Peter Reinhart's whole grain breads : new techniques, extraordinary flavor

Peter Reinhart's whole grain breads New techniques, extraordinary flavor

Peter Reinhart

Book - 2007

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Subjects
Bread.
Cooking (Cereals)
Cooking (Bread)
Published
Berkeley : Ten Speed Press c2007.
Language
English
Main Author
Peter Reinhart (-)
Physical Description
309 p. : col. ill
Bibliography
Includes index.
ISBN
9781580087599
  • 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
Review by Publisher's Weekly Review

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. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved

(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review

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. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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