Reddit Reddit reviews Peter Reinhart's Artisan Breads Every Day

We found 22 Reddit comments about Peter Reinhart's Artisan Breads Every Day. Here are the top ones, ranked by their Reddit score.

Cookbooks, Food & Wine
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Baking
Bread Baking
Peter Reinhart's Artisan Breads Every Day
Ten Speed Press
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22 Reddit comments about Peter Reinhart's Artisan Breads Every Day:

u/m3lodym4ker · 10 pointsr/Breadit
u/explodyii · 9 pointsr/Breadit

The secret to the stretchy dough is actually two separate things, and as a home baker you can really only (reasonably) address one:

  1. Pizzerias use a different type of flour than is available to home bakers. If you have been getting into bread baking you probably have a good understanding of how AP flour needs a lot more water than bread flour to reach its full hydration point, and even then has that "grittier" texture (which is part of why bread flour yields better texture when used in breads than AP). Pizzerias use grade 00 flour, which, on the spectrum of flours goes AP -> Bread -> Grade 00 in terms of the amount of water it needs to reach full hydration, and the difference between AP and Bread flour is comparable to the difference between Bread and Grade 00 flour. As a home baker, unless you want to shell out hefty money or have connections in a Pizzeria or food purveyor company, you have to make do with substituting bread flour for the 00 stuff.

  2. Pizzerias almost always use cold fermentation, a process that is pretty much exactly as it sounds: you mix the dough one day prior to use, stretch it into a boule and set it overnight in an airtight container in a refrigerator. The overnight process creates a smaller degree of leavening because of the reduced temperature, but allows for the flour to fully hydrate as well as break down the gluten strands that make dough tough. Dough that has undergone this process is incredibly elastic, smooth, and tends to have great flavor

    **So to sum up a nice, happy tl;dr:
  3. Pizzerias use a different kind of flour you will have a hard time obtaining.
  4. Pizzerias use cold fermentation to help get the dough stretchy.**

    Both of these factors contribute to the discrepancy you are seeing between your dough, and serious pizza dough. I have had some great success at approximating the good stuff when using bread flour, it simply requires a higher level of hydration for the flour. If you like, I can provide the recipe.

    Alternatively, you can (and should if you want to get a better sense of bread-baking) buy pretty much the best bread-baking book I have found for a home-baker, which is where I adapted my pizza recipe from. You will notice a lot of similarities between different recipes: focaccia is very similar to pizza dough, which is very similar to ciabatta, which all end up working out very differently depending on how you handle them. Although it may be that your bread recipe is very similar to pizza dough, the difference is in the fermentation and handling process.

    Let me know if you have any further questions, I'm pretty new to this subreddit.
u/MidwestRoads · 3 pointsr/blogsnark

My boyfriend is the baker of the house, and his favorite baking books are all by Peter Reinhart -- this is the book he uses every week to make our house bread. But basically everything from this book is delicious.

Reinharts uses weight in his measurements too. :)

u/bunsonh · 3 pointsr/Baking

That depends on what kind of bread you'd like to make. Are you interested in poundcake type breads (banana bread/carrot cake), quick breads (biscuits, scones), sandwich type enriched breads (sandwich loaves, cinnamon rolls), artisan bread (glutenous inside, crisp crust, high flavor; ie. French baguettes). There's a lot to aim for.

My personal suggestion would be to pick up Peter Reinhart's Artisan Bread Every Day. His book covers pretty much all the major areas of breadmaking (except for poundcakes), using simple, proven recipes that are designed to maximize flavor and texture in the home kitchen. I feel it's a great place to start because the recipes are pretty much bulletproof and filled with just enough detail to explain what's going on without being cumbersome. Think of it as a more simple, advanced-beginner oriented, version of The Bread Baker's Apprentice that is one of the handful of gold-standard breadmaking books (the other being Bread by Jeffery Hamelman).

u/[deleted] · 3 pointsr/Cooking

I noticed, trying Peter Reindhart's Artisan Breads pizza dough which rely on refrigerator rising, that I've had my best result taste and texture-wise on the 3rd day. Photo

u/Bergolies · 3 pointsr/goodyearwelt

First I will point you to The Fresh Loaf, as I once was, if you aren't already familiar with it. There is a lot of information on there, as well as beautiful breads that are posted daily to serve as inspiration.

As for books, what got me started was Flour Water Salt Yeast by Ken Forkish. I knew not a thing about bread making before buying this book, and I can assure you that it is very user friendly. It is very descriptive and easy to follow, and you will yield amazing results by simply following close instruction.

Once I was comfortable enough to expand my repertoire, I picked up Peter Reinhart's Artisan Breads Every Day. He's regarded as one of the best authors for bread making books and for good reason. You can tell the guy knows what he's talking about as he provides you with an easy breakdown of what and why you will be doing something with simple steps. This one covers a broader range of baked goods (baguettes, cinnamon rolls, crumb cake and more) so you can have fun experimenting.

