• Complain

Reinhart - Peter reinharts artisan breads every day: fast and easy recipes for world-class breads

Here you can read online Reinhart - Peter reinharts artisan breads every day: fast and easy recipes for world-class breads full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. City: New York, year: 2009;2013, publisher: Ten Speed Press, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

Romance novel Science fiction Adventure Detective Science History Home and family Prose Art Politics Computer Non-fiction Religion Business Children Humor

Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.

No cover
  • Book:
    Peter reinharts artisan breads every day: fast and easy recipes for world-class breads
  • Author:
  • Publisher:
    Ten Speed Press
  • Genre:
  • Year:
    2009;2013
  • City:
    New York
  • Rating:
    3 / 5
  • Favourites:
    Add to favourites
  • Your mark:
    • 60
    • 1
    • 2
    • 3
    • 4
    • 5

Peter reinharts artisan breads every day: fast and easy recipes for world-class breads: summary, description and annotation

We offer to read an annotation, description, summary or preface (depends on what the author of the book "Peter reinharts artisan breads every day: fast and easy recipes for world-class breads" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.

Peter Reinharts Artisan Breads Every Day distills the renowned baking instructor s professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and bake with ease. Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into Do Ahead and On Baking Day sections, making every step--from preparation through pulling pans from the ovena breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeriesand all with little hands-on time. Americas favorite baking instructor and innovator Peter Reinhart offers new time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time youll be producing fresh batches of: Sourdough Baguettes 50% and 100% Whole Wheat Sandwich Loaves Soft and Crusty Cheese Bread English Muffins Cinnamon Buns Panettone Hoagie Rolls Chocolate Cinnamon Babka Fruit-Filled Thumbprint Rolls Danish Best-Ever Biscuits Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat. From the Hardcover edition.

Reinhart: author's other books


Who wrote Peter reinharts artisan breads every day: fast and easy recipes for world-class breads? Find out the surname, the name of the author of the book and a list of all author's works by series.

Peter reinharts artisan breads every day: fast and easy recipes for world-class breads — read online for free the complete book (whole text) full work

Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Peter reinharts artisan breads every day: fast and easy recipes for world-class breads" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.

Light

Font size:

Reset

Interval:

Bookmark:

Make
Copyright 2009 by Peter Reinhart Photographs copyright 2009 by Leo Gong - photo 1

Copyright 2009 by Peter Reinhart Photographs copyright 2009 by Leo Gong All - photo 2

Copyright 2009 by Peter Reinhart Photographs copyright 2009 by Leo Gong All - photo 3

Copyright 2009 by Peter Reinhart
Photographs copyright 2009 by Leo Gong

All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc.

Library of Congress Cataloging-in-Publication Data

Reinhart, Peter.
Peter Reinharts artisan breads every day / Peter Reinhart; photography by Leo Gong.
p. cm.
Summary: Master baker and innovator Peter Reinharts answer to the artisan-bread-in-no-time revolution, with time-saving techniques for making extraordinary loaves with speed and easeProvided by publisher.
1. Bread. 2. Quick and easy cookery. I. Title. II. Title: Artisan breads every day.
TX769.R4175 2009
641.8'15dc22

2009021119

eISBN: 978-1-607-74086-5

v3.1_r1

CONTENTS Introduction Where We Are and How We Got Here 5 Rich Breads - photo 4

CONTENTS

Introduction: Where We Are and How We Got Here

5. Rich Breads

For better or worse and probably to your great relief I am not going to - photo 5

For better or worse and probably to your great relief I am not going to - photo 6

For better or worse (and probably to your great relief), I am not going to rehash the extensive history of bread. Its a fine story and one worth reading, but authors like H. E. Jacobs have done that well (see the Resources section). Besides, Ive already given a synopsis of the six-thousand-year history in both Crust and Crumb and Peter Reinharts Whole Grain Breads. I believe what readers of this book really want to learn is how to make world-class breads quickly and easily. To accomplish this, we need only look at the discoveries and breakthroughs of recent years.

