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Title details for Peter Reinhart's Artisan Breads Every Day by Peter Reinhart - Available

Peter Reinhart's Artisan Breads Every Day

Fast and Easy Recipes for World-Class Breads [A Baking Book]

by Peter Reinhart
ebook
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The renowned baking instructor distills professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can bake with ease.
Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step—from preparation through pulling pans from the oven—a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries, all with little hands-on time.
America's favorite baking instructor and innovator Peter Reinhart offers time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of Sourdough Baguettes, 50% and 100% Whole Wheat Sandwich Loaves, Soft and Crusty Cheese Bread, English Muffins, Cinnamon Buns, Panettone, Hoagie Rolls, Chocolate Cinnamon Babka, Fruit-Filled Thumbprint Rolls, Danish, and Best-Ever Biscuits. 
Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.

  • Creators

  • Publisher

  • Release date

    October 13, 2010

  • Formats

    • OverDrive Read

      • ISBN: 9781607740865

    • EPUB ebook

      • ISBN: 9781607740865
      • File size: 22995 KB

  • Languages

    • English

  • Reviews

    • Publisher's Weekly

      October 19, 2009
      With “no-knead” bread recipes all the rage now, expert baker Reinhart (Whole Grain Breads
      ) has come back with a process that is slightly more involved but much more productive than the limited classic no-knead method, yielding all manner of sweet, savory and sandwich breads. He introduces a “stretch and fold” technique that, combined with a slow rise and without the lengthy prefermentation that his and other artisan bakers' recipes usually require, means more freedom and less active work time, but still a very flavorful product. To make French baguettes, for example, only one brief knead is required; then, after an overnight or multiday rise, the dough is ready for shaping—much better than being shackled to the kitchen for an entire morning for multiple rises, as is usually the case in baguette making. Other great breads, such as focaccia, soft cheese bread and even panettone, get similar preparation makeovers. Reinhart occasionally calls for a starter, but his carefully constructed, nonintimidating mother starter method should encourage the wary. For bakers who have come to bread through the no-knead route, Reinhart's thorough, detailed recipes offer a perfect way to expand their repertoire without getting their hands too sticky or giving up too much of their time, while those who are already fans will appreciate having a little more room in their schedule while still producing terrific breads.

    • Library Journal

      September 15, 2009
      Noted baking instructor Reinhart is the 2008 James Beard Award-winning author of "Peter Reinhart's Whole Grain Breads" and owner of the Pie Town restaurant (Charlotte, NC). His seventh cookbook offers 50 recipes for bread, bagels, pizza, and pastry. While the accompanying photos are helpful in following the recipes, the lengthy instructions make this cookbook unsuitable for novice bakers. Advanced bakers, however, will enjoy learning Reinhart's time-saving techniques (e.g., starting the recipe the day before).

      Copyright 2009 Library Journal, LLC Used with permission.

Formats

  • OverDrive Read
  • EPUB ebook

subjects

Languages

  • English

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