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Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads
 
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Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads [Format Kindle]

Peter Reinhart
5.0 étoiles sur 5  Voir tous les commentaires (2 commentaires client)

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Soft Cheese Bread
 
MAKES 2 LARGE LOAVES OR MANY ROLLS
 
You can use any kind of beer in this recipe, as both light and dark brews add subtle flavors that will complement the cheese.
 
 
6 1/4 cups (28 oz / 794 g) unbleached bread flour
 
2 teaspoons (0.5 oz / 14 g) salt, or 1 tablespoon coarse kosher salt
 
5 tablespoons (2.25 oz / 64 g) granulated or brown sugar, or 3 1/2 tablespoons honey or agave nectar
 
1 cup (8 oz / 227 g) lukewarm water or beer (about 95°F or 35°C)
 
1 cup plus 2 tablespoons (9 oz / 255 g) lukewarm buttermilk or any other milk (about 95°F or 35°C)
 
1 1/2 tablespoons (0.5 oz / 14 g) instant yeast
 
1/4 cup (2 oz / 56.5 g) melted unsalted butter or vegetable oil
 
1 3/4 cups (7 oz / 198 g) diced onion (about 1 medium onion) or 1 small bunch of fresh chives (1 oz / 28.5 g), minced (optional)
 
2 1/2 cups (12 oz / 340 g) grated, shredded, or cubed cheese
 
 
DO AHEAD
 
In a mixing bowl, whisk the flour, salt, and sugar together (if using honey or agave nectar, dissolve it in the lukewarm water instead). Separately, combine the water and buttermilk, whisk in the yeast until dissolved, then pour the mixture and the melted butter into the dry ingredients. If using a mixer, use the paddle attachment and mix on the lowest speed for 2 minutes. If mixing by hand, use a large spoon and stir for about 2 minutes. Let the dough rest for 5 minutes.
 
Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 3 minutes, adjusting with flour or liquid as needed. The dough should be soft, supple, and tacky but not sticky. Add the onions and mix on the lowest speed or continue mixing by hand for 1 minute, until the onions are evenly distributed.
 
Transfer the dough to a lightly floured work surface and knead for 1 or 2 minutes to make any final adjustments, then form the dough into a ball.
 
Place the dough in a clean, lightly oiled bowl, cover the bowl with plastic wrap, and immediately refrigerate overnight or for up to 4 days. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.) The dough should double in size in the refrigerator. If you want to bake the bread the same day you mix the dough, don't refrigerate the final dough; just let it rest at room temperature for 60 to 90 minutes, until it doubles in size. Then proceed to shaping and baking as described below.
 
 
ON BAKING DAY
 
Remove the dough from the refrigerator about 2 hours before you plan to bake. Transfer the dough to a lightly floured work surface and divide it into 2 equal pieces, each weighing about 2 pounds (907 g). Dust each piece with flour, then use a rolling pin to roll them into rectangles about 8 inches wide and 12 inches high. Spread half of the cheese over the surface of one rectangle and roll the dough up like a rug, from the bottom to the top, to form a log. If any cheese falls out, tuck it back in or save it for the second loaf. Seal the seam with your fingertips. For a sandwich loaf, proof in a greased 4 1/2 by 8-inch loaf pan (or a 5 by 9-inch pan if using onions, which increase the volume of the dough). For a freestanding bâtard or rolls (see page 21), proof on a sheet pan lined with parchment paper or a silicone mat. Another option is to cut the log into 1 1/2-inch slices to make spiral rolls; place spiral rolls about 1 inch apart in greased round pans or on a parchment-lined sheet pan. Mist the shaped dough with spray oil and cover loosely with plastic wrap, then let the dough rise at room temperature for about 90 minutes, until increased to about 1 1/2 times its original size. In loaf pans, the dough should dome about 1 inch above the rim.
   
About 15 minutes before baking, preheat the oven to 350°F (177°C), or 300°F (149°C) for a convection oven. Because of the cheese, there may be air pockets or tunnels in the risen dough that could cause it to separate in the spirals (cubed cheese creates fewer air pockets than grated or shredded cheese). To minimize this, poke through the top crust in a few spots with a skewer or toothpick. The dough may fall a bit, but it will recover in the oven. 
 
Bake loaves for 20 minutes, then rotate the pans; rotate rolls after 10 minutes. The total baking time is about 50 minutes for loaves, and only 20 to 25 minutes for rolls. The bread is done when it's a deep golden brown and the internal temperature is above 185°F (85°C) in the center.
 
