• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

BadRabbit

Baking with Reinhart's "Artisan Bread Every Day"

27 posts in this topic

I've recently started cooking from Reinhart's newish "Artisan Bread Every Day" and I really like the book. I think the technique he uses throughout the book is pretty easy to work into even a very busy schedule.

My first bread from the book was the Focaccia and it turned out to be spectacular and really reminded me of a bakery that I used to live near that had the best rosemary focaccia I've ever eaten (I used Reinharts herb oil as a topping). The only problem I had was that I forgot to put down parchment and the bread stuck A LOT. I had oiled it well and the sheet was non-stick but none of that seemed to matter.

Has anybody else done much baking from this book? What are the must try recipes?

Share this post


Link to post
Share on other sites

I do a lot of baking in general and I use this book at least twice a month or so. I just had a sandwich for lunch on one of my favorite Reinhart breads from this book, the Struan Bread. It freezes well and toasts great. Give it a shot.

I also baked a couple of loaves of the soft rye bread recently. We ate one and the other is well-wrapped in the freezer now.


E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

Share this post


Link to post
Share on other sites

This is one of my favourite bread books. I make the baguettes often, and the biscuits. And when you add cheese to the biscuits, it just takes them to a whole new level.


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

Share this post


Link to post
Share on other sites

Glad to hear the positives on this book; I bought it about a month ago, mainly because I am a fan of R's other books, but haven't tried anything yet.

Share this post


Link to post
Share on other sites

My absolute must-try is pain a l'ancienne. Fermenting overnight makes for the kind of complexity in the bread I thought that you needed a starter for. It takes about 20 minutes the night before and three more hours in the morning, but it's worth it.

I'm a disciple of Reinhart's "slower fermentation is better" and am making less and less un-fermented bread.

Share this post


Link to post
Share on other sites

I just got a "Laurel's Kitchen Bread Book" at a local thrift store for $0.50 - anybody have any opinions? Cheap at half the price?

I also got a Cuisinart for $9.99 complete including manual. :smile:

Share this post


Link to post
Share on other sites

Made the baguettes from Reinhart's book today (well yesterday if you consider the overnight fridge rise).

The finished product was great!

Now I am NO expert, but I have attempted (several times) three different methods of making high hydration breads.

The three methods were "Artisan Bread in 5 minutes a day", Bread cetera's poolish method and Reinhart's method, but I think I will settle on Reinhart's.

Each method has pro's and con's, but if I was to weigh up effort required vs quality of result, Reinhart's high hydration folding technique with overnight fridge proof is the one for me.

Cheers

Luke

Share this post


Link to post
Share on other sites

Count me as a fan, too (I even tested recipes for it). The basic lean bread recipe makes great little crusty rolls. I give all the credit to ABED's pineapple juice trick for solving my wild-yeast starter problems, and I bake the yeast-spiked sourdough over and over again (with a little ground flaxseed added to it).

Share this post


Link to post
Share on other sites

His pizza recipe here has become our default -- there's also a great stretch-and-fold video tutorial:

Share this post


Link to post
Share on other sites

His pizza recipe here has become our default -- there's also a great stretch-and-fold video tutorial:

I agree that this is a wonderful pizza dough. We make pizza at home often and the recipes I use vary, usually we use the Jeffrey Steingarten recipe though. I tried Reinhart's from this book a couple of days ago. It is great and very straight forward to make. I think it will become our default now. Here is my pizza that I topped with Guanciale (is there anything Guanciale does not go good on??) and an egg.

Guanciale-Egg Pizza.jpg


E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

Share this post


Link to post
Share on other sites

Just made the second batch tonight ....

One comment I will make, I find it a lot easier to do the folding in a plastic container. You can put it back in the fridge between folds, and you can experiment with additional folds later on in the fermentation process (not sure if Reinhart would approved).

I'm not sure I agree with Reinhart about not slashing prior to baking. I tried tonight, but my razor blade got stuck due to the high hydration. However, in the few places where the slashing did work, the bread rose significantly higher in that spot, so I think it would bring benefit. Maybe I misread the details about the slashing...

Luke

Share this post


Link to post
Share on other sites

This is one of my favourite bread books. I make the baguettes often, and the biscuits. And when you add cheese to the biscuits, it just takes them to a whole new level.

Are the biscuits fairly foolproof? We've been invited to a last minute dinner party and I thought I might bring these but if there's a learning curve, I don't want to show up with a subpar product.

Share this post


Link to post
Share on other sites

I think they are, yes. you can make ahead and chill, and then take them out of the fridge 30 minutes before baking. Or you can bake and reheat at your party.


