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Reddit mentions of The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

Sentiment score: 35
Reddit mentions: 55

We found 55 Reddit mentions of The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. Here are the top ones.

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
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Release dateNovember 2001
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Found 55 comments on The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread:

u/Praesil · 7 pointsr/FTH

Hi. I'm Pikul, but this expansion I've been playing Clovenshield because fuck DPS queues. That may change in the near future. (Sorry RoD members who saw the rest of this post in the subreddit).

I run the Raid of Disapproval, coming back after an 8 month hiiatus. We killed Jin'rokh last week, died to Horridon trash, and got trolled by horridon. I'm cautiously optimistic for this week! I'm also a moderator.

This is me and my wife. We have been married for almost 6 years. Although that's not a good picture of me any more since I had LASIK about 2 years ago. This is a better one. I hate most pictures of me since they accentuate both of my chins as seen here

We have a house in Falls Church, VA. If anyone is ever in Washington DC, send me a message and we can grab a beer.

I work here in the Office of Fossil Energy. Not a surprise if you google my name. My office is halfway between the Washington Monument and the Capitol building. I can tell you all about coal plants and EPA Regulations, but don't ask me since I start to ramble on. The only work things worth mentioning are I'm a Six Sigma Black Belt, last year I wrote a paper and presented it at PowerGen International in Cologne Germany, and in 2011, I was on detail over to the Executive Office of the President so I got to say "I work at the White House." Looks good on a resume as well.

My wife works here as a horticulturalist. She maintains the Bishop's garden and it is beautiful.

Graduated from Penn State about 6 years ago as a Mechanical Engineer, and now I'm a grad student at Johns Hopkins , working on a Systems Engineering degree. While at PSU, I went to about 2 football games and have hardly been back since graduating.

Grew up here It's a shitty little town that's claim to fame was the highest grossing wal-mart for 2006. Although, they are on top of a large shale gas formation, which has brought tons of economic development to the area. My wife grew up near there too

These are my pets Tavi the Corgi, Gabriel AKA Pinky the Oriental Short Hair, and Sampson the Bengal). The cats are 11 years old, the puppy is 9 weeks old. He is very demanding and a large part of why I stopped playing for 8 months. Pinky does not like the puppy.

Here I am underwater. The Mrs. and I got our advanced scuba certification last summer - deepest I've been is 100 feet. We are totally spoiled by caribbean diving, which is really warm and crystal clear. The Atlantic is cold and murky. I recommend the ABCs for diving - Antigua, Bonaire, and Cozumel. Cosumel especially - we had a wonderful drift dive and saw a massive Eagle Ray. I want to get better at underwater photography.

I'm an internet ordained minster. I officiated the wedding of two of my best friends. Afterwards, we met up with some other friends and went rafting in Colorado on some Class V rapids. That was fun.

This is some beer that I made. I got really into home brewing over the past year and love to share my craft with other people so I get less fat. I also have a blog but it's not very interesting. Mostly some recipes, one photo journal, and a few sundry items. Most recently, I bought some kegs and got all the gear and shit to put it in my minifridge (or "lagering cabinet). That was fun, but I don't have enough people over to drink it. I have been told on two occasions that "this is the best beer I ever had". I entered a brewing competition last year, and got a 28/50 on my Strawberry Wheat beer. I've gotten better, I might try again later.

I have a guitar that I've been meaning to start playing. I will set a new years resolution for both "play my guitar" and "go to the gym", but I fully intend to break both of those. Homebrewing counteracts any gym activities anyways.

I own a bright green Mazda 2 so I never lose it in a parking lot...unless I park next to an SUV. Then I can't even see it because it is a super tiny car.

In the kitchen, I bake bread from scratch and got pretty good at it (simple techniques make amazing bread), roast my own coffee with a popcorn maker, and really love baking desserts. I'm not too great at decorating or presentation, but boy do I love carbs and sweets.


Faust is a real life friend of mine. If he doesn't post pictures, I can put one of his 6 facebook photos up.

Last, here's a bonus video of when we painted our Horde banner. I thought it was cool since we had to paint it from underneath. It prevents large drips/drops of dye and looked really cool from above.