Happy baking!

u/daridious · 2 pointsr/Cooking

If you are interested in more bread recipes, I recommend Peter Reinhart's Artisan Bread Every Day or Bread Baker's Apprentice. These two are great for starting out with bread. They show many techniques, shaping, rolling, baking styles etc. Ive made croissants from 'Artisan' many times, each time more amazing than the last.

u/DarthFrog · 2 pointsr/Breadit

I suspect that it might be exposure to air as you open & close the jar.

I buy my yeast in a bulk package at Costco. The current one I have is a 454 gm (1 lb.) aluminium foil package of Fleishman's Active Dry Yeast and I've had it over a year or more now. I also store it in the fridge but use a bag clip to remove as much air as possible.

There's still at least a quarter of the bag left and it's still working very well. I used it the other day to make the sourdough rye sandwich bread from Peter Reinhart's Artisan Breads Every Day. If anything, it was too active! :-)

I used to buy instant yeast in the small jars, stored in the fridge and I noticed the same issue you are having. I frequently threw out jars that were still half-full, which pissed me off. So I was somewhat apprehensive when I bought my first 454 g bag of yeast from Costco (I'm on at least my third one now). But keeping it away from air as much as feasibly possible works a treat for me. Since the bag is aluminium foil, the yeast is also shielded from light.

If I were you, I'd think about emptying the next jar you buy into a ZipLoc bag and squeezing out as much air as possible, wrap the bag in aluminium foil or put it in an empty coffee can with a lid then storing it in the fridge.

The sourdough rye bread is a winner, BTW.

u/skipsmagee · 2 pointsr/Breadit

I started with Peter Reinhart books, namely Artisan Breads Every Day. They have great primers on mixing and kneading technique, and I'm still getting better at it. Try the Ciabatta for a really fluffy loaf. And I highly recommend Saf yeast, a digital scale, a dough whisk, and patience!

u/fontophilic · 2 pointsr/EatCheapAndHealthy

Consider buying the book Artisan Bread Everyday.

The basic premise is that you mix up a batch of bread dough, stick it in the fridge, and grab a fist full or two every time you want bread. You let it rise, and bake fresh bread whenever you want it.

Of course, this can dramatically INCREASE your carb intake because the knowledge of always being 45 minutes away from fresh hot bread...

u/mr_richichi · 2 pointsr/Baking
u/Horrible_Economics · 2 pointsr/food

It's the San Francisco Sourdough recipe from Peter Reinhart's Artisan Bread Everyday. http://www.amazon.com/Peter-Reinharts-Artisan-Breads-Every/dp/1580089984

Though I did substitute like 50g of bread flower for some rye flour.

u/a_frayn · 1 pointr/Cooking

I'm going through this. I just did Focaccia today, and yum yum

https://www.amazon.com/gp/product/1580089984/ref=dbs_a_def_rwt_bibl_vppi_i2

u/hailtheface · 1 pointr/food

I've spent the last year focusing primarily on learning to make really, really good bread. It is hard to do. It takes a long time to master even the basics, but that isn't to say that you can't still crank out some good bread. Start with Peter Reinhart's 'Artisan Breads Every Day'. It's a really great book designed with the home baker in mind. Covers pretty much everything you would need to know to make great bread.

As for cultivating yeast, yes I have my own starter. I maintain it by simply keeping it in the fridge. Before using it in a recipe it receives a few feedings over a couple days and is then used to make dough. I made a nearly perfect batch of sourdough boules today with it. Best sourdough I've ever had in my life, not to toot my own horn.

u/Masil123 · 1 pointr/Breadit

I'm sorry dear Baker but you cannot swap out white flour for a different grain without disappointing yourself with the results. You are going to need a recipe designed for whichever grain(s) you would like to use.

There are a ton of resources mentioned on /r/Breadit.

Highly noted are: Peter Reinharts Artisan Breads Everyday.

and The Bread Bible. When I searched Amazon for that title I received results of at least 3 different books with that name. Perhaps someone can refresh me and inform you which one of them is the 'popular' one. If there is only one otherwise take your pick.

So basically it comes down to finding a new recipe my dear.

My single tip I have for white bread is add 1tbsp of a high end Balsamic vinegar to the liquid. It adds a nice complex flavour to the finished bread.

Good luck.


u/Shanbo88 · 1 pointr/Pizza

Pizza is extremely easy to cook at home dude. I've just been buying random cook books over the last year or so. General use ones, a few Italian speciality ones and BBQ ones, because that's what I love :D

> So they don't add any other toppings? Like pepperoni or anything? Isn't the crust done similar to Nyc style pizza?

