The good book
I recently posted this review of "The Bread Baker's Apprentice" on Amazon. Forgive me for adding to the reams of text devoted to this indispensable book here at TFL. I'm only hoping to steer fellow demi-virgins toward a great beginner's guide, and to show appreciation to Professor Reinhart for the quality of his guidance.
As I write this, two gorgeous loaves of French bread are minutes away from going into the oven. The formula for creating those loaves and the know-how behind their creation is drawn entirely from Peter Reinhart's "The Bread Baker's Apprentice."
I am a novice baker who has been banging out three or four batches of delicious bread per week for the last six weeks using this marvelous book. The author is a master craftsman with a commendable gift for explaining the bread-making process in simple, no-nonsense terms. His message throughout is that newcomers do not need any special knowledge or expensive equipment to produce delectable breads in home kitchens. Take this review as testimonial: Reinhart is right on the money.
The BBA layout reinforces the tone of the writing: smart, elegant and easy to follow. You can browse the front end of the book, which explains the science of bread-making in terms a technophobe can easily swallow. Or you can skip to the recipes, labeled formulas herein to emphasize the chemistry that is fundamental to the craft -- and you will in short order be making some of the best bread you've ever eaten, be it French or Italian, sourdough or ciabatta, cornbread or cinnamon raisin.
This book is considered a Bible among aficionados of bread-making at the Fresh Loaf.com and elsewhere. Reinhart is seen as something of a prophet. Get this book and you too will become an acolyte. Buy "The Bread Baker's Apprentice" today and get in on the fun!