I think that's about it. If someone knows how I should motivate myself to go to the gym let me know.

Ok your turn.

(And Vote for Pikul)

u/whoshouldibetoday · 7 pointsr/food

I learned using The Bread Baker's Apprentice by Peter Reinhart. I found it useful in several ways. It has a great section on what materials and tools you'll need and will use, what the quality of your ingredients will need to be in order for the end product to be a certain way and so forth. Also, each recipe has great instructions, and a bit of the history of the recipe. Overall, a great book for the beginning Artisan Bread Baker.

I've also heard that Rose Beranbaum's The Bread Bible is a great resource, but haven't had time to look into it myself.

u/heavysteve · 7 pointsr/Cooking

The Bread Bakers Apprentice is a fantastic starting point, with a ton of explanation about yeast, gluten chemistry, etc. I have a few baking books, but this is my goto bible

http://www.amazon.ca/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688

u/Cdresden · 7 pointsr/Breadit

I recommend The Bread Baker's Apprentice by Peter Reinhart. Reinhart is passionate about making good bread, and he's good at explaining why things work. The book has a lot of baker's secrets, such as delayed fermentation. That's pretty much his big thing. This book made me excited about making good bread, and it also vastly improved my bread. I've got a few other bread books now, but this is my favorite.

u/[deleted] · 5 pointsr/Breadit

The Bread Bakers Apprentice is entertaining to read and very thorough.

u/unloose_the_moose · 5 pointsr/AskCulinary

The Bread Baker's Apprentice is a fantastic book.

u/LASuperdome · 4 pointsr/Breadit

I started by going through the Bread Bakers Apprentice. I don't really use any of the recipes in there anymore but it gave me a good starting point and it's still a good reference for terminology and methods. Like, it got me really into ciabatta bread from that book. I'm still tweaking my recipe to perfect it.

Starter is a whole different beast. I've used the method found in this youtube series to make mine. He's got a series on sourdough bread, but that channel's non-bread content is pretty fantastic as well.

If you don't have one, I'd highly recommend a kitchen scale. Recipes using grams is so much easier/better than using volume. Also, don't buy those little packets of yeast at the grocery store if you're planning on making bread more than twice a year. You can find two pound bags of dry active yeast on amazon for ~$10.

u/jrbored · 4 pointsr/Cooking

i've made a lot from http://smittenkitchen.com/recipes/#Bread

a good chunk of them come from peter reinhart's the bread baker's apprentice

the potato rosemary bread is pretty great.

u/GertrudeBeerstein · 4 pointsr/SRSWomen

My boyfriend's mom loves the Bread Baker's Apprentice. It's definitely... thorough. I feel like you Really have to be into bread to follow it. It's not for beginners.

We were given a bread machine so that really takes all of the artistry out of it but it's consistent and easy and fast so I'm a big fan. As I said elsewhere, I'm not a big baker so I don't get the joy of baking bread, it's just a pain in the ass to me.

u/oughton42 · 4 pointsr/Cooking

/r/Breadit

As others have said, bread is surprisingly easy. In my opinion, in terms of effort-to-payoff it is probably one of the best things to cook. Loads of fun with lots of room to develop, practice, and perfect too.

I'm a big advocate of The Bread Baker's Apprentice as a beginner's resource for learning the fundamentals of baking, why things are done in certain ways, and so on. It's also full of just about any bread recipe you could want.

u/Jase7891 · 4 pointsr/Baking

I’ve been experimenting with multiple bagel recipes over the last couple of weeks using a myriad of different flours, yeasts, and techniques.

The Serious Eats bagels (left) created a slightly tighter crumb that did not fall so much. Otherwise, I can’t say there was a huge difference in overall chew. Stella Parks uses a Japanese technique called “yukone” that is supposed to aid in preservation and longevity.

I cannot seem to prevent the Chefsteps bagels (right) from losing height in the boiling and baking process. These bagels have a fantastically chewy texture but the crumb is not as tight as I was hoping for. The flavor is very good though.

