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

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Notes about this book

  • Eat Your Books

    2002 James Beard Award (Cookbook of the Year), International Association of Culinary Professionals (Cookbook of the Year). See The Bread Baker's Apprentice Challenge at www.pinchmysalt.com for a group of food bloggers cooking their way through the book.<

  • Thredbende on September 26, 2011

    Lavash Crackers were wonderful (page 178). I made a double batch and sold out at a neighborhood potluck. I had a brain partly cloudy (not as spectacular as a brain storm) and used my KitchenAid pasta rollers to roll out the dough. I squeezed it down to the smallest "Paper Thin" instructions, which was the #8 setting on my pasta roller, starting at #1 and handling it like pasta dough. I also found that I needed to use a fair amount of sprayed water to glue the seasoning onto the lavash before seasoning after I had gotten it onto the parchment paper. I didn't score the pieces but sprinkled a bit of something different onto each ribbon of dough. My diners liked a tiny bit of kosher salt on them, and Penzeys smoked paprika was a hit. As was the cumen seed and coarsely ground pepper. I served it in a large glass compote with the sharp edges of the broken lavash up. Try this recipe. I can't report how well it keeps because it done gone away.

Notes about Recipes in this book

  • Bagels

    • smtucker on April 01, 2012

      This bagel recipe is brilliant! Reminds me of childhood in NYC. Make the ferment/sponge with Sir Lancelot Hi-Gluten, then the dough with Bread Flour. Reduces the cost a bit. Can leave the shaped bagels on a sheet pan for up to three days in the fridge before cooking. Our favorite toppings are sesame, salt and garlic, and onion.

  • Challah

    • mfto on December 26, 2011

      I made this to serve with Christmas dinner. The year before I had used another recipe. If you are not a pro, be sure you have a dough scraper because the dough is very sticky and Reinhart has you do most of the kneading by hand. I ended up with 2 very large loaves. I froze the baked bread following his directions which worked fine. After defrosting, he suggests reheating the bread in the oven. I did this but if I make it again, I prefer the bread at room temp.

  • Ciabatta, biga version

    • twoyolks on November 29, 2016

      The flavor of the ciabatta was very good but the crumb wasn't as light and airy as a ciabatta should be.

  • Ciabatta, poolish version

    • twoyolks on November 17, 2013

      The texture of the bread was perfect. However, there wasn't a lot of flavor from the bread.

  • Cinnamon buns and sticky buns

    • mirage on January 16, 2010

      Use the white fondant glaze but DO NOT use the lemon extract!!!

    • smtucker on April 01, 2012

      Husband loves these, but the kid prefers the version from Flour - Chang. These are more bread-like.

  • Corn bread

    • todoom on September 17, 2011

      online link: http://www.epicurious.com/recipes/food/views/Buttermilk-Corn-Bread-with-Bacon-102516

  • Cranberry-walnut celebration bread

    • PirateJeni on November 25, 2012

      This is excellent although I found the orange to be overpowering. Cut back on it.

    • shamby on August 05, 2013

      This bread is beautiful and delicious. It makes a wonderful contribution to a holiday dinner. It also makes wonderful toast - but watch it carefully, as it burns quickly.

  • Focaccia

    • e_ballad on October 22, 2016

      Best focaccia I've ever eaten... can't believe it came out of my oven. Instructions seem quite complex at first (4 pages!), but it's actually just really detailed rather than complicated. Needs plenty of preparation time: almost 3hrs, then refrigerate overnight, then room temp 3hrs before cooking, then only 15mins to cook. Totally worth it.

  • Kaiser rolls

    • twoyolks on May 28, 2014

      The kaiser rolls had a fine flavor but they were too chewy.

  • Marbled rye bread

    • smtucker on April 01, 2012

      This bread was good, but not great. Next time try adding some of the "deli flavor" from King Arthur's Flour.

  • Multigrain bread extraordinaire

    • chocchic on November 11, 2013

      This is THE recipe that inspired me to buy the cookbook and return to bread baking. this bread makes such delicious toast I make a loaf almost every week.

  • Pain a l'ancienne

    • smtucker on April 01, 2012

      Making this bread has changed our lives. How such a wet dough can turn into such a wonderful baguette is a mystery, but wow!

    • shamby on August 05, 2013

      This bread is amazing and quite easy.

  • Pizza-style focaccia

    • e_ballad on October 22, 2016

      Requires plenty of preparation time: 3hrs, then refrigerate overnight, then room temp for 3hrs, then 15mins cooking.

  • Tuscan bread

    • twoyolks on December 16, 2014

      I really miss the salt in Tuscan bread. This bread also had a texture that was reminiscent of sandwich bread.

  • Vienna bread

    • shamby on August 05, 2013

      The Dutch crumb is fabulous on this bread. It is well worth the effort.

  • White bread: variation 1

    • mirage on January 16, 2010

      Made wonderful rolls. Use leaf lard.

    • mamacrumbcake on July 14, 2015

      This has just become our family's favorite everyday bread--replacing a recipe we had used for years. It is delicious. It stays fresh for few days, makes perfect toast, and is nice for sandwiches. It is firm enough to slice without being squashed, yet is is soft but not airy, gummy, or mushy. Just perfect.

  • White bread: variation 2

    • mirage on January 16, 2010

      Too sweet.

    • smtucker on April 01, 2012

      Our house hamburger rolls. Really delicious. Only use 1 tbl of sugar if you don't want a sweet bread. Pantry Ingredients: Bread Flour Egg Butter or oil salt sugar

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Reviews about this book

  • Food52

    Author discusses 5 changes in the bread world since the original edition of this book was published.

    Full review

Reviews about Recipes in this Book

  • Corn bread

    • I Made That!

      And viola! The perfect winter dinner.

      Full review
    • Leite's Culinaria

      If, like some of us, you love the crusty corner pieces of cornbread...you may wish to consider increasing the exterior surface area of each serving by making muffins with this batter.

      Full review
  • Focaccia

    • Two Peas and Their Pod

      The focaccia bread is crusty on the outside and chewy on the inside. The olive oil, herbs, garlic, and salt perfectly season the bread. This recipe makes a huge pan loaf, so be prepared to share.

      Full review
  • Panettone

    • Lisa Is Cooking

      If this bread counts in any way as a fruitcake, then it’s my favorite fruitcake ever. In fact, I’m thinking this should become an annual tradition.

      Full review
  • ISBN 10 1580082688
  • ISBN 13 9781580082686
  • Linked ISBNs
  • Published Sep 18 2001
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

Co-founder of the legendary Brother Juniper's Bakery in Sonoma, California, author of the landmark books Brother Juniper's Bread Book and Crust & Crumb, and distinguished instructor at the world's largest culinary school, 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 perfect bread.

In Bread Baker's Apprentice, Peter shares his latest bread breakthroughs, arising from his recent pilgrimage to study in several of France's famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. First you'll peer over Peter's shoulder as he learns from Paris' most esteemed bakers, people like the brothers Poilâne and Phillippe Gosselin, whose pain ancienne has revolutionized the art of baguette making.

Peter then walks readers through the twelve steps of building great bread, his clear instructions accompanied by over 100 step-by-step photographs. Then it's on to over 50 new master formulas for such classic breads as rustic, chewy ciabatta, hearty pain de campagna, old-school New York bagels, and the book's Holy Grail--Peter's version of the famed pain ancienne. En route, Peter distills hard science, advanced techniques, and food history down 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 it 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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