Rating: 
Summary: Work hard and reap the benefits
Review: I bought this book after carefully researching it, trying to decide if it would be a book I would use or a book that would sit on my shelf and collect dust. The recipes in this book look more time-consuming than those found in my other bread books, and I finally decided that, based on other reviews of this book, it was worth a shot.Almost all of the recipes in this book require more than one day to make; the author bases a great many of his recipes on some form of starter, whether it's a stiff dough or a liquid sourdough starter. He asserts that this style of baking brings out the most flavor in the flour. He's right. The recipes I have tried [so far] in this book do indeed have a better and stronger flavor, in spite if the fact that the base ingredients are the same as that of other recipes in other books. The author does more than provide a bunch of good recipes (he refers to them as "formulas"). He describes the chemistry behind the ingredients and how they react to one another when mixed. He also shows, with photographs, many different shaping methods and intermediate steps that are required in making bread dough. The author writes the techniques and recipes in this book like a man who has a deep interest in the subject, not just a desire to crank out another cookbook. He demonstrates, through his discussion in the book, his deep understanding of the art of breadmaking. For this man, bread making is a joy and a pleasure, not just a profession. When reading this book, the reader gets pulled along into the excitement the author has for his topic, which makes the process of breadmaking even more pleasurable. This book is not for the lazy baker. If you want to make breads that are fast and easy, look for other titles. But if you want outstanding breads, and you're willing to work for it and be patient, then this book is a superb choice.
Rating:
Summary: Now, this is the only bread baking book you ever need!
Review: When Peter Reinhart's previous book (Crust and Crumb) was published, I stated in my review that this was the only book any serious baker would need. You can still get by with that one, but Reinhart has outcompeted himself with The Bread Baker's Apprentice. Until he pulls another stunt like this, Baker's Apprentice is now the only book any serious bread baker would ever need, or anyone less serious for that sake. Like the last book, Baker's Apprentice is overflowing with information, experience and wisdom, but this one is also tightly organized and well laid out. It is at the same time a baking tutorial, a recipe collection, a reference work, and for baking freaks like me, bedtime reading. Maybe it is a missionary tract too. The various bread types cover a repertoire worthy of any professional baker, yet one that can be accomplished by us amateurs. The photos are pretty but also inspirational and instructional, showing shaping options and procedures. Reinhart's last book got me away from yeasted white bread and onto the path of rustic, naturally leavened bread (although he by no means forces the reader to follow that path). His chapter in this book about the Poilane-style Miche (the loaf shown on the cover) got me off the path and onto the road.
Rating:
Summary: If you love to bake then you knead this book
Review: If you are out there searching for a bread book like i was, take my advice and buy this book. It is a well written collection of Peter Reinhart's recipes, but also of his experiences. As you read this book you will find that you feel as though you are sitting in one of his classes at JWU. These recipes are clear and concise and the steps that lead up to it allow you to produce exactly what he says you will. Also checkout the back of this book to see other great books that he recommends. I must go purchase a second copy for a friend, happy baking!
Rating:
Summary: Excellent Reading AND Excellent Baking!!!
Review: Just bought this book last week - saw it on display at a bookstore, and it sounded interesting...looked through it, put it down to look for a less-leafed-through copy...it was the only copy around, so I grabbed it, bought it, and headed home to try it out. Having begun with Dan Leader's BREAD ALONE and more recently, Maggie Glezer's ARTISAN BAKING ACROSS AMERICA, and many great bread books in between, THE BREAD BAKER'S APPRENTICE has to be recipe for recipe the most practical, and we're talking about a bunch of great titles here. I was curious about the mystique of the Pain a L'Ancienne and had a hard time believing this one bread made of flour, salt, yeast and water...nothin' else, no sugar or anything... could cause the emotions experienced by the author and his friends as described in the book, but I tried the delayed-fermentation technique, baked a batch, and was astounded at this simple complex amazingly creamy bread. So was my family, and we're having a special baking night to make more. Add to this the cinnamon buns that literally made our knees weak, the Portuguese Sweet Bread (I grew up with this stuff in New England) and the rye bread, these are the best consitently successful bread recipes I have ever used in one bread book during the course of one week, and I highly recommend Peter Reinhart's THE BREAD BAKER'S APPRENTICE to anyone who loves to bake bread, as well as read excellent culinary literature.
Rating:
Summary: Beautiful Book for Bread Bakers
Review: I have six or seven bread books I've collected over the past ten years. The authors of these books have played an intregal part in my development as a home baker (Marilyn M. Moore, Beth Hensperger, Bernard Clayton, Jr.) and I have tested and tasted breads from my own kitchen with much satisfaction. I'd reached a point where I thought my baking was as good as it was going to get without having very expensive commercial equipment but was pleased to learn, after ordering The Bread Baker's Apprentice, that there is indeed a new level of excellence using everyday tools and ingredients. Mr. Reinhart's stories, photos, techniques, and recipes yield better results than you could ever imagine. The bagels have spoiled me. The artisan breads have spoiled my entire family. This is a fine book to own and work with.