Edit: I’ve also made bagels according to The Bread Baker’s Apprentice that were perfectly good bagels but not as extraordinary as I’m hoping for. The article describing professional bagel shops did encourage me to buy a special high-protein (14%) flour and Stella Parks made me start questioning the yeast I’ve previously used so I’ve been experimenting with instant dry yeast. I’m planning to try the method produced by ATK using vital wheat gluten but I don’t know if this step becomes moot since I already have a high-gluten flour.

u/BiggRigg · 3 pointsr/Pizza

You should read this. Making a good dough is less about Pizza and more about baking bread in general. If you learn those techniques then you pizza will get better.

u/coolmrbrady · 3 pointsr/Frugal

I've also heard great things about The Breadbaker's Apprentice, although I haven't read it yet. I do like your book's idea of mixing/kneading in the morning and letting the dough sit in the fridge all day.

u/bunsonh · 3 pointsr/Baking

That depends on what kind of bread you'd like to make. Are you interested in poundcake type breads (banana bread/carrot cake), quick breads (biscuits, scones), sandwich type enriched breads (sandwich loaves, cinnamon rolls), artisan bread (glutenous inside, crisp crust, high flavor; ie. French baguettes). There's a lot to aim for.

My personal suggestion would be to pick up Peter Reinhart's Artisan Bread Every Day. His book covers pretty much all the major areas of breadmaking (except for poundcakes), using simple, proven recipes that are designed to maximize flavor and texture in the home kitchen. I feel it's a great place to start because the recipes are pretty much bulletproof and filled with just enough detail to explain what's going on without being cumbersome. Think of it as a more simple, advanced-beginner oriented, version of The Bread Baker's Apprentice that is one of the handful of gold-standard breadmaking books (the other being Bread by Jeffery Hamelman).

u/steyblind · 3 pointsr/food

I did the EXACT same thing a year ago.

Now my cupboard is stuffed with bread flour, and fridge is full of yeast, and I'm on the verge of baking sandwich loaves every week instead of buying it.

Recently acquired "the bread baker's apprentice", and it's full of win.

http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688

u/brouwerijchugach · 3 pointsr/Breadit

Recipe is from here although I have seen it on some blogs both here and here

u/jynnjynn · 3 pointsr/Random_Acts_Of_Amazon

I love baking :) I mostly do artisan breads and cookies, and homemade pizza (good pizza starts with good crust!!) but every now and then I'll get on a pie or cupcake kick for a little while.

Ciabatta is probably my favorite bread to make Eat. I also really love homemade pretzels because not only are they delicious, but I can play around with shaping them and make something that is really pretty as well as tasty.

My favorite thing ever is This baking stone It's a lot more expensive than many other stones, but it has been totally worth it. I had 4 others before I finally picked this one up that all ended up cracking in half. This one has lasted me 3 years so far, and I can actually WASH the thing without fear of it exploding next time I use it.

mm... I would also recommend This book to anyone interested in learning to make bread. Its really good and easy to follow, and you can really feel the authors passion for the art.

u/aspenbordr · 2 pointsr/Cooking

Hmm, I'm not so sure about this. I've made bagels many times and read many adaptations, and from what I know, you put non-diastatic malt powder (ideally) or malt syrup IN the dough for flavor.

The baking soda (or, ideally, lye) in the water raises the pH, which accelerates browning on the outside of the bagel as you boil it. It's the same effect as when making pretzels.

So, I think you might be mixing some parts of the process up here.

(Check out Bread Baker's Apprentice for some additional info about bagel chemistry)

u/daridious · 2 pointsr/Cooking

If you are interested in more bread recipes, I recommend Peter Reinhart's Artisan Bread Every Day or Bread Baker's Apprentice. These two are great for starting out with bread. They show many techniques, shaping, rolling, baking styles etc. Ive made croissants from 'Artisan' many times, each time more amazing than the last.

u/sschuth15 · 2 pointsr/Frugal

Also, make fresh bread if you have the time. You don't even need a bread-maker if you don't want to pay up for the machine (I don't use one), although obviously that means more kneading time and work. But really, once you make the dough, the "work" primarily consists of letting it sit. Our family makes bread from this book : http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688
And it is fantastic. I am living on my own for the summer and have already made some. Obviously if you're super busy, it's probably not worth the time, but if you have some weekend time or something, fresh bread is the best. And the satisfaction of knowing you created the loaf from start to finish is totally worth it.

