About this item
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 ovena 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 bakeriesand 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.
|Contributed by:||Gong, Leo|
|Publisher:||Ten Speed Press|
|Publish Date:||Oct 27, 2009|
|Number of Pages:||224|
|Shipping Weight (in pounds):||2.2|
|Product in Inches (L x W x H):||10.2 x 8.3 x 0.9|
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