The Bread Baker's Apprentice teaches you how to make sensational bread,
This review is from: The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master (Hardcover)
Thank you Peter Reinhart for converting my competent bread making into the truly sublime!
The bread that you can bake with the delayed fermentation method brings out such a depth of flavour that all my other bread cookery books feel like second best:-
- For an American cookbook quantities are really easy - its all in ounces (ignore the cups if you're British, an ounce is an ounce); it doesn't matter if you are American of British.
- Make sure you have got one of those 'diet' measuring scales to weigh out the yeast and salt.
- Choose organic flour, sea-salt and spring water - it's really worth it.
- Follow the cooking recommendations to the letter - get a bake-stone, and get one of those plant misters to spray the oven walls with.
- Once you get into the mind-set of expecting a two-day preparation for a loaf, I found it really convenient.
- Be prepared to practise a recipe to get it right.
Once you have mastered the recipe, your bread baking will take on a different dimension! I say this with my hand on my heart - this is truly divine bread!