Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

This is the book to choose first, if you are looking for a reference for bread-making especially with an emphasis on incorporating whole grains and manipulating pre-fermentation techniques. Straightforward instructions, with a wide array of recipes to address all the hearth and artisanal breads you might want to try.

Sections on pre-fermentation and autolyse are well-explained. Side column commentary makes it easy to see where tips and minor instructions can be managed. I especially liked the clear tabulation of ingredients as volume, ounces and my preference, grams. The tables also facilitated recalculating ingredients, based on personal preference, keeping the baker's percentages balanced for the basics (F-W-S-Y). Recommended for those show more less experienced in basic home bread baking yet, highly appropriate for the experienced baker to kick up their talents a notch or more. show less

I love Reinhart's style, he really goes into the chemistry behind the bread making process, without getting too technical. This book is all about whole grain breads and how to extract as much flavor as possible from the grain in a home kitchen. A must have for home bakers who want to use more whole grains.

I've had a lot of success with Reinhart's earlier bread baking book, "The Bread Baker's Apprentice." This book is similar, but with an emphasis (as the title suggests) on whole grain breads. It begins with a lengthly explanation of the baking process, including background on Reinhart's innovative techniques for working with whole grain doughs. The recipes seem well organized and easy to follow.

I've only baked one recipe from this book, so far---a "Transitional" Country Hearth Bread. "Transitional" means that it's 50% white flour and 50% whole wheat flour, in contrast to the 100% whole wheat flour loaf that precedes it in the book. It turned out just fine, with a thick, crispy crust and a tasty, soft interior. I'm looking forward to show more trying other recipes.

In addition to various loafs made with whole wheat, rye, etc, it also includes whole grain variations on many other breads---cinnamon rolls, challah, bagels, foccachia, etc. show less

The book contains recipes for very good whole grain breads. It introduces an easy and interesting system that really works. However, many recipes are a little rich and sweet for my tastes. This is easily corrected.