Remove from the pans and cool on a wire rack for at least 15 minutes for rolls and about 1 hour for loaves before slicing or serving.
 
 
VARIATIONS
 
You can substitute potato water (leftover from boiling potatoes) for the water or beer, which will make the dough even softer. The milk provides some tenderness and color, but if you prefer a leaner bread you can replace it with an equal amount of water or potato water.
 
Feel free to replace some of the bread flour with an equivalent amount (by weight) of whole wheat flour or rye flour. If you do so, increase the amount of water by about 1 tablespoon (0.5 oz / 14 g) for every 7 tablespoons (1 oz / 28.5 g) of whole grain flour you use.
 
If you would like to avoid the air pockets caused by the melting cheese, you can knead cubed cheese into the dough after the overnight rise, just before shaping, rather than rolling it up in the dough. This will create little cheese bursts throughout the loaf instead of a spiral.

Revue de presse

“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

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Commentaires client les plus utiles
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 The ultimate for home bread bakers 3 mars 2012
Par floc7
Format:Relié
Extraordinary book. An absolute must for anybody trying to produce successfully a true Parisian baguette or Italian pizza in the home. No need for a special oven, a stone or even particular flours. Peter Reinhart gives us here the results of years of researches and the results are spectacular. His previous books, although all very good, did not satisfy me as much. I have attempted for years to make the famous Parisian baguette which I had enjoyed so much when living in France. Here in New Zealand, it is almost impossible to find. The recipes given in the previous books by Reinhart were not quite successful for me, probably because of the local flour and my small cheap oven. But the improved technique for Pain a l'Ancienne descibed in this book (in the footsteps of Parisian baker Philippe Gosselin) gave suddenly a magnificent result. One has to get used to the very wet texture of the dough. Some practice is needed. But I succeeded even using very ordinary cheap flour (but unbleached organic flour is of course better and recommended). The bread is light, super crusty, full of large irregular holes and you can freeze it, it will be just as good reheated. Similar success with the Neo-Napolitain pizza. The beauty of it all is that these new techniques are amazingly simple and easy and not at all time consuming. No need for a poolish or extensive needing. I am over the moon. Thank you Peter.
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5.0 étoiles sur 5 Super recettes 26 février 2013
Par Nicolas Levy TOP 500 COMMENTATEURS
Format:Relié|Achat vérifié
J'ai decouvert Peter Reinhart en cherchant sur internet une recette de pizza.
J'ai offert ce livre à ma compagne pour la st valentin.
Nous avons deja éssayé plusieurs recettes, le pain est delicieux même dans un four traditionnel. Les recettes sont détaillées et j'ai obtenu des resultats parfaits du premier coup, même pour les bagels (recette avec pochage avant le passsage au four).
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Commentaires client les plus utiles sur Amazon.com (beta)
Amazon.com: 4.7 étoiles sur 5  186 commentaires
156 internautes sur 164 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Great book for both novice and accomplished bakers 21 novembre 2009
Par Pamela Schmidt - Publié sur Amazon.com
Format:Relié|Achat vérifié
I was a tester for this book. I tested all of its recipes and almost all of the variations. This book is perfect for either a complete novice or an accomplished baker. It is written in a straight-forward, down to earth manner and has great pictures illustrating all the techniques, various stages, and final products. Even though I am an accomplished baker, I learned a lot of new techniques from the information contained in this book that either improved and or simplified my bread making. All of the recipes work. There is not one dud in the entire book! The recipes run the gamut from lean relatively simple breads, e.g., basic baguettes, to more complex products, e.g., croissants. If I could only own one of Peter Reinhart's books this is the one I would choose. There is a lifetime of baking in this book.
152 internautes sur 162 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Another Great Work From Peter Reinhart 29 octobre 2009
Par Chad J. Robertson - Publié sur Amazon.com
Format:Relié
I have been baking bread as a hobby for a little over 2 years. I have always been fascinated with baking bread but I never found a satisfactory resource until I found Peter Reinhart's "Bread Baker's Apprentice." This was a great resource as Peter is a very skilled teacher and conveyor of information. I also purchased a copy of Peter's "Whole Grain Bread's" and was equally excited by the bread baking techniques that he shares. Also, you can see an evolution in the baking style between the two books as the author seems to learn from each publication. I purchased this newest book yesterday, and after reading through it I can see that he has continued to learn and I really appreciate the techniques used in this book as they are even easier to perform, and easier to understand, than the first two books. This book is great for people just getting into bread baking as it contains many of the same fundamental styles of bread found in Peter's other books. However, if you already own Peter's previous publications do not let that deter you from purchasing this one as there are new techniques and formula's for different breads. I am especially looking forward to trying the formulas in the section on Cheese bread, as well as the onion and wild rice bread. The techniques presented in this book are simpler, and more straightforward than previous ones as the formulas are streamlined so that the use of a seperate pre-fermented dough is not necessary. Also, these recipes, although still requiring at least two days, take less hands-on time to make. I am very excited to try the breads presented in this book, and I would highly recommend anyone who enjoys baking bread to purchase this exciting new work from Peter Reinhart.
105 internautes sur 113 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Nice Recipes, iffy format 6 décembre 2010
Par Catherine - Publié sur Amazon.com
Format:Relié|Achat vérifié
I purchased this book as a gift for my daughter, who is learning to bake artisan breads, but has young children and limited time. I like the color photograph illustrations and the recipes seem good, but I do not like the format. The instructions are all in paragraph format and difficult to follow. My daughter says she finds herself reading and rereading several times to remember the order of all the steps. A 1, 2, 3 style list of instructions would have been so much easier to follow. I, too, like to be able to glance at a recipe quickly (while my hands are all floury) without searching through paragraphs, looking for what I need to know. Imagine trying to keep track of steps with 3 little children at your feet...not so easy.

