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Peter Reinhart's Artisan Breads Every Day Hardcover – 1 Nov 2009

4.7 out of 5 stars 20 customer reviews

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Frequently Bought Together

  • Peter Reinhart's Artisan Breads Every Day
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  • The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master
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Total price: £75.21
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Product details

  • 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)

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Customer Reviews

4.7 out of 5 stars
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Top Customer Reviews

Format: Hardcover Verified Purchase
Peter Reinhart's new bread book, like his previous titles, will give you bread of superior quality. Unlike his previous books however, the techniques he uses are very different to Crust and Crumb or The Breadmaker's Apprentice.

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.
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Format: Hardcover Verified Purchase
this must be the easiest to use of all Peter Reinhart's books. I still prefer The Baker Apprentice (more detailed explanations on the whys and hows things happen), still this is a very good book (for novice home bakers and fanatics as well). really good explanations/easy to follow/really good results. if you are into baking, get it. PR has slightly changed some of his methods (pain a l'ancienne, just to name one) and the overall impression is that all the recipes were developed having in mind a kind of "easy/basics/no fuss" approach.
if you have never baked bread try this one - you will become a convert too.
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Format: Hardcover Verified Purchase
All of the classics you would expect from Peter Reinhart, but with his new emphasis on greater time leading to a better flavoured loaf.
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
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Format: Hardcover
This book is everything that people say it is. I have only made one recipie from it so far, but was a success first time.
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.
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By CD on 24 April 2011
Format: Hardcover
Good book. Easy to read and understand. Recipes are easy to follow. Good explanations at start of each chapter on why you're doing what. quite a few pictures of the breads, which I like as it's good to see what you're aiming for! Recommended
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Format: Hardcover Verified Purchase
Had tried cinnamon bun recipes from other books before which were ok but these ones were easy to do and taste amazing. Looking forward to trying other recipes.
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Format: Hardcover Verified Purchase
In my opinion this is the best book ever on bread making. The techniques are superb for making top-quality bread at home, and are explained very clearly. The science of superior bread is demystified in sidebars. The ingredients are in grams (also ounces and cups) so there's no guesswork. Not only for easy White bread and Wholemeal, but buns, rolls and fancy-pants baking too. Your taste buds deserve it.
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Format: Hardcover Verified Purchase
It does what it says on the cover - I am not an experienced baker but this book was recommended to me, and I am thoroughly hooked! I am producing artisan breads every day for my family, friends and B&B guests. These recipes are easy to follow and they WORK!
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