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Peter Reinhart's Whole Grain Breads New Techniques, Extraordinary Flavor [a Baking Book]

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ISBN-10: 1580087590

ISBN-13: 9781580087599

Edition: 2007

Authors: Peter Reinhart, Ron Manville, Peter Reinhart

List price: $37.50
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With this whole grain follow-up to the acclaimed BREAD BAKER?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.
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Book details

List price: $37.50
Copyright year: 2007
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 9/1/2007
Binding: Hardcover
Pages: 320
Size: 9.41" wide x 10.35" long x 1.02" tall
Weight: 3.454
Language: English

Laurence Pringle was raised on an isolated farm in western New York. He studied wildlife biology at Cornell University and the University of Massachusetts at Amherst, and had begun to seek a doctorate in that field. But for several reasons, including trouble with some subjects, Pringle decided to switch to journalism. In 1962, he was looking for a job as an editor and writer with an outdoor or science magazine. He found an opening with Nature and Science, a children's magazine published by The American Museum of Natural History. Pringle joined that magazine in early 1963 and during the seven years of that magazine's life, learned a lot about writing for young readers. His friend and editor…    

Acknowledgments - viii
Introduction - 1
Following The Flavor: A Bread Baker's Journey Back to Whole Grains - 5
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
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
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
Hapanleip� 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