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Exploring the Essential Features of “Peter Reinhart – Artisan Bread Making”
Artisan Bread Making
Learn bread-making techniques that go beyond the recipes with master baker Peter Reinhart. Explore the stages of bread making and get trade secrets for mixing, proofing and baking six types of bread.
LESSON
Trailer
01:Introduction
Meet Peter Reinhart, baker and author.
7 min
02:Supplies, Definitions & Steps
Peter breaks down the basic supplies and concepts of bread-making.
35 min
03:Preparing the Dough
Learn to make and nurture a standard straight dough.
39 min
04:Variations & Baking Methods
Peter teaches step-by-step instructions to making bread, start to finish.
37 min
05:Country Variation & Shaping Options
Learn a new dough variation and new shaping options.
48 min
06:Rustic Breads: Part 1
Learn the dough preparation for rustic breads like ciabatta and focaccia.
17 min
07:Rustic Breads: Part 2
Finish your rustic breads from the previous lesson.
33 min
08:Enriched Bread
Learn to make a multipurpose dough that can be shaped into rolls and sliceable loaves.
33 min
09:Marble Rye
See and taste the contrast of marble rye.
41 min
10:Babka
Create two delicious breakfast/dessert breads.
31 min
DETAILS
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.
About
Peter Reinhart
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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