Peter Reinhart's Artisan Breads Every Day

Peter Reinhart's Artisan Breads Every Day

Fast and Easy Recipes for World-class Breads

Book - 2009
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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 BiscuitsBest 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.
Publisher: Berkeley, Calif. : Ten Speed Press, c2009.
Edition: 1st ed.
ISBN: 9781580089982
Branch Call Number: 641. 815 REI
Characteristics: 216 p. : col. ill.
Alternative Title: Artisan breads every day


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SPPL_Joey Mar 20, 2018

Everything I've baked from this book has turned out pretty great; from sandwich breads to sourdough boules to bagels. Recommended.

Dec 06, 2014

My bread baking has gone from mediocre with unpredictable results to fantastic thanks to Reinhart's easy to follow recipes and (new to me) techniques (ie. stretch and fold).

I really like that although there are lots of kitchen gadgets you could use (from fancy mixers to bread proofing baskets to specialized ovens), the author clearly shows that nothing more than a mixing bowl, wooden spoon, regular oven and cookie sheet are necessary.

The ingredients are listed in weight and volume (buy a $30 scale, there's no going back once you try one).

I like that making the dough has very minimal hands on time and minimal mess. When preparing the dough initially you will need about 45 minutes, but 40 of those minutes are letting the dough rest. You also have to plan ahead as the dough needs to sit in the fridge overnight before shaping and baking (for this you need space in your fridge, too).

Helpful tips: you can view Peter Reinhart demonstrating the stretch and fold technique and creating oven steam on youtube. Also, if like me, you're wondering what pan you could put in the bottom of your oven for the water that can withstand the high heat and not warp like a cookie sheet would, try a broiler pan.

I'm on my way to the library to try out some other Reinhart books.

Nov 03, 2013

This is a really great bread recipe book for those who are beginners to experts. How to make dough is clearly explained so anyone can make nice and tasty dough easily without mistake.

Before I encountered this book, I relied more on online bread recipes, and I have been struggling with making delicious dough like ones selling at a bakery. But I made satisfied bread following the recipes in the book.

Dec 13, 2012

Excellent tips on baking all kinds of delights, but be warned, everything is measured by weight. If you don't have or use a kitchen scale, take this out if only for the baker's secrets (tips). For example, I didn't know how important it was to keep your biscuit mix cold, or that you can easily make pizza down multigrain by using a mix of grain flours for 20% of the flour content. Pretzels, cinnamon buns, and so much more.

Jul 30, 2012

This is absolutely the best introductory bread baking book that I have ever had the privilege to use. I immediately bought my own copy of it. The breads I baked following these recipes were not only delicious but so beautiful that my friends were shocked that any home baker could produce them. Better still, the long fermentation in the fridge these recipes call for make delicious bread without a bread machine something that anyone could fit into a busy schedule.

Jul 26, 2012

A good bread book with some "easy" recipes. They are really just refrigerator variations that were sometimes listed in some of his other books. However, it really gives you good, clear instructions (with great photographs) on how to bake excellent bread without getting too bogged down with the details of some of his other books. A good percentage of the book is on sweet and crusty savory breads but the sections on hearth and sandwich loaves and pizza crust are worth it alone.

Mar 26, 2010

Lots of yummy breads if you actually have the time to make them.

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