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.

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about 1 minute, until well blended. The dough should be coarse and wet. Let the dough rest for 5 minutes to fully hydrate the flour. Drizzle the olive oil over the dough, then resume mixing on medium-low speed using the paddle attachment, or by hand using a large wet spoon or wet hands, for 1 minute. The dough should become smoother but will still be very soft, sticky, and wet. Use a wet bowl scraper or spatula to transfer the dough to a clean, lightly oiled bowl. Cover the bowl with plastic

temperature for about 90 minutes, until increased to about 1½ times its original size. In loaf pans, the dough should dome about 1 inch above the rim. About 15 minutes before baking, preheat the oven to 350°F (177°C), or 300°F (149°C) for a convection oven. Because of the cheese, there may be air pockets or tunnels in the risen dough that could cause it to separate in the spirals (cubed cheese creates fewer air pockets than grated or shredded cheese). To minimize this, poke through the top crust

baking, preheat the oven to 325°F (163°C). Bake for 25 minutes, then rotate the pan and bake for another 35 minutes. The loaf should be golden brown and have an internal temperature of at least 185°F (85°C) in the center. For a shinier loaf, brush the top with hot simple syrup or vegetable oil as soon as it comes out of the oven. Cool on the pan for at least 5 minutes, then transfer to a wire rack and cool for at least 60 minutes before slicing or serving. MAKES 24 BUNS Hot cross buns

will damage the texture of the baked biscuit. To make the onions, slice 2 large white or yellow onions into thin strips. Sauté them over medium heat in 1 tablespoon (0.5 oz / 14 g) of vegetable oil until very soft and translucent. Add 2 tablespoons (1 oz / 28.5 g) of sugar and, optionally, 1 tablespoon (0.5 oz / 14 g) of balsamic vinegar, and continue cooking and stirring until the pan juices thicken into a honeylike syrup and the onions have the consistency of marmalade. This will take 15 to 20

the top of the dough. Do this from the back end and then from each side. Then flip the entire mass of dough over and tuck it into a ball. The dough should be significantly firmer, though still very soft and fragile. Place the dough back in the bowl, cover, and let it sit at room temperature for 10 minutes. Repeat the stretch and fold process, then return the dough to the bowl again, cover, and let it sit at room temperature for 10 minutes more. Do this twice more. The entire process should be

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