u/im_a_bird_biologist · 2 pointsr/Cooking

Two great books about baking bread are The Bread Baker's Apprentice and Tartine Bread. Both will teach you how bread baking works, as well as giving you recipes for many great breads. I much prefer baking bread like this, rather than using a bread maker. Hope that helps.

u/ihaveplansthatday · 2 pointsr/Random_Acts_Of_Amazon

Ohh, great contest! My Favorite Book! I'm having a hard time narrowing it down to one... I would have to go with "A Child Called It" by Dave Pelzer. It's the true story of the childhood that the author had to live through, a really heartbreaking first-person look at abuse. He went on to write two more books about his life, they're all amazing but had me crying the entire way through... He went on to do great things, in the later books, but had to overcome so much.

On a lighter note, I would love The Bread Baker's Apprentice.

u/explodyii · 2 pointsr/Breadit

Subway bread has a lot to do with steam and moisture levels during the baking process. You can fiddle with your oven by using a spray bottle to mist around in there right when you put in your dough, or drop hot water straight onto a pan at the bottom, but it only gets you so far without one of them fancy ovens subway uses.

As for the beer flavor: probably too much yeast and not enough flavor development through slow rises and/or cold fermentation. You can try and cultivate a sourdough starter, which shouldn't have that sort of flavor (I actually keep a strain that is extremely mild and completely replaces commercial yeast, it has absurd leavening with great taste).

As for adding honey and vinegar to bread, it is more or less a shortcut for developing flavor. There was a recipe I tried a while back that used a little bit of white wine vinegar and beer to try and reproduce the malty flavor of great sandwich bread, I did not enjoy it, but try it out yourself if you like.

As for getting into breadbaking, I recommend starting off watching some of the videos at breadtopia and purchasing this book. It's a pretty good beginner book that covers the basics of using high-hydration, cold fermentation recipes, which are pretty easy to pull off and have significantly better flavor that what it sounds like you have been going with.

As you get further into things, or rather if you manage to fall down the deep, dark path, cultivating bubbling containers of sourdough, splitting off strains and playing to your inner god-complex with yeast cultures, getting bloated from carb-overload and loving it... Then I would recommend getting into the more technical stuff and using that as a springboard.

u/AWizard_ATrueStar · 2 pointsr/Breadit

Get a copy of The Bread Baker's Apprentice, read it. The first half of the book is a pretty in depth explanation of how bread works, and all the stages of making it. The second half is a bunch of great recipes that will be pretty easy to make once you've read the book and come out great. Though, do note that most of them take at least 2 days to make.

u/HalfPintsBrewCo · 2 pointsr/Sourdough

Check out Peter Reinhart's "The Bread Bakers Apprentice" for the science and an in depth breakdown.

Check here for a shorter version.

Suffice to say that longer, cold fermentation favours the types of bacteria that break down starches and create more complex flavours (nutty, toasty to me). When you're only using three ingredients in a bread, it is your job to illicit as much flavour from those as possible.

Typical bread yeast is engineered to be fast acting, produce tons of carbon dioxide very quickly, and tends to not spit out much in the way of flavours. Hence the need for other ingredients like milk, butter, eggs, sugars, dough conditioners, etc. Great for a tangzhong milk bread, challah, or similar fluffy american white sandwich bread, but not so much for a complexly flavoured sourdough.

Both have their place in a bakers arsenal of flavour control.

Edit: A longer countertop rise would lead the bacteria & yeast to chew through all the available starches too quickly, resulting in a flatter loaf with a more liquid consistency before baking. This is really good if you're making focaccia or cibatta breads but your salt content needs to be much higher to offset and slow the fermentation down.

u/mr_richichi · 2 pointsr/Baking

I have a cookbook obsession, I have roughly 500 that are somewhat organized so I feel like I can be of great use here. I will break it down by type to make it easier.

