The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Reinhart's Artisan Breads Fast

hansjoakim's picture
hansjoakim

Reinhart's Artisan Breads Fast

So this is the upcoming Reinhart book?


Let's hope this doesn't mark the end of slow baking! Can good wine, good cheese and good bread be made fast?

dmsnyder's picture
dmsnyder

"Fast" can also mean a period of not eating. 


David

hansjoakim's picture
hansjoakim

Hehe :)


Sure is a weird title.


I bet there's a recipe for a fast poolish in there: Just microwave it.

xaipete's picture
xaipete

You can't judge a book by its cover :-).


--Pamela

proth5's picture
proth5

I don't know.  I can make fresh mozzarella in about 30-40 minutes.  It's not an aged Stilton, but for what it is and how I use it it is mighty darned tasty.


My most popular jam (spiced tomato) is also the one that takes the least time to cook.


I think it depends on your goals.  The "good" wine that aged years in the cellar will be the right thing for an elegant dinner.  But have you ever tasted the lightly fermented grape juice that can only be had after the harvest?  It's good in the moment, quaffed in a small building with good friends (and maybe some chestnuts.)


Sante! 

hsmum's picture
hsmum

Ignore my previous post re how to make mozza in half an hour.  Got so excited I didn't read further posts where info was given. 

suave's picture
suave

This is the situation where I'll do my best to not judge the book by its cover.


Mike

LindyD's picture
LindyD

If you change the "d" to a "k" and remove the "s," you get Artisan BreakFast.


But that's just as lame as the current title, which has to be a mistake.

hansjoakim's picture
hansjoakim

"Good Artisan Breads Break Your Fast"

ehanner's picture
ehanner

Proth5,
So, how DO you make fresh mozzarella in about 30-40 minutes?


When I'm in a real hurry, I use the food synthesizer from Star Trek. It's fast but it uses a ton of energy.


Eric

proth5's picture
proth5

Uh, there is a very popular recipe for 30 minute mozzarella.  You can get it from many sources including Leener's who can also sell you the supplies required.


It uses pasturized (not ultra-pasturized) whole milk that you can sometimes buy at a good market.  Other additives are calcium chloride, rennet, lipase, flaked salt, and citric acid.


They say it takes 30 minutes, but sometimes it takes me 40 as I tend to heat the milk more slowly.


I like the replicator method though.  I haven't used mine in a while :>)


No, really, I make about a pound of the cheese every other week and make a quick ricotta from the whey.


Hope this is helpful to you.

xaipete's picture
xaipete

Don't worry; you won't be disappointed in this book. --Pamela

arzajac's picture
arzajac

(Trying not to spill the beans...)


I've tested most of his recipes and I can tell you that I have made some awesome breads with them. 


Most bakeries produce a very significant amount of world-class bread in a short period of time every morning using certain techniques.  The wheel has alread been invented...


But the book is not about "fast-food".


 


 

newgirlbaker's picture
newgirlbaker

proth5- I would love your spicey tomato jam recipe, will you share?

proth5's picture
proth5

Off course, this is off topic, but jam goes on bread, right?


This sounds odd, but a large number of people tell me that peanut butter is the perfect pairing with this.  I agree.


This is a treasured recipe directly from the Sure-Jell box.  The Sure-Jell box of 1978, that is.  It is no longer is included, but you must use Sure-Jell.


Using the Sure-Jell "Cooked jams and Marmalades" method


Amount of fruit to buy: 2.25 lbs tomatoes, 2 lemons


How to prepare fruit: Scald, peel, and chop tomatoes.  Simmer 10 minutes.  Measure.  Add 1.5 tsp grated lemon rind, .25 cup lemon juice, .5 teaspoon EACH allspice and cinnamon and .25 tsp ground cloves


Amount of ingredients to use:


Prepared fruit - 3 cups or 1.5 lbs


Sure-Jell - 1 box


Sugar: 4.5 cups or 2 lbs


Yields: 5 cups (approx)


Use the Sure-Jell method (you've got to buy it so the method will be in the box...)


