Peter Reinhart's Artisan Breads Every Day

October 19, 2009
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.

September 15, 2009
Noted baking instructor Reinhart is the 2008 James Beard Award-winning author of "Peter Reinhart's Whole Grain Breads" and owner of the Pie Town restaurant (Charlotte, NC). His seventh cookbook offers 50 recipes for bread, bagels, pizza, and pastry. While the accompanying photos are helpful in following the recipes, the lengthy instructions make this cookbook unsuitable for novice bakers. Advanced bakers, however, will enjoy learning Reinhart's time-saving techniques (e.g., starting the recipe the day before).

Copyright 2009 Library Journal, LLC Used with permission.