Peter Reinhart

Artisan Bread Making

Peter Reinhart
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  • In-depth Instruction; over 325 mins
  • On-demand video access anytime
  • Bonus downloadable PDF resources
  • Access to class Q&A
  • Available for purchase: $31.99
Meet Peter Reinhart, baker and author.
Peter breaks down the basic supplies and concepts of bread-making.
Learn to make and nurture a standard straight dough.
Peter teaches step-by-step instructions to making bread, start to finish.
Learn a new dough variation and new shaping options.
Learn the dough preparation for rustic breads like ciabatta and focaccia.
Finish your rustic breads from the previous lesson.
Learn to make a multipurpose dough that can be shaped into rolls and sliceable loaves.
See and taste the contrast of marble rye.
Create two delicious breakfast/dessert breads.
 
 
10 Lessons
5  hrs 25  mins

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.

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.

Peter Reinhart

Bonus materials available after purchase

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