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Artisan Bread Making

Learn bread-making techniques that go beyond the recipes with master baker Peter Reinhart. Explore the stages of bread making and get trade secrets for mixing, proofing and baking six types of bread.

Artisan Bread Making is rated 5.0 out of 5 by 7.
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Rated 5 out of 5 by from Best professor for baking ever! Trust me, if you want to be a serious baker (at home at least), you got to learn from Prof Reinhart! I followed his famous book "The Bread Baker's Apprentice" many years ago but I never really learned as much as I did from this course. Almost all my questions of my past failure has been answered in this course and I am now fully charged to start all over again! Thank you Prof. Reinhart, you are the BEST!
Date published: 2024-03-03
Rated 5 out of 5 by from Excellent well presented step by step course very thorough and informative. - I now understand what I was doing wrong - (a simple technique) and my bread will make you throw rocks at your granny's baguettes
Date published: 2022-09-29
Rated 5 out of 5 by from Breadmaking At Its Best Peter Reinhart has a passion for bread-making, and I enjoyed every minute of his course.
Date published: 2022-01-01
Rated 5 out of 5 by from 5 for Artisan Bread, but 3-3.5 for Wondrium video Loved the Artisan Bread making title from Peter and Johnson and Wales... everything very useful and great learning experience from HIM.But this is the third title from Wondrium that a problem with their video setup has made it harder to watch a title not easier. There is no way to reset all videos to the origin, or to restart the course from a certain chapter and then let it play all following chapters IN THEIR ENTIRETY, Instead it picks up any video you have watched before at the point you left it off. And because their system cues to the next chapter leaving 1-2 minutes unplayed in the previous, it is HIGHLY inconvenient to "rewind" and rewatch which is the HUGE advantage of online video teaching. This one wasn't the worst, but when a video has more that just a few chapters (more than say 5-6) this becomes VERY painful and when you hands are covered with flour as you are rewatching as you do the thing, impossible. So highly recommend Artisan Bread, but highly disrecommend Wondrium. Catch 22
Date published: 2021-12-20
Rated 5 out of 5 by from Good watching / good methods! I've been bread-baking since retiring a couple years ago, and found the methods presented to be valuable. I especially liked the alternatives presented for the "devices". I've been modifying, since I didn't want to purchase (and then store) more things, and was pleased to learn that "it's OK"! My family particularly liked the "straight / lean" and the "marble rye" breads.
Date published: 2021-09-27
Rated 5 out of 5 by from Enticing breads! Peter Reinhart is an excellent teacher and presenter. His methods and bread choices create an urgency to get in the kitchen and try them out :). I have been baking breads at home for many years but this class has shown me ways to make new breads that I'm excited to try out and to also get to the stage 12 level of eating and enjoying. Thank you very much for sharing your knowledge and excitement for this wonderful earthy mastery.
Date published: 2021-09-11
Rated 5 out of 5 by from Fantastic and Fun These lessons held your interest throughout. Pete Reinhart was fun to watch, enjoyable to listen to and made us want to bake everything she taught. He's quick, to the point, explains everything so that anyone can do it and get great results. I've been baking for awhile, but now I understand why I should do things. It's good enough to watch again as a refresher. Hope he does more like this.
Date published: 2021-08-04
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Looking for a fresh perspective on bread making? Let Peter Reinhart, baking instructor at Johnson & Wales University and award-winning author of "The Bread Baker's Apprentice" and "Artisan Breads Every Day," introduce you to bread-making techniques that go beyond the recipes. Explore the 12 stages of bread making and learn trade secrets for measuring, mixing, proofing and baking six different types of bread, including supple French bread, rich marble rye and a sweet chocolate babka. Learn to balance time, temperature and ingredients to create delicious, fresh breads in your own kitchen.


Peter Reinhart



An internationally renowned expert on bread and baking, Peter Reinhart is an instructor at Johnson & Wales University and a TED Talks speaker. He’s the author of five bread-baking books, including “The Bread Baker's Apprentice,” which won both the James Beard and IACP Cookbook of the Year awards, as well as the International Gourmand Award for Best Baking Book in the World. Peter has spoken extensively on bread as a metaphor in the search for meaningfulness.

By This Expert

Artisan Bread Making
Artisan Bread Making



01: Introduction

Meet Peter Reinhart, baker and author.

7 min
Supplies, Definitions & Steps

02: Supplies, Definitions & Steps

Peter breaks down the basic supplies and concepts of bread-making.

35 min
Preparing the Dough

03: Preparing the Dough

Learn to make and nurture a standard straight dough.

39 min
Variations & Baking Methods

04: Variations & Baking Methods

Peter teaches step-by-step instructions to making bread, start to finish.

37 min
Country Variation & Shaping Options

05: Country Variation & Shaping Options

Learn a new dough variation and new shaping options.

48 min
Rustic Breads: Part 1

06: Rustic Breads: Part 1

Learn the dough preparation for rustic breads like ciabatta and focaccia.

17 min
Rustic Breads: Part 2

07: Rustic Breads: Part 2

Finish your rustic breads from the previous lesson.

33 min
Enriched Bread

08: Enriched Bread

Learn to make a multipurpose dough that can be shaped into rolls and sliceable loaves.

33 min
Marble Rye

09: Marble Rye

See and taste the contrast of marble rye.

41 min

10: Babka

Create two delicious breakfast/dessert breads.

31 min