Images

Reset

Alternate Views

Artisan Bread Making: Ancient & Sprouted Grains

Details

Item # 15241243
Instructor : Peter Reinhart
$39.99 $29.99
Skill Level 4 : Skill Building
Discover the secrets to making exceptional breads from scratch! James Beard Award-winning author and bread expert Peter Reinhart guides you beyond standard flours and techniques to create beautiful, bakery-worthy artisan loaves.   Discover the secrets to making exceptional breads from scratch! James Beard Award-winning author and bread expert Peter Reinhart guides you beyond standard flours and techniques to create beautiful, bakery-worthy artisan loaves. More
Experiment with new flours and sprouted grain recipes for your most flavorful bread yet.

Product Actions

Add to cart options
Some coupons are not applicable. See exclusions.
The purchase price of Classes does not apply toward shipping promotions.

Additional Information

Description
Discover the secrets to making exceptional breads from scratch! James Beard Award-winning author and bread expert Peter Reinhart guides you beyond standard flours and techniques to create beautiful, bakery-worthy artisan loaves. 
 Discover the secrets to making exceptional breads from scratch! James Beard Award-winning author and bread expert Peter Reinhart guides you beyond standard flours and techniques to create beautiful, bakery-worthy artisan loaves.
Reviews
Instructor
   Peter Reinhart

Peter Reinhart is the co-founder of the legendary Brother Juniper's Bakery in Sonoma, California, and the author of 10 books on bread baking, including "Bread Revolution: World-Class Baking with Sprouted & Whole Grains, Heirloom Flours & Fresh Techniques" and the modern classic "The Bread Baker's Apprentice," which was named cookbook of the year in 2002 by both the James Beard Foundation and the International Association of Culinary Professionals. He is also the host of pizzaquest.com.

Materials: What you Need

1 . Standard baking implements: mixing bowls, measuring cups and spoons, whisk
2 . Stand mixer with dough hook
3 . Grain mill (freestanding or as stand-mixer attachment)
4 . Wooden transfer peel
5 . Baking stone
6 . Loaf pans

Lesson Plan: What you Learn

Lesson 1 : Ancient & Sprouted Whole Grain Breads
00:25:14

Meet Peter Reinhart and get to know the terminology and benefits associated with baking bread with ancient and sprouted whole grains. Then, learn how to work with cooked whole grains and soakers as you make a multigrain Struan dough.

Lesson 2 : Shaping, Proofing & Baking the Multigrain Struan
00:20:44

Channel your bread-baking powers as you shape, proof and bake the Struan loaf. Peter will also share the many delicious applications of this unique bread.

Lesson 3 : Ancient & Local Grain Hearth Breads
00:32:12

Learn more about ancient whole grains and unlock Peter's smart strategy for creating high extraction flour for use in a French country miche. Along the way, you'll work with natural starters and instant yeast.

Lesson 4 : Breads With Cooked Whole Grains
00:19:49

A multigrain country bread is up next, made with even more cooked ancient grains than the Struan. Peter shows you how to prepare the grains, explains the benefits of cold fermentation and demonstrates shaping techniques, too.

Lesson 5 : Sprouted Grain Breads
00:28:39

Continue your sprouted grain education as you learn to make sprouted grain flour at home and bake it into a satisfying sprouted wheat bread. Peter also shares his method for quick and easy sprouted cornbread.

Lesson 6 : Sprouted Grain Bagels
00:22:09

Finally, find out how to add a sprouted grain mash to bagel dough for the best bagels you've ever tasted. Peter will teach you how to make and shape the dough, then poach and bake your bagels to perfection.



SUGGESTED CLASSES: WHAT YOU COULD DO NEXT