So heres a quick recap: The three waves that led to improved bread in the United States can be identified as the whole grain wave, the traditional wave, and the neo-traditional wave. The whole grain movement of the late 1960s was part of the counterculture era, in which white flour (and white sugar) symbolized industrialization and mainstream thinking, while whole grains became the symbol of a healthful, holistic way of life that had fallen by the wayside. During this period, organic foods were first promoted as an alternative to highly processed foods grown with chemical fertilizers and pesticides, ushering in what we now call the green movement. This whole grain wave introduced my generation to an alternative way of relating to food, but it took a few more years for dietary habits to change dramatically. Part of the problem was that most of the whole grain breads of that era, while nutritionally superior, werent particularly delicious (or even palatable), so they came to be labeled health food breads, not fit for general consumption.

The 1970s and 1980s saw the emergence of the traditional wave, characterized by a culinary renaissance in which European chefs and bakers came to our shores. Likewise many Americans who exerted considerable culinary influence traveled abroad to experience the great food traditions of other cultures.

The third movement, the neo-traditional wave, grew from the second movement as regional cuisine in the United States became the local and domestic expression of traditional European and Asian influences. Bakeries applied classic techniques to create distinctly American breads and pastries. At my bakery, Brother Junipers, we applied slow fermentation processes to create breads using ingredients that would match well with the foods of the Sonoma County wine region or pay tribute to various other regional cuisines.

These three waves converged in the 1990s to create what is now known as the artisan bread movement. Meanwhile, many bread experts published books that shared their emerging and ever-evolving knowledge with home bakers, who were also growing in number. Bread machines helped fuel this trend, taking some of the intimidation out of the process. But more valuable, I think, was that Americans had finally experienced higher-quality breads, via restaurants and local bakeries, and they wanted to be able to replicate these breads at home. (This was also true of citizens around the world who were rediscovering their own countrys bread heritage.) Every new book seemed to add yet another missing piece of the puzzle, and Internet discussion groups became abuzz with home bakers sharing their victory stories or asking for advice. Slow rise and slow food became a metaphor for better breadand a better, more satisfying life in general. This era saw the inception of the Bread Bakers Guild of America and the international Slow Food movement, followed soon thereafter by the establishment of the Whole Grains Council and many other organizations promoting healthier, tastier, safer foods. The concept of a green lifestyle and cuisine finally spilled over into mainstream thinking, and, ironically, the best-selling bread book of recent times promised (and delivered!) artisan-quality breads faster rather than slower. The circle had closed.

Recently, I was asked to speak at a professional bakers convention on the subject of making artisan bread quickly and easily. My first reaction was that this seemed like an oxymoron. Artisanal methods arent supposed to be easy; otherwise, everyone would already be using them. But upon reflection, I realized that this is already happening in the industry due to modern technological breakthroughs. Refrigeration didnt exist a hundred years ago, when bakers relied upon pre-ferments to extend fermentation time. Twenty years ago, we didnt have sensitive manufacturing equipment that could handle wet, sticky dough without damaging it. Only recently have American bakers grasped the biological and chemical processes of transformation that occur during bread making, the journey from wheat to eat, though there are certainly always new mysteries waiting to be unraveled. So perhaps it isnt an oxymoron at all, and given the new methods developed by other bakers and authors, and the public interest in new, streamlined methods, the time seems right for a fresh synthesis of all of the techniques that arose in the quest for the perfect loaf and loaves.

The past few years have seen the publication of a number of bread books that offer original methods for simplifying the bread making process. Yet during the same period, a few excellent books have appeared that reveal the advanced methods of true artisan bakers from around the world. We want it all: great bread, but fast and easy. Yes, it does seem like a contradiction since the premise of artisan bread is long, slow fermentation. Despite the often complex descriptions of methodology, bread making actually isnt all that difficult, so achieving the easy part is, well, easy. The fast part is where the challenge comes in.

Baking is primarily about the balancing act between time, temperature, and ingredients. Everything else is connected to this. In my previous books, I have taken readers on a journey in search of all of the workable variations on this theme of time, temperature, and ingredients. My goal in this book is to further synthesize that knowledge and apply it in a new way to create a system of baking that anyone can understand and perform.

Next page
Light

Font size:

Reset

Interval:

Bookmark:

Make

Similar books «Peter reinharts artisan breads every day: fast and easy recipes for world-class breads»

Look at similar books to Peter reinharts artisan breads every day: fast and easy recipes for world-class breads. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.


Reviews about «Peter reinharts artisan breads every day: fast and easy recipes for world-class breads»

Discussion, reviews of the book Peter reinharts artisan breads every day: fast and easy recipes for world-class breads and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.