For all the popular warnings about the "evils" of white bread and the effects of carbohydrates on the waistline, it's tough to beat a freshly baked hunk of warm, fragrant bread. But bread baking is not for the faint of heart: Though the ingredients lists are usually short, the process of fermenting, kneading, and proofing can be confounding! Fortunately, as a baking instructor at Johnson and Wales University, Peter Reinhart knows a thing or two about demystifying the bread-baking process. In this in-depth cookbook, Reinhart discusses different types of flour and the necessary tools and equipment, before examining the twelve - yes, twelve - stages of bread. Finally, he presents fifty formulas for creating delectable French bread, sourdough, challah, whole-wheat bread, cinnamon rolls, bagels, panettone, brioche, and more. Yes, these recipes require time and patience, but the rewards will be delicious!