Book
Review by Sapphire Ng
Ten
Speed Press
ISBN:
978-1607748656
Copyright
September 2016
The
Bread Baker's Apprentice
makes
a perfect gift for the serious baker. Immensely instructive and
practically methodical, this book is an authoritative guide to bread
baking. Lucidly written and easily understandable, along with
easy-to-follow and clearly presented formulas and instructions, the
book will lead
both the novice and the more seasoned baker onto the path of an
incredible
learning experience.
The
book contains a multitude of “master
formulas” for
an eclectic variety of bread. The passionate baker will be thrilled
to discern the subtleties in techniques and skills involved in making
for example, the
visually dramatic Greek celebration bread artos,
the delectable and mouth-watering cinnamon buns and sticky buns, the
very appetizing Italian breadsticks, the quintessential bagel, the
traditional panettone, and
certainly, the sourdough
bread, otherwise
called wild-yeast
bread.
The
book begins
by aptly
covering
fundamental
information pivotal to the baker
and reader's optimal assimilation of materials accompanying
the bread
formulas
furnished. Not to mention the information serves as a great
supplement
to the education of the baking or culinary student. The author for
example, purposefully guides the reader through a practical
examination
of each of the classic
12 stages of baking—including
primary
fermentation, punching down/degassing, rounding, benching, proofing,
and
baking.
The
author elucidates crucial and fascinating concepts sans
unnecessary technicality,
describing for
example,
the antithetical concepts of dough extensibility versus elasticity;
explicating
the critical processes of starch gelatinization, sugar
caramelization, and protein coagulation; distinguishing the sourdough
from regular bread; expounding the process
of fermentation;
explaining the
subtleties of
degassing; and
of course, rationalizing the use
of instant yeast over
the alternatives of fresh
or active dry yeast.
As
a reference for both amateur and experienced bakers, the book also
includes rudimentary material such as the
classifications of bread, concisely
presented in a highly structured diagram, or the types of flour. In
line with the author's profession and job of being an educator and
baking instructor, the book contains valuable wisdom in the form of
the occasional pieces of pithy heuristics—for example the cardinal
principle of “flavor
rules.”
Disclaimer:
I received a complimentary copy of this book from Blogging for Books
for this review.
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