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

Share this post


Link to post
Share on other sites

Try using scissors for slashing wet dough. I think you will like the results.


The Philip Mahl Community teaching kitchen is now open. Check it out. "Philip Mahl Memorial Kitchen" on Facebook. Website coming soon.

Share this post


Link to post
Share on other sites

I think they are, yes. you can make ahead and chill, and then take them out of the fridge 30 minutes before baking. Or you can bake and reheat at your party.

For some reason, mine did not rise correctly. They still tasted pretty good and weren't dense but they just stayed fairly flat. I checked my powder and soda and both were fairly new. I did add the cheese and his suggested amount seemed excessive. I'm wondering if the cheese inhibited the rise by weighing everything down.

Also, the temperatures and times seem to be way off. My oven is pretty spot on (I checked temperature at the shelf where I was cooking with an oven thermometer). Still, my biscuits cooked in half the time listed in the book. They were almost fully browned before the first phase of baking was over. I only put it in for a few minutes in the second phase because to leave them any longer would have burned them.

I also tried the Pain a l'Ancienne Ciabatta and found it good but unremarkable. I wasn't wowed. I did only cook 1/3 of the dough so I'm hoping another day in the fridge will make the next loaf better.

Share this post


Link to post
Share on other sites

IMG_0393.JPG

How strange. Mine usually look something like this. And I use at least as much cheese maybe more than he says too. I make these on almost a weekly basis and haven't had a problem


Edited by Marlene (log)

Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

Share this post


Link to post
Share on other sites

How strange. Mine usually look something like this. And I use at least as much cheese maybe more than he says too. I make these on almost a weekly basis and haven't had a problem

Those look more like what I was expecting.

Do you use the AP and Pastry flour? I just used all White Lily AP (he says you can substitute AP for the Patry). I figured that WL's low protein would work best for a substitute since I didn't have pastry flour.

Share this post


Link to post
Share on other sites

I do use both usually.


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

Share this post


Link to post
Share on other sites

Marlene, what is the recipe you use for your cheese buns?

Share this post


Link to post
Share on other sites

Croissant7.jpg

The recipe for croissants from this book is the best I've tried so far and the most detailed. It produced some fantastic (rose perfectly, flaky, slight chew, buttery but not greasy,...) results that I served, as per our tradition, for Mother's Day breakfast. Like any croissant recipe, this is not easy or hassle-free. However, if you are up for a small and fun challenge and follow the instructions closely, the results should be worht the effort.

Croissant5.jpg

I blogged some more about it here.


E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

Share this post


Link to post
Share on other sites

It is the biscuit recipe in the book, with shredded cheese sprinkled between the layers as you fold.


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

Share this post


Link to post
Share on other sites

I made the ciabatta this weekend and it was a great success. We had a party with 15 people and I went through 3 large loafs before dinner (I just has it toasted and served it with both herbed olive oil and hummus).

My other experiment was a disaster. I tried the bagels and they really were not good. They were overly dense and the crust split all over the place.

Anybody else had luck with the bagels? I feel like maybe I didn't roll them enough during shaping.

Share this post


Link to post
Share on other sites

I adore the sourdough and pain au levain recipes. I made the mother starter following his instructions.

I can't get the sourdough pizza to work though. But that's OK. I'm fine using the other recipe.

Share this post


Link to post
Share on other sites

  • Similar Content

    • San Diego Bakeries
      By FrogPrincesse
      San Diego has a small number of artisanal bread bakeries. Bread & Cie has been my favorite for years, and their breads are now available in many supermarkets, which is very convenient. But it's nice to have some variety. So I was excited to spot a new bakery this weekend in Linda Vista. It's called Pacific Time and it is also a sandwich place with a small market with things like small-batch preserves, local beers, a cheese counter, charcuterie platters, and wine. It's located within a recently renovated strip mall that also hosts Brew Mart & Ballast Point.
       
      The bread I bought was a French-type rustic boule, dark, a bit reminiscent of Poilane but less dense. The crust could have been a little more crispy (it felt like the bread had sat around a little bit and softened in the paper bag), but the flavor was wonderful.
       

       

       
      Here is the bread:
       
       
       
    • "Modernist Cuisine: The Art and Science of Bread"
      By Lisa Shock
      The team over at Modernist Cuisine announced today that their next project will be an in-depth exploration of bread. I personally am very excited about this, I had been hoping their next project would be in the baking and pastry realm. Additionally, Francisco Migoya will be head chef and Peter Reinhart will assignments editor for this project which is expected to be a multi-volume affair.
    • Modernist Bread - Forthcoming March 2017
      By Chris Hennes
      The folks behind Modernist Cuisine have announced a projected publication date of March 2017 for their new five-volume set on bread (previously discussed here). Start saving up now!
    • Rou Jia Mo 肉夹馍
      By liuzhou
      These have been mentioned a couple of times recently on different threads and I felt they deserved one of their own. After all, they did keep me alive when I lived in Xi'an.
       
