KeyRat33149's Reviews
9 recipe(s) reviewed. Showing 1 to 9Sort by: Title 
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Peter Reinhart's Artisan Breads Every Day
By Peter Reinhart
Ten Speed Press - 2009
I've never made a wheat pizza crust so I thought I'd give it a try. The gluten does not develop as well as the neopolitan dough as I feared so I made the dough balls a bit smaller. It was easier for me to stretch and made good small pizzas. I'll be keeping some of these in the freezer too!
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Bagels : page 74
These bagels have that real bagel flavor. They are similar to the BBA bagels but I like the flavor of those a little more. These are much easier to make. I made a double batch so I could keep some in the freezer. This dough is stiffer than most of the others in this book. It's still possible to do it by hand (don't have my mixer with me sadly). Next time I will try the cinnamon raisin. This time I made everything for bagelwiches, and sesame for breakfast with raspberry jalapeno jam.
I would make either these or the BBA bagels any time.
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Challah : page 94
I've always loved challah and was curious about making it. I gave it a try and got fairly good results. The dough feels luxurious as you knead it. I live in a hot climate so I had to retard the dough quickly in a very cold fridge so it would not over proof. The results were wonderful. My first attempt at braiding too and it worked out. I don't follow directions too well but I looked up braiding on you tube for some help.
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Crispy Rye and Seed Crackers : page 133
The most difficult part of this recipe was blitzing the sunflower and pumpkin seeds. Otherwise this was another recipe that requires little effort to make and get great results. The crackers feel hearty and healthier than anything store bought. Topped mine with caraway seeds. I stored half the dough in the fridge for later in the week and topped those with Alessi spice grinder spices. Both were really good. I was surprised by how easy it was to roll them out and cut them into diamonds. Really cool looking crackers.
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Lean Bread : page 46
I used this dough to make some rolls and mini baguettes over Thanksgiving. The dough behaved just as Peter described in the book. It was my first time using the stretch and fold technique. It worked really well. I got the best oven spring I've ever had. I used the turkey pan method to generate steam.
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Neo-Neopolitan Pizza Dough : page 67
I tossed the dough recipe I've been using for years! This is my go to pizza dough recipe now. It's super easy to make and have on hand. I make pizza almost every week now. The gluten develops really nicely with the overnight fermentation and make the dough easy to stretch, even for a novice. This recipe got me curious so I checked out Peter's pizza book. Also fantastic. I recommend using this dough to make the folded greek salad pizza from the pizza book. I also made a lovely caramelized onion pizza with mushrooms and a potato/gruyere puree base. Every week is a new experience. The dough is perfect from the freezer. Just thaw in the fridge and take it out about 2 hours before you need it. The crushed tomato sauce following this recipe is excellent too.
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Pain a l'Ancienne Focaccia : page 57
Another super simple recipe from this book. Making this focaccia takes almost no effort. This is a great recipe for anyone who hates kneading or does not have a mixer. I made this by hand and got excellent results.
Used Peter's spicy herb oil recipe for the toppping. Totally delicious.
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Panettone : page 163
Follow Peter's advice. This one really requires a stand mixer. Not having one with me, I borrowed my husband and we took turns mixing with a spoon for what felt like forever, or may be half an hour total. The efforts were worth it.
I made panettone muffins/cupcakes because I could not find the proper molds here for panettone or panettone paper. We used dried fruit (cranberries and apricots) because my husband does not like glace fruit. They were soaked in OJ, I'm just not an alcohol person for some reason.
We made the dough at night because this recipe requires a 12 hour proof. I could not sleep I was so anxious (the good way) about our muffins.
They proofed wonderfully over night and baked up well in the morning. They looked like those hugh bakery muffins with big caps you can never seem to make at home. It was our treat for the 12 days of Christmas.
Worth making, follow the advice about the mixer or find a friend to help.
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Soft Rye Sandwich Bread : page 109
I needed my rye fix so I made this bread. I expected it to be light and it was, so I added a little extra caraway. I made a light and a dark version just because I like the swirl pattern. To make the dark, I used caramel color paste. I have not tried the cocoa for coloring. It was a nice loaf, if you like strong rye, try something else but this is perfect for a light rye bread.
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