Bibles

u/higherlogic · 2 pointsr/food

Since I have a sourdough starter, I'm always looking for bread recipes that use natural leavening instead of commercial yeast. I found this adaptation of Peter Reinhart's recipe from The Bread Baker's Apprentice (if you like to make bread, and you don't have this book...get it) and decided to make them. Needless to say, they turned out amazing (nooks and crannies and all). I don't think I'll be buying them from the store anymore, it's the first time I've ever had homemade English muffins, and it's a world of difference.

If you don't have a sourdough starter, here's the original recipe. If you've never had homemade English muffins, I highly recommend them.

Edit: A note about the cooking temperature with these, the first batch I made, I went with the recommended medium heat, and it was a bit too high. I prefer to cook these on low heat, maybe 2-3, so the insides cook a bit more, because the middle of my first batch was not fully cooked, even after finishing them in the oven per the instructions. I'd rather just get them browned nice on the skillet, and then finish in the oven until the internal temperature is 190-200 F.

u/SewerRanger · 2 pointsr/AskCulinary

I've been making bread for a couple of years now. It's a mixture of trial and error, improvising and measuring. It's part art and part science. The Bread Bakers Apprentice is a good starting book as well as Flour Water Salt Yeast.

u/mattnumber · 2 pointsr/ethtrader

Married + learned a few years ago how to make great dough^1

So I'll take the cheap ETH
_____

  1. The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread https://www.amazon.com/dp/1580082688/ref=cm_sw_r_cp_apa_bdQWBbN47NGHA (dm me for scans of relevant pages)

    Edit - Seriously, if you haven't tried making bread, it's way easier than you think, and the results are almost always beyond your expectations
u/EMike93309 · 2 pointsr/NetflixBestOf

I'm Just Here for the Food. Between that and The Bread Baker's Apprentice I can pretend to be a pretty decent cook.

Thanks to /u/compto35 for the link!

u/Bigfatchef · 2 pointsr/KitchenConfidential

Ratio

And

The Bread Bakers Apprentice


Are the two I"m always pulling down off my shelf to look at besides the Flavor Bible.

u/arseiam · 2 pointsr/food

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread is by far my favourite cookbook though it is very niche. I don't have any favourtes in terms of cooking in general and tend to just use google and r/food for ideas.

u/Dorq · 2 pointsr/Baking

I highly recommend Peter Reinhart's "The Bread Baker's Apprentice". He's really easy to read and the pictures are beautiful. He teaches about bakers percentages, 12 steps to baking artisan bread at home, and each recipe is in volume and weight. Also, check out The Fresh Loaf. It's a forum for bakers.

Source: I taught a bread class using this book and the students seemed to like it a lot. I also have owned a bakery for the last 3+ years, baking 5-6 nights per week.

u/manyamile · 2 pointsr/gardening

I'll do that. Ultimately, I'd like to dedicate enough of my yard to cut my flour purchases in half. I currently use 5-7 pounds a week baking sandwich loaves, the occasional pizza, and the occasional loaf of of something nicer from The Bread Baker's Apprentice.

Thanks for sharing the story about your grandfather. My grandfather and great-grandfather were both well respected in their community for the quality of goods that from their farms. Although I'm only a backyard, suburban gardener, I can only hope to achieve the same one day.

u/levu-webworks · 1 pointr/Breadit

The bread does not go in the pot. The pot goes on top of the bread. Baking bread in a container that constricts its expansion will ruin the crust and destroy the texture of the crumb. Only short breads (muffins, cakes, ect) and soft pullman loaves (no crumb or crust) get bakes in containers.

Looks like you got a DIY version of a cloche baking pot. The cloche simulates a stone oven cooking the bread with infra-red heat (radiation). Whereas a standard home oven cooks using only hot air (conduction).


To use your DIY cloche, you need a baking stone or terra-cotta tiles. Preheat the baking stone and pot to 500F. When they are good and hot, place your bread dough (shaped into a boule) on the stone and cover it with the pot. Bake as per recipe.


Since you are just starting out I am going to recommend against using this technique, because judging the oven temperature and transferring the dough into the hot baking stones can be a bit tricky.


