The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
Format: PDF / Kindle (mobi) / ePub
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.
as 1 cup scooped by another. That is why professional bakers prefer to use weights, since 1 pound of flour, regardless of how many scoops or cups it took to get there, will weigh the same 1 pound from person to person. Many home bakers are now baking by weight rather than measure, but as home bakers we face another problem not faced by professional bakeries. The size of our batches is much smaller, and some ingredients are so light that our kitchen scales cannot weigh them accurately, such as .11
quality, understanding this structure as the foundation of bread baking is the first layer of knowledge. In the pages to come, we will build on this foundation into more advanced concepts. All bread goes through twelve stages in its journey from raw ingredients to consumable loaf. In some instances, such as sandwich breads, certain of these stages happen almost simultaneously, while in other instances, bagels for example, there are slight variations in how the dough journeys through the stages.
usually 50 percent or higher. I have rarely seen brioche made commercially with more than 75 percent butter, but I have seen formulas that call for up to 100 percent. There are countless formula variations. Some are made with sponges or other pre-ferments, some by the direct-dough method. Some versions are immediately fermented and then shaped and baked, while some require overnight chilling. The anecdotal history of this bread includes allusions to Queen Marie Antoinette, whose last words are
in the large holes so distinctive and prized in this bread. This dough is very simple to make in a food processor. There are a number of fabulous variations that can be made by adding mushrooms, cheese, and sautéed onions, as described on the following pages. BAKER’S PERCENTAGE FORMULA Ciabatta, Poolish Version % Poolish 169 Bread flour 100 Salt 3.3 Instant yeast 1.3 Water (approx.) 33.3 Total 306.9 Ciabatta, Biga Version Makes two 1-pound loaves or 3 smaller loaves 3
sufficient (see the Grace Note at the end of the recipe for ideas). 8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower shelf before the next round. If the bottom crisps before the cheese caramelizes, then you will need to