Peter Reinhart
Baker and educator. Author of The Bread Baker's Apprentice; a foundational text on fermentation for home cooks.
Speaks to 1 thread
Cited in 2 places
- Pizza Dough/ Counterpoint
“Peter Reinhart's stretch-and-fold approach in The Bread Baker's Apprentice argues for minimal hands-on kneading: the gluten organises itself if you give it folds and time. You are aligning gluten, not punishing it.”
The Bread Baker's Apprentice — Ten Speed Press (2001) - Pizza Dough/ Argument
“Gentle folds at intervals build strength without overheating or tearing the dough (Reinhart, The Bread Baker's Apprentice).”
Knead or Fold — argued for "Stretch and Fold"