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  • Downloadable class materials including 7 recipes
  • Hours of up-close instruction
  • Answers from Peter in our virtual classroom
Food & Cooking
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Photo of Peter Reinhart

Artisan Bread Making

with Peter Reinhart
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


Lesson 1. Introduction

  • Meet Peter Reinhart, baker and author.


Lesson 2. Supplies, Definitions & Steps


Lesson 3. Preparing the Dough


Lesson 4. Variations & Baking Methods


Lesson 5. Country Variation & Shaping Options


Lesson 6. Rustic Breads: Part 1


Lesson 7. Rustic Breads: Part 2


Lesson 8. Enriched Bread


Lesson 9. Marble Rye


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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