I own the Bread Baker's Apprentice by Peter Reinhart and love it, so I expected this to be in a similar format, just with simpler processes to produce great bread. Bread Baker's Apprentice is laid out with a clear 1, 2, 3, etc. step by step of the instructions. I wish he had done the same with Artisan Breads Every Day.

Another small gripe is that the bakers' percentages are all listed in a table near the back of the book, rather than with each recipe. This is useful, but I would like to have the reference right at hand with the recipe. Some books use a chart format for ingredients, listing the ounces, grams (sometimes cups and spoons volume) as well as bakers' percentage so all is right at hand.

I do like that Artisan Breads Every Day gives measurements in grams as well as ounces and volume. I would like to have seen grams in the Bread Baker's Apprentice. As I make each recipe, I use the unit conversion on my scale and pencil in the grams beside each ingredient. Grams are more universal as well as more precise. I admit that seeing the volume measures, as well, helps my mind's eye to visualize the amount from a lifetime of using this method. So, even though I don't measure by volume, I like that it gives me a rough idea of what is needed to have at hand before I begin a baking project.
78 internautes sur 86 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Reinhart-Lite 2 novembre 2009
Par Lil' Fresser - Publié sur Amazon.com
Format:Relié
Peter Reinhart is a generous teacher who in his last few books shared everything he knew about baking bread. This is a great thing if you're a certified breadhead. If you aren't you can easily be scared off by too much information.

In his latest book Peter turns down the tech talk... and is much more user freindely to the novice baker. The pictures are beautiful and inviting, the instruction clear. A great gift for beginner bakers. Of course there are cute tips for all of us, but most of the information Peter covered in previous books. (The fact that retarding the dough takes the place of making a preferment isn't rocket science - its basic bread science - but good science none the less.)

Did I mention the book is beautiful, clearly written and full of delicious recipes? Well it is..

As I mention this is Reinhert-Lite for your friends that love the bread you make and want to try it themselves...
28 internautes sur 28 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Great stuff, but a few problems 4 mars 2012
Par Andy in Washington - Publié sur Amazon.com
Format:Relié|Achat vérifié
First things first. I have been baking bread and pizzas for more than 30 years, and within a few days of receiving this book, I learned a few things and saw some improvements. Since baking better bread is the only purpose of this book, it ranks as a success.

I'd say the book is ideal for either beginners or "experts" like me, as long as you are willing to throw away (or at least forget for a while) everything you know about baking bread. In my years of baking, I learned that you can't freeze dough, yeast likes warm places, and the longer you knead dough, the better. Reinhart has a different opinion, and he seems to be correct.

The Good Points

* So far I have made baguettes, sourdough and pizza using recipes and techniques in the book. All turned out excellent. I can now bake "crusty" baguettes on demand, and can produce that micro-thin, slightly stretchy pizza crust in a kitchen 3000 miles from New York (although with slight additions to Peter's recipe).

