How Do I Become an Apprentice Baker?

Peter Reinhardt, apprentice baker author, the book focuses on how and how the baker Pete made bread. ^[1]

Apprentice baker

In The Apprentice Baker, Peter shares his recent achievements with both the best he has learned from many famous French bakeries and the sparks that he burst out while studying with students in class. Peter learned from Paris's most famous bakers, including Lionel Povarana and Philip Goselan (the latter's old bread revolutionized the baguette revolution), and in class The students "preached" and taught the twelve steps of classic bread baking. In this regard, the book not only has a clear explanation, but also has more than 100 steps to break down the pictures.

After making 50 classic master breads in the book, you will discover new things about baking. These classic breads include rustic Shabata (a crispy Italian bread), gracious French country bread, traditional New York bagels, and the finale of this book-the famous Peter exclusive recipe old bread. Peter has continually merged scientific knowledge, advanced technology, and food history into a resource that everyone can get, and makes it as full and layered as your baked bread. This book strives to use the most basic description method to show the greatest charm of food, and uses all enthusiasm to teach those who are also passionate about baking, and those delicious bread in the sun is the best return.

Peter Reinhardt is a great mentor to the world's largest culinary institution, a leader in the global artisan bread movement, a food culture critic in the mainstream American media, and one of the founders of the legendary Juniper Brothers bakery. His work has won the Culinary Book Award of the International Culinary Professional Association and the James Beard Culinary Book Award several times.

Thanks

Unit conversion

Chinese and English vocabulary comparison table

Introduction

Chapter One About Bread

Chapter 2: Deconstructing Bread: A Study Guide

Bread baking basics and principles

12 steps in bread baking: fully awakening the taste of cereals

Chapter III Recipe

Ways to beautify bread-conclusion

Wood fire baking in Bennett Valley

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