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"A bread baker, like any true artisan or craftsman, must have the power to control outcomes," says Peter Reinhart,
author of The Bread Baker's Apprentice. "Mastery comes with practice." As in many arts, you must know and understand the
rules before you can break them. Reinhart encourages you to learn the science of bread making, but to never forget that
vision and experimentation, not formulas, make transcendent loaves. The Bread Baker's Apprentice is broken into three
sections. The first is an amusing tale of Reinhart's visit to France and his discovery of pain à l'ancienne, a
cold-fermented baguette. The second section comprises a tutorial of bread-making basics and Reinhart's "Twelve Stages of
Bread." And finally, the recipes: Ciabatta, Pane Siciliano, Potato Rosemary Bread, New York Deli Rye, Kaiser Rolls, and
Brioche, to name a few. All recipes include bread profiles and ingredient percentages. Reimagined for modern bakers,
these mouthwatering classic recipes are bound to inspire. --Dana Van Nest