Peter Reinhart's Whole Grain Breads · New Techniques, Extraordinary Flavor by Reinhart, Peter -- Read -- Imperial Library of Trantor

Index

CONTENTS THE BREADS ACKNOWLEDGMENTS INTRODUCTION • I • Following the Flavor: A Bread Baker’s Journey Back to Whole Grains

Whole Grain Flashback The Rise and Fall of Artisanal Bread Is Bread Dead? Next Steps Rising to the Challenge That Is Whole Grain Baking A Happy Confluence, at Last Final Touches

• II • From Wheat to Eat: A Tutorial THE LIFE AND TIMES OF WHEAT THE ANATOMY OF A WHEAT KERNEL

The Bran The Endosperm

STARCH PROTEIN

The Germ CLASSIFICATIONS OF WHEAT

THE TWELVE STAGES OF BREAD REVISITED

Stage 1: Mise en Place Stage 2: Mixing Stage 3: Fermentation Stage 4: Dividing Stage 5: Rounding Stage 6: Bench Rest Stage 7: Final Shaping Stage 8: Panning Stage 9: Final Proofing Stage 10: Baking Stage 11: Cooling Stage 12: Packaging or Storage

ENZYMES

FALLING NUMBERS AND MALT FERMENTATION, MICROORGANISMS, AND ENZYMES Controlling Enzyme Activity

THE SECRET LIFE OF DOUGH

Pre-fermented Doughs

WILD YEAST (SOURDOUGH) STARTERS

Soakers and Sprouted Grains OTHER WHEATS AND MULTIGRAIN OPTIONS Mashes and Scalds

• III • The Theory and Process of Delayed Fermentation MAKING THE PRE-DOUGHS

Making Pre-fermented Doughs

MAKING A WILD YEAST STARTER

Making a Seed Culture

SEED CULTURE: THE PINEAPPLE JUICE SOLUTION

PHASE 1 (DAY 1) PHASE 2 (DAY 3) PHASE 3 (DAY 4 OR 5) PHASE 4 (DAY 5 OR LATER)

SEED CULTURE: MASH-BASED SEED CULTURE

PHASE 1 (DAY 1) PHASE 2 (DAY 3) PHASE 3 (DAY 4 OR 5) PHASE 4 (DAY 5 OR LATER)

Making the Mother Starter

MOTHER STARTER

INGREDIENTS AND METHOD REFRESHING THE MOTHER STARTER HOW TO CONVERT A WHOLE WHEAT MOTHER STARTER INTO A WHITE SOURDOUGH STARTER, OR VICE VERSA HOW TO CONVERT A WHOLE WHEAT MOTHER STARTER INTO A RYE STARTER

MAKING A BIGA

Making a Soaker Making a Mash

MASH

INGREDIENTS AND METHOD MAKING A MASH MIXING AND THE AUTOLYSE METHOD

MAKING THE FINAL DOUGH

WHAT IS pH AND WHY AND HOW DO WE MEASURE IT?

MASTER FORMULA SOAKER

INGREDIENTS AND METHOD MAKING A SOAKER

WILD YEAST STARTER

INGREDIENTS AND METHOD

BIGA

INGREDIENTS AND METHOD MAKING A BIGA

FINAL DOUGH

INGREDIENTS AND METHOD HAND MIXING MACHINE MIXING MAKING THE FINAL DOUGH HEARTH BAKING PREPARING THE OVEN FOR HEARTH BAKING WINDOWPANE TEST

TECHNIQUES FOR FORMING TRADITIONAL BREAD SHAPES

SANDWICH LOAF BÂTARD (TORPEDO) BOULE (BALL) BAGUETTE AND ÉPI

BAGUETTE ÉPI

KNOTTED AND ROUND ROLLS

KNOTTED ROLLS ROUND ROLLS

• IV • The Breads ENRICHED BREADS 100% WHOLE WHEAT SANDWICH BREAD

SOAKER BIGA FINAL DOUGH

TRANSITIONAL WHOLE WHEAT SANDWICH BREAD

SOAKER BIGA FINAL DOUGH

MULTIGRAIN STRUAN

SOAKER BIGA FINAL DOUGH

TRANSITIONAL MULTIGRAIN SANDWICH BREAD

SOAKER BIGA FINAL DOUGH

OAT BRAN BROOM BREAD

SOAKER BIGA FINAL DOUGH

RYE SANDWICH METEIL

SOAKER STARTER FINAL DOUGH

RYE SANDWICH SEIGLE

SOAKER STARTER FINAL DOUGH

TRANSITIONAL RYE SANDWICH BREAD

SOAKER BIGA FINAL DOUGH

POTATO ONION RYE METEIL

SOAKER STARTER FINAL DOUGH

POTATO ROSEMARY BREAD

SOAKER BIGA FINAL DOUGH

ANADAMA BREAD

SOAKER BIGA FINAL DOUGH

WHOLE WHEAT CINNAMON RAISIN BREAD

SOAKER BIGA FINAL DOUGH

WHOLE WHEAT CINNAMON BUNS

SOAKER BIGA FINAL DOUGH SHAPING CINNAMON BUNS

TRANSITIONAL CINNAMON RAISIN BREAD (AND BUNS)

