The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Breads Every Day

  • Pin It
andrew_cookbooker's picture

Collaborative baking challenge from Peter Reinhart's Artisan Breads Every Day

February 13, 2010 - 4:27pm -- andrew_cookbooker
Forums: 

Hi all:


I'm working with Peter Reinhart and his publisher, Ten Speed Press, to do a collaborative recipe reviewing challenge, sort of a Julie & Julia meets 'crowdsourcing' for Peter's newest book Artisan Breads Every Day. It's all being coordinated through www.cookbooker.com, my website for cookbookphiles. I'd be delighted if any Peter Reinhart fans would like to take part.

Boboshempy's picture
Boboshempy

Well, this is actually the Chocolate Cinnamon Babka recipe from Peter Reinhart's Artisan Breads Every Day. I followed the recipe to a T except I substituted the chocolate for dark brown sugar, as per the request from my girlfriend, who barely ate any after it was done, haha.


I really like how it came out and I love the look. A loaf doesn't get any cooler looking than this and you can't go wrong with a rich, sweet, cinnamony, streusel topped bread. I gave my parents half the loaf and I pretty much ate the rest by myself over two days, my girlfriend only had a taste and acknowledged it was fantastic, she considers herself a expert. She had to look good in a bikini the following week so she said "I should stop making bread!".


This is the first bread I made out of this book, I have made many from PR's other books. I have my eye on taking a whirl at the croissant recipe in this book but I don't know when I will get to that. This was easy, fast, and fun to make and I will definitely be making it again, next time with the chocolate. It is a cool bread to bring to a dinner party for desert, in my opinion.


Enjoy the pictures,


Nick



 

rsherr's picture

Peter Reinhart's new Neopolitan Pizza Dough Recipe Problem

January 14, 2010 - 4:59am -- rsherr

The Neopolitan Pizza dough recipe in Peter Reinhart's new books makes fabulous pizza but I'm having trouble shaping it using his tossing method without it's quickly getting so thin it tears.  It's a very wet dough. Anyone else having this problem? Wonder if adding a bit more flour and making it a bit drier would help. Or using the stretch and fold technique on it.  I can't believe the photo in his earlier book where he's tossing a foot in the air could be done with this dough.


Richard

Subscribe to RSS - Artisan Breads Every Day