The Bread Baker s Apprentice Book
Score: 4.5
From 44 Ratings

The Bread Baker s Apprentice


  • Author : Peter Reinhart
  • Publisher : Unknown
  • Release Date : 2016
  • Genre: Bread
  • Pages : 336
  • ISBN 10 : 9781607748656

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The Bread Baker s Apprentice Excerpt :

Never one to be content with yesterday's baking triumph, Peter Reinhart continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this revised edition of his beloved and bestselling classic, he further perfects his recipes by adding metrics and conversion charts, incorporating baker's percentages into the recipes, and updating methods throughout. With an updated resource section, this will surely continue to be the go-to bread baking book for amateur and professional bakers across the country.

Brother Juniper s Bread Book Book
Score: 5
From 1 Ratings

Brother Juniper s Bread Book


  • Author : Peter Reinhart
  • Publisher : Palabra
  • Release Date : 2005-11-08
  • Genre: Cooking
  • Pages : 208
  • ISBN 10 : 0762424907

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Brother Juniper s Bread Book Excerpt :

This classic guide to artisanal bread is back with a fresh new look, just in time to take advantage of the recent surge in popularity of at-home baking. As an award-winning baker and member of a religious brotherhood, Peter Reinhart skillfully blends the two aspects of his life in this eloquent guide to creating wonderful bread. More than 30 delicious recipes, from perfect white bread to pumpernickel and corn, will appeal to both the novice and experienced baker. Reinhart's graceful commentary accompanies readers every step of the way, and illustrates how the artistry of baking, especially using the slow-rise method, is a metaphor for a purposeful life driven by service and charity. Cookies, sticky buns, stromboli, pizza crust, and “the world's greatest brownies” are some of the delectable dividend recipes included.

Peter Reinhart s Whole Grain Breads Book

Peter Reinhart s Whole Grain Breads


  • Author : Peter Reinhart
  • Publisher : Ten Speed Press
  • Release Date : 2011-05-18
  • Genre: Cooking
  • Pages : 320
  • ISBN 10 : 9781607741305

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Peter Reinhart s Whole Grain Breads Excerpt :

In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had. We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison. Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.

Bread Book

Bread


  • Author : Jeffrey Hamelman
  • Publisher : John Wiley & Sons
  • Release Date : 2021-04-06
  • Genre: Cooking
  • Pages : 528
  • ISBN 10 : 9781119577515

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Bread Excerpt :

When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a “masterwork of bread baking literature,” Jeffrey Hamelman’s Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.

Now for Something Sweet Book

Now for Something Sweet


  • Author : Monday Morning Cooking Club
  • Publisher : HarperCollins
  • Release Date : 2020-02-24
  • Genre: Uncategoriezed
  • Pages : 320
  • ISBN 10 : 1460751671

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Now for Something Sweet Excerpt :

The Monday Morning Cooking Club is back, with the very best, most delicious sweet recipes curated and perfected from Jewish homes across Australia and the world.

Crust and Crumb Book
Score: 4
From 3 Ratings

Crust and Crumb


  • Author : Peter Reinhart
  • Publisher : Ten Speed Press
  • Release Date : 2011-04-13
  • Genre: Cooking
  • Pages : 224
  • ISBN 10 : 9781607741329

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Crust and Crumb Excerpt :

The heart and soul of classic bread baking, from master baker Peter Reinhart From whole-wheat, sourdough, and rye to pita, focaccia, and naan, this classic cookbook from expert baker Peter Reinhart shows you how to produce phenomenal bread. Reinhart details each step in the process, giving you the knowledge and confidence to create countless versions of your own. Not merely a book of bread recipes, this book is an in-depth dive into the world of bread baking, filled with highly tested formulas to take your bread game to the next level.

