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with Peter Reinhart
Online Class

Artisan Bread Making

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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.


  • advanced
  • 10 episodes
  • 5h24m

Included in this Class

1. Introduction

1. Introduction

Meet Peter Reinhart, baker and author.

2. Supplies, Definitions & Steps

2. Supplies, Definitions & Steps

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

3. Preparing the Dough

3. Preparing the Dough

Learn to make and nurture a standard straight dough.