with Peter Reinhart
Online Class

Artisan Bread Making

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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.

Details

  • advanced
  • 10 episodes
  • 5h24m

Included in this Class

1. Introduction
8m

1. Introduction

Meet Peter Reinhart, baker and author.

2. Supplies, Definitions & Steps
35m

2. Supplies, Definitions & Steps

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

3. Preparing the Dough
39m

3. Preparing the Dough

Learn to make and nurture a standard straight dough.

2. Supplies, Definitions & Steps
35m

2. Supplies, Definitions & Steps

3. Preparing the Dough
39m

3. Preparing the Dough

4. Variations & Baking Methods
37m

4. Variations & Baking Methods

5. Country Variation & Shaping Options
48m

5. Country Variation & Shaping Options

6. Rustic Breads: Part 1
17m

6. Rustic Breads: Part 1

7. Rustic Breads: Part 2
33m

7. Rustic Breads: Part 2

8. Enriched Bread
33m

8. Enriched Bread

9. Marble Rye
41m

9. Marble Rye

10. Babka
32m

10. Babka