SOAKER BIGA FINAL DOUGH

WHOLE WHEAT CHALLAH

SOAKER BIGA FINAL DOUGH SHAPING 3-BRAID CHALLAH SHAPING 6-BRAID CHALLAH

TRANSITIONAL CHALLAH

SOAKER BIGA FINAL DOUGH

HEARTH BREADS WHOLE WHEAT HEARTH BREAD

SOAKER BIGA FINAL DOUGH

TRANSITIONAL COUNTRY HEARTH BREAD

SOAKER BIGA FINAL DOUGH

MULTIGRAIN HEARTH BREAD

SOAKER BIGA FINAL DOUGH

TRANSITIONAL MULTIGRAIN HEARTH BREAD

SOAKER BIGA FINAL DOUGH

HIGH-EXTRACTION FLOUR MICHE

SOAKER STARTER FINAL DOUGH SCORING A MICHE

THREE RYE HEARTH BREAD VARIATIONS VARIATION ONE: 45% RYE HEARTH BREAD

SOAKER STARTER FINAL DOUGH

VARIATION TWO: 68% RYE HEARTH BREAD

SOAKER STARTER FINAL DOUGH

VARIATION THREE: 100% RYE HEARTH BREAD

SOAKER STARTER FINAL DOUGH

TRANSITIONAL RYE HEARTH METEIL

SOAKER BIGA FINAL DOUGH

TRANSITIONAL HEARTH RYE SEIGLE

SOAKER STARTER FINAL DOUGH

SPECIALTY BREADS POWER BREAD

PRE-SOAKER SOAKER BIGA FINAL DOUGH

WHOLE WHEAT AND SPROUTED GRAIN BREAD

BIGA FINAL DOUGH

100% SPROUTED GRAIN BREAD

FINAL DOUGH

WHOLE WHEAT MASH BREAD

MASH STARTER FINAL DOUGH

MULTIGRAIN MASH BREAD

MASH

STEAMED BOSTON BROWN BREAD

SOAKER FINAL DOUGH

SPENT-GRAIN BREAD

SOAKER BIGA FINAL DOUGH

INTERNATIONAL BREADS TRANSITIONAL GERMAN-STYLE MANY SEED BREAD

SOAKER BIGA FINAL DOUGH MIXING GERMAN-STYLE MANY SEED BREAD

WHOLE WHEAT BRIOCHE

SOAKER BIGA FINAL DOUGH SHAPING BRIOCHE À TÊTE

VOLLKORNBROT

MASH STARTER FINAL DOUGH

BAVARIAN PUMPERNICKEL

MASH STARTER FINAL DOUGH

HUTZELBROT WITH DRIED FRUIT

MASH STARTER FINAL DOUGH

SWEDISH LIMPA RYE BREAD

SOAKER STARTER FINAL DOUGH

SANTA LUCIA BUNS

SOAKER BIGA FINAL DOUGH

HAPANLEIPÄ AND VORTERKAKER

HAPANLEIPÄ SOAKER VORTERKAKER SOAKER STARTER FINAL DOUGH SHAPING HAPANLEIPÄ AND VORTERKAKER

JULEKAGE, PANETTONE, AND STOLLEN

SOAKER STARTER FRUIT SOAKER FINAL DOUGH SHAPING STOLLEN SHAPING PANETTONE

BAGELS AND FLATBREADS WHOLE WHEAT, MULTIGRAIN, AND PUMPERNICKEL BAGELS

SOAKER BIGA FINAL DOUGH SHAPING BAGELS BOILING BAGELS

MULTIGRAIN BAGELS

SOAKER

PUMPERNICKEL BAGELS

SOAKER

WHOLE WHEAT FOCACCIA

DOUGH SHAPING PAIN À L’ANCIENNE MINI BAGUETTES

TRANSITIONAL RUSTIC BREAD AND FOCACCIA

DOUGH SHAPING CIABATTA

WHOLE WHEAT PIZZA DOUGH

SOAKER BIGA FINAL DOUGH SHAPING AND TOPPING PIZZA DOUGH

MULTIGRAIN PIZZA DOUGH

SOAKER

WHOLE WHEAT PITA BREAD

SOAKER BIGA FINAL DOUGH SHAPING PITA

WHOLE WHEAT NAAN

DOUGH

CHAPATIS, PARATHAS, AND ROTI

SOAKER (AND FINAL DOUGH)

INJERA

STARTER FINAL DOUGH

CRACKERS WHOLE WHEAT MATZO

DOUGH SHAPING MATZO

LAVASH

DOUGH

THIN WHEAT CRACKERS

DOUGH

SEEDED CRACKERS

DOUGH SHAPING CRACKERS

GRAHAM CRACKERS

DOUGH

GLOSSARY RESOURCES

WEBSITES BOOKS

INDEX OTHER BOOKS BY PETER REINHART FROM TEN SPEED PRESS

2002 JAMES BEARD COOKBOOK OF THE YEAR 2002 IACP COOKBOOK OF THE YEAR 1999 JAMES BEARD BEST BAKING AND DESSERTS AWARD WINNER

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