I’ve been building my sourdough baking skills over the last few years. I love exploring different cookbooks and techniques. With my own kitchen and baking tools, I’ve tried many sourdough recipes online. I’ve had fun creating classic loaves and trying new things.
“The Bread Baker’s Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread” by Peter Reinhart caught my attention. I found this cookbook while looking for a guide that would teach me the fundamentals of bread baking. I wanted to share my honest thoughts with you all. The best cookbooks aren’t always the ones with the most advanced techniques. The best ones teach you the fundamentals in a friendly, understanding tone.
I decided to feature this book and my experience with it here on the blog. I’ve been working through this cookbook for a while. I’ve tested recipes and learned what works (and what doesn’t). I wanted to share my honest thoughts with you all. This review mixes book review, recipe review, and my own baking experience. I hope it starts fun conversations about sourdough baking and cookbooks.
Disclosure: This post contains affiliate links. If you click through and make a purchase, we may earn a commission at no additional cost to you. This helps support our blog and allows us to continue providing free sourdough content.
The best bread books aren’t the ones with the most advanced techniques—they’re the ones that teach you the fundamentals in a friendly, understanding tone. You can tell when a book was written by a teacher who loves baking.
Experienced Home Baker
The Honest Truth About This Cookbook
Let me start with what you need to know: this is simply one of the best written bread baking books out there. It’s time tested (the 15th anniversary edition includes 3 new master recipes on top of the previous 50 or so) and approved by hordes of fans. If you already own the original copy you might not need the newest edition. However, it does include 3 new master recipes, and a big new section on sourdoughs (aka wild-yeast starters).
One reviewer shared their experience: “Simply one of the best written bread baking books out there. It’s time tested (I ordered the 15th anniversary edition) and approved by hordes of fans. The sourdough section is rather simple, but like the rest of the book it’s well written in a friendly and understanding tone (you don’t ever feel pretentiousness or ‘my way is the only way’).”
That’s exactly what makes this book special. It’s written in a friendly, understanding tone. That makes you feel like you’re learning from a teacher who loves baking. The techniques and approach to teaching the recipes is what makes this book shine. Reinhart’s writing style and teaching style come through in this book. You can tell it was written by a teacher and someone who loves baking (not one or the other, but both!). For that reason, I love it.
Recipes I’ve Tested (And My Honest Thoughts)
I’ve been working my way through this cookbook. I wanted to share my experiences with the recipes I’ve tried so far. I won’t be sharing Peter Reinhart’s “secrets” on how to use ingredients. That doesn’t feel right to me. It’s also not important for this review. I will talk about the recipes throughout my discussions. I’ll share what worked for me.
The book features 50+ recipes (plus 3 new master recipes in the 15th anniversary edition) and a comprehensive section on sourdoughs. Each recipe feels like it is personalized by Reinhart. They often times include notes for changing the recipe.
Bagels
The New York Classic: Reinhart’s bagel recipe has been praised for its authenticity and flavor. The technique involves boiling the bagels before baking. This creates that characteristic chewy interior and crisp crust.
My Verdict: These bagels are absolutely incredible. Using high-gluten flour enhances the chewiness. The result is reminiscent of authentic New York City bagels. The process is clear. The results speak for themselves.
Pro Tip: Experiment with different shaping methods and toppings. The recipe is versatile enough to create a variety of bagel styles while maintaining that authentic texture.
Pain à l’Ancienne
The Delayed Fermentation: This recipe introduces a delayed fermentation method. It produces a bread with a complex flavor and open crumb structure. It’s a technique that’s worth learning.
My Verdict: This bread is versatile. You can use the dough for baguettes and even pizza bases. The process, though time-consuming, has been praised for its rewarding results. The complex flavor profile is unlike anything you’ll get from a quick rise.
What I Learned: The delayed fermentation method is a game-changer. It develops deep flavors that you can’t achieve with traditional methods. This is one of those techniques that transforms your understanding of bread baking.
Focaccia
The Italian Flatbread: Reinhart’s focaccia recipe stands out for its use of a poolish (a type of pre-ferment). This contributes to its depth of flavor.
My Verdict: This focaccia is a crowd-pleaser. The poolish adds incredible depth of flavor. It’s perfect for customizing with various toppings. I’ve used it as a base for sandwiches. It’s always a hit.
My Recommendation: Don’t skip the poolish step. It’s what makes this focaccia special. The extra time is worth it for the flavor it adds.
Ciabatta
The Italian Classic: This Italian bread is known for its open crumb and rustic appearance. It’s perfect for sandwiches or dipping.
My Verdict: The recipe delivers exactly what it promises. It’s a ciabatta with those characteristic large holes and rustic appearance. The instructions are clear. The results are consistently good.
Pro Tip: The key to achieving those large holes is in the handling of the dough. Follow Reinhart’s instructions closely, especially for the folding and final proofing stages.
Light Wheat Bread
The Perfect Sandwich Loaf: This bread combines bread flour and whole wheat flour. It results in a loaf that’s both hearty and soft.
My Verdict: This is the recipe that gets the most use in our kitchen. It’s simple and versatile. The whole family loves it. The straightforward approach makes it accessible for those new to bread baking. But the results are impressive enough for experienced bakers.
What I Learned: This recipe is a great example of how combining different flours can create a balanced texture and flavor. It’s become a staple in our household for sandwiches and toast.
