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File Format | PDF
File Size | 26.4 MB
Pages | 952
Language | English
Category | Baking
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Description: Peter Reinhart's
Artisan Breads Every Day distills the renowned baking instructor' s professional
techniques down to the basics, delivering artisan bread recipes that anyone
with flour and a fridge can make and bake with ease.
Yes, says
beloved baking instructor Peter Reinhart, but only if they are very, very good.
So Reinhart, with his decades of experience crafting amazing artisanal breads,
has made it his mission to create whole grain breads that are nothing short of
incredible.
In this
follow-up to his award-winning book The Bread Baker’s Apprentice, Reinhart
offers groundbreaking methods for making whole grain breads that taste better
than any you’ve ever had. And because his approach is also simpler and less
labor intensive than conventional techniques, you’ll choose to make and eat
these breads. His fifty-five recipes for whole grain sandwich, hearth, and
specialty breads, plus bagels, crackers, and more, incorporate widely available
whole wheat flour as well as other flours and grains such as rye, barley,
steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and
satisfying texture that white-flour counterparts pale in comparison.
Written in
Reinhart’s famously clear style and accompanied by inspiring photographs, these
recipes were perfected with the help of nearly 350 testers. Introductory
chapters provide a tutorial, with step-by-step photographs, of the delayed
fermentation method that is at the heart of these recipes, as well as a crash
course in baking science, discussions of grains other than wheat, and more.
Advanced bakers will relish Reinhart’s innovative techniques and exacting
scientific explanations, and beginning bakers will rejoice in the ease of
baking wholesome breads with such extraordinary flavor.
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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
Download | Free
