Peter Reinhart's Whole Grain Breads by Reinhart, Peter -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Acknowledgments Introduction I. Following the Flavor: A Bread Baker’s Journey Back to Whole Grains II. From Wheat to Eat: A Tutorial

The Life and Times of Wheat The Anatomy of a Wheat Kernel The Twelve Stages of Bread Revisited Enzymes Fermentation, Microorganisms, and Enzymes The Secret Life of Dough

III. The Theory and Process of Delayed Fermentation

Making the Pre-doughs Seed Culture: The Pineapple Juice Solution Seed Culture: Mash-Based Seed Culture Mother Starter Mash Making the Final Dough Master Formula Soaker Wild Yeast Starter Biga Final Dough Techniques for Forming Traditional Bread Shapes

Sandwich Loaf Bâtard (Torpedo) Boule (Ball) Baguette and Épi Knotted Rolls Round Rolls

IV. The Breads

Enriched Breads

100% Whole Wheat Sandwich Bread Transitional Whole Wheat Sandwich Bread Multigrain Struan Transitional Multigrain Sandwich Bread Oat Bran Broom Bread Rye Sandwich Meteil Rye Sandwich Seigle Transitional Rye Sandwich Bread Potato Onion Rye Meteil Potato Rosemary Bread Anadama Bread Whole Wheat Cinnamon Raisin Bread Whole Wheat Cinnamon Buns Transitional Cinnamon Raisin Bread (and Buns) Whole Wheat Challah Transitional Challah

Hearth Breads

Whole Wheat Hearth Bread Transitional Country Hearth Bread Multigrain Hearth Bread Transitional Multigrain Hearth Bread High-Extraction Flour Miche Three Rye Hearth Bread Variations

Variation 1: 45% Rye Hearth Bread Variation 2: 68% Rye Hearth Bread Variation 3: 100% Rye Hearth Bread

Transitional Rye Hearth Meteil Transitional Rye Hearth Seigle

Specialty Breads

Power Bread Whole Wheat and Sprouted Grain Bread 100% Sprouted Grain Bread Whole Wheat Mash Bread Multigrain Mash Bread Steamed Boston Brown Bread Spent-Grain Bread

International Breads

Transitional German-Style Many Seed Bread Whole Wheat Brioche Vollkornbrot Bavarian Pumpernickel Hutzelbrot with Dried Fruit Swedish Limpa Rye Bread Santa Lucia Buns Hapanleipä and Vorterkaker Julekage, Panettone, and Stollen

Bagels and Flatbreads

Whole Wheat, Multigrain, and Pumpernickel Bagels

Multigrain Bagels Pumpernickel Bagels

Whole Wheat Focaccia Transitional Rustic Bread and Focaccia Whole Wheat Pizza Dough Multigrain Pizza Dough Whole Wheat Pita Bread Whole Wheat Naan Chapatis, Parathas, and Roti Injera Crackers

Whole Wheat Matzo Lavash Thin Wheat Crackers Seeded Crackers Graham Crackers

Glossary Resources Index Other Books by the Author