Peter Reinhart

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

Not rated

Mode of access: World Wide Web

Episode 1

Introduction

Episode 2

Supplies, Definitions & Steps

Episode 3

Preparing the Dough

Episode 4

Variations & Baking Methods

Episode 5

Country Variation & Shaping Options

Episode 6

Rustic Breads: Part 1

Episode 7

Rustic Breads: Part 2

Episode 8

Enriched Bread

Episode 9

Marble Rye

Episode 10

Babka