Marbled Rye Bread
The Visual Stunner: This visually striking bread combines light and dark rye doughs. It offers a complex flavor profile.
My Verdict: This bread is as pleasing to the eye as it is to the palate. The technique of combining two different rye doughs is well-explained. The results are impressive. It’s a great recipe for when you want something a little special.
My Recommendation: Experiment with different pan sizes and hydration levels to achieve your desired texture and appearance. The marbling effect is beautiful. It adds visual appeal to your bread.
Anadama Bread
The New England Classic: This traditional New England bread is made with cornmeal and molasses. It offers a slightly sweet flavor and hearty texture.
My Verdict: This bread is unique and delicious. The combination of cornmeal and molasses creates a flavor profile that’s unlike anything else. It’s perfect for when you want something a little different from a regular loaf.
Pro Tip: The molasses adds a subtle sweetness that pairs beautifully with the cornmeal. Don’t be afraid to experiment with different types of cornmeal to see what works best for you.
Cinnamon Buns and Sticky Buns
The Sweet Treat: These sweet, spiced rolls are a favorite for breakfast or dessert.
My Verdict: These buns are absolutely delicious. The recipe is well-written. The results are consistently good. They’re perfect for when you want something sweet and indulgent.
My Recommendation: Don’t skip the sticky bun variation. It’s worth the extra effort. The caramelized topping takes these buns to the next level.
Sourdough Bread and Variations
The Wild Yeast Guide: The 15th anniversary edition includes a big new section on sourdoughs (aka wild-yeast starters). The sourdough section is rather simple, but like the rest of the book it’s well written in a friendly and understanding tone.
My Verdict: The sourdough section won’t blow your mind, but it’s a useful refresher. I would not recommend purchasing this book solely for the sourdough section. But it’s a nice addition to the comprehensive collection of recipes and techniques.
What I Learned: The techniques portion of this book offers interesting professional approaches tried and tested by Reinhart. But it seems to fully accept (and even occasionally mention) that there are other techniques/recipes/etc. This open-minded approach is refreshing. It makes the book more valuable.
Why This Book Stands Out
What sets “The Bread Baker’s Apprentice” apart is its commitment to teaching fundamentals in a friendly, understanding tone. The book is written well. It’s easy to understand. It has a friendly tone. It very much feels like it’s written for the home baker with the understanding that sometimes you have to work with what you have (e.g., not everyone has a la cloche or dutch oven).
The book also uses a decent amount of pictures to show you how things should look. Each recipe feels like it is personalized by Reinhart. They often times include notes for changing the recipe. This personal touch makes the book feel like you’re learning from a mentor rather than just following instructions.
Most importantly, this book teaches you the fundamentals that will serve you well beyond just the recipes in this book. Understanding the 12 steps of baking and how they apply to different breads is what transforms you from a recipe follower to a knowledgeable baker.
Who Should Buy This Book?
Beginner Baker (Little to No Experience)
Perfect For: If you have little to no experience but lots of interest, this book teaches you the fundamentals of solid baking. It breaks everything down into easy-to-understand steps that can be applied to all baking. These steps are critical knowledge to becoming a good baker. You won’t have to rely as heavily on recipes (and being able to adjust based on variables).
My Verdict: This book represented a major shift in my understanding of the baking process. It has helped me (in less than 6 months) go from a simple recipe follower to someone who can create his own bread based on learned knowledge and techniques.
Somewhat Experienced Baker
Perfect For: With some experience you’ll be able to use this book to its fullest extent. The recipes may not blow your mind as an experienced/somewhat experienced baker, but they are all delicious and reliable.
My Verdict: The techniques and approach to teaching the recipes and techniques is what makes this book shine for me. If you have felt like you were struggling to take your baking to the next level or to really understand the how/why behind baking techniques and recipes, then this book is for you!
My Recommendation: This book will help you better understand and combine techniques (provided you have learned others to combine with) as well as improve your understanding of recipes. It sets the stage for a leap into expert level baking.
Highly Experienced Baker
Perfect For: As an experienced baker you won’t find this book to be ground breaking, but it could teach you a few tips and tricks you may not have known.
My Verdict: Reinhart does a great job of adding notes to recipes that tell you how to adjust/change things up. The techniques portion of this book offers interesting professional approaches tried and tested by Reinhart. But it seems to fully accept (and even occasionally mention) that there are other techniques/recipes/etc.
My Recommendation: The recipes in this book are solid. You’ll find them to be tasty and appealing (although as an experienced baker you may already have preferences for other recipes). The sourdough section won’t blow your mind, but it’s a useful refresher.
Final Thoughts
This book has become an invaluable resource in my kitchen. Combining this book’s recipes and techniques with other books I’ve read/am reading has allowed me to exponentially improve my baking techniques and understanding.
The book is written in a friendly, understanding tone. That makes you feel like you’re learning from a teacher who loves baking. You don’t ever feel pretentiousness or “my way is the only way” when reading this book. That is refreshing. It makes it more accessible.
Whether you’re a beginner looking to learn the fundamentals, a somewhat experienced baker looking to understand the how/why behind techniques, or a highly experienced baker looking for tips and tricks, this book has something for you.
The bottom line? This book teaches you the fundamentals of solid baking in a way that’s friendly, accessible, and comprehensive. It’s the kind of book that transforms you from a recipe follower to a knowledgeable baker. You can create your own variations based on learned knowledge and techniques.