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 2 tablespoons of olive oil, then transfer the dough to the pan. Drizzle another tablespoon of oil over the top of the dough, then use your fingertips to dimple the dough and spread it to cover about half of the pan. Make sure the top of the dough is coated with oil, then cover the pan (not the dough) tightly with plastic wrap and immediately place the pan in the refrigerator overnight or for up to 4 days. For round focaccia, cut out a piece of parchment paper to fit inside an 8- or 9-inch

when using strong herbs or spices, such as rosemary, oregano, sage, anise, fennel, cumin, chili powder, and the like, as they can easily overpower the biscuits. Use these stronger seasonings in moderation and in combination with milder herbs like parsley. Ground pepper is always an option; just ¼ teaspoon will provide a surprisingly strong kick. Dried herbs will also work, but don’t use more than ¼ cup; and again, use primarily mild herbs like parsley, chervil, and basil. To make sweet

and then to the four sides, gently roll out the dough into a rectangle, dusting under and on top of the dough with flour as needed. Continue rolling until you have a ½-inch-thick rectangle that’s about 16 inches wide and 9 inches long. Square off the sides and the four corners, then fold the dough as if folding a letter: Fold the right one-third of the dough to the left, and as you lay it down, be sure to square it off so that the top and bottom edges are perfectly aligned with the underlying

a rectangle 24 to 28 inches wide and 9 inches long. (If you want to make small croissants or chocolate croissants, roll the dough into a rectangle about 32 inches wide and only about 7 inches long.) Be careful not to put too much downward pressure on the dough as you roll it, or the thin layers could break, but you do need to be somewhat firm, yet patient, as you roll. You may have to stop and dust with flour underneath the dough from time to time or give the dough a short rest if it starts to

pressing it into the uncut platform. When all 4 corners are folded, use your thumb to press the ends into each other and seal them in the center of the pinwheel. Don’t worry if they come apart during the proofing stage; you can press and seal them again before you add the filling. Place the pinwheels about ½ inch apart on a parchment-lined sheet pan and cover loosely with plastic wrap. Proof at room temperature for 2 to 2½ hours, until the pieces have swelled noticeably. BAKING AND GLAZING

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