An exploration of cutting-edge developments in the bread baking world, with 40 recipes. Features 40 recipes for making breads using groundbreaking new flours?including sprouted, whole, ancient and alternative grains, such as grape seeds, emmer and corn skin flour?perfect for those who are health-conscious, have food allergies, gluten-sensitivities or diabetes. Original. 20,000 first printing.
An exploration of cutting-edge developments in the bread baking world, with 40 recipes.Features 40 recipes for making breads using groundbreaking new flours?including sprouted, whole, ancient and alternative grains, such as grape seeds, emmer and corn skin flour?perfect for those who are health-conscious, have food allergies, gluten-sensitivities or diabetes. Original. 20,000 first printing.
PETER REINHART is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of several books on bread baking, including Crust and Crumb, The Bread Baker’s Apprentice (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the 2008 James Beard Award–winning Peter Reinhart’s Whole Grain Breads. Peter is the founder and host of the popular website PizzaQuest.com, where he continues to chronicle his never-ending search for the perfect pizza through videos, essays, and recipes. He also has created two instructional video courses, on artisan bread and on pizza, for Craftsy.com.
Inhaltsangabe
Introduction 1 Chapter 1 Tutorial 7 Chapter 2 A Sourdough Primer 31 Chapter 3 Sprouted Flour Breads 45 Sprouted Wheat Pancakes 52 Sprouted Wheat or Spelt Quick Bread 55 Sprouted Wheat Quick Bread or Muffins 58 Sprouted Whole Wheat Bread 63 Sprouted Pain au Levain 66 Sprouted Rye Bread 70 Sprouted Wheat Pizza Dough 75 Gluten-Free Sprouted Flour Pizza Dough 79 Sprouted Wheat Focaccia 82 Sprouted Wheat Breakfast Focaccia 87 Sprouted Wheat Bagels 89 Sprouted Struan Bread 92 Sprouted Wheat Soft Rolls or Sandwich Bread 96 Sprouted Sandwich Rye Bread 99 Gluten-Free “Do No Harm” Sprouted Grain Bread 102 Sprouted Vollkornbrot 105 Sprouted Wheat Challah 108 Sprouted Multigrain Crackers 111 Gluten-Free Sprouted Grain Crackers 115 Sprouted Corn Bread 117 Gluten-Free Sprouted Corn Bread with Teff 119 Flaky Sprouted Wheat Biscuits 122 Sprouted Wheat Sweet Potato Brioche 124 Sprouted Wheat Cinnamon Buns and Sweet Rolls 128 Sprouted Wheat Croissants 133 Chapter 4 Sprouted Pulp Breads 139 Multigrain Sprouted Wheat Pulp Bread 143 Sprouted Emmer Pulp Power Bread 147 Sprouted Wheat Pulp Bread with Sprouted Multigrain Flour 150 Sprouted Kamut Pulp Bagels 152 Chapter 5 Whole Grains and Whole Milling 157 Whole-Milled Lean Dough French Bread 165 Whole-Milled Whole Wheat Ciabatta 168 Whole Wheat Currant Pretzels 173 Whole Wheat and Raisin English Muffins 178 High-Extraction Pain au Levain 183 Naturally Leavened Carolina Wheat Hearth Bread 186 Gluten-Free Many-Seed Toasting Bread 191 Gluten-Free Holiday Cookies 193 Gluten-Free Holiday Biscotti 196 Chapter 6 The Next New bread Frontier 199 Syrah Grape Skin Flour Olive Bread 206 Grape Skin Flour Rustic Sourdough with Sun-Dried Tomatoes, Roasted Garlic, and Carmody Cheese 209 Gluten-Free Focaccia 213 Grape Skin Flour Crackers 216 Cascara Seca Lean Bread 219 ProBiotein Lean Bread 222 Epilogue Is the Road Less Traveled the Road Ahead? 225 Fragrant Peach, Apple, and Pear Bread with “Peach Trap” Starter 228 Seeded Multigrain Hearth Bread with “Parmesan Trap” Starter 233 Mozzarella, Milk, and Pear Bread with “Coffee-Bean Trap” Starter 237 Resources 240 Acknowledgments 243 Index 244
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