Peter Reinhart's Wholegrain Breads: New Techniques, Extraordinary Flavor Hardcover – 31 Oct 2007
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'Featured in Dan Lepard's 'The world's greatest baking tips.' --guardian.co.uk, 20th November 2008
About the Author
PETER 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 Whole Grain Breads; the 2002 James Beard and IACP Cookbook of the Year, The Bread Baker's Apprentice; and the 1999 James Beard Award-winning Crust and Crumb. 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.
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Top customer reviews
They also take longer to make - if one afternoon you realise that your bread bin and the freezer are empty, you won't have a standby recipe to use in this book. All the recipes require a soaker and a biga which you need to start a day in advance. However, if you plan ahead you'll find plenty of ideas for including whole wheat and rye flour in your bread baking.
Some of the breads included are: 100 wholewheat sandwich bread, transitional whole wheat sandwich bread, multigrain struan, rye sandwich meteil, rye sandwish seigle, transitional rye sandwich bread, potato onion rye meteil, potato rosemary bread, anadama bread, whole wheat cinnamon raisin bread (and transitional version), whole wheat cinnamon buns, wholewheat and transitional challah, wholewheat and transitional hearth bread , multigrain hearth bread, three rye hearth bread, hearth rye seigle, power bread, sprouted grain bread, whole wheat mash bread, limpa bread, German style many seeded bread, whole wheat brioche, vollkornbrot, Bavarian pumpernickel, Santa Lucia buns, stollen, panettone, bagels with different variations, focaccia, rustic bread, pizza dough, naan, lavash, crackers,
Not all the recipes are 100% whole wheat, some of the `transitional' recipes include 50% white flour so that the switch from white is not too painful, allowing you to gradually increase the percentage of whole wheat flour. This is a great book if you want to eat more healthy bread, with lots of recipes if you're not ready for 100% wholemeal just yet as well. The pictures are fabulous and the instructions clear and concise. A lovely and very useful addition to any bread baking collection
Reinharts book is beautiful! and there is lots of good information in it. The style just somehow was corny to me and did not strike a chord.
The breads are exceptional and well worth the trouble.
My only problem was with his mother starter (natural yeast leaven or sourdough starter). I tried twice, but failed both times, therefore I would suggest that you should also buy The Handmade Loaf which contains a fool proof method.
I had previously bought numerous bread baking books, some were very good some were a bit of a let down, but one thing they all had in common was that they didn't discuss baking with whole grains. Therefore, I had assumed that the methods and techniques that applied to white flour applied to whole wheat flour, but I always ended up with dense logs that weren¡¦t really that good to eat... they had a very hard and dense crumb that I was really choking down to avoid admitting failure in front of the family! :)
In the past, I always used all purpose flour and, as I later found out, due to the low amount of gluten in the flour, the loaves were not developing and rising sufficiently. Once I had figured that out and during one of my trips to the local flour mills to buy a 55lb sack of high gluten flour, I was tempted to buy also buy a sack of high protein whole wheat flour as well, despite my may failed attempts in the past (but I assumed it was due to the low gluten as with the white all purpose flour... I was very wrong). After making several attempts with this new high protein whole wheat flour and getting the same old results, despite making several tweaks (although the partial whole grain breads were turning out slightly better because of the white flour content... I realized that I needed help. I had already planned on buying The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread and noticed this book as well and thought that such a highly acclaimed author of such a successful baking book must be able to unlock this mystery, so I bought the two together because I wasn't really worried about the white flour going bad... I was more concerned about the whole wheat flour!
The difference I have noticed with Peter Reinhart's writing style and the level of technical knowledge and details in this book far exceeds all the bread baking books I have in my library! The author clearly has astonishing knowledge and passion when it comes bread baking, this is extremely clear in this book!
I have to admit that the section on his personal experimentation with whole grains dragged on a bit and was slightly longer than what I am used to in terms of culinary books, but it was refreshing and reassuring to read that a seasoned baker struggled with whole grains like I did (and I'm sure many people have and do)!
Also, a word of caution when reading this book, do not jump the gun like I did and immediately begin making the wild yeast mother starter, which is the first set of directions that you will encounter in this book, as it is not necessary for many recipes... have some patience and read through the entire instructional section and then you can flip through the recipes and pick and choose, like I do with most culinary books.
For all those people who are new to bread baking, bread baking is a time consuming thing. It's not something that we working people do every day of the week when we barely have time to sit back and unwind! People who are used to bread baking already know this... the techniques in this book are even more time consuming ad stretch out over days to make the wild yeast culture... luckily for me though, given the summer, most of the resting time required was slashed by half as the mashes and mixtures were bubbling and active in one day as opposed to the suggested maximum of two days. So do not expect that this book will teach you how to make really great whole wheat bread in a snap bread, regardless of the flour used, doesn't happen in a few minutes... like all good things in this life, it takes time.
The level of knowledge and scientific details in this book is great! I love it... I'm one of those people who always wonder why things happen they way they do and the author really goes down into chemistry and how same species of the same grain can vary greatly depending on the growing season and what the differences are to much much more! Trust me, it will leave no question unanswered in your mind!
After reading these sections and going into the details of the other recipes in the book, I have attempted to make whole wheat baguettes and let me say that the result was two magnificently beautiful crisp and well risen whole wheat baguettes with beautiful crumbs!! I was so happy with the result was going around the house with the baguettes still in the baguette tray showing them to everyone like a kid!!
Next to try on my list from the recipes in this book are the whole wheat pita, pizza dough, and challah bread!
This has got to be the ultimate whole wheat book ever to hit the market!
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