{"product_id":"the-bread-bakers-apprentice-15th-anniversary-edition-isbn-9781607748656","title":"The Bread Baker's Apprentice, 15th Anniversary Edition","description":"\u003cb\u003eWINNER 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!\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003cb\u003e“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\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eCo-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.\u003cbr\u003e \u003cbr\u003eIn this updated edition of the bestselling \u003ci\u003eThe Bread Baker’s Apprentice\u003c\/i\u003e, 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 \u003ci\u003epain à l’ancienne\u003c\/i\u003e 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.\u003cbr\u003e \u003cbr\u003eYou’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty \u003ci\u003epain de campagne\u003c\/i\u003e, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed \u003ci\u003epain à l’ancienne\u003c\/i\u003e,  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.\u003cb\u003eCONTENTS\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003ci\u003eIntroduction \u003c\/i\u003e1\u003cbr\u003e\u003cbr\u003eONE. WHAT IS IT ABOUT BREAD? 7\u003cbr\u003e\u003cbr\u003eTWO. DECONSTRUCTING BREAD: A TUTORIAL 25\u003cbr\u003e\u003cbr\u003eAssumptions and Rationales 25\u003cbr\u003e\u003cbr\u003eThe Twelve Stages of Bread: Evoking the Fullness of Flavor from the Grain 48\u003cbr\u003e\u003cbr\u003eTHREE. FORMULAS 109\u003cbr\u003e \u003ci\u003e\u003cbr\u003eThe Final Grace Note:  \u003c\/i\u003eWood-Fired Baking in Bennett Valley 303\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e \u003ci\u003e\u003cb\u003eFormulas\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003ePre-ferments 110\u003cbr\u003e \u003ci\u003e\u003cbr\u003ePâte Fermentée \u003c\/i\u003e111\u003cbr\u003e \u003ci\u003e\u003cbr\u003ePoolish \u003c\/i\u003e112\u003cbr\u003e \u003ci\u003e\u003cbr\u003eBiga \u003c\/i\u003e113\u003cbr\u003e\u003cbr\u003eAnadama Bread 114\u003cbr\u003e \u003ci\u003e\u003cbr\u003eArtos: \u003c\/i\u003eGreek Celebration Breads 117\u003cbr\u003e\u003cbr\u003eBagels 121\u003cbr\u003e\u003cbr\u003eBrioche and Brioche Relatives 130\u003cbr\u003e \u003ci\u003e\u003cbr\u003eCasatiello \u003c\/i\u003e137\u003cbr\u003e\u003cbr\u003eChallah 140\u003cbr\u003e\u003cbr\u003eCiabatta 142\u003cbr\u003e\u003cbr\u003eCinnamon Buns and Sticky Buns 150\u003cbr\u003e\u003cbr\u003eCinnamon Raisin Walnut Bread 154\u003cbr\u003e\u003cbr\u003eCorn Bread 157\u003cbr\u003e\u003cbr\u003eCranberry-Walnut Celebration Bread 160\u003cbr\u003e\u003cbr\u003eEnglish Muffins 163\u003cbr\u003e\u003cbr\u003eFocaccia 165\u003cbr\u003e\u003cbr\u003eFrench Bread 174\u003cbr\u003e\u003cbr\u003eItalian Bread 178\u003cbr\u003e\u003cbr\u003eKaiser Rolls 182\u003cbr\u003e\u003cbr\u003eLavash Crackers 186\u003cbr\u003e\u003cbr\u003eLight Wheat Bread 189\u003cbr\u003e\u003cbr\u003eMarbled Rye Bread 191\u003cbr\u003e\u003cbr\u003eMultigrain Bread Extraordinaire 195\u003cbr\u003e \u003ci\u003e\u003cbr\u003ePain à l’Ancienne \u003c\/i\u003e199\u003cbr\u003e \u003ci\u003e\u003cbr\u003ePain de Campagne \u003c\/i\u003e203\u003cbr\u003e \u003ci\u003e\u003cbr\u003ePane Siciliano \u003c\/i\u003e207\u003cbr\u003e\u003cbr\u003ePanettone 211\u003cbr\u003e \u003ci\u003e\u003cbr\u003ePizza Napoletana \u003c\/i\u003e217\u003cbr\u003e \u003ci\u003e\u003cbr\u003ePoolish \u003c\/i\u003eBaguettes 223\u003cbr\u003e\u003cbr\u003ePortuguese Sweet Bread 226\u003cbr\u003e\u003cbr\u003ePotato Rosemary Bread 229\u003cbr\u003e\u003cbr\u003ePugliese 233\u003cbr\u003e\u003cbr\u003eSourdough Bread and Variations 238\u003cbr\u003e\u003cbr\u003eBasic Sourdough Bread 245\u003cbr\u003e\u003cbr\u003eNew York Deli Rye 249\u003cbr\u003e\u003cbr\u003e100% Sourdough Rye Bread 253\u003cbr\u003e\u003cbr\u003ePoilâne-Style \u003ci\u003eMiche \u003c\/i\u003e256\u003cbr\u003e\u003cbr\u003ePumpernickel Bread 260\u003cbr\u003e\u003cbr\u003eSunflower Seed Rye 264\u003cbr\u003e\u003cbr\u003eStollen 268\u003cbr\u003e\u003cbr\u003eSwedish Rye (\u003ci\u003eLimpa\u003c\/i\u003e) 274\u003cbr\u003e\u003cbr\u003eTuscan Bread 277\u003cbr\u003e\u003cbr\u003eVienna Bread 280\u003cbr\u003e\u003cbr\u003eWhite Bread: Three Multipurpose Variations 284\u003cbr\u003e\u003cbr\u003eWhole-Wheat Bread 288\u003cbr\u003e\u003cbr\u003eSprouted Wheat and Brown Rice Bread 291\u003cbr\u003e\u003cbr\u003eSprouted Whole Wheat Onion and Poppyseed Bialys 294\u003cbr\u003e\u003cbr\u003eBeyond Ultimate Cinnamon and Sticky Buns 297\u003cbr\u003e\u003cbr\u003ePotato, Cheddar, and Chive Torpedoes 307\u003cbr\u003e\u003cbr\u003eRoasted Onion and Asiago \u003ci\u003eMiche \u003c\/i\u003e310“For the professional as well as the home cook, this book is one of the essentials for a bread baker’s collection.”