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, by Peter Reinhart
Download Ebook , by Peter Reinhart
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Product details
File Size: 22872 KB
Print Length: 226 pages
Page Numbers Source ISBN: 1580089984
Publisher: Ten Speed Press (October 13, 2010)
Publication Date: October 13, 2010
Sold by: Random House LLC
Language: English
ASIN: B0045OUJ58
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Amazon Best Sellers Rank:
#274,943 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I love this cookbook!I use it 3-7 days a week to bake delicious bread.The instructions are easy to follow and the results are perfection.My two favorites are wild rice and onion bread, and Struan. I make the wild rice bread most often without the onions, and with the addition of dried cranberries. I often use the recipe for streusel topping to roll into the Struan bread. It makes delicious rolls with a hint of sweet, but without all the butter and sugar that traditional cinnamon rolls call for. Those are always I hit when I serve them.If you want simplicity make the classic French bread. It calls for only 4 ingredients, one of which is water. It is a great recipe when in a hurry, or when just learning how to make your own bread.This was a great purchase.
First things first. I have been baking bread and pizzas for more than 30 years, and within a few days of receiving this book, I learned a few things and saw some improvements. Since baking better bread is the only purpose of this book, it ranks as a success.I'd say the book is ideal for either beginners or "experts" like me, as long as you are willing to throw away (or at least forget for a while) everything you know about baking bread. In my years of baking, I learned that you can't freeze dough, yeast likes warm places, and the longer you knead dough, the better. Reinhart has a different opinion, and he seems to be correct.The Good Points* So far I have made baguettes, sourdough and pizza using recipes and techniques in the book. All turned out excellent. I can now bake "crusty" baguettes on demand, and can produce that micro-thin, slightly stretchy pizza crust in a kitchen 3000 miles from New York (although with slight additions to Peter's recipe).* I always "knew" you couldn't freeze dough, but following Peter's advice, I now regularly freeze dough for pizza, and it turns out great. Combined with premeasured bags of frozen sauce, fresh hot pizza is now a "freezer" item. Awesome, except for my diet.* I learned new techniques for working with dough, and for the most part they seem to work great. The book organizes the basic dough techniques (stretching, proofing, etc) in one section at the front of the book so you can find them easily. (More on this below).* Subject to some issues described below, the instructions are reasonably easy to follow. They are written in easy-to-understand terms, and Peter avoids the usual pedantic language often found in higher-end cookbooks. Nothing worse than needing a dictionary and a translator to make soup.* Reinhart doesn't try to convince you that you need to go out and buy $1000 worth of proofing pans, proofing boxes, special cloths, etc. Just use what is in your house already.The Bad Points (Note first paragraph in review)* The directions can get a bit carried away with themselves. Personally, quantities like 3 3/8 teaspoons of salt drive me nuts. I might breakdown and use an actual measuring spoon instead of a teaspoon, but there is no way I am not going to eyeball the last half teaspoon.* The directions are written in a narrative format rather than a list of items typical in recipes. As a result I will often end up re-reading the whole recipe numerous times just to find the next step. This can be a bit of a pain, because many of the recipes have quite a few steps. Typical will be mix for 2 minutes on low, wait 5 minutes, switch to a dough hook, mix for 3 minutes on medium, wait 5 minutes, fold and stretch dough, wait for 10 minutes in an uncovered bowl, stretch again.... You get the idea. For every step, you will end up re-reading most of the recipe. A little indenting/change of fonts/highlighting/bold/etc in the layout would do wonders for the book.* The directions can get overly detailed, but yet unclear-forcing you to interpret multiple directions to be sure you know exactly what Reinhart meant. Not a real big deal, but something one more round of proofreading should have caught.* Basic techniques such as kneading and proofing are in a separate section of the book, and then referred to by individual recipes. Except when they are not-some recipes include the details, some refer you to the front of the book. Since the directions are already somewhat bloated and poorly formatted, I'd prefer to just have references to a single section.* At least one of the recipes (sourdough mother starter) has all the quantities in cups, until you get to the final steps when everything is now in grams. I don't have a metric (or even English) scale in my kitchen.* Some of the steps are explained in agonizing detail, and them some are skipped over. It takes 5 pages to explain how to make the sourdough starter, but then the "how to refresh the starter dough process" is skipped over. List the quantities of old starter, flour and water (see above), but then makes no mention of what to do with it- proof at room temp? immediately return to the refrigerator? How long does it need to refresh?* Mom always taught me that you can't really measure flour-you have to add it to the dough as needed. The reason for this is that flour can have a vastly different moisture content, so what works once might yield overly tacky/dry dough the next time. Reinhart doesn't seem to subscribe to this theory, at least not in all his recipes. After mixing up a batch of the gooiest pizza dough on the planet, I'd say Mom was right.* Some of the baking times listed are suspect. I suspect they are worse case time for very large loafs, not typical times for baguette sized creations. Caveat baker.* None of the recipes I have tried so far are for anyone in a hurry. Every recipe so far has taken days to complete. Not a negative...yeast will be yeast. Just something to be aware of.Overall:A great guide to breadbaking-both for specific recipes and learning to update your artisan skills. I learned a lot from it, and have made a number of items, all of them unqualified successes. If you are looking to whip up a batch of bread as quickly as your bread machine, this is not your book. If you want to spend a few days working with yeast to get a baguette worthy of Paris (OK, maybe New York), this is your book.
I have all of Peter's books. This is by far my favorite. Covers all possibilities from lean dough through holiday treats. All so clear and I love everything I've tried in this book. I have the Baker's Apprentice as my first book. As a novice baker I found it a bit intimidating. But that was my first purchase, and as I continue to work through his processes more and more connects the dots for me. I am 71 years old and about 6 months ago started this "hobby". Well, it consumes my day or weeks. It is so rewarding to produce such delightful, tasty baking to share with family and neighbors. Hope this helps you take on a new project.😀
On the first few weeks I read carefully the first few chapters, where the author explains in simple words the terms and methods later to be used in the book.When I started making bread according to the instructions, I found the recipes amazingly accurate and tasty too.My family is very happy, every weekend I am spoiling them with a new kind of bread.Till now I baked 5 different recipes (Lean bread, French bread, Biscuit, Cracker, Baguette) and planning to bake the Bagels soon.The only downsize that I found till now is the vast usage of "Mother Starter" in the book and the lack of an alternative to it - since it takes lots of time to produce such "Mother Starter" I avoided it till now.Its not that I am new to baking, but the simplicity of the book and the very detailed description of every step or dough condition makes it very friendly to use.Attached are some photos :-)
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