- Hardcover: 208 pages
- Publisher: Ten Speed Press (1 Nov. 2009)
- Language: English
- ISBN-10: 1580089984
- ISBN-13: 978-1580089982
- Product Dimensions: 21.1 x 2.1 x 26.1 cm
- Average Customer Review: 4.7 out of 5 stars See all reviews (20 customer reviews)
- Amazon Bestsellers Rank: 271,018 in Books (See Top 100 in Books)
Peter Reinhart's Artisan Breads Every Day Hardcover – 1 Nov 2009
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Top Customer Reviews
The most obvious alteration of his old technique is kneading the bread for short bursts of time several times rather than one long 15 minute knead (a technique similar to Dan Leppard's in The Handmade Loaf for example). Another change he introduces is overnight fermentation of the dough in the fridge to enhance flavour.
The positive aspects of the book for me are that the technique of retardation in the fridge allows you to keep your dough in the fridge for up to 7 days (though ideally it should be used up until the 4th day for maximum flavour). You can have your dough ready for baking any time using this technique without having to mix, knead and proof a new batch. I also find the long overnight fermentation in the fridge very useful - this is great for when you mix your dough but have no time to let it rise and bake it 4 hours later... simply put in the fridge and use it whenever you want for up to a week.
However, some of Mr Reinhart's new techniques are also a bit bothersome. I do not really like the short kneading method as it requires you to knead the dough 5 times every 10 minutes. That means 5 times of washing your hands and scraping the dough off them. I'd much rather knead once for longer and deal with sticky dough all over my hands and sink just once! Also, because you're going back to your dough every 10 minutes, there's not much you can do in between... read 3 pages of your book and then it's time to get up, knead and clean your hands again, and so on for 50 minutes.Read more ›
if you have never baked bread try this one - you will become a convert too.
Easy to follow recipes and covers off the basics really well. The only real criticism is the layout - the recipes are quite protracted, I'd prefer a clear bulleted layout to follow easily when I'm covered in wet dough, and the ingredients in cups, with imperial and direct metric conversion emphasises the US roots. Also, over 200 pages, but only 39 recipes.
Overall, a good book
The concept of mother starter is interesting, and convenient for an occasional baker like myself, who started baking the Jim Lahey no knead bread (NKB). The bread I created from this book was flavoursome, and reading it gave me better understanding of the process to enable me to experiment with a more flexible way of baking bread.
Good info on shaping too.
Worth having on your bakery/kitchen bookshelf.
Most Recent Customer Reviews
It was a gift so not sure, will let you know when I've been cooked something....Published 14 months ago by millie
Love love love this book, very easy to follow and am now making some amazing breadsPublished 19 months ago by Susan Spence
This book was brought for my sister, she thought it superb and has a wonderful time reading all the different recipesPublished 20 months ago by rita
Easy to read, yet informative and instructional. The recipes work, and Peter manages to teach how baking works, so in the end you don' t rely on following a recipe letter by... Read morePublished on 19 Nov. 2013 by C. B. Whitehead Esq
A friend recommended this book for making particular types of bread - ciabatta etc.
Glad I followed her suggestion and purchased it, lots of helpful pictures to assist too.