\u003cbr\u003e \u003cb\u003e—NANCY SILVERTON, chef and co-owner, Mozza Restaurant Group\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Both novice and experienced bakers have cause to celebrate Peter Reinhart’s \u003ci\u003eThe Bread Baker’s Apprentice\u003c\/i\u003e. 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.”\u003cbr\u003e\u003cb\u003e —LORA BRODY, author of \u003ci\u003eBasic Baking\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“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.”\u003cbr\u003e\u003cb\u003e —CHARLES VAN OVER, author of \u003ci\u003eThe Best Bread Ever\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Peter has yet again woven a fine tale about great bread, and his passion abounds. In \u003ci\u003eThe Bread Baker’s Apprentice\u003c\/i\u003e, he delivers a tool box of information and insight—tools that empower us to roll up our sleeves and keep those ovens full!”\u003cbr\u003e\u003cb\u003e —PETER FRANKLIN, past chairman of the board, The Bread Bakers Guild of America\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“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.”\u003cbr\u003e\u003cb\u003e —BETH HENSPERGER, author of \u003ci\u003eBread Made Easy\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“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 \u003ci\u003eThe Bread Baker’s Apprentice\u003c\/i\u003e. He instructs with gusto in this delightful and comprehensive volume.”\u003cbr\u003e\u003cb\u003e —BERNARD CLAYTON, author of \u003ci\u003eThe Breads of France\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Just as bread nourishes the body, \u003ci\u003eThe Bread Baker’s Apprentice\u003c\/i\u003e 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.”\u003cbr\u003e\u003cb\u003e —FLO BRAKER, author of \u003ci\u003eThe Simple Art of Perfect Baking\u003c\/i\u003e\u003c\/b\u003ePETER 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 \u003ci\u003eWhole Grain Breads\u003c\/i\u003e; the 2002 James Beard and IACP Cookbook of the Year, \u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e; and the 1999 James Beard Award-winning \u003ci\u003eCrust and Crumb\u003c\/i\u003e. 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, PizzaQuest.com.\u003cb\u003e INTRODUCTION \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003ci\u003eAcorns were good enough until bread was invented. \u003c\/i\u003e\u003cbr\u003e —DECIMUS JUNIUS JUVENALIS, AD 125 \u003cbr\u003e\u003cbr\u003eI used to be a professional baker, happily making bread in beautiful Sonoma County, California. Somehow, through a series of events complexly intertwined with many other facets of my life, I found myself serving as a teacher of bread baking at the world’s largest culinary school, Johnson \u0026amp; Wales University, in Providence, Rhode Island. Rhode Island itself isn’t much bigger than Providence, the entire state seeming like a large metropolitan area consisting of the city and its suburbs, the whole of which is smaller than Sonoma County. Rhode Island is quite beautiful in its own way, but it is not the charm and beauty that brought me to either Sonoma County or Providence. I chronicled this journey in a previous book, so I won’t rehash its intricacies, but I will sum up one of the themes: Having learned so much from many teachers during my own life’s apprenticeships, I find a great deal of meaning and purpose in transmitting knowledge, whether it be about bread or any other aspect of life. Producing successful students gives me even more pleasure than producing successful bread. \u003cbr\u003e\u003cbr\u003eSince my first book, \u003ci\u003eBrother Juniper’s Bread Book: Slow Rise as Method and Metaphor, \u003c\/i\u003ewas