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By Peter Reinhart
Publish 12 months note: First released August 1st 2007
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We recognize complete grain breads are larger for us, yet do we really consume them, less take time to bake them?
Yes, says liked baking teacher Peter Reinhart, yet provided that they're very, excellent. So Reinhart, along with his a long time of expertise crafting impressive artisanal breads, has made it his undertaking to create complete grain breads which are not anything in need of incredible.
In this follow-up to his award-winning ebook The Bread Baker’s Apprentice, Reinhart bargains groundbreaking equipment for making complete grain breads that flavor larger than any you’ve ever had. and since his method can also be easier and not more hard work in depth than traditional strategies, you’ll decide to make and devour those breads. His fifty-five recipes for entire grain sandwich, fire, and strong point breads, plus bagels, crackers, and extra, contain generally to be had complete wheat flour in addition to different flours and grains corresponding to rye, barley, steel-cut oats, cornmeal, and quinoa. every one is so wealthy with style and pleasant texture that white-flour opposite numbers light in comparison.
Written in Reinhart’s famously transparent kind and observed via inspiring pictures, those recipes have been perfected with the aid of approximately 350 testers. Introductory chapters supply an educational, with step by step images, of the behind schedule fermentation process that's on the middle of those recipes, in addition to a crash direction in baking technology, discussions of grains except wheat, and extra. complex bakers will delight in Reinhart’s leading edge concepts and exacting medical motives, and starting bakers will celebrate within the ease of baking healthy breads with such awesome flavor.
About the Author:
Peter Reinhart is a baking teacher and college member at Johnson and Wales collage in Charlotte, North Carolina. He was once the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the writer of six books on bread baking, together with Brother Juniper’s Bread e-book, Crust and Crumb, and the 2002 James Beard Cookbook of the 12 months and IACP Cookbook of the yr, The Bread Baker’s Apprentice.
Read Online or Download Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor PDF
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Additional info for Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
Example text
So pour yourself a glass of Vin Santo—or a cup of coffee—and together let’s celebrate yet another one of Italy’s delicious contributions to the culinary world—biscotti! BISCOTTI BASICS A Word about the Word Biscotti A certain amount of confusion surrounds the word biscotti, so I’d like to clear that up. ” In Italy, the word biscotti has come to be a catchall term for cookies. The specific twice-baked cookies originating in Antonio Mattei’s bakery in Prato are more commonly known as biscotti di Prato or cantucci di Prato.
Techniques It’s not difficult to master the techniques to make perfect biscotti—mixing and shaping the dough, slicing the baked logs, toasting nuts, melting chocolate, and so on. Read through this section to familiarize yourself with the techniques used throughout this book. As with any cooking or baking process, the more you do it, the more accomplished you become. Prepping nuts Many recipes in this book call for toasting nuts or removing their skins, or both. Follow these simple instructions to remove the skins from almonds, hazelnuts, and pistachios.
Turn the dough out onto a lightly floured work surface and pat it into a disk. Divide it in half. Lightly moisten your hands with water and gently roll one portion of dough into a rough oval. Place it lengthwise on one half the baking sheet and use your hands and fingers to stretch and pat the dough into a log about 21/2 in/6 cm wide and 11 to 12 in/28 to 30 cm long. Shape the second piece of dough in the same way, moistening your hands as necessary. Press down on the logs to flatten them out a bit and make the tops even.