This post is a review of Peter Reinhart’s Artisan Bread Making.
I’ve been a fan of Peter Reinhart’s for quite a few years. I own several of his books including Artisan Breads Every Day. The books are great but I always felt I was missing something. I have been able to replicate some of the recipes in my kitchen but they just didn’t seem complete. Kind of like I was missing some of the steps or technique.
Well that has all changed since I signed up for Peter’s course: Artisan Bread Making. Peter is a James Beard Award Winner as well as an educator. He has devoted his life to bread making. And he will take you from a beginner bread baker to a creator of world class breads.
The course Artisan Bread Making has taken my own bread making skills as well as pizza making skills to another level.
In this video course Peter takes you step by step into the bread making process. The first part of the course is an introduction to the course. Peter introduces himself and talks about some of the concepts involved in bread making. He gives you a list of the supplies needed for your bread making. He starts by explaining the stages of bread making. The first part of the course really gives you a foundation for everything that follows.
Peter talks about some things I never knew about. All his explanations are done in a simple step by step demonstration as well as a description of why you should do each step. He discusses baking tools that will help you master the art of bread making. While he stresses the importance of using a scale to use bakers percent’s, Peter gives examples of simple work arounds so you don’t have to get all of the tools right away.
Two huge takeaways for me are the amount of flour needed, and the stretch and fold method. He explains that you don’t need to keep adding more flour so your dough does not stick. You can just use a surface lightly covered in oil.
Peter explains the stretch and fold method in his book Artisan Breads Every Day. I tried it many times but I could just not get the technique down. With this course, you can easily see how simple but powerful this technique is. You don’t have to keep kneading, you just need to let the dough relax and do its thing on its own.
Anyone who has tried to make pizza dough, and been frustrated to see the dough spring back will know what I am talking about. With his technique of stretch and fold, you just give the dough a rest between the stretching and folding. For me a light bulb went off when I discovered how simple and easy this turned out to be.
In this course you will learn to make batards, baguettes and other types of classic breads. Variations of the breads, artisan shapes, rustic breads, ciabatta, and focaccia. He also covers dinner rolls, braids, spirals and even how to create babka.
The course is done in video, so you can go back and watch the lessons as much as you wish. All of the recipes as well as hints and tips can be easily downloaded. It’s like you are sitting in the front row of a private bread seminar with Peter! There is also a way for you to ask questions and get answers built right into the course. So you are not just signing up for a course, you are joining a community of fellow bread makers, just like you. And you get to ask Peter questions as well.
I whole hardheartedly recommend this course for anyone who wants to learn to make bread. I signed up and I am glad I did! This simple course has changed my whole method of making bread as well as given me new skills which are priceless. I’ll see you in class!
If you are ready to learn to make artisan bread, just go to:
Artisan Bread Making
WHAT YOU GET
- 10 Streaming HD video lessons with anytime, anywhere access
- Class materials, including recipes
- Hours of close-up instruction
- Answers to student questions from instructor Peter Reinhart
Go here now > Artisan Bread Making
Here is Peter’s great book:
Here is the scale I use:
The breads in the photo were made in my kitchen using King Arthur Flour.
This is a great flour made in Vermont.
You can also find some great deals on Gold Medal Bread and Gold Medal Unbleached Flour below: