{"product_id":"peter-reinharts-whole-grain-breads-new-techniques-extraordinary-flavor-a-baking-book","title":"Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor [A Baking Book]","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references (p. 304-305) and index.;Following the flavor: a bread baker's journey back to whole grains -- From wheat to eat: a tutorial -- The theory and process of delayed fermentation -- The breads.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tPETER REINHART is widely acknowledged as one of the world's leading authorities on bread. He is the author of six books on bread baking, including the 2008 James Beard Award-winning \n\u003ci\u003eWhole Grain Breads\u003c\/i\u003e; the 2002 James Beard and IACP Cookbook of the Year, \n\u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e; and the 1999 James Beard Award-winning \n\u003ci\u003eCrust and Crumb\u003c\/i\u003e. He is a full-time baking instructor at Johnson and Wales University and the owner of Pie Town restaurant in Charlotte, North Carolina, and is the host of the popular video website, PizzaQuest.com.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tAcknowledgments - viii \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eIntroduction - 1 \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eI. FOLLOWING THE FLAVOR: A BREAD BAKER'S JOURNEY BACK TO WHOLE GRAINS - 5\u003cbr\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eII. FROM WHEAT TO EAT: A TUTORIAL - 25\u003cbr\u003e\u003c\/b\u003eThe Life and Times of Wheat - 26 \n\u003cbr\u003eThe Anatomy of a Wheat Kernel - 28 \n\u003cbr\u003eThe Twelve Stages of Bread Revisited - 34 \n\u003cbr\u003eEnzymes - 39 \n\u003cbr\u003eThe Secret Life of Dough - 46 \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eIII. THE THEORY AND PROCESS OF DELAYED FERMENTATION - 57\u003cbr\u003e\u003c\/b\u003eMaking the Pre-doughs - 59 \n\u003cbr\u003eMaking the Final Dough - 76 \n\u003cbr\u003eMaster Formula - 78 \n\u003cbr\u003eTechniques for Forming Traditional Bread Shapes - 87 \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eIV. THE BREADS - 93\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003eEnriched Breads \n\u003cbr\u003e100% Whole Wheat Sandwich Bread - 95 \n\u003cbr\u003eTransitional Whole Wheat Sandwich Bread - 99 \n\u003cbr\u003eMultigrain Struan - 102 \n\u003cbr\u003eTransitional Multigrain Sandwich Bread - 106 \n\u003cbr\u003eOat Bran Broom Bread - 109 \n\u003cbr\u003eRye Sandwich Meteil - 112 \n\u003cbr\u003eRye Sandwich Seigle - 116 \n\u003cbr\u003eTransitional Rye Sandwich Bread - 119 \n\u003cbr\u003ePotato Onion Rye Meteil - 122 \n\u003cbr\u003ePotato Rosemary Bread - 125 \n\u003cbr\u003eAnadama Bread - 129 \n\u003cbr\u003eWhole Wheat Cinnamon Raisin Bread - 132 \n\u003cbr\u003eWhole Wheat Cinnamon Buns - 136 \n\u003cbr\u003eTransitional Cinnamon Raisin Bread (and Buns) - 140 \n\u003cbr\u003eWhole Wheat Challah - 144 \n\u003cbr\u003eTransitional Challah - 149 \n\u003cp\u003e\u003c\/p\u003eHearth Breads \n\u003cbr\u003eWhole Wheat Hearth Bread - 153 \n\u003cbr\u003eTransitional Country Hearth Bread - 156 \n\u003cbr\u003eMultigrain Hearth Bread - 158 \n\u003cbr\u003eTransitional Multigrain Hearth Bread - 161 \n\u003cbr\u003eHigh-Extraction Flour Miche - 164 \n\u003cbr\u003eThree Rye Hearth Bread Variations - 169 \n\u003cbr\u003eTransitional Rye Hearth Meteil - 178 \n\u003cbr\u003eTransitional Rye Hearth Seigle - 181 \n\u003cp\u003e\u003c\/p\u003eSpecialty Breads \n\u003cbr\u003ePower Bread - 185 \n\u003cbr\u003eWhole Wheat and Sprouted Grain Bread - 189 \n\u003cbr\u003e100% Sprouted Grain Bread - 192 \n\u003cbr\u003eWhole Wheat Mash Bread - 195 \n\u003cbr\u003eMultigrain Mash Bread - 201 \n\u003cbr\u003eSteamed Boston Brown Bread - 202 \n\u003cbr\u003eSpent-Grain Bread - 205 \n\u003cp\u003e\u003c\/p\u003eInternational Breads \n\u003cbr\u003eTransitional German-Style Many