Peter Reinhart's Wholegrain Breads: New Techniques, Extraordinary Flavor

Peter Reinhart's Wholegrain Breads: New Techniques, Extraordinary Flavor

Hardback

By (author) Peter Reinhart

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  • Publisher: TEN SPEED PRESS
  • Format: Hardback | 320 pages
  • Dimensions: 238mm x 252mm x 32mm | 1,460g
  • Publication date: 31 October 2007
  • Publication City/Country: Berkeley CA
  • ISBN 10: 1580087590
  • ISBN 13: 9781580087599
  • Illustrations note: col
  • Sales rank: 32,668

Product description

We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, "very" good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. In this follow-up to his award-winning book "The Bread Baker's Apprentice," Reinhart offers groundbreaking methods for making whole grain breads that taste better than any you've ever had. And because his approach is also simpler and less labor intensive than conventional techniques, you'll "choose" to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison. Written in Reinhart's famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart's innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor. 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 six books on bread baking, including "Brother Juniper's Bread Book, Crust and Crumb," and the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, "The Bread Baker's Apprentice. "

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Author information

PETER REINHART is a full-time baking instructor at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of the legendary Brother Juniper's Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper's Bread Book and the 2002 James Beard and IACP Book of the Year, The Bread Baker's Apprentice.

Review quote

"We've always known how good whole grain breads are for us, but we've also known how they're usually heavy, dense, and sort of boring. Now here comes Peter Reinhart, a passionate bread scientist who has figured out fifty-five different ways to make whole grain breads light and delicious. His work is nothing short of revolutionary." -Sara Moulton, Food Network host and author of "Sara's Secrets for Weeknight Meals" "No one is better qualified-either as a teacher or as a baker-than Peter Reinhart to tackle the complex subject of whole grain breads. His techniques and recipes are easy to follow and yield excellent results every time. Peter and his breads are the real thing." -Nick Malgieri, author of "How to Bake" and "A Baker's Tour" ""Whole Grain Breads" is a beautiful and important work, which is no big surprise coming, as it does, from Peter Reinhart. Everything here is a gift: the breads themselves (both described and pictured), the poetic voice, the story, the technique, and the generous spirit. Read this from cover to cover, and you will find yourself looking at all food differently, from a new height and a deeper appreciation." -Mollie Katzen, author of "The Moosewood Cookbook" "I've spent years following directions from more than a dozen bread baking books. I've babied bowls of dough in various stages of fermentation, and I've only ended up with bread that tastes like an inner tube. Peter has unraveled the mystery of baking, and I now approach this intimidating subject with confidence." -James Peterson, author of "Cooking ""Peter Reinhart is a gifted teacher who explains the science of bread dough in easy-to-understand language. Using Peter's innovative techniques for enhancing both enzyme and yeast activity and following with his gentle, clear-cut guidance, even a beginner can master sourdough starters, pre-ferments, soakers, and mashes to make incredibly flavorful whole grain breads.

Table of contents

Acknowledgments - viii Introduction - 1 I. FOLLOWING THE FLAVOR: A BREAD BAKER’S JOURNEY BACK TO WHOLE GRAINS - 5 II. FROM WHEAT TO EAT: A TUTORIAL - 25 The Life and Times of Wheat - 26 The Anatomy of a Wheat Kernel - 28 The Twelve Stages of Bread Revisited - 34 Enzymes - 39 The Secret Life of Dough - 46 III. THE THEORY AND PROCESS OF DELAYED FERMENTATION - 57 Making the Pre-doughs - 59 Making the Final Dough - 76 Master Formula - 78 Techniques for Forming Traditional Bread Shapes - 87 IV. THE BREADS - 93 Enriched Breads 100% Whole Wheat Sandwich Bread - 95 Transitional Whole Wheat Sandwich Bread - 99 Multigrain Struan - 102 Transitional Multigrain Sandwich Bread - 106 Oat Bran Broom Bread - 109 Rye Sandwich Meteil - 112 Rye Sandwich Seigle - 116 Transitional Rye Sandwich Bread - 119 Potato Onion Rye Meteil - 122 Potato Rosemary Bread - 125 Anadama Bread - 129 Whole Wheat Cinnamon Raisin Bread - 132 Whole Wheat Cinnamon Buns - 136 Transitional Cinnamon Raisin Bread (and Buns) - 140 Whole Wheat Challah - 144 Transitional Challah - 149 Hearth Breads Whole Wheat Hearth Bread - 153 Transitional Country Hearth Bread - 156 Multigrain Hearth Bread - 158 Transitional Multigrain Hearth Bread - 161 High-Extraction Flour Miche - 164 Three Rye Hearth Bread Variations - 169 Transitional Rye Hearth Meteil - 178 Transitional Rye Hearth Seigle - 181 Specialty Breads Power Bread - 185 Whole Wheat and Sprouted Grain Bread - 189 100% Sprouted Grain Bread - 192 Whole Wheat Mash Bread - 195 Multigrain Mash Bread - 201 Steamed Boston Brown Bread - 202 Spent-Grain Bread - 205 International Breads Transitional German-Style Many Seed Bread - 210 Whole Wheat Brioche - 214 Vollkornbrot - 219 Bavarian Pumpernickel - 224 Hutzelbrot with Dried Fruit - 228 Swedish Limpa Rye Bread - 233 Santa Lucia Buns - 236 Hapanleipä and Vorterkaker - 240 Julekage, Panettone, and Stollen - 245 Bagels and Flatbreads Whole Wheat, Multigrain, and Pumpernickel Bagels - 252 Whole Wheat Focaccia - 260 Transitional Rustic Bread and Focaccia - 264 Whole Wheat and Multigrain Pizza Dough - 267 Whole Wheat Pita Bread - 273 Whole Wheat Naan - 278 Chapatis, Parathas, and Roti - 281 Injera - 283 Crackers Whole Wheat Matzo - 285 Lavash - 289 Thin Wheat Crackers - 291 Seeded Crackers - 293 Graham Crackers - 296 Glossary - 299 Resources - 304 Index - 306