Artisan Breads Every Day

Fast and Easy Recipes for World-Class Breads

by Peter Reinhart (Hardcover—2009)

Peter Reinhart's Artisan Breads Every Day distils 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 to 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 flavour and texture on par with loaves from world-class artisan bakeries—and all with little hands-on time.

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