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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor Cover

 

Synopses & Reviews

Publisher Comments:

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.

About the Author

PETER REINHART is a full-time baking instructor at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of the legendary Brother Juniper's Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper's Bread Book and the 2002 James Beard and IACP Book of the Year, The Bread Baker's Apprentice.

Table of Contents

Acknowledgments - viii

Introduction - 1

I. FOLLOWING THE FLAVOR: A BREAD BAKER’S JOURNEY BACK TO WHOLE GRAINS - 5

II. 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

III. 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

IV. 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

Hapanleipä 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

Product Details

ISBN:
9781607741305
Subtitle:
New Techniques, Extraordinary Flavor
Publisher:
Ten Speed Press
Author:
Reinhart, Peter
Subject:
main_subject
Subject:
all_subjects
Publication Date:
20070901
Binding:
ELECTRONIC
Language:
English
Pages:
320

Related Subjects

» Cooking and Food » Baking » Breads
» Cooking and Food » Baking » General
» Cooking and Food » By Ingredient » Grains and Legumes
» Cooking and Food » General

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
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Product details 320 pages Ten Speed Press - English 9781607741305 Reviews:
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