Instead you should buy a cast iron dutch oven and use Jim Lahey's No Knead technique. His method is practically foolproof and produces great bread with less than 20 minutes of time invested per loaf.


The cloche will give you better results for a wider range of dough formulas provided you take the time to learn about bread. I would recommend you read The Bread Bakers Apprentice if you are interested in going this route.

u/yumarama · 1 pointr/IAmA

LOL, any bread that can actually be called bread will have crust harder than Wonder bread - they make a point of having no discernable crust, other than for looks.

Seriously, hunt up "Pain de Mie" in your area - mie is pronounced "me" as in "you and...". The focus of it will be less crust, more crumb.

Sorry to hear you ran into bread with bad crusts. Keep in mind that good bread is not purely formula so it is possible to hit a bad loaf now and again. Especially if it's been left out to dry, of course. You'll find bagging in plastic will make most any fresh bread much softer. You'll loose the crunch, of course, part of the experience, but get closer to what you happen to enjoy so that's a good thing.

I make soft-crusted bread for my partner who finds anything with a discernable crust "hard on the teeth", even though I am saddened to do so and lose the joy of a good crust. I do make crunchy bread for myself, though - see the blog I linked to above. So I do get that some folk like their crusts soft to non-existant. Hopefully, however, that doesn't translate to not liking flavourful bread, since it's easy to just grab the sliced bagged stuff and get locked into the idea "this is what bread tastes like".

Can't help you with locating a good bakery since I will guess you're not on Vancouver Island in Canada. Even then if it's a chain, it's nearly guaranteed they use shortcuts to produce large volume or (gasp) do like supermarkets and get their dough pre-mixed from factories or loaves par-baked and merely finish the baking in-store which gets the aroma that gets people buying. It's all very much calculated to get money out of your wallet.

I'd recommend you hunt up small owner-run bakeries where they really care about their product and see what they have for sandwich bread, again this will tend towards Pain de Mie. Or try challah dough bread which makes a lot more than just typical braided challah bread. It's got a very tender crust, in most any incarnation you might run into (seeded, flavoured, etc.).

Or learn to bake on your own - maybe take a bread making course at a local college or store - and then you have complete control of the final product.

If you pick up Peter Reinhart's Bread Baker's Apprentice, there are a lot of great breads to make in there; the very first one, Anadama, is surprisingly tasty (and soft-crusted), even if it looks weird at first reading. It gets into the whys and hows, without going too deep, and has lots of bread porn pictures to keep you intrigued.

Hope this helped out.

u/GregorMendel · 1 pointr/Cooking

breadit is nice, but it's mostly photos of baked loaves. Sometimes there are recipes, and if you have recipe questions or goals in mind, it's a response desert.

I, too, recommend baking bread by hand instead of using a bread maker. I also recommend this book. Great recipes, wide variety of recipe styles and options, and it'll give anyone the necessary information to make amazing bread with ease.
http://www.amazon.com/The-Bread-Bakers-Apprentice-Extraordinary/dp/1580082688

u/TheBurningBeard · 1 pointr/Cooking

oooooh. that's a tricky one. Maybe get them a kit with a book and/or a pizza peel as well?

This book is what prompted me to get a stone.

u/IndestructibleMushu · 1 pointr/Baking

The Bread Baker's Apprentice by Peter Reinhart is my number one recommendation for bread. Im also a big fan of Tartine Bread by Chad Robertson. His first book, Tartine is also great btw. I would skip out on Tartine Book No.3 though which seems to have too many errors for my liking. Flour Water Salt Yeast by Ken Forkish is also one of the better bread baking books out there.

For general baking, im a big fan of Bouchon Bakery. And one book that will surely help you improve as a baker and I highly recommend you cook through is The Art of French Pastry by Jacquy Pfeiffer. Its like a pastry arts class in a book. I am actually cooking my way through this. If you have a serious sweet tooth, Momofoku Milk Bar by Christina Tosi will probably be what you're looking for. And as someone else recommended, the Baked books are all great.