Rating:
Summary: This is the way!
Review: I have purchased this book and have no experience in baking, go figure. But I have successfully baked breads that 99% of homemaker bakers dont even know is possible. What an eye opening experience, and the little bit of science of bread baking is extremely interesting. There are a few books out there that are the real deal and this is one of them. Sadly so many books printed are garbage written by wanna be yahoos. This book is a gem. nuff said.
Rating:
Summary: The recipes are great; the first 110 pages superb
Review: This is actually three books in one. 1. A collection of Peter Reinhart's stories and travels. This adds considerable color to the narrative. 2. A group of recipes for bread. For the most part, these recipes employ longer fermentation times and wetter doughs than most people are familiar with, which makes them hard to work with at first. The good part is that they work and work well. After you've made several of the breads, you'll wonder how you made bread any other way. 3. The first 110-odd pages. This is simply the finest how-to book I've ever read on bread baking. It covers the subject from start to finish, from opening the bag of bread flour and wondering what's inside, to letting the finished loaf cool on the rack. Reinhart should publish this separately, it's that good. If you bake bread, buy it. If you don't bake bread, buy the book and try baking some bread.
Rating:
Summary: Baking heaven!
Review: For the past week, my kitchen, my whole house even, has been filled with the lovely smell of bread. My bread has always been dense and cakey; after years of trying I had given up on the idea of bread making. But now, using Peter Reinhart's wonderful wisdom, my bread is light, airy, chewy, crusty and just amazingly delicious. Much longer fermentation, real bread flour, far less yeast, and minimal kneading! It's magic. It's more in the method than the ingredients. You must try it and see for yourself. ... [I'm making] rich, decadent cinnamon buns (using the RICH man's formula) are undergoing final proofing before being popped in the oven. They have risen phenomenally, sitting as they are atop a 1/4 inch layer of homemade caramel. I cannot remember having made a dough so light, bubbly and elastic. ... What I love about the book is that, while giving you "formulae," as he calls the recipes, he NEVER FAILS to encourage to experiment. He may have a formula with little fat, but he'll tell you what'll happen if you put a bit more or a bit less, if the fat is lard or butter. You make the final call in your kitchen. There is something odd, though. There is a formula that calls for 5 1/2 tablespoons of butter and 6 1/2 tablespoons of sugar, for example. Couldn't this have been rounded to 1/4 or 1/3 cups? I suppose it gets important when scaling up, and although the calculations maybe easy had the metric system been used, the ornery imperial system is very unfriendly for this purpose. The photos are fantastic; sometimes they are indeed worth a thousand words. I look at the photo, and as I feel my bread I know what to "shoot for" so to speak. Ah well, gotta go! Those sweet cinnamon rolls must be just about ready now. Buy the book!
Rating: 
Summary: just too long to make. . .
Review: I want to state my point asap: these breads take to long to make, up to 2 days, and some even longer. My grandmother could have made a dozen breads in that amount of time.
I understand perfectly well that these recepies are proffesional baker's "formulas", but it's not meant for the ordinary home baker (unless you're rich with a very big and proffesional kitchen). I was tricked into buying this book because i trust the reviews from other people to tell me what's inside a book and common complaints, yet no one mentioned these things. My oven is tiny, i have limited counter space , and i'll die of hunger before i get one lousy crumb.
I've had this book for a year now and frankly i've run out of "waiting" patience, not to mention the fear that runs down my spine every time i use the 'hearth baking' technique. Also if you don't have a 'special' place in your kitchen to place the book you just might have to do what i did in order to keep it nice and clean. Either memorize the formulas or scan, print, and pin them to the fridge with a magnet.
Now, about the good things about this book.
YES. The recepies are clear and easy to understand. (Warning: the pictures can make you drool.)
YES. The breads do come out tasty.
YES. You can learn many things about ingredients, tools, techniques. I wouldn't be surprised if this book is being used in schools and if not should be.
But once again i do not believe this book to be for home bakers (not the average ones at least).
If you decide to get this book consider these things first:
Do you have: Counter space? A wide, trusty (gas) oven? And patience? Free weekends? Or at the very least an interest in the science of bread.
Now that you know the positive AND the negative of this book. . .Unlike some reviews, all of you people before me \_/ I have one last request i whish all people would take in consideration. Please state the positive and the negative of a book in your review. There are people like me who trust you and believe what you say. Thank you.
Rating:
Summary: the only bread baking book you'll ever need
Review: A beautiful work of love explaining everything
about making bread you'll ever want to know and
then some more...:-) Really improved the quality of my breads by
a few orders of magnitude. didn't even know
one could make bread that tastes like this
at home in a gas oven... And I thought I loved making bread before having
learned all the things in this book...;-)
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