Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
by Peter Reinhart
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Book Summary Information
Author: Peter ReinhartPhotographer: Ron Manville
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2007-08
ISBN: 1580087590
Number of pages: 320
Publisher: Ten Speed Press
Book Reviews of Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
Book Review: A Pioneer Guide to Whole Grain Baking
Summary: 5 Stars
If you are determined to introduce your family to 100% whole grain products (and I am in that category) and if you want to refine your baking skills to master whole grain bread baking, this is the book for you. If you want to learn how to bake whole grain artisan style loaves, this is a great book to start with. You do not need a lot of experience to successfully make these recipes. I was not an experienced baker when I bought the book in September 2007 and I have been successfully baking two loaves two or three times a week since then. However, patience, attention to detail and a willingness to experiment while refining the breads you make are necessary skills if you want to get the most out of Peter Reinhart's latest work. On the other hand, these breads do not require a lot of tending or a lot of kneading because the dough sits overnight after mixing, which develops the gluten and the flavor as well.
While other bread books (which I will leave unnamed) have suggestive titles that might make you expect recipes that are made mostly (at a minimum) of whole grain, most of them do not deliver on that promise. Their recipes use over one-half, sometimes two-thirds or even three quarters white bread flour, along with too much fat and sugar, honey or maple syrup. With these baking books the health benefits of whole grains are much harder to come by. Most of Reinhart's recipes use 100% whole wheat, rye, cornmeal, oats, flax and so on. By and large, the breads are quite lean--the recipes use less oil and butter than other similar cookbooks. (There are a few recipes that use the one-quarter cup of oil or butter that is found in most other whole grain bread recipes, but only a few, and Reinhart makes it clear that the use of oil is optional.) I generally limit my use of oil to one tablespoon in a recipe, and find that my breads are still delicious. Taking a hint from his recipe for potato rosemary breads, I use fruit or vegetable purees to keep the breads from being too dry.
Along with the health benefits of whole grains, the flavor that results from most of these recipes is outstanding because the doughs rest overnight before final mixing. My favorites are the struan (I make mine with white whole wheat flour and get quite a light loaf), the potato rosemary bread (outstanding with roast garlic and a little black pepper), the whole wheat cinnamon raisin bread, the Poilane-style miche, oat broom bread, power bread, the foccacia, the whole wheat pita bread, pizza and the naans and chapatis. The power bread is denser than some of the other breads, but is utterly delicious. The struan has a lovely crunchy crust and makes excellent toast. The cinnamon raisin bread is like dessert; the chapatis are better than any I ever made from an Indian cookbook because the dough rests for twenty-four hours after mixing.
Highly recommended to those who want to master this aspect of the bread baking craft.
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