Description

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. Enroll now in Artisan Bread Making, the consummate course in crafting beautiful, flavorful breads, and your bread-making skills will rise to a whole other level. What You’ll Learn in Artisan Bread Making Eight dough recipes, some with multiple variations Expert tips and techniques for successful”>Lesson Plan:Lesson 1. Introduction-Meet Peter Reinhart, baker and author.Lesson 2. Supplies, Definitions & Steps-Peter breaks down the basic supplies and concepts of bread-making.Lesson 3. Preparing the Dough-Learn to make and nurture a standard straight dough.Lesson 4. Variations & Baking Methods-Peter teaches step-by-step instructions to making bread, start to finish.Lesson 5. Country Variation & Shaping Options-Learn a new dough variation and new shaping options.Lesson 6. Rustic Breads: Part 1-Learn the dough preparation for rustic breads like ciabatta and focaccia.Lesson 7. Rustic Breads: Part 2-Finish your rustic breads from the previous lesson.Lesson 8. Enriched Bread-Learn to make a multipurpose dough that can be shaped into rolls and sliceable loaves.Lesson 9. Marble Rye-See and taste the contrast of marble rye.Lesson 10. Babka-Create two delicious breakfast/dessert breads.