Artisan Bread Making: Ancient & Sprouted Grains
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.
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
Lesson Plan: What you Learn
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.
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.
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.
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.
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.
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.