Online Class

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.

Skill Level


What You Get

  • 10 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Peter Reinhart
  • Closed captioning available (web only)

How it works

  • Once you purchase find your class in your class library.
  • Watch on any device anytime.
  • Find class materials in the class viewer.

Class 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.

Lesson Breakdown

1. Introduction
Meet Peter Reinhart, baker and author.
2. Supplies, Definitions & Steps
3. Preparing the Dough
4. Variations & Baking Methods
5. Country Variation & Shaping Options
6. Rustic Breads: Part 1
7. Rustic Breads: Part 2
8. Enriched Bread
9. Marble Rye
10. Babka

Additional Supplies Needed

  • Plastic bowl scraper
  • Metal pastry blade (also called a bench blade or bencher)
  • Tea towels or proofing linens (French couches)

Taught by

Peter Reinhart
Peter Reinhart
A baking instructor at Johnson & Wales University and TED Talks speaker, Peter is also the author of five bread baking books, including The Bread Baker's Apprentice.
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