Peter Reinhart s Artisan Breads Every Day Book
Score: 5
From 3 Ratings

Peter Reinhart s Artisan Breads Every Day


  • Author : Peter Reinhart
  • Publisher : Random House Digital, Inc.
  • Release Date : 2009
  • Genre: Cooking
  • Pages : 216
  • ISBN 10 : 9781580089982

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Peter Reinhart s Artisan Breads Every Day Excerpt :

"Master baker and innovator Peter Reinhart's answer to the artisan-bread-in-no-time revolution, with time-saving techniques for making extraordinary loaves with speed and ease"--Provided by publisher.

Peter Reinhart s Whole Grain Breads Book
Score: 4.5
From 7 Ratings

Peter Reinhart s Whole Grain Breads


  • Author : Peter Reinhart
  • Publisher : Random House Digital, Inc.
  • Release Date : 2007
  • Genre: Cooking
  • Pages : 309
  • ISBN 10 : 1580087590

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Peter Reinhart s Whole Grain Breads Excerpt :

Provides guidance for making one's own whole grain bread, covering topics such as the wheat kernel, enzymes, and the process of delayed fermentation, and presents fifty-five recipes for whole grain sandwich, hearth, and specialty breads as well as bagels, crackers, and other items.

Poil  ne Book

Poil ne


  • Author : Apollonia Poilâne
  • Publisher : Rux Martin/Houghton Mifflin Harcourt
  • Release Date : 2019
  • Genre: Cooking
  • Pages : 288
  • ISBN 10 : 9781328810786

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Poil ne Excerpt :

A bread manifesto and signature recipes from Poilâne, the internationally famous bakery that "revolutionized" bread in America --Alice Waters

The Bread Bible Book
Score: 3.5
From 9 Ratings

The Bread Bible


  • Author : Rose Levy Beranbaum
  • Publisher : W. W. Norton & Company
  • Release Date : 2003-10-17
  • Genre: Cooking
  • Pages : 640
  • ISBN 10 : 9780393057942

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The Bread Bible Excerpt :

Presents a collection of baked bread recipes; outlines key baking techniques; and offers complementary information on ingredients, equipment, and baking chemistry.

Bread Illustrated Book

Bread Illustrated


  • Author : America's Test Kitchen
  • Publisher : America's Test Kitchen
  • Release Date : 2016-09-06
  • Genre: Cooking
  • Pages : 432
  • ISBN 10 : 9781940352619

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Bread Illustrated Excerpt :

In this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home. Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread.

Bread Revolution Book

Bread Revolution


  • Author : Peter Reinhart
  • Publisher : Ten Speed Press
  • Release Date : 2014-10-21
  • Genre: Cooking
  • Pages : 256
  • ISBN 10 : 9781607746522

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Bread Revolution Excerpt :

Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier. *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.

Secrets of a Jewish Baker Book
Score: 5
From 1 Ratings

Secrets of a Jewish Baker


  • Author : George Greenstein
  • Publisher : Ten Speed Press
  • Release Date : 2013-05-15
  • Genre: Cooking
  • Pages : 336
  • ISBN 10 : 9780307834461

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Secrets of a Jewish Baker Excerpt :

In this James Beard Award-winning cookbook, George Greenstein reveals 125 recipes for the yeasted and quick breads that have been handed down through his family by three generations of bakers—the breads that made his bakery so well-loved for so many years. For more than twenty years, Greenstein owned and operated a Long Island bakery that produced a wide variety of baked goods, from many different ethnic traditions—focaccia and Irish soda bread, Bavarian pumpernickel and naan—including many from his own culture, such as Jewish corn bread, challah, and bagels. Now that most neighborhood bakeries like Greenstein's are long since closed, this classic collection not only teaches bakers everywhere how to make those delicious, classic breads, but it also preserves authentic versions of the recipes for all to enjoy. With the same helpful features that made this a cherished cookbook upon its original publication—separate instructions for mixing each recipe by hand, food processor, and stand mixer; tips for baking a week's worth of bread in as few as two hours; invaluable baker's secrets; and a very approachable style throughout—this revised edition also includes twelve new recipes to satisfy both old fans and new. So bring the spirit of that great old bakery back to life right in your very own kitchen, filling every room of your house with the wonderful aroma of freshly baked bread. And rest assured you'll bake with ease and success every time, thanks to George and his long-learned, very happily shared SECRETS OF A JEWISH BAKER.

