose Variations 284

Whole-Wheat Bread 288

Sprouted Wheat and Brown Rice Bread 291

Sprouted Whole Wheat Onion and Poppyseed Bialys 294

Beyond Ultimate Cinnamon and Sticky Buns 297

Potato, Cheddar, and Chive Torpedoes 307

Roasted Onion and Asiago Miche 310
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Review quote

"For the professional as well as the home cook, this book is one of the essentials for a bread baker's collection."
--NANCY SILVERTON, chef and co-owner, Mozza Restaurant Group

"Both novice and experienced bakers have cause to celebrate Peter Reinhart's The Bread Baker's Apprentice. Peter's years of hands-on experience combined with his excellent teaching skills make this book the closest thing to having a master at your side as you bake."
--LORA BRODY, author of Basic Baking

"There is simply no other work where a student, and for that matter, many seasoned bakers, can turn to understand how the magic of great bread baking works."
--CHARLES VAN OVER, author of The Best Bread Ever

"Peter has yet again woven a fine tale about great bread, and his passion abounds. In The Bread Baker's Apprentice, he delivers a tool box of information and insight--tools that empower us to roll up our sleeves and keep those ovens full!"
--PETER FRANKLIN, past chairman of the board, The Bread Bakers Guild of America

"This remarkable book is written and designed to bridge the information gap between professional artisan baking and simpler home baking. The tricks, the tips, the checklists, the math, the lingo, the path to perfect fermentation, are all here at my fingertips."
--BETH HENSPERGER, author of Bread Made Easy

"If you are a serious home baker and wish to raise your level of baking several notches, then apprentice yourself to master bread baker Peter Reinhart in The Bread Baker's Apprentice. He instructs with gusto in this delightful and comprehensive volume."
--BERNARD CLAYTON, author of The Breads of France

"Just as bread nourishes the body, The Bread Baker's Apprentice nourishes the baker's soul. Peter Reinhart's explicit recipes and detailed instructions are so well written that he takes the mystery out of mastery, giving you the sense that he is standing right beside you, coaching you to success."
--FLO BRAKER, author of The Simple Art of Perfect Baking
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About Peter Reinhart

PETER REINHART is widely acknowledged as one of the world's leading authorities on bread. He is the author of six books on bread baking, including the 2008 James Beard Award-winning Whole Grain Breads; the 2002 James Beard and IACP Cookbook of the Year, The Bread Baker's Apprentice; and the 1999 James Beard Award-winning Crust and Crumb. He is a full-time baking instructor at Johnson and Wales University and the owner of Pie Town restaurant in Charlotte, North Carolina, and is the host of the popular video website,
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Rating details

9,641 ratings
4.28 out of 5 stars
5 53% (5,150)
4 29% (2,779)
3 12% (1,186)
2 3% (315)
1 2% (211)
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