Peter Reinhart's Artisan Breads Every Day

Peter Reinhart's Artisan Breads Every Day
- Used Book in Good Condition
The renowned baking instructorÂ distillsÂ 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 stepâ€”from preparation through pulling pans from the ovenâ€”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.Â

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.
Country USA
Brand Ten Speed Press
Manufacturer Ten Speed Press
Binding Hardcover
ItemPartNumber 9781580089982
Color Multicolor
ReleaseDate 2009-10-27
UnitCount 1
EANs 9781580089982

Country	USA
Brand	Ten Speed Press
Manufacturer	Ten Speed Press
Binding	Hardcover
ItemPartNumber	9781580089982
Color	Multicolor
ReleaseDate	2009-10-27
UnitCount	1
EANs	9781580089982

Peter Reinhart's Artisan Breads Every Day

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