For cakes, it has to be The Cake Bible by Rose Levy Bernanbaum. This is probably the best cake book of all time. I would supplement this with Toba Garrett's Professional Cake Decorating book.

For pies, my favorites are Four and Twenty Blackbirds and Hoosier Mama. One that I haven't tried but am planning to buy is First Prize Pies. If the book lives up to their reputation, it should be an excellent book.

For plated, more ambitious desserts, I like Payard Desserts. I refer to this when I want to impress company.

u/BomNomNom · 1 pointr/Random_Acts_Of_Amazon

Thanks for the amazing opportunity!

Lets start off with these amazing badass running pants, perfect for everything from working out to lounging about! I chose this because I'm in serious need of new workout pants! I've been wearing my old highschool sweatpants to brave the icy cold weather and they are starting to tear in multiple places and i don't know how long they will survive >.< These not only coming in a VARIETY of styles, they have almost 1000 positive reviews and look extremely comfy!

I am HUGE into cooking/food and have been trying to improve by bread baking skill recently and believe that the Bread Baker's Apprentice would vastly improve my ability to do so! it not only breaks down why a specific bread recipe needs a specific ingredient, but how it compares both chemically and physically to other types of breads and how to do everything from proper kneading techniques and processes!

This Galaxy infused wallet of ultimate beauty would be an amazing replacement for my also dying wallet that I got about 12 years ago! Being able to go about and NOT have my change and important cards falling out would be quite helpful <3 PLUS. I am huge fan of everything and all things space/galaxy/cosmic and all!

u/Ateoto · 1 pointr/food

The best pizza recipe I've had has come from this book.

Bread Bakers Apprentice

That book in general has great recipes. The bagel recipe and the pizza recipe typically impress people.

u/pandora_k · 1 pointr/fermentation

There's a really simple sourdough bread recipe. It's by no means the best, but it's really simple.


300 grams flour

200 grams water

100 grams sourdough starter

12 grams salt

Mix, then knead until it passes a windowpane test (look it up on youtube for a good description of this. In short: Take a small piece of the dough, and gently stretch it. The dough is done when it forms a windowpane that's translucent without tearing.)

Put the dough in a covered bowl in a warmish place, come back in 60-90 minutes and knead the dough for 30-60 seconds. A lot of recipe's say "deflate" the dough, but the idea shouldn't be to degas the dough but rather redistribute the yeast in the dough. Put it back in the bowl, covered, and back in the warmer area. After another 60-90 minutes take the dough out of the bowl and shape it. Let it proof for 90 minutes, then bake at 500 for 15 minutes, then another 25 at 425.

This is just about the simplest recipe I've used. At higher hydration you stop kneading and start with stretch and folds. If you're really interested in more on baking stop by /r/breadit, or check out Peter Reinhard's "Bread Baker's Apprentice" ( AMAZON) or Chad Robinson's "Tartine Bread" ( AMAZON)

u/CholentPot · 1 pointr/Breadit

A good mixer, lots of time. Oh and a brick oven with steam, or a dutch oven. Oven spring has saved me many a time.

I used costco breadflour. I also learned much of what i know from Peter Rheinharts books this one got me started.

Also, use more sourdough starter than necessary. I used 5 gallon buckets to raise my dough. I would retard overnight in a refrigerator.

u/LongUsername · 1 pointr/programming

If you really want to learn, pick up a copy of The Bread Baker's Apprentice

My neighbor is working through it one recipe at a time, and the results are wonderful.

u/lundman · 1 pointr/pics

You know to know how it works, science wise, and the different types per region?

http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688/

u/HailToTheChimp · 1 pointr/Breadit

Buy The Bread Baker's Apprentice. I, too, struggled to bake decent bread until I read this book.

u/hlskn · 1 pointr/food

Some how my text got lost so here it is again:

This is my second time making brioche and it came out really good this time. The recipe made a lot of dough so I made it into little brioche rolls, to plated loaves (one big, one small) and I even turned the left over dough into a tart crust. I got the recipe from The Bread Baker's Apprentice (http://www.amazon.co.uk/The-Bread-Bakers-Apprentice-Cutting-edge/dp/1580082688) and it was super easy to make.

