This is an excerpt of a bread workshop presented by Peter Reinhart and John Arena.
This was a hands on demo as well as a presentation. Peter and John explain that if you make pizza you can easily make artisan bread without to much of a change in formula.
They also explain the importance of using bakers per cents when you make bread and pizza. The fact is that when both started making bread and pizza for their businesses they used measurement instead of weight. Using bakers per cents instead of weight gives you much more consistency in your final product.
This workshop was presented at Pizza Expo 2017. For more information go to:
http://pizzaexpo.com
John revealed to me both he and Peter will be back again at Pizza Expo with another workshop.
This was a hands on demo as well as a presentation. Peter and John explain that if you make pizza you can easily make artisan bread without to much of a change in formula.
They also explain the importance of using bakers per cents when you make bread and pizza. The fact is that when both started making bread and pizza for their businesses they used measurement instead of weight. Using bakers per cents instead of weight gives you much more consistency in your final product.
This workshop was presented at Pizza Expo 2017. For more information go to:
http://pizzaexpo.com
John revealed to me both he and Peter will be back again at Pizza Expo with another workshop.
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