Instructor and author Peter Reinhart's fresh perspective on bread-making goes beyond the recipes and raises your baking skills to another level.
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.
Enroll now in Artisan Bread Making, the consummate course in crafting beautiful, flavorful breads, and your bread-making skills will rise to a whole other level.
What You'll Learn in Artisan Bread Making
- Eight dough recipes, some with multiple variations
- Expert tips and techniques for successful artisan bread making
- Basic chemistry of gluten structure and how to troubleshoot common dough and bread problems
- The importance of proper measuring, mixing, handling and proofing to ensure delicious results
- How to sculpt impressive dough shapes
What You'll Make in Artisan Bread Making
- Lean and country styles of French bread
- Ancienne dough adapted to make ciabatta, focaccia, and mini-baguettes
- Enriched sandwich bread
- Marble rye
- Chocolate and walnut cinnamon babka
What You'll Need
Students are welcome to purchase such bread bakers' tools as a baking stone, pastry blade, lame de boulanger, proofing basket and linens and Silpats, but regular kitchen items will do the job in many cases.
What you get: - 10 HD video lessons with anytime, anywhere access
- Downloadable class materials including 7 recipes
- Hours of up-close instruction
- Answers from Peter in our virtual classroom
The Craftsy Guarantee:- Watch classes on your own schedule: wherever, whenever you want
- Your access never expires
- 100% money back guarantee
Lesson plan:- Introduction (8:25)
Meet Peter Reinhart, baker and author.
- Supplies, Definitions & Steps (35:10)
Peter breaks down the basic supplies and concepts of bread-making.
- Preparing the Dough (38:50)
Learn to make and nurture a standard straight dough.
- Variations & Baking Methods (37:28)
Peter teaches step-by-step instructions to making bread, start to finish.
- Country Variation & Shaping Options (47:45)
Learn a new dough variation and new shaping options.
- Rustic Breads: Part 1 (17:12)
Learn the dough preparation for rustic breads like ciabatta and focaccia.
- Rustic Breads: Part 2 (33:12)
Finish your rustic breads from the previous lesson.
- Enriched Bread (32:58)
Learn to make a multipurpose dough that can be shaped into rolls and sliceable loaves.
- Marble Rye (41:23)
See and taste the contrast of marble rye.
- Babka (31:48)
Create two delicious breakfast/dessert breads.
System Requirements:
- Supported OS:Â Web Browser
