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The Bread Baker's Apprentice, 15th Anniversary Edition


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In this new edition, Peter Reinhart, the pre-eminent author on bread baking, updates his groundbreaking and award-winning classic.

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

Pate Fermentee



Anadama Bread 114

Greek Celebration Breads 117

Bagels 121

Brioche and Brioche Relatives 130


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 a l'Ancienne

Pain de Campagne

Pane Siciliano

Panettone 211

Pizza Napoletana

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

Poilane-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

About the Author

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.


"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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