Yes, it's a "cheater" jam using commercial pectin, but it has a very hard core group of fans. I've tried to simulate it using longer cook methods, but no go...


Hope you enjoy the jam!

xaipete's picture
xaipete

The title got changed for Peter Reinhart's new book; it is now Peter Reinhart's Artisan Breads Every Day.


--Pamela

SulaBlue's picture
SulaBlue

Are you the Pamela that he mentioned in that book-signing link someone posted a bit ago?


Also, seems 'Fast' didn't quite make it off the cover. Subtitled "40 Fast and Easy Recipes for World-Class Breads."


With Reinhart, I'd suspect that "fast" means one day instead of two!

xaipete's picture
xaipete

but, no, fast doesn't mean one day instead of two.


--Pamela

xaipete's picture
xaipete

That's the new title, and the book won't disappoint. I've tried all the recipes. It's a winner.


--Pamela

SulaBlue's picture
SulaBlue

I need to become a tester so I can afford my new hobby ;)

LindyD's picture
LindyD


I need to become a tester so I can afford my new hobby



From what I've read on PR's blog, the testers who bake and tweak his recipes donate their time and flour.  I believe he did say he would acknowledge them in his book. 

xaipete's picture
xaipete

It's really been a wonderful adventure for me. Never before have I made everything in a baking book (or cook book). So this experience has really enlarged my knowledge and abilities. Besides it has been a lot of fun for a small amount of money (flour, butter, milk, yeast, eggs). All it took was time and I have a lot of that.


--Pamela

SulaBlue's picture
SulaBlue

There's that whole 'sneak-peak' aspect! When I first set out to read and learn about bread a month or so ago I decided books, not the web, was the way to go. That whole "it must be true, it was on the internet!" Just look how many different opinions you'll get here on how to start/feed a sourdough starter, after all! 


Looking at Reinhart's blog he's rather swamped, but there is some communication between him and his testers. I can only imagine that that sort of individual feedback might be invaluable. Or am I wrong on how much feedback/tips he gives regarding the individual recipes that he sends out?


If nothing else, getting the recipes early might stave off my compulsion to go buy another book. I dislike libraries - they're rather like drug dealers for me. You know, that whole 'the first one's free!' thing. Find a book you like, and then you have to give it back, then go buy your own! Sure, there's hundreds, even thousands, of recipes on the internet, but there's also something about the tactileness of a book.

xaipete's picture
xaipete

although it is brief--he has a lot of testers. --Pamela

hansjoakim's picture
hansjoakim

SulaBlue wrote:
I dislike libraries - they're rather like drug dealers for me. You know, that whole 'the first one's free!' thing. Find a book you like, and then you have to give it back, then go buy your own!

If nothing else, that one cracked me up...


I love libraries! They're a treasure trove of poetry, information, classic and contemporary literature - free for anyone to use. It doesn't get much better than that. I still remember discovering a worn copy of Kerouac's "On the road" at the bottom shelf in a dark corner of the public library. I guess I was thirteen or fourteen years old, I had never heard of Kerouac or the Beat poets, but I was lured in by that "50's car chase" front cover. Things would never be the same again!

xaipete's picture
xaipete

Fast has other meanings than just speed, e.g., fewer steps, greater versatility, etc., The recipes offer the creative mind a lot of possibilities. Take my word for it; I've tried all of them and nearly all of the variations.


--Pamela

SulaBlue's picture
SulaBlue

It doesn't describe when I'll be getting this book! You people, so cruel, dangling that carrot out there! I just now took note of the release date! "This title will be released on November 3, 2009."

xaipete's picture
xaipete

I can do about it. I am truly sorry.


--Pamela

ezzirah's picture
ezzirah

I think its a response to the book 'artisan bread in 5 minutes a day' that has been much lauded.