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Online Class

Artisan Bread Making

with Peter Reinhart
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Preview
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Format

Online Class

$19.99

DVD

$24.99

Complete your kit

Thumbnail image of King Arthur Flour 9" Pullman Loaf Bread Pan
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Supplies - King Arthur Flour 9" Pullman Loaf Bread Pan

+$29.95

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Supplies - King Arthur Flour 9" Pullman Loaf Bread Pan

+$29.95

Thumbnail image of King Arthur Flour Gluten Free Bread Pan
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Supplies - King Arthur Flour Gluten Free Bread Pan

+$17.95

Thumbnail image of King Arthur Flour Gluten Free Bread Pan
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Supplies - King Arthur Flour Gluten Free Bread Pan

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Thumbnail image of 8" Round Brotform + Liner
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Supplies - 8" Round Brotform + Liner

+$29.00

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Supplies - 8" Round Brotform + Liner

+$29.00

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Instructor and author Peter Reinhart's fresh perspective on bread-making goes beyond the recipes and raises your baking skills to another level.

Skill Level

Advanced

What You Get

  • 10 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Peter Reinhart
  • Closed captioning available (web only)

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class 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.

Class Overview

Lesson Breakdown

1. Introduction
08:25
Meet Peter Reinhart, baker and author.
2. Supplies, Definitions & Steps
35:10
3. Preparing the Dough
38:50
4. Variations & Baking Methods
37:28
5. Country Variation & Shaping Options
47:45
6. Rustic Breads: Part 1
17:12
7. Rustic Breads: Part 2
33:12
8. Enriched Bread
32:58
9. Marble Rye
41:23
10. Babka
31:48
Lesson Breakdown

Recommended with this class

Recommended with this class

Taught by

Peter Reinhart
Peter Reinhart
Instructor
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.
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