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.

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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

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