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Peter Reinhart's Artisan Breads Every Day [Hardcover]

Peter Reinhart
4.6 out of 5 stars  See all reviews (13 customer reviews)
RRP: £25.00
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Book Description

1 Nov 2009
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 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.

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.

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Frequently Bought Together

Peter Reinhart's Artisan Breads Every Day + The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master + Crust and Crumb: Master Formulas for Serious Bread Bakers
Price For All Three: £63.10

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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: 26.1 x 21.2 x 2.2 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Bestsellers Rank: 51,004 in Books (See Top 100 in Books)

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Customer Reviews

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Most Helpful Customer Reviews
43 of 43 people found the following review helpful
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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13 of 13 people found the following review helpful
4.0 out of 5 stars useful book+good recipes+easy to use 5 April 2010
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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2 of 2 people found the following review helpful
5.0 out of 5 stars Great bread book 25 April 2011
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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1 of 1 people found the following review helpful
4.0 out of 5 stars A good option to cover the basics 11 Jan 2013
By JamesB
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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5.0 out of 5 stars Fabulous book 4 July 2014
Love love love this book, very easy to follow and am now making some amazing breads
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5.0 out of 5 stars Baking Bread 20 Jun 2014
By rita
Format:Hardcover|Verified Purchase
This book was brought for my sister, she thought it superb and has a wonderful time reading all the different recipes
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5.0 out of 5 stars Necessary reading for home bakers. 19 Nov 2013
Format:Kindle Edition|Verified Purchase
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 letter, but can work things out for yourself.
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