Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads by Peter Reinhart

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Notes about this book

  • Eat Your Books

    See Susie's review of this cookbook in her round-up of the best 2009 cookbooks at NPR Kitchen Window and sample recipes for Classic French bread and Crispy rye and seed crackers.

    This cookbook was listed in Publisher Weekly’s Best Food Books of 2009.

  • goodfruit on September 08, 2019

    The starter, made with Pineapple Juice is easy to get going and the recipes are great! Not overly complicated like his seminal Crust and Crumb. This bread book is much more approachable.

  • Lindsay on August 20, 2010

    Brilliant bread book, not one recipe has failed.

Notes about Recipes in this book

  • The best biscuits ever

    • krusso119 on October 19, 2010

      This really is the best biscuit recipe ever. The dough is easy to work with, and the ingredients combined with the techniques produce the lightest, fluffiest, flaky,tender and flavorful biscuits I have ever had, never mind made.

  • Classic French bread

    • Cheri on March 29, 2020

      This recipe works well, great flavor. Watch carefully, baking time a bit too long in my over, using a baking stone

    • JuneHawk on February 28, 2021

      Regardless of whether you are kneading by hand or machine, 2 minutes is absolutely not enough.

  • Crispy rye and seed crackers

    • gastronom on February 04, 2013

      Excellent and simple rye crackers without saturated fat. Dough seemed to need more salt, so I sprinkled the topping with a little kosher/coarse salt. Great with cheese.

    • zorra on January 15, 2014

      These crackers delighted many people over the holidays. Increased kosher salt in the dough to 1 teaspoon, they needed more & I found it difficult to control the salt when just sprinkling on surface. Topping with chopped rather than whole pumpkin &/or sunflower seeds (as in linked NPR photo) is a great idea, they adhere much better this way (used egg wash).

  • Cinnamon buns

    • aliradloff on January 03, 2011

      Although there are a lot of steps for this recipe, it's very easy and relatively quick. Dangerously delicious!

  • Soft cheese bread

    • Trackypup on April 22, 2012

      So good and sooo easy. Made the spiral rolls - turned out so well.

    • twoyolks on September 28, 2013

      I made a sandwich loaf. The cheese caused the layers to fully separate. It also seemed as if there was too much cheese in too small of an area. The bread almost seemed like a grilled cheese.

  • Soft sandwich bread and rolls

    • twoyolks on December 03, 2013

      The bread had a lot of "bread flavor" but was a bit denser than I'd like for a sandwich loaf.

  • 100% whole wheat sourdough hearth bread

    • twoyolks on February 03, 2014

      The strength of the sourdough contrasted weirdly with the whole wheat for me (which would be dependent on the sourdough starter used).

    • KissTheCook on May 17, 2017

      I used 260 grams of my own sourdough starter (I keep ongoing supply in frig), no veg oil, 5 g yeast and increased salt to 16 g. Mixed 10 min. with paddle after 5 min. hydration rest. Did not refrigerate, but shaped loaves after 3 30-min. turns (Bouchon does 1 hr turns, Peterson 10 min; split the difference) for same day bake. Best whole wheat bread I've ever made. (Bread baker off and on since early 80's.)

    • Skamper on October 18, 2020

      Great flavor. I was worried because the dough was very soft and sticky, but I was reluctant to add more flour since he stresses high hydration. The 4 folds helped alot. I made the version without yeast, and it rose well overnight in the refrigerator. I didn't get much oven spring, and the two loaves were quite petite. Next time I'd add the yeast for better rise.

    • deboChicago on April 12, 2020

      We are pretty new to regular bread baking (the past few months); in terms of texture and flavor this is the best all whole wheat bread recipe we’ve found. So happy with it.

  • Chocolate cinnamon babka

    • twoyolks on February 22, 2021

      I found this to be a little dry and a little dense. The chocolate flavor was nice but the bread itself was a bit bland. I didn't really detect any cinnamon flavor.

    • chawkins on November 07, 2012

      Very good with an intense chocolate filling, cannot detect the cinnamon at all. Not as decadent as some other recipe such as Martha Stewart's.

  • 50% whole grain rustic bread and pizza dough

    • KissTheCook on February 15, 2017

      Sweet and soft as sandwich bread with his recommended sugar and oil.

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Reviews about this book

  • Food52

    Sourdough doesn’t have to be complicated, but it does take time. Here, Reinhart explains how to build your starter, starting with the “seed culture.”

    Full review
  • Fine Cooking

    ...proves that you don’t need to be a pro to make delicious artisan breads at home. ...you’ll learn everything you need to know, from the basics to innovative new methods and timesaving techniques.

    Full review
  • ISBN 10 1580089984
  • ISBN 13 9781580089982
  • Linked ISBNs
  • Published Nov 01 2009
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

Renowned baking instructor Peter Reinhart distills his professional techniques down to the basics, delivering artisan bread formulas that require minimal effort and time. PETER REINHART'S ARTISAN BREADS FAST replaces the breakthrough methods of the past, the various preferment methods, and the no-knead craze, and offers high-caliber versions of classic breads using the best techniques to create the highest quality loaves in a fast and convenient fashion. A conscientious teacher, Reinhart coaches readers on shaping tricks, oven techniques, and methods for doing away with expensive bakery tools.



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