Artisan Bread Making

Overview

Learn bread-making techniques that go beyond the recipes with master baker Peter Reinhart. Explore the stages of bread making and get trade secrets for mixing, proofing, and baking six types of bread.

Looking for a fresh perspective on bread making? Join Peter Reinhart, baking instructor at Johnson & Wales University and award-winning author, as he introduces you to advanced bread-making techniques. Explore the 12 stages of bread making and learn how to measure, mix, proof, and bake different types of bread, including French bread, marble rye, and sweet chocolate babka.

Course Content

1. Introduction

Meet Peter Reinhart, baker and author. (7 min)

2. Supplies, Definitions & Steps

Peter breaks down the basic supplies and concepts of bread-making. (35 min)

3. Preparing the Dough

Learn to make and nurture a standard straight dough. (39 min)

4. Variations & Baking Methods

Step-by-step instructions for making bread from start to finish. (37 min)

5. Country Variation & Shaping Options

Explore new dough variations and shaping options. (48 min)

6. Rustic Breads: Part 1

Dough preparation for rustic breads like ciabatta and focaccia. (17 min)

7. Rustic Breads: Part 2

Complete your rustic breads from the previous lesson. (33 min)

8. Enriched Bread

Make a multipurpose dough for rolls and sliceable loaves. (33 min)

9. Marble Rye

Discover the unique contrast of marble rye. (41 min)

10. Babka

Create two delicious breakfast/dessert breads. (31 min)