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Peter Reinhart's Artisan Breads Every Day
About the Book
Here is beloved bread baker and innovator Peter Reinhart’s answer to the artisan bread-in-no-time revolution, with time-saving techniques for making extraordinary loaves with speed and ease, featuring 50 recipes for bread, bagels, pizza, and Reinhart’s first-ever pastry recipes.
Peter Reinhart’s Artisan Breads Every Day distills professional techniques down to the very basics, delivering artisan bread formulas that require minimal effort and time. Peter replaces the breakthrough methods of the past, the various pre-ferments, and the no-knead craze, and offers high-caliber versions of classic breads using the best techniques to create the highest quality loaves in a fast and convenient fashion.
He begins with the simplest French bread then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves and wraps up with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into “Do Ahead” and “On Baking Day” sections, making each 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.
A conscientious teacher, Peter coaches readers on shaping tricks, oven techniques, and methods for doing away with expensive bakery tools. His new time-saving techniques are accompanied by full-color, step-by-step photos throughout so that in no time every home baker can be producing fresh batches of:
Everyday 100% Whole Wheat Sandwich Bread • Pain au Levain • Sticky Buns •
Challah • Neo-Neopolitan Pizza Dough • English Muffins • Chocolate Cinnamon
Babka • Crispy Rye Crackers • Hot Cross Buns • Greek Christmas Bread
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. In Peter Reinhart’s Artisan Breads Every Day, this masterful baker—never one to be content with yesterday’s baking triumph—continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.
About the Author
PETER REINHART is widely acknowledged as one of the world’s leading authorities on bread. He is the author of seven books on bread baking, including the 2008 James Beard Award–winning Whole Grain Breads; the 2002 James Beard and IACP Cookbook of the Year, The Bread Baker’s Apprentice; and the 1999 James Beard Award–winning Crust & Crumb. He is a baking instructor and faculty member at Johnson and Wales University and the owner of Pie Town restaurant in Charlotte, North Carolina. Visit his blog at peterreinhart.typepad.com.
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