- Hardcover: 320 pages
- Publisher: Ten Speed Press; 1st edition (August 2007)
- Language: English
- ISBN-10: 1580087590
- ISBN-13: 978-1580087599
- Product Dimensions: 9.3 x 1.1 x 10.2 inches
- Shipping Weight: 3.2 pounds (View shipping rates and policies)
- Average Customer Review: 232 customer reviews
- Amazon Best Sellers Rank: #69,632 in Books (See Top 100 in Books)
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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor Hardcover – September 1, 2007
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From 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.)
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“We’ve always known how good whole grain breads are for us, but we’ve also known how they’re usually heavy, dense, and sort of boring. Now here comes Peter Reinhart, a passionate bread scientist who has figured out fifty-five different ways to make whole grain breads light and delicious. His work is nothing short of revolutionary.”
–Sara Moulton, Food Network host and author of Sara’s Secrets for Weeknight Meals
“No one is better qualified–either as a teacher or as a baker–than Peter Reinhart to tackle the complex subject of whole grain breads. His techniques and recipes are easy to follow and yield excellent results every time. Peter and his breads are the real thing.”
–Nick Malgieri, author of How to Bake and A Baker’s Tour
“Whole Grain Breads is a beautiful and important work, which is no big surprise coming, as it does, from Peter Reinhart. Everything here is a gift: the breads themselves (both described and pictured), the poetic voice, the story, the technique, and the generous spirit. Read this from cover to cover, and you will find yourself looking at all food differently, from a new height and a deeper appreciation.”
–Mollie Katzen, author of The Moosewood Cookbook
“I’ve spent years following directions from more than a dozen bread baking books. I’ve babied bowls of dough in various stages of fermentation, and I’ve only ended up with bread that tastes like an inner tube. Peter has unraveled the mystery of baking, and I now approach this intimidating subject with confidence.”
–James Peterson, author of Cooking
“Peter Reinhart is a gifted teacher who explains the science of bread dough in easy-to-understand language. Using Peter’s innovative techniques for enhancing both enzyme and yeast activity and following with his gentle, clear-cut guidance, even a beginner can master sourdough starters, pre-ferments, soakers, and mashes to make incredibly flavorful whole grain breads.”
–Shirley Corriher, author of Cookwise
Top customer reviews
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I started with the Transitional Sandwich Bread and have been combining that with the recipes for Anadama, Cinnamon Bread/Rolls, and the lusher, richer holiday breads. I've used sprouted wheat, oat bran, flax seed, and raisins in conjunction with varying ratios of whole wheat flour and bread flour. (I use honey or barley malt instead of sugar, and plain yogurt or buttermilk instead of water, as each adds a fuller dimension of flavour). I've followed both the weight and volume measurements in my baking. In all instances, my whole wheat breads have risen far more satisfactorily than before I found this book - and the bread flavours are excellent.
A word of advice: spring for the paper version, skip the kindle version. The pagination is messed up, and recipes are hard to follow because they are spread out over multiple pages, instead of on a single page, as it is laid out in the hardcover version. Difficult to flip pages on an iPad when your hands are covered in gooey dough.
I cannot keep track of the schedule needed for maintaining a starter yet, so to have a 2 day process is simple.
I have baked the sandwich bread and the potato rosemary bread. Both turned out well and they are 100% whole grain flour.
The book's pita recipe is at 75% hydration. I made a couple of changes: 80% hydration and add 2 TBSP of "Manuel's Rye Sour" (found in Laurel's Bread Book) to replace the yeast in the Biga. To cook and puff the pita, I use a stove top method: Heat a flat cast iron pan to dry fry the raw pita circles. Then transfer the pita to a hot electric coil for puffing and toasting.
I am looking forward to converting the Laurel's Kitchen Bread Recipes to this method.
The pita will even puff when reheated in a toaster oven after being made and stored in the refrigerator. The crispness and dough texture are paired so well.
For the hearth bread/boule, I used a lidded cast iron pot method instead of the steam method in the book. The rounded dough was put in a Pam sprayed bowl for the last rise. The oven was preheated to 450-500 with a cast iron pot and its lid. Before taking the preheated pot out of the oven, I inverted the dough onto a thin piece of foil that had been lined with a sprinkle of corn meal and flour. It was easy to control the dough and its shape in this flip. Lifting the dough by the foil into the blazing hot cast iron pot was easy. Then the pot lid was put on and the bake started.
Most recent customer reviews
Very involved processes, measured out to the gram or minute. If you're hardcore about baking and willing to put in days of time for a loaf,...Read more