Instructor and author Peter Reinhart's fresh perspective on bread-making goes beyond the recipes and raises your baking skills to another level.
Let Peter Reinhart, baking instructor at Johnson & Wales University and award-winning author of The Bread Baker's Apprentice, introduce you to bread-making techniques that go beyond the recipes and raise your baking skills to a whole other level. Explore the 12 stages of bread making and learn trade secrets for measuring, mixing, proofing and baking six different types of bread, including supple French bread, rich marble rye and a sweet chocolate babka. Learn to balance time, temperature and ingredients to create delicious, fresh breads in your own kitchen.
Register to leave a review