Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor [A Baking Book]
In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had.
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.
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.
What people are saying - Write a review
We haven't found any reviews in the usual places.
½ teaspoon ¾ cup add more flour autolyse BAKER’S FORMULA bakers ball of dough biga commercial yeast Cover loosely cup 6 ounces delayed fermentation method Dietary fiber dough hook dough should feel enzymes extra flour final dough flavor flour or water focaccia form a ball Form the dough gluten grams hours before mixing ingredients are evenly instant yeast kcal knead the dough leave at room loaf loosely with plastic mash mixing spoon mixing the final mother starter multigrain oiled bowl plastic wrap Protein g recipe rice milk rise at room roll room temperature Saturated fat Saturated fat g seeds shaping sheet pan slightly sticky soft and slightly stand mixer starch tablespoons 5 ounces teaspoon teaspoons 25 ounces temperature about 70°F/21°C temperature for approximately Total sugars Trans fatty acid Transfer the dough water as needed wet hands whole grain whole rye flour whole wheat flour wild yeast starter wrap and leave