published more than twenty-five years ago, dozens of superb bread books have appeared. These include recipe collections with hundreds of variations on every type of bread imaginable, from every culture, with infinite shapes and blends of grains. \u003ci\u003eThe Baker’s Catalogue\u003c\/i\u003e, produced by the good people at King Arthur Flour (see Resources, page 314), has grown from a sort of underground journal to a popularly discussed source of supplies and folklore among the thousands of “bread-heads” sprouting like malted barley across the country. Bread machines have become common household gadgets, and many of them are actually being used and are not just sitting on the counter like last year’s toy. The recipe books for bread machines are among the best sources for esoteric single-loaf recipes, some of them of the family-heirloom variety. Whenever I want quick information on the “backstory” of a particular type of bread, usually in response to a question from one of my students, one of the first places I check is my collection of bread-machine recipe books. “World encyclopedia” books on bread, “ultimate” books on bread, books on artisan breads and the bakers who make them, and numerous websites and e-groups dedicated solely to the growing national passion for bread baking have also become part of the bread landscape. \u003cbr\u003e\u003cbr\u003eI wanted to call one of my recent books \u003ci\u003eThe Bread Revolution, \u003c\/i\u003ebut that sounded too militant (“After all, what are they revolting against?” one editor asked me). We tried \u003ci\u003eBread Renaissance, \u003c\/i\u003ebut I thought that sounded too elitist, and the most famous person who made a snobbish remark about bread, Marie Antoinette, lost her head over it (“Let them eat brioche,” she was reported to have shouted when asked for her final words). After serious brainstorming, we came up with \u003ci\u003eCrust \u0026amp; Crumb: Master Formulas for Serious Bread Bakers, \u003c\/i\u003eand I’m glad we did. I loved the sound of that title and so did many readers who commented on its aptness. It allowed me to pursue what I think of as my personal teaching mission: synthesizing information and reformulating it into usable knowledge for current times. The “master formula” concept helped home bakers, and even some professional ones, take a step away from recipe dependence toward thinking like a baker. This means thinking formulaically and structurally and then baking by an elusive quality called feel, not just blindly following a recipe without knowing the reasons behind certain steps. (Interestingly, many years later, in 2014, I did publish a book called \u003ci\u003eBread Revolution \u003c\/i\u003ewith the same publisher, which reminded me never to give up on a good title.) \u003cbr\u003e\u003cbr\u003eKnowledge is power, and I think a teacher’s job is all about the empowerment of his or her students, regardless of the subject. A bread baker, like any true artisan, must have the power to control outcomes. This concept of empowerment is a universal principle and one of the reasons I love teaching. It’s what made ancient craft guilds so important and powerful. Whether the aspiring artisan was a baker, carpenter, mason, butcher, candlestick maker, or chef, a guild apprenticeship put initiates on common ground with others, establishing a shared understanding of what made life meaningful. Coupled with religious influences, and the basic three R’s, guild training was a foundation peg in keeping the spirit of quality, beauty, and goodness alive in the world. With this book, I want to forge into the next frontier with you, beyond simply making bread, and on to explore its possibilities from the inside out to empower you to control the outcomes of your bread-baking pursuits. My goal is to teach you to fly without controls, by feel, the way a good pilot must from time to time.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46305043054821,"sku":"NP9781607748656","price":42.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607748656.jpg?v=1767738529","url":"https:\/\/k12savings.com\/es\/products\/the-bread-bakers-apprentice-15th-anniversary-edition-isbn-9781607748656","provider":"K12savings","version":"1.0","type":"link"}