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.
Meet Peter Reinhart, baker and author.
Peter breaks down the basic supplies and concepts of bread-making.
Learn to make and nurture a standard straight dough.
FD Basic Cookie Sheet Pan
KAF 9in Pullman Loaf Bread Pan
KAF Gluten Free Bread Pan
Fat Daddio's Bread Pans 
Fat Daddio's Linked Loaf Pan
Fat Daddio's Cupcake and Muffin Pan
R. Murphy Dough Scraper
13" Oblong Brotform + Liner
8" Round Brotform + Liner
King Arthur Flour Bread Whisk
King Arthur Flour Artisan Bread Flour
King Arthur Flour Harvest Grains Blend
Book: Bread : A Baker's Book of Techniques and Recipes
Bundle: Gluten-Free Bread Set
Bundle: Boule SetCamille
Sharon
Carol
