Artisan Bread Making

Learn bread-making techniques that go beyond the recipes with master baker Peter Reinhart. Explore the stages of bread making and get trade secrets for mixing, proofing and baking six types of bread.

Artisan Bread Making is rated 5.0 out of 5 by 3.
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Rated 5 out of 5 by from Good watching / good methods! I've been bread-baking since retiring a couple years ago, and found the methods presented to be valuable. I especially liked the alternatives presented for the "devices". I've been modifying, since I didn't want to purchase (and then store) more things, and was pleased to learn that "it's OK"! My family particularly liked the "straight / lean" and the "marble rye" breads.
Date published: 2021-09-27
Rated 5 out of 5 by from Enticing breads! Peter Reinhart is an excellent teacher and presenter. His methods and bread choices create an urgency to get in the kitchen and try them out :). I have been baking breads at home for many years but this class has shown me ways to make new breads that I'm excited to try out and to also get to the stage 12 level of eating and enjoying. Thank you very much for sharing your knowledge and excitement for this wonderful earthy mastery.
Date published: 2021-09-11
Rated 5 out of 5 by from Fantastic and Fun These lessons held your interest throughout. Pete Reinhart was fun to watch, enjoyable to listen to and made us want to bake everything she taught. He's quick, to the point, explains everything so that anyone can do it and get great results. I've been baking for awhile, but now I understand why I should do things. It's good enough to watch again as a refresher. Hope he does more like this.
Date published: 2021-08-04
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Overview

Looking for a fresh perspective on bread making? Let Peter Reinhart, baking instructor at Johnson & Wales University and award-winning author of "The Bread Baker's Apprentice" and "Artisan Breads Every Day," introduce you to bread-making techniques that go beyond the recipes. Explore the 12 stages of bread making and learn trade secrets for measuring, mixing, proofing and baking six different types of bread, including supple French bread, rich marble rye and a sweet chocolate babka. Learn to balance time, temperature and ingredients to create delicious, fresh breads in your own kitchen.

About

Peter Reinhart
Peter Reinhart

INSTITUTION

Craftsy

An internationally renowned expert on bread and baking, Peter Reinhart is an instructor at Johnson & Wales University and a TED Talks speaker. He’s the author of five bread-baking books, including “The Bread Baker's Apprentice,” which won both the James Beard and IACP Cookbook of the Year awards, as well as the International Gourmand Award for Best Baking Book in the World. Peter has spoken extensively on bread as a metaphor in the search for meaningfulness.

By This Expert

Artisan Bread Making
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Artisan Bread Making

Trailer

Introduction

01: Introduction

Meet Peter Reinhart, baker and author.

7 min
Supplies, Definitions & Steps

02: Supplies, Definitions & Steps

Peter breaks down the basic supplies and concepts of bread-making.

35 min
Preparing the Dough

03: Preparing the Dough

Learn to make and nurture a standard straight dough.

39 min
Variations & Baking Methods

04: Variations & Baking Methods

Peter teaches step-by-step instructions to making bread, start to finish.

37 min
Country Variation & Shaping Options

05: Country Variation & Shaping Options

Learn a new dough variation and new shaping options.

48 min
Rustic Breads: Part 1

06: Rustic Breads: Part 1

Learn the dough preparation for rustic breads like ciabatta and focaccia.

17 min
Rustic Breads: Part 2

07: Rustic Breads: Part 2

Finish your rustic breads from the previous lesson.

33 min
Enriched Bread

08: Enriched Bread

Learn to make a multipurpose dough that can be shaped into rolls and sliceable loaves.

33 min
Marble Rye

09: Marble Rye

See and taste the contrast of marble rye.

41 min
Babka

10: Babka

Create two delicious breakfast/dessert breads.

31 min