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Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads (Englisch) Gebundene Ausgabe – 27. Oktober 2009

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Wird oft zusammen gekauft

  • Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads
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  • The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread: Making Classic Breads with the Cutting-edge Techniques of a Bread Master
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Produktinformation

Produktbeschreibungen

Pressestimmen

“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

Über den Autor und weitere Mitwirkende

PETER REINHART is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of seven books on bread baking, including Crust and Crumb, the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker’s Apprentice, and the 2008 James Beard Award–winning Peter Reinhart’s Whole Grain Breads.

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Format: Gebundene Ausgabe
Dieses Brotbackbuch ist das Beste, das ich bisher besitze, und ich besitze sehr viele davon. Ich backe schon seit vielen Jahren meine Brote selber, bin durch Höhen und Tiefen gegangen, habe immer wieder meine Lieblingsrezepte verändert bis ich auf das "No-knead-bread" von Jim Lahey gestoßen bin. Die lange Gährungszeit von 12-18 Stunden hat den Geschmack der Brote so sehr verbessert und gleichzeitig den Aufwand auf ein Minimum reduziert, dass ich keinen Anlass mehr hatte jemals wieder auf eine andere Art zu backen, bis ich dieses Backbuch von Peter Reinhart in die Hände bekam. Auch hier wird die Gährungszeit verlängert, wodurch das Mehl seinen vollen Geschmack entwickelt, aber diesmal nicht bei Zimmertemperatur, sondern im Kühlschrank. Dies erlaubt die Zeitspanne zwischen Teig ansetzen und Backen flexibel zu verlängern auf 1-3 Tage.
Ich habe verschiedene Brotrezepte, Pizzen, süße Teige und auch Cracker ausprobiert sowohl mit Trockenhefe als auch mit Frischhefe und bin vor allem begeistert vom Geschmack der Ergebnisse. Bisher ist Alles gelungen und hat hervorragend geschmeckt. Die Mengenangaben habe ich abgewogen und nicht auf die amerikanische Art mit Löffel und Becher gemessen; in diesem Buch wird zum Glück beides angegeben. Die Zubereitungen in diesem Buch empfinde ich als sehr einfach im Vergleich zu anderen Methoden.
Den fünften Stern bekommt das Buch von mir für die schöne Aufmachung, die Fotos und vor allem für die unterhaltsame und informative Art in der es geschrieben ist.
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Format: Gebundene Ausgabe Verifizierter Kauf
I have had this book for about 2 weeks now and it is occuping my free time. It is a great resource for learning to bake yeast breads. So far I have baked the pizza dough and cinnamon raisin bagels. Both recipes worked prefect. His explainations are clear and really helpful. I am hopeful to move on to classic french bread later in the week! I highly recommend it for anyone wanting to improve and expand your baking skills!
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: HASH(0x97a7dbc4) von 5 Sternen 251 Rezensionen
74 von 75 Kunden fanden die folgende Rezension hilfreich
HASH(0x97ab6630) von 5 Sternen Great stuff, but a few problems 4. März 2012
Von Andy in Washington - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
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.
197 von 210 Kunden fanden die folgende Rezension hilfreich
HASH(0x97ab803c) von 5 Sternen Great book for both novice and accomplished bakers 21. November 2009
Von Pamela Schmidt - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
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.
173 von 184 Kunden fanden die folgende Rezension hilfreich
HASH(0x97ab806c) von 5 Sternen Another Great Work From Peter Reinhart 29. Oktober 2009
Von Chad J. Robertson - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
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.
129 von 138 Kunden fanden die folgende Rezension hilfreich
HASH(0x97ab8474) von 5 Sternen Nice Recipes, iffy format 6. Dezember 2010
Von Catherine - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
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.
33 von 34 Kunden fanden die folgende Rezension hilfreich
HASH(0x97ab815c) von 5 Sternen Fantastic Bread -- Better Organization Needed for Instructions 31. März 2010
Von S. Kessler - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I would like to give Artisan Breads Every Day a 4.5 star review, but, alas, Amazon doesn't give that option. In brief, I give the book 5 stars for the superb breads that come out of these recipes and techniques, but a 4 for the organization of recipes and instructions.

The best first -- so far, I have made two different doughs (basic lean white dough and the 50% whole wheat dough) for a total of four loaves of bread and the neo-Neapolitan pizza dough. The resulting loaves and pizzas were fantastic. Hearty, earthy, great open-hole crumb, thin-but-crispy crust, great flavor. Everything I'd been looking to create at home but had never quite managed.

For about a year and a half, I'd been working through the recipes and techniques of Artisan Bread in 5 Minutes a Day. I baked from that book regularly, several times a week, and the breads had great flavor and that delicious mouthfeel from a "custard crumb." The only thing that disappointed me was I never quite got that "holey" lattice-work crumb the book's authors promised me.

With Peter Reinhart's book I have finally achieved bread-baking nirvana! His technique requires more hands-on work than the AB5 technique, but I welcomed this, as there is nothing more satisfying to a baker than to have one's hands working dough. Yet, Reinhart's stretch-and-fold technique is really simple and requires only a moderate amount of work, not the heavy-lifting multiple kneadings of my earlier bread-baking days. Stretch-and-fold really seems to structure the dough better than AB5's mix-and-let-rise technique, and you can feel it under your hands.

That being said, now some slight criticisms about the organization of the book. Although I enjoy all the backstory Reinhart provides about the technique and the dissection of each step, I found it more than a little frustrating to have to flip back and forth constantly to different parts of the as I was working on the recipes themselves. I suppose that after a while, the technique will become second nature, but at first all this flipping and referencing different chapters was tedious and confusing. Then there was the problem of vagueness with at least one of the dough recipes. The 50% whole wheat dough gave the instruction after the ingredient list to follow the earlier ciabatta recipe. There were no other instructions, such as how long to bake, at what temp, what was the best bread form to make with this dough (as in boule, batard, etc.). Since the ciabatta dough was a white dough and not a whole wheat dough and since I didn't necessarily want a ciabatta loaf, this made for a bit of guessing. Turned out that I baked the bread for too long and it got a little burnt on the bottom. It was excellent, anyway, but, still, the time suggested for baking the ciabatta was way too long for this ww dough when baked as a batard.

So with that caveat so that a beginner might know what to expect, I highly recommend this book and Peter's technique for baking artisan breads. The finished products are amazing and worth whatever extra effort you need to put into them.
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