Recipe:

Ingredients
(For the sponge)

  • 2.25 oz strong white bread flour

  • 1 tablespoon instant yeast

  • 4 oz (1/2 cup) whole milk, lukewarm

    (For the dough)

  • 5 eggs

  • 16 oz strong white bread flour

  • 2 1/2 tablespoons granulated sugar

  • 1 1/2 teaspoons salt

  • 16 oz butter, room temperature (yes, that is a lot!)

    Method

  1. Mix together all the ingredients for the sponge and leave for 20 minutes or until frothy.

  2. Add the eggs to the sponge and mix together.

  3. Add the sugar, salt and bread flour and mix to form a rough ball. Leave for 5 minutes to "let the gluten develop" (it will be a bit liquidy)

  4. Now in a mixer start kneading the dough, adding a small piece of butter and waiting for it to be kneaded in, then adding another piece of butter until all is used up.

  5. The dough should be very smooth and soft so place it in the fridge overnight to chill.

  6. The dough is ready to use!
u/fontophilic · 1 pointr/EatCheapAndHealthy

Yep, and this makes it especially frustrating following American baking recipes. 1 cup of something like flour can compress and be 140g per cup, or be sifted and fluffy at 100g per cup. For something like a delicate cake, this can be a huge difference.

I'm not able to find a good answer as to why weight wasn't used as a measurement in the US. One answer seems be that in the early colonies people traded in smaller distances, and had clearly defined expectations of what a bushel or a pick of crops (or a cart full of oar, a bucket of coal, etc) weighed or was volumetrically. However in a less homogeneous Europe weight/mass measurements had more importance in cross border commerce. When you buy flour in the market by weight, you might as well measure it that way when you cook it too.

Then the first real cooking school in the US, Fannie Farmer, made her own standardized imperial volumetric measuring standards in order to be able to publish cook books. It was widely adopted, and there we are.

For bread, I'll always grab The Bread Baker's Apprentice where he gives recipies by mass, imperial volumetric and percentages. That way I can QUANTIFY ALL THE THINGS!

u/borracho_muchacho · 1 pointr/Breadit

Already on it. Using the BBA method. On day 2 right now. I'm in Bakersfield so not much difference in climate than you I think. Gotten some pretty decent flavor out of the old one. Not quite commercial, but still pretty good.

edit***I accidentally a word.

u/greybeards · 1 pointr/AskCulinary

this this this

This book is the best education on bread aside form hands on experience that you can get.

u/TheFTWPanda · 1 pointr/Baking

It's from The Bread Baker's Apprentice. All the recipes I've tried from here have been phenomenal. Definitely worth the money for me.

u/ManSkirtBrew · 1 pointr/Breadit

Anadama bread came from The Bread Baker's Apprentice, and the wheat berry whole wheat loaves are from Bread Alone.

(Etiquette Q: Should I post the whole formulas here? I'm at work right now and edit them in later.)

For the Anadama bread, I find that following the formula gives me pancake batter. I had to add a significant amount of extra flour to get the dough just to come to a ball (well over a cup), then a lot more during kneading to get the "definitely not sticky" consistency called for. I had to add more salt to compensate (tasted the dough as I worked). I haven't checked the hydration percentages as written to see if there's a typo, but I'll do that when I have the books in front of me.

For the whole wheat bread, I went off the formula a bit. I mixed the dough fairly wet, then did three stretch-and-folds at 30 minute intervals instead of the 15-minute knead called for in the recipe. Since there is a high percentage of wheat, I wanted the best chance for an open, chewy crumb, and I think I nailed it. The texture and flavor of the whole wheat berries in there with the lovely chewy crumb is just delightful.

Polenta, wheat berries and sifted whole wheat flour came from my trip up to Maine Grains in Skowhegan, ME, when I was up for the Kneading Conference this year.

White flour was plain old Gold Medal AP flour.

u/Willosler2110 · 0 pointsr/AdviceAnimals

http://www.amazon.com/gp/aw/d/1580082688?pc_redir=1395348064&robot_redir=1

I AMA Peter Reinhart evangelist as I now bake good bread thanks to him...