Peter Reinhart's Artisan Breads Every Day

Peter Reinhart's Artisan Breads Every Day

Peter Reinhart

Language: English

Pages: 224

ISBN: 1580089984

Format: PDF / Kindle (mobi) / ePub


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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

340 g) lukewarm water (about 95°F or 35°C) ½ cup (4 oz / 113 g) lukewarm buttermilk, yogurt, or any other milk (about 95°F or 35°C) Poppy seeds or sesame seeds, for garnish (optional) DO AHEAD Combine the flour, cornmeal, oats, bran, rice, sugar, salt, yeast, honey, water, and milk in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 2 minutes. If mixing by hand, use a large spoon and stir for about 2 minutes. The dough will be sticky, coarse, and

smoother. Let the dough rest for 5 minutes. Continue to mix with the dough hook on medium-low speed, or mix by hand, for 3 minutes, adjusting the water or flour as needed to form a smooth, firm, but slightly tacky ball of dough. If the dough is very tacky or sticky, add more flour. Transfer the dough to a lightly floured work surface and knead for 1 minute to make any final adjustments. Form the dough into a ball and place it in a clean, lightly oiled bowl. Cover the bowl tightly with plastic

the chocolate (using either the sheet method or the sprinkle method), then roll the dough into a log. Using a metal pastry blade, cut the log down the middle lengthwise. Cross one piece over the other, then continue to crisscross the pieces in both directions to form a braid for more on 2-braid loaves). RICH HOLIDAY BREADS There are so many breads associated with festivals and holidays that entire books, like Betsy Oppenneer’s Celebration Breads, have been written on the subject. To do

Donna McFarren, Rod McLean, Micha McNerney, Chris Meeusen, Paige Meier, Stephen Meier, Claire Meneely, Arte Miastkowski, Bill Middeke, Theresa Miller, Greg Milliser, Lisa Mohen, Kirsty Molnar, Kathy Moore, Derrick Moreno, Kim Morgan, Roxanne Morgan, Neil Morganstern, Tori Mirkemo, Suzy Morris, Moss, Carl Mueller, Robert Mullins, Lindsay Murphy, Clark Murray, Pat Muth, Renae Myers, Jonathan Nacht, Cassandra Nelson, J.R. Nelson, Anja Neudert, Gina Newby, Steve Newell, Phan Ngauv, Laura Nicoletti,

factor is oven size. So even if you’re able to make a perfect baguette shape as long as 3 feet, it’s likely that your oven won’t be able to handle it. For this reason, the instructions that follow are for 10-ounce (283 g) baguettes designed for home ovens and baking stones. Using a basic baguette shape, you can also create épis, which have a zigzag shape resembling a stalk of wheat. Since this is done just prior to baking, see under Scoring, for instructions on shaping épis. To shape a baguette,

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