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Bread Revolution by Peter Reinhart
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Bread Revolution

World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

By Peter Reinhart

By Peter Reinhart

By Peter Reinhart

By Peter Reinhart

Best Seller
Hardcover $30.00

Oct 21, 2014 | ISBN 9781607746515

Ebook $7.99

Oct 21, 2014 | ISBN 9781607746522

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    Bread Revolution by Peter Reinhart
    Hardcover $30.00
    Oct 21, 2014 | ISBN 9781607746515

    Buy from Other Retailers:

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    • $30.00

      Oct 21, 2014 | ISBN 9781607746515

      Buy from Other Retailers:

    • Oct 21, 2014 | ISBN 9781607746522

      Buy from Other Retailers:

    Buy the Ebook:

    About Bread Revolution

    Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches.

    A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants.

    In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field.  

    Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier.

    *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.

    About Bread Revolution

    Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches.

    A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants.

    In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field.  

    Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier.

    *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.

    Read An Excerpt

    Read An Excerpt

    Also by Peter Reinhart

    Perfect Pan Pizza
    The Bread Baker's Apprentice, 15th Anniversary Edition
    The Joy of Gluten-Free, Sugar-Free Baking
    Peter Reinhart's Artisan Breads Every Day
    Peter Reinhart's Whole Grain Breads
    See all books by Peter Reinhart

    Also by Peter Reinhart

    Perfect Pan Pizza
    The Bread Baker's Apprentice, 15th Anniversary Edition
    The Joy of Gluten-Free, Sugar-Free Baking
    Peter Reinhart's Artisan Breads Every Day
    Peter Reinhart's Whole Grain Breads
    See all books by Peter Reinhart

    About Peter Reinhart

    PETER REINHART, the author of eight books on bread and baking, including three James Beard Award winners, is a baking instructor and faculty member at Johnson and Wales University.

    About Peter Reinhart

    PETER REINHART, the author of eight books on bread and baking, including three James Beard Award winners, is a baking instructor and faculty member at Johnson and Wales University.

    Product Details

    Category: Baking & Desserts | Cooking Methods | Dietary Cookbooks | Nutrition & Dietary Needs

    Hardcover | $30.00
    Published by Ten Speed Press
    Oct 21, 2014 | 256 Pages | 8 x 10 | ISBN 9781607746515

    Category: Baking & Desserts | Cooking Methods | Dietary Cookbooks | Nutrition & Dietary Needs

    Ebook | $7.99
    Published by Ten Speed Press
    Oct 21, 2014 | 256 Pages | ISBN 9781607746522

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    Praise

    “Peter Reinhart writes books that change the way people bake. Bread Revolution is about innovation, possibility, and the future of bread. By exploring new flours and techniques, Peter once again proves that bread is very much alive, versatile, and still evolving. And true to form, he has written a book that will undoubtedly inspire readers to experiment and bake with confidence.”
    -Nathan Myhrvold, coauthor of Modernist Cuisine and Modernist Cuisine at Home and author of The Photography of Modernist Cuisine

    “There is so much more to baking than buying a bag of white flour and venturing forth. Home bakers and professionals need this book to open their minds to the potential of baking more flavorfully with whole grains and new kinds of flours. With Peter’s terrific book as a guide, you are going to eat better and healthier the sooner you get started.”
    -Ken Forkish, author of Flour Water Salt Yeast

    “Peter Reinhart’s passion for all things bread and his decades-long role in the American bread revolution make him the perfect teacher. I wholeheartedly embrace his philosophy and greatly admire his ability to not only share the fundamentals of bread, but also to raise awareness about this important bread crossroads, where we can choose to bake with sprouted and artisanal flours of non-commodity grains grown for flavor and nutrition. Imagine that!”
    -David Kinch, chef-proprietor of Manresa and author of Manresa

    Table Of Contents

    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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