In this volume Peter Reinhart shares the bread breakthroughs he made arising from a pilgrimage to France and time spent in the Culinary Academy kitchen with his students. En route he distills hard science, advanced techniques and food history into an accessible resource.

From The Publisher:

Cofounder of the legendary Brother Juniper's Bakery in Sonoma, California; author of the landmark books Brother Juniper's Bread Book and Crust & Crumb; and distinguished instructor at the world's largest culinary school; Peter Reinhart has been a leader in America's artisanal bread movement for over fifteen years. In "The Bread Baker's Apprentice," Peter walks readers through the 12 steps of building great bread, his clear instructions accompanied by over 100 step-by-step photographs. Then it's on to 50 new master formulas for such classic breads as rustic, chewy ciabatta, hearty pain de campagna, and old-school New York bagels. En route, Peter distills hard science, advanced techniques, and food history down into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out.