Peter Reinhart’s Artisan Breads Every Day: Fast and Easy Recipes for World-class Breads

　　Peter Reinhart's Artisan Breads Every Day distills the renowned baking instructor' s professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and bake with ease.

　　Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step--from preparation through pulling pans from the oven–a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries–and all with little hands-on time.

　　America's favorite baking instructor and innovator Peter Reinhart offers new time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of: Sourdough Baguettes ‧ 50% and 100% Whole Wheat Sandwich Loaves ‧ Soft and Crusty Cheese Bread‧ English Muffins ‧ Cinnamon Buns‧Panettone ‧Hoagie Rolls ‧ Chocolate Cinnamon Babka ‧Fruit-Filled Thumbprint Rolls ‧Danish ‧Best-Ever Biscuits

　　Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.

作者簡介

　　PETER REINHART is widely acknowledged as one of the world's leading authorities on bread. He is the author of six books on bread baking, including the 2008 James Beard Award-winning WHOLE GRAIN BREADS; the 2002 James Beard and IACP Cookbook of the Year, THE BREAD BAKER'S APPRENTICE; and the 1999 James Beard Award-winning CRUST AND CRUMB. He is a full-time baking instructor at Johnson and Wales University and the owner of Pie Town restaurant in Charlotte, North Carolina.