Peter Reinhart's Artisan Breads Every Day : Fast and Easy Recipes for World-Class Breads [A Baking Book]

From Publishers Weekly With "no-knead" bread recipes all the rage now, expert baker Reinhart ( Whole Grain Breads ) has come back with a process that is slightly more involved but much more productive than the limited classic no-knead method, yielding all manner of sweet, savory and sandwich breads. He introduces a "stretch and fold" technique that, combined with a slow rise and without the lengthy prefermentation that his and other artisan bakers' recipes usually require, means more freedom and less active work time, but still a very flavorful product. To make French baguettes, for example, only one brief knead is required; then, after an overnight or multiday rise, the dough is ready for shapingmuch better than being shackled to the kitchen for an entire morning for multiple rises, as is usually the case in baguette making. Other great breads, such as focaccia, soft cheese bread and even panettone, get similar preparation makeovers. Reinhart occasionally calls for a starter, but his carefully constructed, nonintimidating mother starter method should encourage the wary. For bakers who have come to bread through the no-knead route, Reinhart's thorough, detailed recipes offer a perfect way to expand their repertoire without getting their hands too sticky or giving up too much of their time, while those who are already fans will appreciate having a little more room in their schedule while still producing terrific breads. (Nov.) Copyright Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. Review 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 Ive been using Peters 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 approachno 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 Reinharts 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 Reinharts 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 Formats : EPUB Quality : 5 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. From the Hardcover edition The renowned baking instructor distills professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can 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, all with little hands-on time. America's favorite baking instructor and innovator Peter Reinhart offers 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, and 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. "Master baker and innovator Peter Reinhart's answer to the artisan-bread-in-no-time revolution, with time-saving techniques for making extraordinary loaves with speed and ease"--Provided by publisher