Peter Reinhart's Artisan Breads Every Day
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Recipe Reviews
bhnyc from New York, NY
Another easy recipe from this book. I love that you can make the dough in advance and leave it in the refrigerator for up to four days. The 'stretch and fold' method is easy to do- right in the bowl so it makes clean up fast. The bread is better the next day if you like crispier crust.
(edited 6th July 2010) (0) comment (0) useful
southerncooker from Boomer, NC
We love ciabatta bread but it's hard to find in the stores here where I live. It's so wonderful to now make my own. The first time we made it we made it into sandwich rolls for a sandwich test recipe I was making. I made them in my Mom's oven so didn't have my bread stone but did put a steam pan in the bottom of the oven and baked them on a cookie sheet with a silpat on top. They were delicious but a bit dark brown on top. I'll be using this recipe often.
bes30 from ,
Ciabatta is one of my favorite breads, so I couldn’t wait to try this recipe.
This is one of the most basic recipes in the book when it comes to ingredients. Flour, yeast, salt and water is all you need. It is a little more involved than most bread recipes in the book. The dough needs lots of babying because it is so sticky and difficult to work with, but in the end it is worth it.
The recipe states to bake for between 27-32 minutes. After about 20 minutes the crust was already very golden brown. Since the recipe didn’t post an internal bread temperature, I decided to just wait out the bare minimum 27 minutes to make sure the interior was completely cooked.
I was a little worried because the crust looked almost burnt in a few places. This just made for an even better crispy, crackly crust. The interior was perfectly soft and full of tons of air pockets, which I loved.
I can’t wait to share this bread with friends with just some simple olive oil, salt and pepper
loretta from , NY
I had to make this bread after all the great reviews on this website and others. Well, they were right, this bread is easy as it is delicious. My family loved the bread, and I plan to make the baguettes often. When I cut into the bread and saw the large holes, I was very excited. But when I tasted the bread, I was sold on this recipe.
(edited 20th March 2010) (0) comment (1) useful
andrew from Vancouver Island, BC
This has been my favourite bread recipe since Peter introduced it in The Bread Baker's Apprentice. I've made baguettes only so far, which are better than any bakery baguette I've ever had. The bread is airy, nutty, chewy - just fantastic. They're also incredibly easy to make; all the work happens overnight in the fridge.
Peter has tweaked the recipe for this book, and has managed to improve it using some of the new techniques he's developed here. It does add a little time on the front end, as you do a number of stretch and folds before putting the dough in the fridge overnight. But he's reduced the work when you bake - the dough only has to be out for an hour before going in the oven, and there's no need to spray the oven walls with water.
The result is just as tasty as the previous recipe, and the baguettes I made had noticeably higher oven spring - they were much rounder in cross-section than any I'd made before.
homejoys from ,
This recipe is one of our favorites from this book. My husband and I just loved the chewy texture, large holes and great flavor. The dough is very wet and sticky but the stretch and fold technique described in the book is a simple way to eliminate the kneading.
Changes I made: I replaced 1 1/2 cups of flour with whole wheat. I also added 2 T of vital gluten. Whole wheat flour makes a drier dough so I increased the water by 1/4 cup.
Definite winner!
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