Peter Reinharts Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads

Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads

You get the idea. For every step, you will end up re-reading most of the recipe. Not a real big deal, but something one more round of proofreading should have caught. Except when they are not-some recipes include the details, some refer you to the front of the book. Since the directions are already somewhat bloated and poorly formatted, I'd prefer to just have references to a single section.

I don't have a metric or even English scale in my kitchen. It takes 5 pages to explain how to make the sourdough starter, but then the "how to refresh the starter dough process" is skipped over. List the quantities of old starter, flour and water see above , but then makes no mention of what to do with it- proof at room temp?

How long does it need to refresh? Reinhart doesn't seem to subscribe to this theory, at least not in all his recipes.

Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads

After mixing up a batch of the gooiest pizza dough on the planet, I'd say Mom was right. I suspect they are worse case time for very large loafs, not typical times for baguette sized creations. Every recipe so far has taken days to complete. Just something to be aware of.

A great guide to breadbaking-both for specific recipes and learning to update your artisan skills. I learned a lot from it, and have made a number of items, all of them unqualified successes. If you are looking to whip up a batch of bread as quickly as your bread machine, this is not your book. If you want to spend a few days working with yeast to get a baguette worthy of Paris OK, maybe New York , this is your book. Kindle Edition Verified Purchase. I started my bread making adventure with the original 'Artisan bread in five minutes a day' book. That was a nice start, but for a perfectionist like me, it wasn't satisfying in the long run.

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I soon figured out that there was no way I could make a loaf of bread with dough that has been stored in the fridge for 2 weeks. I was never able to create a loaf of bread that came with both, oven spring and a nice tangy sour dough flavor. At best I got one of the two a somewhat decent oven spring with new fresh dough, and better flavor with older dough , but never both. I soon figured out that dough older than 4 days doesn't hold any shape, and is best used as a pre-ferment mixed in a new batch. And I don't like volume measurements!

I grew up with a cheap scale, simply dumping the ingredients into a mixing bowl on the scale, taring between measurements - so much faster and easier, and more precise, but not if the recipe doesn't come with weight measurements. Not only does it come with measurements in grams and ounces and volume too, if you must , I also believe that the 'stretch and fold' technique helps developing a better crumb, and thanks to the great instructions in this book I have been baking with pure sourdough starters ever since.

Starting a wild yeast culture was really easy - only after baking happily with it for weeks I realized that many people online aren't quite that lucky with their 'catch' from the get go. Reinhart suggests to use pineapple juice to start the culture, or to try any acidic liquid like lemon or orange juice. I had an old organic grapefruit in the fridge that I had bought by accident, mistaking it for an orange, and used that for the initial mix, and plain orange juice on the second day. My seed culture broke all speed records in regards of foaming and bubbling from day one. In fact, it is so active and leavening that even in the recipes that call for commercial yeast on top of the pre-ferment due to eggs or fat, I get away with just the sourdough starter - I haven't bought instant yeast in a year but if you don't want to bake with sourdough starter, there are plenty of recipes that use store bought yeast only, too.

It still was a learning curve - it took me a while to ignore all the time cues and to just look at the dough. Living in an hot and humid climate like South Florida, I can easily cut all the proofing times stated in half. I ended up with tons of loaves flat and gummy simply because I always ended up over proofing the dough.

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If I let the shaped loaf grow any further, the yeast has nothing left to give in the oven for any oven spring. Best results always come if I stick the shaped loaves in the fridge and bake them cold the next day. But that is Florida, I might do it differently in a colder climate. All recipes I tried worked wonderful, provided I didn't end up over proofing, and I feel I was able to take my bread baking attempts to a whole new level. I uploaded a picture of crusty cheese bread, leavened with sourdough starter only, no yeast added. On the first few weeks I read carefully the first few chapters, where the author explains in simple words the terms and methods later to be used in the book.

When I started making bread according to the instructions, I found the recipes amazingly accurate and tasty too. My family is very happy, every weekend I am spoiling them with a new kind of bread. The only downsize that I found till now is the vast usage of "Mother Starter" in the book and the lack of an alternative to it - since it takes lots of time to produce such "Mother Starter" I avoided it till now.

Its not that I am new to baking, but the simplicity of the book and the very detailed description of every step or dough condition makes it very friendly to use. Attached are some photos: I have all of Peter's books. This is by far my favorite.

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Visualizar ou modificar seus pedidos em sua conta. The Bread Baking Bible: I started my bread making adventure with the original 'Artisan bread in five minutes a day' book. Would you like to tell us about a lower price? Much of his stuff is more about the method than the ingredients, and the recipes serve starting points for creating your own little works of art. Mastering the Art of Extraordinary Bread. The explanations are clear, and I like that he tries to instill enough understanding that there is the possibility for the reader to become a baker, devising recipes independently, even if I'm not there yet.

Covers all possibilities from lean dough through holiday treats. All so clear and I love everything I've tried in this book. I have the Baker's Apprentice as my first book.