      Rou jia mo (ròu jiá mò; literally "Meat Sandwich") are Chinese sandwiches which originated in Shaanxi Province, but can be found all over China. Away from their point of origin, the tend to be made with long stewed pork belly. However in Xi'an (capital of Shaanxi), there is a large Muslim population so the meat of choice is more usually beef. In nearby Gansu Province, lamb or mutton is more likely.
       
      When I was living in Xi'an in 1996-1997, I lived on these. I was living on campus in North-West University (西北大学) and right outside the school gate was a street lined with cheap food joints, most of which would serve you one. I had one favourite place which I still head to when I visit. First thing I do when I get off the train.
       
      What I eat is Cumin Beef Jia Mo (孜然牛肉夹馍 zī rán niú ròu jiá mò). The beef is stir fried or BBQd with cumin and mild green peppers. It is also given a bit of a kick with red chill flakes.
       
      Here is a recipe wrested from the owner of my Xi'an favourite. So simple, yet so delicious.
       

      Lean Beef
       
      Fairly lean beef is cut into slivers
       

      Chopped Beef (sorry about the picture quality - I don't know what happened)
       

      Chopped garlic
       
      I use this single clove garlic from Sichuan, but regular garlic does just fine.
       
      The beef and garlic are mixed in a bowl and generously sprinkled with ground cumin. This is then moistened with a little light soy sauce. You don't want to flood it. Set aside for as long as you can.
       

      Mild Green Chilli Pepper
       
      Take one or two mild green peppers and crush with the back of a knife, then slice roughly. You could de-seed if you prefer. I don't bother.
       

      Chopped Green Pepper
       
      Fire up the wok, add oil (I use rice bran oil) and stir fry the meat mixture until the meat is just done. 
       

      Frying Tonight
       
      Then add the green peppers and fry until they are as you prefer them. I tend to like them still with a bit of crunch, so slightly under-cook them
       

      In with the peppers
       
      You will, of course, have prepared the bread. The sandwiches are made with a type of flat bread known as 白吉饼 (bái jí bǐng; literally "white lucky cake-shape"). The ones here are store bought but I often make them. Recipe below.
       

      Bai Ji Bing
       
      Take one and split it. Test the seasoning of the filling, adding salt if necessary. It may not need it because of the soy sauce. 
       

      Nearly there
       
      Cover to make a sandwich  and enjoy. You will see that I have used a bunch of kitchen paper to hold the sandwich and to soak up any escaping juices. But it should be fairly dry.
       

      The final product.
       
      Note: I usually cook the meat and pepper in batches. Enough for one sandwich per person at a time. If we need another (and we usually do) I start the next batch. 
       
       
      Bread Recipe
       
       
      350g plain flour
      140ml water
      1/2 teaspoon instant yeast

      Mix the yeast with the flour and stir in the water. Continue stirring until a dough forms. Knead until smooth. Cover with a damp towel or plastic wrap and leave to rise by about one third. (maybe 30-40 minutes).
       
      Knead again to remove any air then roll the dough into a log shape around 5cm in diameter, then cut into six portions. Press these into a circle shape using a rolling pin. You want to end up with 1.5cm thick buns. 
       
      Preheat oven to 190C/370F.
       
      Dry fry the buns in a skillet until they take on some colour about a minute or less on each side, then finish in the oven for ten minutes. Allow to cool before using.
    • Perfect Pita: The secret to thin pita with good puff
      By A Patric
      Hi all,
      I'm looking for the secret. Obviously the pita has to be rolled out thinly, but is there also a special preparation that leads to thinner pita with a very large diameter, like I've had at some falafel places? I think it is Lebanese style.
      I tried Foodman's recipe and it tastes great, but as he mentioned, they are just a little bit too thick. Also, I personally had trouble getting them to puff. My first one puffed beautifully, but the others only puffed on one side or the other (left or right). I'm wondering if I should add more water next time and simply use more flour on the board I roll it out on in order to keep it from sticking. That might result in perfect puffing due to the extra steam. Any thoughts? In terms of the thickness, should I try adding a little cake flour in with the all-purpose flour to allow them to roll out finer?
      Also, I've seen recipes with and without olive oil as an addition. Does anyone know, aside from flavor, how olive oil impacts the pita. Does it help or hinder the puffing?
      Thank you for any tips.
      Best,
      Alan
  • Recently Browsing   0 members

    No registered users viewing this page.