Not in a Margherita in Italy, no. They're very traditional when it comes to your pizza in Italy. You can get things like Salami or Pepperoni, but they're not like the ones we get here. I've been to Rome three times and I've only found pizzas that have very thin crusts and are pretty crispy with a bit of chew. I have to say, the taste is amazing. It's not just the ingredients though, it's the oven. They use traditional ,wood fired ovens that can burn up to about 500 degrees centigrade. I'm thinking about building one out in my garden :D With pizza, you cook it as hot as you can. A traditional wood fired pizza oven will cook a pizza in about 90 seconds, at most.

> It just seems like they would have some special sauce or does the basil really help it stand out?

There's a specific type of tomatoes that everyone seems to use called San Marzano tomatoes, but you don't have to be that picky. You can use whatever you like. I rarely use anything other than BBQ sauce because I love the taste of it. When I make pizzas at home, some of my family like regular bolognese sauce from a jar and some even like ketchup mixed with a bit of bolognese sauce.

> I'd love to start cooking from scratch but I'm still learning so much in regards to just Regular cooking that I feel like I'd be biting off more than I could chew.

Don't be intimidated by it. Treat it as fun, not a chore. Break your expectations down into smaller chunks. What's your favourite type of cooking? What's a recipe you want to learn how to do first? Baking bread and pizza are a good start, because you can literally just make the pizza dough recipe I posted and cook it as a loaf instead of stretching it out to be a pizza dough.

If you have a bit of money, I found these books great:

  • Peter Reinhart's Artisan Breads Every Day is a great book for everything from a simple sandwich loaf to a complicated braided sweetbread. I love this book.

  • Gordon Ramsay's Ultimate Home Cooking and Gordon Ramsay's Ultimate Home Cookery Course. These two are full of great recipes to have on-hand and will teach you loads :D

    Canning stuff would be more about pickling and brining. I've never done it, but I did go so far as to buy fresh jalapenos and some jars because I wanted to. Next port of call haha.

    Let me know if you've any other questions. Feel free to message me too if you ever need a hand with anything :D
u/diego_moita · 1 pointr/food

I've been doing far less than you: bread, ice-cream, dijon mustard and mayo.

For bread I go for variations of Jim Lahey's no knead bread or the recipes from Peter Reinhart's Artisan's Breads.

For Ice-Cream I follow the recipes from a book I bought in Italy, "Ice Dreams". The ice cream recipes you can find in European cookbooks are way more interesting and varied than in the U.S. However, Cook's Illustrated published 2 months ago a very good article on how to make ice-cream with domestic machines.

Most of times, the first time I try something the results are disastrous, often inedible. However my family has became more confident on my skills, so they keep encouraging me, even if I fail very badly.

I am fascinated by your method for mozzarella. Will definitely try it next week. Can you refer to your favourite resources (e.g: books, links, videos on line)?

u/thescort · 1 pointr/Frugal

Well we go through at least a loaf per week, and I most often make 2 loaves at once (a lot of recipes are designed this way). After they have cooled, we slice them up (this takes a lot of practice too!) and wrap them in plastic wrap and put them in the freezer, so no stale bread. by wrapping them very well, you stave off a lot of the harm of the freezer. Good for at least a week.

In most instances, not a lot of active time is required. If you check out some of Peter Reinhart's methods, really nice bread can be a challenging but time flexible pursuit. Also, look out for many "no knead" recipes that offer some time flexibility, and are very easy to achieve great results.

Also, if you are looking for more conventional sandwich stuff, check out the Joy of Cooking. This was the book I first had success with. Sandwich breads are much easier to achieve good results with than "artisan" stuff, which is a little more picky about technique, but something to build up to! The Joy may be kind of "vanilla" but the recipes are reliable, so they are great to practice with.

I do not really ever have an excess bread, in part because we freeze it so any excess is stored. Also I only have time to produce a batch per week or so. I often also augment it by making pitas/flat breads (These are easy and so cheap compared to the store!), bagels, and pizza dough (also frozen).

The whole idea was to get off store-bought bread completely, and for nearly a year, we've been successful (with the very rare exception of buying fancy stuff from a bakery).

I have never sold bread, but I have given it to people as a gift, or brought it as part of a potluck contribution (talk about frugal and cool!).

u/digital0129 · 1 pointr/food

This is how I make pretzels at home and they come out really well. I use the recipe from Artisan Bread Everyday.

u/WFOpizza · 1 pointr/food

as someone that tried (and mostly failed) making sourdough boule bred, I'd say the recipe is only a start... Start with this: https://www.amazon.com/Peter-Reinharts-Artisan-Breads-Every/dp/1580089984

u/Cats4Lunch · 1 pointr/Breadit

I like his Artisan Breads Every Day book for beginners/home bakers. Very approachable. And a damn fine pizza dough recipe. My stand mixer gets a lot of action out of that book.