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.
Overview
Syllabus
- Class Preview
- Introduction
- Supplies, Definitions & Steps
- Preparing the Dough
- Variations & Baking Methods
- Country Variation & Shaping Options
- Rustic Breads: Part 1
- Rustic Breads: Part 2
- Enriched Bread
- Marble Rye
- Babka
Taught by
Peter Reinhart