* I always "knew" you couldn't freeze dough, but following Peter's advice, I now regularly freeze dough for pizza, and it turns out great. Combined with premeasured bags of frozen sauce, fresh hot pizza is now a "freezer" item. Awesome, except for my diet.

* I learned new techniques for working with dough, and for the most part they seem to work great. The book organizes the basic dough techniques (stretching, proofing, etc) in one section at the front of the book so you can find them easily. (More on this below).

* Subject to some issues described below, the instructions are reasonably easy to follow. They are written in easy-to-understand terms, and Peter avoids the usual pedantic language often found in higher-end cookbooks. Nothing worse than needing a dictionary and a translator to make soup.

* Reinhart doesn't try to convince you that you need to go out and buy $1000 worth of proofing pans, proofing boxes, special cloths, etc. Just use what is in your house already.

The Bad Points (Note first paragraph in review)

* The directions can get a bit carried away with themselves. Personally, quantities like 3 3/8 teaspoons of salt drive me nuts. I might breakdown and use an actual measuring spoon instead of a teaspoon, but there is no way I am not going to eyeball the last half teaspoon.

* The directions are written in a narrative format rather than a list of items typical in recipes. As a result I will often end up re-reading the whole recipe numerous times just to find the next step. This can be a bit of a pain, because many of the recipes have quite a few steps. Typical will be mix for 2 minutes on low, wait 5 minutes, switch to a dough hook, mix for 3 minutes on medium, wait 5 minutes, fold and stretch dough, wait for 10 minutes in an uncovered bowl, stretch again.... You get the idea. For every step, you will end up re-reading most of the recipe. A little indenting/change of fonts/highlighting/bold/etc in the layout would do wonders for the book.

* The directions can get overly detailed, but yet unclear-forcing you to interpret multiple directions to be sure you know exactly what Reinhart meant. Not a real big deal, but something one more round of proofreading should have caught.

* Basic techniques such as kneading and proofing are in a separate section of the book, and then referred to by individual recipes. Except when they are not-some recipes include the details, some refer you to the front of the book. Since the directions are already somewhat bloated and poorly formatted, I'd prefer to just have references to a single section.

* At least one of the recipes (sourdough mother starter) has all the quantities in cups, until you get to the final steps when everything is now in grams. I don't have a metric (or even English) scale in my kitchen.

* Some of the steps are explained in agonizing detail, and them some are skipped over. It takes 5 pages to explain how to make the sourdough starter, but then the "how to refresh the starter dough process" is skipped over. List the quantities of old starter, flour and water (see above), but then makes no mention of what to do with it- proof at room temp? immediately return to the refrigerator? How long does it need to refresh?

* Mom always taught me that you can't really measure flour-you have to add it to the dough as needed. The reason for this is that flour can have a vastly different moisture content, so what works once might yield overly tacky/dry dough the next time. Reinhart doesn't seem to subscribe to this theory, at least not in all his recipes. After mixing up a batch of the gooiest pizza dough on the planet, I'd say Mom was right.

* Some of the baking times listed are suspect. I suspect they are worse case time for very large loafs, not typical times for baguette sized creations. Caveat baker.

* None of the recipes I have tried so far are for anyone in a hurry. Every recipe so far has taken days to complete. Not a negative...yeast will be yeast. Just something to be aware of.

Overall:

A great guide to breadbaking-both for specific recipes and learning to update your artisan skills. I learned a lot from it, and have made a number of items, all of them unqualified successes. If you are looking to whip up a batch of bread as quickly as your bread machine, this is not your book. If you want to spend a few days working with yeast to get a baguette worthy of Paris (OK, maybe New York), this is your book.
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&quote;
As a general rule, you need to increase the liquid by about 1 tablespoon (0.5 oz / 14 g) for every 2 ounces (56.5 g) of whole grain flour you substitute in place of white flour. &quote;
Marqué par 22 utilisateurs Kindle
&quote;
though its best to increase the amount by 25 percent if you use active dry yeast. &quote;
Marqué par 16 utilisateurs Kindle
&quote;
Typically, a difference of 17°F (about 10°C) will effectively double (or halve, depending on which direction you go) the rate of fermentation. &quote;
Marqué par 14 utilisateurs Kindle

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