34,10 €*
Versandkostenfrei per Post / DHL
Lieferzeit 1-2 Wochen
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, all with little hands-on time.
America's favorite baking instructor and innovator Peter Reinhart offers 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, and 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.
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, all with little hands-on time.
America's favorite baking instructor and innovator Peter Reinhart offers 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, and 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.
Lean Bread
Classic French Bread
Pain à l’Ancienne Rustic Bread
Pain à l’Ancienne Focaccia
Pain au Levain
San Francisco Sourdough Bread
Neo-Neopolitan Pizza Dough
Sourdough Pizza Dough
50% Whole Grain R ustic Bread and Pizza Dough
100% Whole Grain Rustic Bread and Pizza Dough
Bagels
ENRICHED BREADS
Everyday 100% Whole Wheat Sandwich Bread
100% Whole Wheat Hearth Bread
100% Whole Wheat Sourdough Hearth Bread
Struan
Challah
Hoagie and Cheesesteak Rolls
Many-Seed Bread
Soft Sandwich Bread and Rolls
Soft Rye Sandwich Bread
Wild Rice and Onion Bread
Soft Cheese Bread
Crusty Cheese Bread
English Muffins
Soft Pretzels
Crispy Rye and Seed Crackers
Flaky, Buttery Crackers
RICH BREADS
Cinnamon Buns
Sticky Buns
Coffee Crumb Cake
Fruit-Filled Thumbprint Rolls
Panettone
Stollen
Greek Christmas or Easter Bread
Hot Cross Buns
The Best Biscuits Ever
Croissants
Chocolate Croissants
Danish Pastry
| Erscheinungsjahr: | 2009 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Backen |
| Medium: | Buch |
| Inhalt: | Einband - fest (Hardcover) |
| ISBN-13: | 9781580089982 |
| ISBN-10: | 1580089984 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Reinhart, Peter |
| Kamera: | Gong, Leo |
| Hersteller: | Random House USA Inc |
| Verantwortliche Person für die EU: | Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 262 x 215 x 24 mm |
| Von/Mit: | Peter Reinhart |
| Erscheinungsdatum: | 27.10.2009 |
| Gewicht: | 0,986 kg |
Lean Bread
Classic French Bread
Pain à l’Ancienne Rustic Bread
Pain à l’Ancienne Focaccia
Pain au Levain
San Francisco Sourdough Bread
Neo-Neopolitan Pizza Dough
Sourdough Pizza Dough
50% Whole Grain R ustic Bread and Pizza Dough
100% Whole Grain Rustic Bread and Pizza Dough
Bagels
ENRICHED BREADS
Everyday 100% Whole Wheat Sandwich Bread
100% Whole Wheat Hearth Bread
100% Whole Wheat Sourdough Hearth Bread
Struan
Challah
Hoagie and Cheesesteak Rolls
Many-Seed Bread
Soft Sandwich Bread and Rolls
Soft Rye Sandwich Bread
Wild Rice and Onion Bread
Soft Cheese Bread
Crusty Cheese Bread
English Muffins
Soft Pretzels
Crispy Rye and Seed Crackers
Flaky, Buttery Crackers
RICH BREADS
Cinnamon Buns
Sticky Buns
Coffee Crumb Cake
Fruit-Filled Thumbprint Rolls
Panettone
Stollen
Greek Christmas or Easter Bread
Hot Cross Buns
The Best Biscuits Ever
Croissants
Chocolate Croissants
Danish Pastry
| Erscheinungsjahr: | 2009 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Backen |
| Medium: | Buch |
| Inhalt: | Einband - fest (Hardcover) |
| ISBN-13: | 9781580089982 |
| ISBN-10: | 1580089984 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Reinhart, Peter |
| Kamera: | Gong, Leo |
| Hersteller: | Random House USA Inc |
| Verantwortliche Person für die EU: | Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 262 x 215 x 24 mm |
| Von/Mit: | Peter Reinhart |
| Erscheinungsdatum: | 27.10.2009 |
| Gewicht: | 0,986 kg |
Ähnliche Produkte
Lieferzeit 1-2 Wochen
Lieferzeit 1-2 Wochen
Lieferzeit 2-4 Werktage
Lieferzeit 1-2 Wochen
Lieferzeit 2-3 Wochen
Lieferzeit 1-2 Wochen
Lieferzeit 1-2 Wochen
