The Bread Baker's Apprentice: Mastering The Art Of Extraordinary Bread by Peter ReinhartThe Bread Baker's Apprentice: Mastering The Art Of Extraordinary Bread by Peter Reinhart

The Bread Baker's Apprentice: Mastering The Art Of Extraordinary Bread

byPeter ReinhartPhotographerRon Manville

Hardcover | November 14, 2001

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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 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 over 100 step-by-step photographs.

You’ll put newfound knowledge into practice with 50 new 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. 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.

— Food52, Most Anticipated Cookbooks
— Every Day with Rachael Ray, Round-Up
PETER REINHART is a full-time baking instructor at Johnson & Wales University in Providence, Rhode Island. He is the author of the acclaimed Brother Juniper’s Bread Book: Slow Rise as Method and Metaphor, Sacramental Magic in a Small-Town Café, Bread Upon the Waters, Crust & Crumb, the winner of the James Beard/KitchenAid Cookbook Awar...
Title:The Bread Baker's Apprentice: Mastering The Art Of Extraordinary BreadFormat:HardcoverProduct dimensions:320 pages, 10.28 × 9.4 × 1.05 inShipping dimensions:10.28 × 9.4 × 1.05 inPublished:November 14, 2001Publisher:Potter/Ten Speed/Harmony/RodaleLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1580082688

ISBN - 13:9781580082686


Rated 4 out of 5 by from Good recipes & methodology I've had this book for a couple of years now, and as someone who frequently uses the internet to find recipes, this is my go-to book when I want to get serious about making bread. Reinhart covers the basics of what is involved with making good bread in the first part of his book, including discussions about flours and tools and the basic science behind bread-making. Then he provides some recipes to walk you through and experiment with different methods, pre-ferments, shaping and types of breads. I've tried many recipes from this book, with varying degrees of success. My favourite recipes - both in taste and repeated success - are the Potato, Cheddar and Chive Torpedoes, White Bread Variation 1, and the Pain de Campagne. I have not liked the Sourdough, Lavash Crackers or the English Muffins (which look good and taste ok, but lack the characteristic bubbles). Overall, I have learned a lot from this book and have increased my baking skills, so it has an honourary place in my kitchen library.
Date published: 2016-01-30
Rated 5 out of 5 by from Neophyte and experienced will enjoy I am an experienced bread maker and my nephew, new to baking, suggested this cookbook.  The instructions are clear for artisan bread that will definitely take more than five minutes.  I have already made four of the recipes...the Italian bread (twice), ciabatta, bagels and siciliano bread.  I followed the instructions exactly and the recipes were successful and very good.  Most of the recipes are for white bread and I mostly bake whole wheat bread.  I haven't tried the whole wheat bread recipes yet.  There is a whole section on sourdough that looks interesting.
Date published: 2014-02-17
Rated 5 out of 5 by from excellent explanations and recipes It can start a beginner or can even tune up an advanced bread baker's skills and takes away years of trials and errors to create a variety of classic breads. The knowledge will give you the confidence to create a new bread or at the very least, alter a bread recipe to your liking.
Date published: 2012-10-01
Rated 3 out of 5 by from A good guide. There is a lot of really good information on the science of bread making, which has helped me understand what I was doing wrong in my other recipes. I've only made a few recipes in the book, and so far only one of them has really impressed me. The recipe for Kaiser Buns is exceptional! I don't think I'll ever buy store bought buns again. I'm sure that some of the other recipes will be great too. I would recommend this book for anyone who wants a greater understanding of the bread making process.
Date published: 2012-08-20
Rated 5 out of 5 by from Wonderful Resource If you want to be a "real" baker at home, this is a must. Excellent explanations, directions, pictures and variety of recipes. Who would have guessed homemade pita bread was so good and easy to make. Pain a l'Ancienne is AMAZING. (though it did make me realize my Kitchenaid Artisan is a toy mixer.) I am a huge fan; I use this book everyday. The introduction explains everything you need to know about flour to produce great bread. Before I always knew there was stuff I didn't know, but I didn't know what it was that I didn't know. This book has it all. Easily the most used and loved cookbook that I have ever owned.
Date published: 2010-10-14
Rated 5 out of 5 by from Wonderful! I love bread, always have, it's been an "obsession" of mine and therefore I simply HAD to have this book due to the reviews and recommendations. The recipe I mostly use from the book is the pizza dough and the cinnamon bun recipe, though all of them look great, easy and the science behind the bread is just so interesting. I highly recommend the book for anyone intersting in making good bread, recently I also purchased a baking stone, and so i'm eager to try more recipes, using a mixer makes things very easy, the dough always comes out perfect. I love this book so much, I even left some clothes behind just to be able to carry it back with me when I was on travel.
Date published: 2006-08-06
Rated 5 out of 5 by from Culinary Student This is an excellent book for the beginner and home baker. The instructions are very clear, the pictures great and many how to's to refere to in each section. Great information at the beginning. A great reference book. I have tried all the breads in the book and each and everyone was perfect and tasty!
Date published: 2005-08-20

Table of Contents

Acknowledgments - ix

Introduction - 1

I. What Is It About Bread? - 7

II. Deconstructing Bread: A Tutorial - 27

Assumptions and Rationales - 27

The Twelve Stages of Bread:

Evoking the Fullness of Flavor from the Grain - 48

III. Formulas - 103

The Final Grace Note:
Wood-Fired Baking in Bennett Valley - 273

Resources - 285

Index - 293

Editorial Reviews

"Peter has combined the knowledge, passion, and expertise of a professional baker with the clear persuasive language of a born teacher. I predict immense well-deserved success for this extraordinary book."–Carol Field, author of The Italian Baker"As we continue our bread-making journey into the 21st century, Peter Reinhart’s The Bread Baker’s Apprentice should emerge as the definitive text on the subject. 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, 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 his new cookbook, 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"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