Synopses & Reviews
With this whole grain follow-up to the acclaimed
Bread Maker's Apprentice, home and professional bakers will be making whole grain loaves so delicious that they put white breads to shame. After much tinkering and trial and error (with help from more than 250 recipe testers), beloved baking instructor Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. Including recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads,
Peter Reinhart's Whole Grain Breads is the definitive guide to baking incredible and healthful artisan-quality bread.
- Master bread baker and innovator Peter Reinhart's answer to the whole grain revolution, with time-saving techniques for making extraordinary whole grain breads, bagels, crackers, and more.
- Includes 55 master formulas (including baker's percentages, nutrition facts, and ingredient measures in volume, ounce, and gram measures), plus 40 styled food shots and 150 instructional photos.
- The Bread Baker's Apprentice was the 2002 James Beard Cookbook of the Year and 2002 IACP Cookbook of the Year. Crust and Crumb was a 1999 James Beard Award Winner.
- Peter Reinhart's books have sold more than 175,000 copies.
Review
"[An] impressive new work....[H]ighly recommended." Library Journal
Synopsis
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.
Video
About the Author
Peter Reinhart is a full-time baking instructor at Johnson and Wales University in Charlotte, North Carolina. He was the co-founder 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.
Table of Contents
Acknowledgments - viii
Introduction - 1
I. FOLLOWING THE FLAVOR: A BREAD BAKERS 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