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Artisan Bread Making

with Peter Reinhart
Artisan Bread Making
Instructor and author Peter Reinhart's fresh perspective on bread-making goes beyond the recipes and raises your baking skills to another level.

Let Peter Reinhart, baking instructor at Johnson & Wales University and award-winning author of The Bread Baker's Apprentice, introduce you to bread-making techniques that go beyond the recipes and raise your baking skills to a whole other level. 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.

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Lesson plan

8:25

Lesson 1. Introduction

  • Meet Peter Reinhart, baker and author.

35:10

Lesson 2. Supplies, Definitions & Steps

38:50

Lesson 3. Preparing the Dough

37:28

Lesson 4. Variations & Baking Methods

47:45

Lesson 5. Country Variation & Shaping Options

17:12

Lesson 6. Rustic Breads: Part 1

33:12

Lesson 7. Rustic Breads: Part 2

32:58

Lesson 8. Enriched Bread

41:23

Lesson 9. Marble Rye

31:48

Lesson 10. Babka

"This class is absolutely fantastic. I've been baking for years but learned heaps of new techniques. Peter is a wonderful teacher. This is even better than attending workshops or classes since I can watch it over and over again whenever I need a refresher."
avatar - abbeyjane1
New South Wales, Australia

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  • Answers from Peter in our virtual classroom
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Skill Building
Food & Cooking
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