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Peter Reinhart's Whole Grain Breads
New Techniques, Extraordinary Flavor [A Baking Book]
1 of 1 copy available
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.
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Creators
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Publisher
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Release date
September 1, 2007 -
Formats
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Kindle Book
- ISBN: 9781607741305
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OverDrive Read
- ISBN: 9781607741305
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EPUB ebook
- ISBN: 9781607741305
- File size: 67257 KB
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Languages
- English
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Reviews
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June 4, 2007
Bread is back, Reinhart (The Bread Baker's Apprentice
) asserts, and it's better than ever after being villainized during the anticarbohydrate diet fads; his manifesto of renewal, this enthusiastic tome featuring the kinds of whole grain breads he sees as the way forward, will be eagerly received by serious bakers. In three useful preliminary chapters, Reinhart describes how he developed the delayed fermentation process that makes these breads delicious as well as wholesome, dissects wheat's route from stalk to loaf and patiently walks through the new technique's theory and process, in order to arm bakers with every bit of information before they start kneading. The level of technical detail and demand for scientific precision may overwhelm amateurs, but anyone with some experience working with bread dough and starters, as well as a desire to get to the next level, will be gratified by Reinhart's intense but friendly approach. In the more than 50 recipes, from a variety of breads including multigrain loaves, whole wheat cinnamon buns, brioche and crispy lavash, Reinhart builds on the first chapters with detailed commentary on ingredients and preparation, encouraging bakers to own the process but never leaving them in the lurch. Whether or not a home baker is looking for healthier recipes, Reinhart's peerless way of writing about bread is sure to inspire a new respect for whole grains. Color photos not seen by PW
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Starred review from August 1, 2007
Now a baking instructor at Johnson & Wales, Reinhart has written six other books on bread, including the authoritative "Bread Baker's Apprentice". His impressive new work introduces a special method he has developed for making delicious artisanal whole-grain breads, from Whole Wheat Challah and Potato Rosemary Bread to Pumpernickel Bagels and Lavash. The first third of the book includes a bread-making tutorial and a detailed explanation of his "delayed-fermentation" technique, illustrated with step-by-step photographs. The 55 recipes, or "master formulas," are equally detailed, and each includes a "Bread Profile," "Commentary," nutritional analyses, and more. These are small-batch recipes, intended to be made in a home kitchen, and the text is aimed at the dedicated home baker, but professionals will also learn from Reinhart's latest title. Highly recommended.Copyright 2007 Library Journal, LLC Used with permission.
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