Bread Revolution: World-Class Baking With Sprouted and Whole Grains, Heirloom Flours, and Fresh TechniquesHardback
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- Publisher: TEN SPEED PRESS
- Format: Hardback | 240 pages
- Dimensions: 150mm x 210mm x 22mm | 567g
- Publication date: 5 November 2014
- Publication City/Country: Berkeley CA
- ISBN 10: 1607746514
- ISBN 13: 9781607746515
- Illustrations note: 65 photos
- Sales rank: 33,904
Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement--from his seminal work, "The Bread Baker's Apprentice," to today. In "Bread Revolution," he explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain's full flavor potential--what Reinhart calls "the baker's mission." In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren't necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart's inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods--and all will come away thrilled by bread's new frontier. *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 3/4 cups plus 1 tablespoon, not 3 1/4 cups.
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PETER REINHART is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper's Bakery in Santa Rosa, California, and is the author of eight books on bread baking, including "Crust and Crumb," "The Bread Baker's Apprentice" (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the 2008 James Beard Award-winning "Peter Reinhart's Whole Grain Breads." Peter is the founder and host of the popular website PizzaQuest.com, where he continues to chronicle his never-ending search for the perfect pizza through videos, essays, and recipes. He also has created two instructional video courses, on artisan bread and on pizza, for Craftsy.com.
"Peter Reinhart writes books that change the way people bake. "Bread Revolution" is about innovation, possibility, and the future of bread. By exploring new flours and techniques, Peter once again proves that bread is very much alive, versatile, and still evolving. And true to form, he has written a book that will undoubtedly inspire readers to experiment and bake with confidence." -Nathan Myhrvold, coauthor of "Modernist Cuisine" and "Modernist Cuisine at Home" and author of "The Photography of Modernist Cuisine" "There is so much more to baking than buying a bag of white flour and venturing forth. Home bakers" and" professionals need this book to open their minds to the potential of baking more flavorfully with whole grains and new kinds of flours. With Peter's terrific book as a guide, you are going to eat better and healthier the sooner you get started." -Ken Forkish, author of "Flour Water Salt Yeast " "Peter Reinhart's passion for all things bread and his decades-long role in the American bread revolution make him the perfect teacher. I wholeheartedly embrace his philosophy and greatly admire his ability to not only share the fundamentals of bread, but also to raise awareness about this important bread crossroads, where we can choose to bake with sprouted and artisanal flours of non-commodity grains grown for flavor and nutrition. Imagine that!" -David Kinch, chef-proprietor of Manresa and author of "Manresa"
Table of contents
Introduction 1 Chapter 1 Tutorial 7 Chapter 2 A Sourdough Primer 31 Chapter 3 Sprouted Flour Breads 45 Sprouted Wheat Pancakes 52 Sprouted Wheat or Spelt Quick Bread 55 Sprouted Wheat Quick Bread or Muffins 58 Sprouted Whole Wheat Bread 63 Sprouted Pain au Levain 66 Sprouted Rye Bread 70 Sprouted Wheat Pizza Dough 75 Gluten-Free Sprouted Flour Pizza Dough 79 Sprouted Wheat Focaccia 82 Sprouted Wheat Breakfast Focaccia 87 Sprouted Wheat Bagels 89 Sprouted Struan Bread 92 Sprouted Wheat Soft Rolls or Sandwich Bread 96 Sprouted Sandwich Rye Bread 99 Gluten-Free “Do No Harm” Sprouted Grain Bread 102 Sprouted Vollkornbrot 105 Sprouted Wheat Challah 108 Sprouted Multigrain Crackers 111 Gluten-Free Sprouted Grain Crackers 115 Sprouted Corn Bread 117 Gluten-Free Sprouted Corn Bread with Teff 119 Flaky Sprouted Wheat Biscuits 122 Sprouted Wheat Sweet Potato Brioche 124 Sprouted Wheat Cinnamon Buns and Sweet Rolls 128 Sprouted Wheat Croissants 133 Chapter 4 Sprouted Pulp Breads 139 Multigrain Sprouted Wheat Pulp Bread 143 Sprouted Emmer Pulp Power Bread 147 Sprouted Wheat Pulp Bread with Sprouted Multigrain Flour 150 Sprouted Kamut Pulp Bagels 152 Chapter 5 Whole Grains and Whole Milling 157 Whole-Milled Lean Dough French Bread 165 Whole-Milled Whole Wheat Ciabatta 168 Whole Wheat Currant Pretzels 173 Whole Wheat and Raisin English Muffins 178 High-Extraction Pain au Levain 183 Naturally Leavened Carolina Wheat Hearth Bread 186 Gluten-Free Many-Seed Toasting Bread 191 Gluten-Free Holiday Cookies 193 Gluten-Free Holiday Biscotti 196 Chapter 6 The Next New bread Frontier 199 Syrah Grape Skin Flour Olive Bread 206 Grape Skin Flour Rustic Sourdough with Sun-Dried Tomatoes, Roasted Garlic, and Carmody Cheese 209 Gluten-Free Focaccia 213 Grape Skin Flour Crackers 216 Cascara Seca Lean Bread 219 ProBiotein Lean Bread 222 Epilogue Is the Road Less Traveled the Road Ahead? 225 Fragrant Peach, Apple, and Pear Bread with “Peach Trap” Starter 228 Seeded Multigrain Hearth Bread with “Parmesan Trap” Starter 233 Mozzarella, Milk, and Pear Bread with “Coffee-Bean Trap” Starter 237 Resources 240 Acknowledgments 243 Index 244