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As a novice baker I found it a bit intimidating. But that was my first purchase, and as I continue to work through his processes more and more connects the dots for me. I am 71 years old and about 6 months ago started this "hobby". Well, it consumes my day or weeks. It is so rewarding to produce such delightful, tasty baking to share with family and neighbors.

Hope this helps you take on a new project. See all reviews. See all customer images. Most recent customer reviews. Published 7 days ago. Published 1 month ago. Published 2 months ago. Neo-neopolitan is now my go to pizza Published 3 months ago.

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Customers who viewed this item also viewed. Master Formulas for Serious Bread Bakers. Feedback If you need help or have a question for Customer Service, contact us. Would you like to report poor quality or formatting in this book? Click here Would you like to report this content as inappropriate? It takes 5 pages to explain how to make the sourdough starter, but then the "how to refresh the starter dough process" is skipped over.

List the quantities of old starter, flour and water see above , but then makes no mention of what to do with it- proof at room temp? How long does it need to refresh? Reinhart doesn't seem to subscribe to this theory, at least not in all his recipes. After mixing up a batch of the gooiest pizza dough on the planet, I'd say Mom was right. I suspect they are worse case time for very large loafs, not typical times for baguette sized creations. Every recipe so far has taken days to complete.

Just something to be aware of. A great guide to breadbaking-both for specific recipes and learning to update your artisan skills. I learned a lot from it, and have made a number of items, all of them unqualified successes. If you are looking to whip up a batch of bread as quickly as your bread machine, this is not your book. If you want to spend a few days working with yeast to get a baguette worthy of Paris OK, maybe New York , this is your book. I started my bread making adventure with the original 'Artisan bread in five minutes a day' book.

That was a nice start, but for a perfectionist like me, it wasn't satisfying in the long run. I soon figured out that there was no way I could make a loaf of bread with dough that has been stored in the fridge for 2 weeks. I was never able to create a loaf of bread that came with both, oven spring and a nice tangy sour dough flavor.

At best I got one of the two a somewhat decent oven spring with new fresh dough, and better flavor with older dough , but never both. I soon figured out that dough older than 4 days doesn't hold any shape, and is best used as a pre-ferment mixed in a new batch. And I don't like volume measurements! I grew up with a cheap scale, simply dumping the ingredients into a mixing bowl on the scale, taring between measurements - so much faster and easier, and more precise, but not if the recipe doesn't come with weight measurements.

Not only does it come with measurements in grams and ounces and volume too, if you must , I also believe that the 'stretch and fold' technique helps developing a better crumb, and thanks to the great instructions in this book I have been baking with pure sourdough starters ever since. Starting a wild yeast culture was really easy - only after baking happily with it for weeks I realized that many people online aren't quite that lucky with their 'catch' from the get go. Reinhart suggests to use pineapple juice to start the culture, or to try any acidic liquid like lemon or orange juice.

I had an old organic grapefruit in the fridge that I had bought by accident, mistaking it for an orange, and used that for the initial mix, and plain orange juice on the second day. My seed culture broke all speed records in regards of foaming and bubbling from day one. In fact, it is so active and leavening that even in the recipes that call for commercial yeast on top of the pre-ferment due to eggs or fat, I get away with just the sourdough starter - I haven't bought instant yeast in a year but if you don't want to bake with sourdough starter, there are plenty of recipes that use store bought yeast only, too.

It still was a learning curve - it took me a while to ignore all the time cues and to just look at the dough.

Peter Reinhart's Artisan Breads Every Day

Living in an hot and humid climate like South Florida, I can easily cut all the proofing times stated in half. I ended up with tons of loaves flat and gummy simply because I always ended up over proofing the dough. If I let the shaped loaf grow any further, the yeast has nothing left to give in the oven for any oven spring. Best results always come if I stick the shaped loaves in the fridge and bake them cold the next day.

But that is Florida, I might do it differently in a colder climate. All recipes I tried worked wonderful, provided I didn't end up over proofing, and I feel I was able to take my bread baking attempts to a whole new level. I uploaded a picture of crusty cheese bread, leavened with sourdough starter only, no yeast added. On the first few weeks I read carefully the first few chapters, where the author explains in simple words the terms and methods later to be used in the book. When I started making bread according to the instructions, I found the recipes amazingly accurate and tasty too.

My family is very happy, every weekend I am spoiling them with a new kind of bread. The only downsize that I found till now is the vast usage of "Mother Starter" in the book and the lack of an alternative to it - since it takes lots of time to produce such "Mother Starter" I avoided it till now. Its not that I am new to baking, but the simplicity of the book and the very detailed description of every step or dough condition makes it very friendly to use.

Attached are some photos: I have all of Peter's books. This is by far my favorite. Covers all possibilities from lean dough through holiday treats. All so clear and I love everything I've tried in this book. I have the Baker's Apprentice as my first book. As a novice baker I found it a bit intimidating. But that was my first purchase, and as I continue to work through his processes more and more connects the dots for me.