At the onset of winter, I began baking a lot more bread at home. I wanted to take a class with Peter Reinhardt, and when I searched online for something, I found his Craftsy course called Artisan Breads at Home. So, I signed up.
First, I would like to extole the virtues on the Craftsy platform. I have taken many, many weekend or one-day cooking and baking courses in my life. They are great. You immerse yourself in the experience, ask questions of the instructor in front of you, and learn a lot. Craftsy is like all of those benefits, but rolled into my own kitchen. I can rewind, watch again, go back as many times as I want - and I can still ask the instructor questions.
Now, I will say that Peter Reinhardt is a wonderful person. He has answered every single question I asked (and I asked a bunch). He's encouraged me, advised me and reviewed my results (through photos). He responds quickly and always has a positive attitude.
That said, I learned a lot of technique - particularly his stretch and fold techniques, the proper way to form a baguette or batard, and shaping of so many other types of breads.
In this course, he shares his sandwich bread recipe. I don't have permission to reprint it. So, my advise is either take his class or use the version in The Bread Baker's Apprentice (as it's very similar).
This sandwich bread recipe is the most versatile dough I have ever worked with-- I use to to bake sandwich loaves that deliver a moist & delicious crumb. I use it to make dinner rolls, hamburger and slider buns, clover leaf rolls (a technique Peter explains the class) and so much more.
I chose to blog about this-- even though I cannot share the recipe-- because each time I bake something using this recipe and post pictures of it - at least three to five people ask me for the recipe.
So, instead, I will tell you where I got it from and share photos of my results.