Peter Reinhart's Artisan Breads Every Day

<b>The renowned baking instructor&#160;distills&#160;professional techniques down to the basics delivering artisan bread recipes that anyone with flour and a fridge can bake with ease. </b><br><br>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&#151;from preparation through pulling pans from the oven&#151;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. <br><br>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.&#160; <br><br>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.