false http://photo.goodreads.com/books/1169338797m/39910.jpg 39910 1 "A bread baker, like any true artisan or craftsman, must have the power to control outcomes," says Peter Reinhart, author of <I>The Bread Baker's Apprentice</I>. "Mastery comes with practice." As in many arts, you must know and understand the rules before you can break them. Reinhart encourages you to learn the science of bread making, but to never forget that vision and experimentation, not formulas, make transcendent loaves. <I>The Bread Baker's Apprentice</I> is broken into three sections. The first is an amusing tale of Reinhart's visit to France and his discovery of <I>pain à l'ancienne</I>, a cold-fermented baguette. The second section comprises a tutorial of bread-making basics and Reinhart's "Twelve Stages of Bread." And finally, the recipes: Ciabatta, Pane Siciliano, Potato Rosemary Bread, New York Deli Rye, Kaiser Rolls, and Brioche, to name a few. All recipes include bread profiles and ingredient percentages. Reimagined for modern bakers, these mouthwatering classic recipes are bound to inspire. <I>--Dana Van Nest</I> 39612 18 12 2001 The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread total:261|5:146|4:83|3:26|2:6|1:0| 261 1152 454 65 4 3 false false Mon Jan 01 00:00:00 -0800 2001 Tue Mar 25 08:07:34 -0700 2008 Tue Mar 25 08:14:55 -0700 2008 more...]]> 2 2 false false Thu Aug 28 00:00:00 -0700 2008 Fri Aug 29 13:38:48 -0700 2008 Fri Aug 29 13:41:44 -0700 2008 more...]]> 2 0 false false Wed Feb 04 20:47:35 -0800 2009 Wed Feb 04 21:02:57 -0800 2009 more...]]> 4 0 false true Sat May 30 00:00:00 -0700 2009 Sun May 31 07:42:15 -0700 2009 Sun May 31 20:47:22 -0700 2009
This book gives you the history, culture, and science of bread making, which, I hope, will set me up to eventually make a good loaf of bread.

My grandmother ma...more...]]> 5 0 false false Thu Mar 05 00:00:00 -0800 2009 Wed Mar 11 11:06:10 -0700 2009 Wed Mar 11 11:10:49 -0700 2009 more...]]> 5 0 false false Thu Jan 01 00:00:00 -0800 2009 Fri Jan 16 11:58:46 -0800 2009 Wed Jan 21 09:41:18 -0800 2009 more...]]> 4 0 false false Wed Apr 01 00:00:00 -0700 2009 Mon Mar 02 06:26:39 -0800 2009 Wed Apr 01 07:50:27 -0700 2009 Now, I'm making it all the time.

The best part is the starting part, and the main thing that is missing (and I'm not sure a book could provide) is some better way of defining dough wetness besides writing words like "sticky" and "t...more...]]> 3 0 false false Sat Jan 31 05:04:03 -0800 2009 Tue Jul 07 06:32:33 -0700 2009 more...]]> 4 0 false false Wed Dec 01 00:00:00 -0800 2004 Wed May 13 17:14:49 -0700 2009 Wed May 13 17:14:49 -0700 2009 more...]]> 4 0 false false Tue Jan 01 00:00:00 -0800 2008 Sat Oct 17 07:27:05 -0700 2009 Sat Oct 17 07:32:21 -0700 2009 more...]]> 5 0 false false Wed Sep 30 11:46:09 -0700 2009 Wed Sep 30 11:46:09 -0700 2009 more...]]> 5 0 false false Sun Mar 01 12:51:50 -0800 2009 Sun Mar 01 12:56:44 -0800 2009 when ever baking bread more...]]> 4 0 false false Tue Sep 08 00:00:00 -0700 2009 Tue Sep 08 11:48:56 -0700 2009 Tue Sep 08 12:50:54 -0700 2009 5 0 false false Sun Jan 01 00:00:00 -0800 2006 Sat Mar 28 18:01:20 -0700 2009 Sat Mar 28 18:02:52 -0700 2009 4 0 false false Thu Feb 19 22:42:32 -0800 2009 Thu Feb 19 22:54:07 -0800 2009 5 0 false false Sun Jun 01 00:00:00 -0700 2008 Tue Mar 17 21:14:32 -0700 2009 Tue Mar 17 21:16:00 -0700 2009 5 0 false false Sun Oct 12 08:17:16 -0700 2008 Mon Oct 13 07:12:41 -0700 2008 more...]]> 5 0 false false Fri Apr 24 18:38:57 -0700 2009 Fri Apr 24 18:40:28 -0700 2009 4 0 false false Thu Jun 25 00:00:00 -0700 2009 Mon Jun 01 08:59:59 -0700 2009 Thu Jun 25 11:09:24 -0700 2009 1
I learned a lot about flour and about the importance...more...]]> 0 0 false false Sat Sep 26 16:49:10 -0700 2009 Sat Sep 26 16:49:10 -0700 2009 http://www.goodreads.com/book_link/follow/8?book_id=39910