From Publishers Weekly With “no-knead” bread recipes all the rage now, expert
baker Reinhart (Whole Grain Breads) has come back with a process that is
slightly more involved but much more productive than the limited classic no-
knead method, yielding all manner of sweet, savory and sandwich breads. He
introduces a “stretch and fold” technique that, combined with a slow rise and
without the lengthy prefermentation that his and other artisan bakers’ recipes
usually require, means more freedom and less active work time, but still a
very flavorful product. To make French baguettes, for example, only one brief
knead is required; then, after an overnight or multiday rise, the dough is
ready for shaping—much better than being shackled to the kitchen for an entire
morning for multiple rises, as is usually the case in baguette making. Other
great breads, such as focaccia, soft cheese bread and even panettone, get
similar preparation makeovers. Reinhart occasionally calls for a starter, but
his carefully constructed, nonintimidating mother starter method should
encourage the wary. For bakers who have come to bread through the no-knead
route, Reinhart’s thorough, detailed recipes offer a perfect way to expand
their repertoire without getting their hands too sticky or giving up too much
of their time, while those who are already fans will appreciate having a
little more room in their schedule while still producing terrific breads.
(Nov.) Copyright © Reed Business Information, a division of Reed Elsevier Inc.
All rights reserved. Read more Review “Peter Reinhart is the Leonardo da Vinci
of bread; his recipes are foolproof, his research exhaustive and yet a delight
to read and follow, and his hunger for knowledge and technique is boundless
and infinite. He is without a doubt the definitive source of true style and
information when it comes to all things baked and delicious, and my go-to guy
for all things leavened and sandwichable”–Mario Batali, author of Molto
Italiano“I’ve been using Peter’s overnight pizza dough technique religiously
for years–mix, knead, chill overnight, shape, bake. So simple, and minimal
planning is required. In this book, many of the recipes use a similar
approach–no poolish or pre-fermenting. From pain au levain and pretzels to
panettone and pizza dough, all the greatest hits and every day favorites are
covered.”–Heidi Swanson, author of Super Natural Cooking“Peter Reinhart’s
thoughtful, steadying presence combined with his matchless teaching skills and
down-to-earth approach make reading and using Artisan Breads Every Day a great
pleasure. His information demystifying the preparation and use of sourdough
starters is both much needed and superb.”–Nancy Baggett, author of
Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads“For most cooks,
artisan bread baking is close to metaphysics. And each succeeding book about
it only tends to deepen the mysteries and make trying it even more unlikely.
Peter Reinhart’s Artisan Breads Every Day is one of the first books of its
kind that actually made me want to stop reading and start baking.”–Russ
Parsons, author of How to Peel a Peach Read more See all Editorial Reviews
- Hardcover: 224 pages
- Publisher: Ten Speed Press; 39711th edition (September 29, 2009)
- Language: English
- ISBN-10: 1580089984
- ISBN-13: 82
- Product Dimensions: 8.3 x 0.8 x 10.3 inches
- Shipping Weight: 2.2 pounds
- #12 in Rice & Grains Cooking
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