Reinhart - The bread bakers apprentice: mastering the art of extraordinary bread

PETER REINHART is widely acknowledged as one of the worlds leading authorities on bread. He is the author of ten books on bread baking, including the 2008 James Beard Awardwinning Whole Grain Breads; the 2002 James Beard and IACP Cookbook of the Year, The Bread Bakers Apprentice; and the 1999 James Beard Awardwinning Crust and Crumb. He is a full-time baking instructor at Johnson and Wales University in Charlotte, North Carolina, and is the host of the popular video website, PizzaQuest.com.

This author is available for select readings and lectures. To inquire about a possible appearance, please contact the Random House Speakers Bureau at or (212) 572-2013.

Apprentice Fumie Shibazaki fifteen years later, and now a successful pastry chef in Tokyo, along with her five-year-old nephew, an aspiring baker.

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CONTENTS

The Final Grace Note:

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Formulas

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INDEX

Z

A

Almonds

lambropsomo,

Amylase,

Amys Breads,

formula,

Armenian flatbread. See

Artisan Bakers,

Z

B

malt syrup for,

New York City water and,

shaping,

Baguettes

poolish,

scoring,

shaping,

The Bakers Catalogue,

Baking parchment,

Baking powder

Baking soda

Baking stones,

Ball shape. See

Bannetons,

Barley syrup. See

See also

Bivres, France,

Biga

definition of,

poolish vs.,

use of,

The Book and the Cook,

Books,

Boule (ball),

Bread Bakers Guild of America,

Bread machines,

Bread Olympics. See

butter in,

middle-class,

poor mans,

rich mans,

Brother Junipers Bakery,

Bulkies. See

Buns

burger or hot dog,

cinnamon and sticky,

Burger buns,

Butter

in brioche,

Z

C

Calvel, Raymond,

Cap shape. See

Caraway seeds,

Carbon dioxide

Celebration/holiday breads

Cheese

Chemical leavening,

Chin, Philippe,

Christopsomos,

formulas,

poolish version,

Cinnamon swirl,

Clear flour,

Color,

Commercially yeasted breads,

Cornmeal

Corriher, Shirley,

Couches,

Coupe du Monde de la Boulangerie,

formula,

Crown shape. See

Crumb,

Crust,

Curtis, Stephanie,

Cutting. See

Z

D

Diastatic malt,

Dinner rolls,

Direct doughs,

Docking. See

Dough

retarding,

See alsoindividual stages

Dow, Lynn and Jim,

Durum flour,

Dutch crunch,

Z

E

Eggs

Enriched doughs,

Enzymes,

baking parchment and Silpat mats,

bread machines,

electric mixers,

food processors,

ovens,

Z

F

Fancy durum,

delayed,

importance of,

length of,

temperatures,

See also

Festival loaves. See

Festivals,

Flat breads,

Flavor

enzymes and,

layers of,

Flour

in the bakers math-formula system,

gluten in,

mills,

weight and volume of,

See alsoindividual types

formulas,

toppings for,

Food processors,

Formulas. See ; individual breads

60-2-2 method,

Fruit, dried or candied

christopsomos,

lambropsomo,

Z

G

Ganachaud, Bernard,

Gelatinization,

Glazes

Gluten

developing,

in flour,

Gosselin, Philippe,

Grigne,

Guilds,

Z

H

Hawaiian bread. See

Herbs

High-gluten flour,

Hoagie. See

Holiday breads. See

Hot dog buns,

Z

I

Indirect doughs,

Intermediate proofing. See

Z

J

James Beard House,

Johnson & Wales University,

Judaism,

Z

K

formula,

shaping,

King Arthur Flour,

Kneading. See

Z

L

Ladder bread. See

Lambropsomo,

Lames,

formula,

Lean doughs,

Levain levure.See

Limpa.See

Lotus Bakery,

Loyalty factor,

Z

M

Malted barley flour,

Malt syrup,

Marie Antoinette, Queen,

McGee, Harold,

Measurements,

Membrane test. See

Miches,

Middle-class brioche,

Milk

weight and volume of,

Misters,

goals of,

by hand (kneading),

by machine,

Molasses

Multigrain bread extraordinaire,

Z

N

Naturally leavened breads,

New York City,

New York hard rolls. See

Z

O

Oil

weight and volume of,

Onions

Osmotolerant yeast,

Oven kick,

Ovens

wood-fired,

Oven spring. See

Z

P

at Gosselin Boulangerie,

shaping,

Pain de mie.See

Pain Poilne,

Pain rustique,

formula,

Panettone,

Paris,

Pte fermente

use of,

Pecans

Petites brioches ttes,

Philadelphia,

Philippe on Locust,

Pizza

toppings for,

Poilne, Lionel,

Poilne, Max,

Ponsford, Craig,

Poolish

biga vs.,

use of,

origin of,

Poor mans brioche,

Potatoes

Pouch shape. See

Pre-ferments,

function of,

See also

beginning of,

equipment,

temperatures,

Proteins, coagulating and roasting,

Providence, Rhode Island,

Pumpernickel bread,

Punching down. See

Z

R

Raisins

christopsomos,

lambropsomo,

Resting. See

Rich mans brioche,

Ritz Hotel,

Robertson, Chad,

Rolls

dinner,

petites brioches ttes,

Rustic doughs,

Rye breads

caraway seeds with,

rye starter for,

Z

S

Saccharomyces cerevisiae,

Saccharomyces exiguus,

SAF Gold,

Salami

Salt

in the bakers math-formula system,

varieties of,

weight and volume of,

San Francisco

bakeries in,

sourdough bread,

Santa Rosa, California,