Peter Reinhart’s Artisan Breads Every Day

Ebook $15.99

Ten Speed Press | Oct 13, 2010 | ISBN 9781607740865

  • Hardcover$30.00

    Ten Speed Press | Oct 27, 2009 | 224 Pages | 8 x 10 | ISBN 9781580089982

  • Ebook$15.99

    Ten Speed Press | Oct 13, 2010 | ISBN 9781607740865

Awards

James Beard Award FINALIST 2010

Praise

“Peter Reinhart is the Leonardo da Vinci of bread; his recipes are foolproof, his research exhaustive and yet a delight to read and follow, and his hunger for knowledge and technique is boundless and infinite. He is without a doubt the definitive source of true style and information when it comes to all things baked and delicious, and my go-to guy for all things leavened and sandwichable”
–Mario Batali, author of Molto Italiano

“I’ve been using Peter’s overnight pizza dough technique religiously for years–mix, knead, chill overnight, shape, bake. So simple, and minimal planning is required. In this book, many of the recipes use a similar approach–no poolish or pre-fermenting. From pain au levain and pretzels to panettone and pizza dough, all the greatest hits and every day favorites are covered.”
–Heidi Swanson, author of Super Natural Cooking

“Peter Reinhart’s thoughtful, steadying presence combined with his matchless teaching skills and down-to-earth approach make reading and using Artisan Breads Every Day a great pleasure. His information demystifying the preparation and use of sourdough starters is both much needed and superb.”
–Nancy Baggett, author of Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads

“For most cooks, artisan bread baking is close to metaphysics. And each succeeding book about it only tends to deepen the mysteries and make trying it even more unlikely. Peter Reinhart’s Artisan Breads Every Day is one of the first books of its kind that actually made me want to stop reading and start baking.”
–Russ Parsons, author of How to Peel a Peach

Table Of Contents

FRENCH BREADS AND SOURDOUGH HEARTH BREADS
Lean Bread
Classic French Bread
Pain à l’Ancienne Rustic Bread
Pain à l’Ancienne Focaccia
Pain au Levain
San Francisco Sourdough Bread
Neo-Neopolitan Pizza Dough
Sourdough Pizza Dough
50% Whole Grain R ustic Bread and Pizza Dough
100% Whole Grain Rustic Bread and Pizza Dough
Bagels

ENRICHED BREADS
Everyday 100% Whole Wheat Sandwich Bread
100% Whole Wheat Hearth Bread
100% Whole Wheat Sourdough Hearth Bread
Struan
Challah
Hoagie and Cheesesteak Rolls
Many-Seed Bread
Soft Sandwich Bread and Rolls
Soft Rye Sandwich Bread
Wild Rice and Onion Bread
Soft Cheese Bread
Crusty Cheese Bread
English Muffins
Soft Pretzels
Crispy Rye and Seed Crackers
Flaky, Buttery Crackers

RICH BREADS
Cinnamon Buns
Sticky Buns
Coffee Crumb Cake
Fruit-Filled Thumbprint Rolls
Panettone
Stollen
Greek Christmas or Easter Bread
Hot Cross Buns
The Best Biscuits Ever
Croissants
Chocolate Croissants
Danish Pastry

Video & Media

Shaping a Boule from Peter Reinhart (YouTube Video)

Shaping a Boule from Peter Reinhart (YouTube Video)

The Stretch and Fold Technique from Peter Reinhart (YouTube Video)

Preparing the Hearth for Baking from Peter Reinhart (YouTube Video)

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