Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
by Peter Reinhart
Book Summary Information
Author: Peter ReinhartPhotographer: Ron Manville
Edition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2007-08
ISBN: 1580087590
Number of pages: 320
Publisher: Ten Speed Press
Book Reviews of Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
Book Review: The best there is!
Summary: 5 Stars
Whole grain baking doesn't get any more specific than this, and whole grain breads don't get any tastier. I've made the sweetest and lightest breads I ever baked using this book; the techniques are very different from how I learned to make whole wheat bread, and they work much better.
It really doesn't take longer to make this way. You have to plan ahead, but the actual mixing/kneading/shaping time is no more, perhaps less, than I'm used to. Since it's broken up over two days, I find it's very easy to fit into a working life.
The recipes all seem to make one loaf each, and so as much as I regret writing in such a pretty book, I've learned to write the double-quantity formulas down the side of the page so I don't mess up. My first loaf, I forgot to double the ingredients added the second day, and the bread was NOT a success. My two-person household needs two loaves a week, so this makes it simpler for me.
He specifies agave nectar as an option, as well as nondairy milks in the fortified breads. This is nice for me, as a veg. I'd use them anyway, but it was good to know that he'd tested the recipes this way. I'd be interested in whether brown rice syrup or maple syrup would work as a sweetener. I have used almond milk in the sandwich bread-very nice! I sour the milk alternative with about a tablespoon of vinegar per every 8 ounces to improve the taste of the final loaf.
A couple of things I would have preferred were in the book: a page showing pictures of traditional and fancy hearth bread shapes with ideas for scoring (there is a section on shaping, but it only shows a few ways); some information on storage (I slice the whole loaf the next morning after a bake, slide it into a gallon bag and fit it into a paper sack, then freeze, and toast the slices right out of the freezer); recipes for more non-yeasted breads like soda bread; and info for maintaining sourdough starter when you only bake a small amount each week. I've looked at the sections on making the starter, and I want to try the breads, but it seems very inefficient since I'd be using just ounces of it each week but having to feed it tons of flour.
I saw on his newer book a review that called Reinhart the Leonardo da Vinci of bread. That made me laugh, as da Vinci's recipes didn't turn out all that well if you'll notice. Trust me, Reinhart's formulas DO work, so don't worry about moisture ruining your masterpieces!
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Summary of Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
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.Bread Books
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