Peter Reinharts Whole Grain Breads: New Techniques, Extraordinary Flavor
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.\ In this follow-up to his award-winning book The Bread Baker’s Apprentice, Reinhart offers groundbreaking methods for making...
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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. In this follow-up to his award-winning book The Bread Baker’s Apprentice, Reinhart offers groundbreaking methods for making whole grain breads that taste better than any you’ve ever had. 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.Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper’s Bread Book, Crust and Crumb, and the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker’s Apprentice. Publishers Weekly 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.)Copyright 2007 Reed Business Information
Acknowledgments - viiiIntroduction - 1I. FOLLOWING THE FLAVOR: A BREAD BAKER’S JOURNEY BACK TO WHOLE GRAINS - 5II. FROM WHEAT TO EAT: A TUTORIAL - 25The Life and Times of Wheat - 26The Anatomy of a Wheat Kernel - 28The Twelve Stages of Bread Revisited - 34Enzymes - 39The Secret Life of Dough - 46III. THE THEORY AND PROCESS OF DELAYED FERMENTATION - 57Making the Pre-doughs - 59Making the Final Dough - 76Master Formula - 78Techniques for Forming Traditional Bread Shapes - 87IV. THE BREADS - 93Enriched Breads100% Whole Wheat Sandwich Bread - 95Transitional Whole Wheat Sandwich Bread - 99Multigrain Struan - 102Transitional Multigrain Sandwich Bread - 106Oat Bran Broom Bread - 109Rye Sandwich Meteil - 112Rye Sandwich Seigle - 116Transitional Rye Sandwich Bread - 119Potato Onion Rye Meteil - 122Potato Rosemary Bread - 125Anadama Bread - 129Whole Wheat Cinnamon Raisin Bread - 132Whole Wheat Cinnamon Buns - 136Transitional Cinnamon Raisin Bread (and Buns) - 140Whole Wheat Challah - 144Transitional Challah - 149Hearth BreadsWhole Wheat Hearth Bread - 153Transitional Country Hearth Bread - 156Multigrain Hearth Bread - 158Transitional Multigrain Hearth Bread - 161High-Extraction Flour Miche - 164Three Rye Hearth Bread Variations - 169Transitional Rye Hearth Meteil - 178Transitional Rye Hearth Seigle - 181Specialty BreadsPower Bread - 185Whole Wheat and Sprouted Grain Bread - 189100% Sprouted Grain Bread - 192Whole Wheat Mash Bread - 195Multigrain Mash Bread - 201Steamed Boston Brown Bread - 202Spent-Grain Bread - 205International BreadsTransitional German-Style Many Seed Bread - 210Whole Wheat Brioche - 214Vollkornbrot - 219Bavarian Pumpernickel - 224Hutzelbrot with Dried Fruit - 228Swedish Limpa Rye Bread - 233Santa Lucia Buns - 236Hapanleipä and Vorterkaker - 240Julekage, Panettone, and Stollen - 245Bagels and FlatbreadsWhole Wheat, Multigrain, and Pumpernickel Bagels - 252Whole Wheat Focaccia - 260Transitional Rustic Bread and Focaccia - 264Whole Wheat and Multigrain Pizza Dough - 267Whole Wheat Pita Bread - 273Whole Wheat Naan - 278Chapatis, Parathas, and Roti - 281Injera - 283CrackersWhole Wheat Matzo - 285Lavash - 289Thin Wheat Crackers - 291Seeded Crackers - 293Graham Crackers - 296Glossary - 299Resources - 304Index - 306
\ Publishers WeeklyBread 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.)\ Copyright 2007 Reed Business Information\ \ \ \ \ Library JournalNow 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.\ \ —Judith Sutton\ \