Bread Book

Bread


  • Author : Jeffrey Hamelman
  • Publisher : Wiley
  • Release Date : 2012-12-27
  • Genre: Cooking
  • Pages : 496
  • ISBN 10 : 1118330293

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Bread Excerpt :

When Bread was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic. Hailed as a “masterwork of bread baking literature,” Jeffrey Hamelman’s Bread features 140 detailed, step-by-step formulas for versatile sourdough ryes; numerous breads made with pre-ferments; and simple, straight dough loaves. Here, the bread baker and student will discover a diverse collection of flavors, tastes, and textures; hundreds of drawings that vividly illustrate techniques; and four-color photographs of finished and decorative breads.

Solid New Bread Baker s Apprentice Book

Solid New Bread Baker s Apprentice


  • Author : Grail Rhema
  • Publisher : Independently Published
  • Release Date : 2021-05-25
  • Genre: Uncategoriezed
  • Pages : 162
  • ISBN 10 : 9798509705151

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Solid New Bread Baker s Apprentice Excerpt :

Bеgіnnіng bаkеrѕ оftеn fіnd уеаѕt brеаdѕ intimidating, аnd it's nоt еntіrеlу unwаrrаntеd. Mаnу оf thе stages оf making a loaf оf bread, lіkе fеrmеntаtіоn and proofing, tаkе рlасе wіth nо іnрut frоm thе bаkеr whаtѕоеvеr, whісh саn make thе рrосеѕѕ ѕееm еѕресіаllу mysterious, іf not downright mаgісаl. And yet оur grandparents knew how to bаkе brеаd, аnd ѕо dіd their grаndраrеntѕ. It'ѕ unlіkеlу thаt thеу wеrе wizards аnd mаgісіаnѕ-аt lеаѕt nоt аll оf thеm. Thе most basic іngrеdіеntѕ fоr bаkіng bread are ѕіmрlу flоur, wаtеr аnd ѕаlt whісh аrе mixed tоgеthеr and lеft tо ferment for a numbеr оf days to fоrm a ѕtаrtеr. The ѕtаrtеr іѕ then 'fеd' with frеѕh flоur еvеrу соuрlе оf dауѕ tо keep it 'alive' (fermenting). This іѕ a lеngthу рrосеѕѕ, fаvоurеd bу bаkеrѕ mаkіng dеер flavourful ѕоurdоugh brеаdѕ аѕ thе longer the fermentation рrосеѕѕ thе stronger thе flаvоur оf thе rеѕultіng bread. This ѕtаrtеr is then used to make lоаvеѕ of bread with a ѕtrоng 'ѕоur' flаvоur. Sоmе bаkеrѕ have ѕtаrtеrѕ thаt аrе many years old. Bread саn be made muсh more ԛuісklу wіth thе аddіtіоn оf yeast, whеthеr it bе drіеd оr frеѕh. The уеаѕt kick-starts the fеrmеntаtіоn рrосеѕѕ аllоwіng brеаd tо be made in a few hours rаthеr thаn a fеw dауѕ. All thе іngrеdіеntѕ аrе mіxеd tоgеthеr, knеаdеd аnd left to fеrmеnt, knоwn аѕ thе Bulk Fеrmеntаtіоn Prосеѕѕ. Thе brеаd is thеn shaped аѕ dеѕіrеd аnd proofed аgаіn before сооkіng. Dіffеrеnt flоurѕ саn bе uѕеd in brеаd production resulting in very varying flаvоurѕ, the mоѕt common bеіng whіtе wheat flour аnd whоlеmеаl whеаt flоur аѕ these contain thе mоѕt glutеn. Tо еnѕurе a gооd,