Seed Bread - 210 \n\u003cbr\u003eWhole Wheat Brioche - 214 \n\u003cbr\u003eVollkornbrot - 219 \n\u003cbr\u003eBavarian Pumpernickel - 224 \n\u003cbr\u003eHutzelbrot with Dried Fruit - 228 \n\u003cbr\u003eSwedish Limpa Rye Bread - 233 \n\u003cbr\u003eSanta Lucia Buns - 236 \n\u003cbr\u003eHapanleipä and Vorterkaker - 240 \n\u003cbr\u003eJulekage, Panettone, and Stollen - 245 \n\u003cp\u003e\u003c\/p\u003eBagels and Flatbreads \n\u003cbr\u003eWhole Wheat, Multigrain, and Pumpernickel Bagels - 252 \n\u003cbr\u003eWhole Wheat Focaccia - 260 \n\u003cbr\u003eTransitional Rustic Bread and Focaccia - 264 \n\u003cbr\u003eWhole Wheat and Multigrain Pizza Dough - 267 \n\u003cbr\u003eWhole Wheat Pita Bread - 273 \n\u003cbr\u003eWhole Wheat Naan - 278 \n\u003cbr\u003eChapatis, Parathas, and Roti - 281 \n\u003cbr\u003eInjera - 283 \n\u003cp\u003e\u003c\/p\u003eCrackers \n\u003cbr\u003eWhole Wheat Matzo - 285 \n\u003cbr\u003eLavash - 289 \n\u003cbr\u003eThin Wheat Crackers - 291 \n\u003cbr\u003eSeeded Crackers - 293 \n\u003cbr\u003eGraham Crackers - 296 \n\u003cp\u003e\u003c\/p\u003eGlossary - 299 \n\u003cp\u003e\u003c\/p\u003eResources - 304 \n\u003cp\u003e\u003c\/p\u003eIndex - 306\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\" \n\u003cb\u003e--Sara Moulton, Food Network host and author of \u003ci\u003eSara's Secrets for Weeknight Meals\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cb\u003e--Nick Malgieri, author of \u003ci\u003eHow to Bake\u003c\/i\u003e and \u003ci\u003eA Baker's Tour\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eWhole Grain Breads\u003c\/i\u003e 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.\" \n\u003cb\u003e--Mollie Katzen, author of \u003ci\u003eThe Moosewood Cookbook\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cb\u003e--James Peterson, author of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eCooking\u003c\/b\u003e \u003c\/i\u003e\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cb\u003e--Shirley Corriher, author of \u003ci\u003eCookwise\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eIn this follow-up to his award-winning book \u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you've ever had.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eWe know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? \n\u003cp\u003e\u003c\/p\u003eYes, says beloved baking instructor Peter Reinhart, but only if they are very, \n\u003ci\u003every\u003c\/i\u003e 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. \n\u003cp\u003e\u003c\/p\u003eAnd because his approach is also simpler and less labor intensive than conventional techniques, you'll \n\u003ci\u003echoose\u003c\/i\u003e 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. \n\u003cp\u003e\u003c\/p\u003eWritten 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.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 06\/04\/2007 pg. 46 (EAN 9781580087599, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 08\/01\/2007 pg. 113 (EAN 9781580087599, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Reinhart, Peter\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2007-09-01\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Specific Ingredients|Rice \u0026amp; Grains|Cooking|Methods|Baking\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Bread|Cooking (Cereals)|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.3 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781580087599\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781580087599\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51154357322006,"sku":"SP-9781580087599","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781580087599_spiral.png?v=1774943204","url":"https:\/\/lusper.myshopify.com\/products\/peter-reinharts-whole-grain-breads-new-techniques-extraordinary-flavor-a-baking-book","provider":"Lusperbooks","version":"1.0","type":"link"}