Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh TechniquesRenowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart 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 ¾ cups plus 1 tablespoon, not 3 ¼ cups. |
Contents
Introduction | 1 |
CHAPTER | 7 |
CHAPTER 2 | 31 |
CHAPTER 3 | 45 |
Sprouted Wheat Pancakes | 52 |
Sprouted Wheat Quick | 58 |
Sprouted Pain au Levain | 66 |
Sprouted Wheat Pizza Dough | 75 |
CHAPTER 4 | 139 |
Sprouted Emmer Pulp | 147 |
CHAPTER 5 | 157 |
WholeMilled Lean Dough | 165 |
Whole Wheat Currant Pretzels | 173 |
HighExtraction Pain au Levain | 183 |
GlutenFree ManySeed | 191 |
Syrah Grape Skin Flour | 206 |
Sprouted Wheat Focaccia | 82 |
Sprouted Wheat Bagels | 89 |
Sprouted Wheat Soft Rolls | 96 |
GlutenFree Do No Harm | 102 |
Sprouted Wheat Challah | 108 |
GlutenFree Sprouted | 115 |
GlutenFree Focaccia | 213 |
Cascara Seca Lean Bread | 219 |
EPILOGUE | 225 |
Seeded Multigrain Hearth Bread | 233 |
Resources | 240 |
Other editions - View all
Bread Revolution: World-Class Baking with Sprouted and Whole Grains ... Peter Reinhart Limited preview - 2014 |
Bread Revolution: World-Class Baking with Sprouted and Whole Grains ... Peter Reinhart No preview available - 2014 |
Common terms and phrases
1½ cups 1½ teaspoons 20 minutes 45 minutes bagels bakers baking soda baking stone bowl with plastic butter ciabatta cover the bowl Divide the dough dough forms final dough flavor focaccia gluten gluten-free golden brown grape seed oil hollow when thumped INGREDIENT VOLUME OUNCES instant yeast large bowl let cool Let the dough levain Lightly oil milling minutes longer Mist the top mother starter oil your hands oiled bowl pan with parchment parchment paper plastic wrap poolish preheat the oven probiotics QUICK BREAD quinoa raisins recipe refrigerator rolls room temperature rotate and bake salt seed culture sheet pan silicone mat slightly sourdough starter sprouted flour SPROUTED WHEAT sprouted whole wheat stand mixer fitted steam pan stevia sticky stretch and fold sugar surface tablespoons tablespoons 1 28.5 teaspoon teff transfer the dough vegetable oil vegetable spray oil VOLUME OUNCES GRAMS whole wheat flour wire rack xanthan gum