Peter Reinhart's Artisan Breads Fast

Peter Reinhart's Artisan Breads Fast

Hardback

By (author) Peter Reinhart

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  • Publisher: TEN SPEED PRESS
  • Format: Hardback | 208 pages
  • Dimensions: 206mm x 257mm x 25mm | 998g
  • Publication date: 1 November 2009
  • Publication City/Country: Berkeley CA
  • ISBN 10: 1580089984
  • ISBN 13: 9781580089982
  • Illustrations note: 75 full-color photos, 50 recipes
  • Sales rank: 18,798

Product description

"Peter Reinhart's Artisan Breads Every Day" distills the renowned baking instructor' s professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and 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-and all with little hands-on time. America's favorite baking instructor and innovator Peter Reinhart offers new 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 - 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.

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Author information

PETER REINHART is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of seven books on bread baking, including Crust and Crumb, the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker’s Apprentice, and the 2008 James Beard Award–winning Peter Reinhart’s Whole Grain Breads.

Review quote

"Peter Reinhart is the Leonardo da Vinci of bread; his recipes are foolproof, his research exhaustive and yet a delight to read and follow, and his hunger for knowledge and technique is boundless and infinite. He is without a doubt the definitive source of true style and information when it comes to all things baked and delicious, and my go-to guy for all things leavened and sandwichable" --Mario Batali, author of "Molto Italiano" "I've been using Peter's overnight pizza dough technique religiously for years--mix, knead, chill overnight, shape, bake. So simple, and minimal planning is required. In this book, many of the recipes use a similar approach-no poolish or pre-fermenting. From pain au levain and pretzels to panettone and pizza dough, all the greatest hits and every day favorites are covered." --Heidi Swanson, author of "Super Natural Cooking" "Peter Reinhart's thoughtful, steadying presence combined with his matchless teaching skills and down-to-earth approach make reading and using "Artisan Breads Every Day" a great pleasure. His information demystifying the preparation and use of sourdough starters is both much needed and superb." --Nancy Baggett, author of "Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads" "For most cooks, artisan bread baking is close to metaphysics. And each succeeding book about it only tends to deepen the mysteries and make trying it even more unlikely. "Peter Reinhart's Artisan Breads Every Day" is one of the first books of its kind that actually made me want to stop reading and start baking." --Russ Parsons, author of "How to Peel a Peach"

Table of contents

FRENCH BREADS AND SOURDOUGH HEARTH BREADS Lean Bread Classic French Bread Pain à l’Ancienne Rustic Bread Pain à l’Ancienne Focaccia Pain au Levain San Francisco Sourdough Bread Neo-Neopolitan Pizza Dough Sourdough Pizza Dough 50% Whole Grain R ustic Bread and Pizza Dough 100% Whole Grain Rustic Bread and Pizza Dough Bagels ENRICHED BREADS Everyday 100% Whole Wheat Sandwich Bread 100% Whole Wheat Hearth Bread 100% Whole Wheat Sourdough Hearth Bread Struan Challah Hoagie and Cheesesteak Rolls Many-Seed Bread Soft Sandwich Bread and Rolls Soft Rye Sandwich Bread Wild Rice and Onion Bread Soft Cheese Bread Crusty Cheese Bread English Muffins Soft Pretzels Crispy Rye and Seed Crackers Flaky, Buttery Crackers RICH BREADS Cinnamon Buns Sticky Buns Coffee Crumb Cake Fruit-Filled Thumbprint Rolls Panettone Stollen Greek Christmas or Easter Bread Hot Cross Buns The Best Biscuits Ever Croissants Chocolate Croissants Danish Pastry