Download reader î The Bread Baker's Apprentice Mastering the Art of Extraordinary Bread ´ 320 pages

ePub The Bread Baker's Apprentice Mastering the Art of Extraordinary Bread

Download reader î The Bread Baker's Apprentice Mastering the Art of Extraordinary Bread ´ 320 pages Ì [PDF / Epub] ☆ The Bread Baker's Apprentice Mastering the Art of Extraordinary Bread By Peter Reinhart – Johns-cycling-diary.co.uk Co founder of the legendarTep by step photographsYou’ll put newfound knowledge into practice with 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 techniues 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 su June 2020 I don't remember exactly when I read this bookAll I know is that after hearing how fabulous it was from several sources I got it out of the library And got in trouble for sighing and hissing as I read it in bed before going to sleep Did I try any of the recipes formulae Nope I'm too prejudicedHere are a few reasons why • countless instances of Using an electric mixer fitted with a paddle blade• the phrase The dough should pass the window pane test• formula instead of recipe what is this A chemistry lab • the phrases Lightly oil a large bowl brush the top of the shaped loaf with oilThat last one is the biggest sticking point Spraying a mist of oil over the dough prevents the dough from sticking to plastic wrap or other coverings before baking and of course releases the product from the baking pan once it is done I use spray oil than almost anyone I know but it really makes life easier Always keep a can on the counter because every formula in this book reuires it at some point Why Spray Oil Works BestAlways keep a can on the counter Why clutter the counter that way There Is No Need To Use Spray Oil Homemade oil spray or not When unoiled dough is fully proofed it releases itself from the bowl with the tiniest nudge of a floured side of the finger None of the dough sticks to the bowl Don't believe me Try itUse a plate to cover the rising dough in the bowl; make sure the bowl is large enough for the dough to triple then there is virtually no chance that it will reach the top of the bowl because it's likely to be fully proofed when it has doubled

ePub ò The Bread Baker's Apprentice Mastering the Art of Extraordinary Bread ó Peter Reinhart

Co founder of Baker's Apprentice PDFEPUB #189 the legendary Brother Juniper’s Bakery author of the landmark books Brother The Bread PDFEPUBJuniper’s Bread Book and Crust Crumb and distinguished instructor at the world’s largest culinary academy Bread Baker's Apprentice ePUB #9734 Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years Bread Baker's Apprentice Mastering the ePUB #9734 Never one to be content with yesterday’s baking triumph however Peter continues to refine his recipes and techniues in his never ending uest for extraordinary breadIn The Bread Bake Reinhart is like the Yoda of bread making he's great if you're looking for a master to guide you through the dense fog of bread making and leave you a jedi on the other side But if you just want to know how to make a decent bread in your kitchen well you don't need Yoda to get you there This book is needlessly daunting and given it's wide reputation as a standard text for bread making it could easily scare off a reader who hadn't actually made a simple bread before It does have some very helpful hints but they're all buried in the aforementioned jedi fog he's guiding you through Making bread is not that hard which is probably why it was invented by people who could not have ever imagined an oil mister an ingredient Reihnhart considers essential Get Mark Bittman's no knead bread recipe from the New York Times website and play with it Then use the 300 hours you've saved for something productive like sex or motorcycle repair

Peter Reinhart ó The Bread Baker's Apprentice Mastering the Art of Extraordinary Bread pdf

The Bread Baker's Apprentice Mastering the Art of Extraordinary BreadR’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 Bread Baker's Apprentice Mastering the ePUB #9734 stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread his clear instructions accompanied by over s I love to cook so I get a lot of cookbooks Most are not very good I dislike cookbooks that are just endless lists of dubious recipes fraught with superstition mislabeled measurements or just written by bad cooks If I want that I can have the entire internetBut sometimes one comes along that actually makes me a BETTER CHEF This is one of them The recipes are good but importantly Peter takes you through the entire process of baking bread and what occurs during each of the many phases of chemical change He also does a great job of laying out how a step would be done in a professional bakery how that translates to small batch baking in a home environment what aspects of professional baking are worth bringing into your home and how those aspects affect the final product One of my biggest pet peeves in cook books is when someone describes some shitty shortcut and then says Tastes exactly like the restaurant but in half the time with no fancy ingredients which is always a LIE There may be many good ways of doing something but there is always an effect positive or negative Peter is simultaneously realistic about what can be accomplished with a home oven but is also clear about what effects the changes will have and what you can do at home that professional bakeries don't or can't do such as cold fermentationHe also teaches you bakers percentages necessary for learning about how bread works but without pretention still gives each recipe in bakers %s by weight or by volume so no matter where you are on the path to great baking you can still participate Education and support without pretention or snottinessAll of the recipes I've baked came out fantastic and I feel like I truly understand bread better I know understand why previous recipes failed and when I read recipes in other books I can understand how they will come out before I even start Very worthwhile for someone who wants to take their baking to the next step