PDF Ebook Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor, by Peter Reinhart
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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor, by Peter Reinhart
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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.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Review
“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
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Product details
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:
4.5 out of 5 stars
236 customer reviews
Amazon Best Sellers Rank:
#65,099 in Books (See Top 100 in Books)
If you want to make reliably delicious, 100% whole wheat bread, this is your book. I use it frequently, as Reinhart's overnight soaking methods are so easy to learn. The only thing I would say is that the book's strength is in his sandwich bread and rustic bread recipes. His desert recipes and recipes from specific traditions (challah, et. al.) sometimes needed modification. But once you have mastered his method with the sandwich and lean doughs, it's easy to make your own changes to improve the density of those specialty breads. I have this book to thank for the fact that we now eat mostly whole wheat bread at home and would absolutely give it to any fellow baker.
Lots of information here, not just a cookbook, Mr Reinhart provides the "why" different flours produce different risings. His writing is clear and the book layout is easily read. The recipes are easy to follow and to adapt. His guidance is highly instructive (knead with wet hands and the dough won't stick! Who knew?)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.
It took me a while to love this book. There is a lot to read before you make that first loaf, and then when you get there you find a giant time management issue if you work full time. So, I started with an easier straight dough recipe. Eventually curiosity got the best of me and I tired the sandwich recipe in here. Wow! The difference between a a straight dough made in 2hours or do and this is significant. Straight dough makes tasty bread compared to the junk in the grocery store if you use fresh milled flour. This book though will ramp you up to a while different level. My family all noticed on the first but the huge difference. Technique is not hard, but does require you to plan ahead. I now do 6lives on a weekend and freeze 5, so not much of a hassle at all. The bread is totally worth it, as it's purchasing this book!
I bought this after buying Reinhart's "Crust and Crumb" and "The Bread Baker's Apprentice." Reinhart has hit the right spot for me. Though Chad Robertson's two bread books ("Tartine Bread" and "Tartine No. 3") are still the ultimate gourmet bread books (to me at least), Reinhart's style, delivery and organization make great bread baking more accessible.Reinhart's best recipes still use "sponge" and "soaker", so it's not quite as simple (set-and-forget) as the Jeff Hertzberg/Zoe François series of "... in Five Minutes a Day" books. So, for super simple, KISS-style, I'd recommend the latter.If you already have Reinhart's C&C and TBBA, and are really into 100% whole wheat/whole grain, this is still pretty much a must-buy.Reinhart does a bit better than the others in explaining the types of wheat and flour. If your grocer doesn't carry any flour other than the basics, bread/all-purpose/self-rising/cake/pastry/whole-(red)wheat, visit your nearest Indian/Pakistani (aka Indo-Pak) grocery store for more types of whole grain wheat flour. I love the "sharbati" whole wheat, and the Sher brand (Canadian/US grown) 100% whole grain durum wheat flour, the "Fiber Walla". Sher's "Desi Style" durum flour is nice, but is not 100% whole grain according to their customer service.
For many years, I would try every so often to make whole grain bread, and always get the same result:"Another two hundred of these, and I can build that outdoor fireplace I've always wanted". With this book, I have finally made 100% whole wheat bread I enjoy eating, and I look forward to trying some of the other variations in the book. The process is pretty straightforward, and the time investment not too burdensome - most of the work is small bursts of activity with long pauses in between. I especially liked making the sourdough starter from scratch, it was easy. The two major insights in this book are that you should do all measuring by weight instead of volume, and whole grain baking requires more hydration (fluids) than baking with white flour. There is a lot of information about baker's ratios that I have not seen elsewhere.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.
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