Peter Reinhart's Whole Grain Breads

June 4, 2007
Bread is back, Reinhart (The Bread Baker's Apprentice
) asserts, and it's better than ever after being villainized during the anticarbohydrate diet fads; his manifesto of renewal, this enthusiastic tome featuring the kinds of whole grain breads he sees as the way forward, will be eagerly received by serious bakers. In three useful preliminary chapters, Reinhart describes how he developed the delayed fermentation process that makes these breads delicious as well as wholesome, dissects wheat's route from stalk to loaf and patiently walks through the new technique's theory and process, in order to arm bakers with every bit of information before they start kneading. The level of technical detail and demand for scientific precision may overwhelm amateurs, but anyone with some experience working with bread dough and starters, as well as a desire to get to the next level, will be gratified by Reinhart's intense but friendly approach. In the more than 50 recipes, from a variety of breads including multigrain loaves, whole wheat cinnamon buns, brioche and crispy lavash, Reinhart builds on the first chapters with detailed commentary on ingredients and preparation, encouraging bakers to own the process but never leaving them in the lurch. Whether or not a home baker is looking for healthier recipes, Reinhart's peerless way of writing about bread is sure to inspire a new respect for whole grains. Color photos not seen by PW
.

Starred review from August 1, 2007
Now a baking instructor at Johnson & Wales, Reinhart has written six other books on bread, including the authoritative "Bread Baker's Apprentice". His impressive new work introduces a special method he has developed for making delicious artisanal whole-grain breads, from Whole Wheat Challah and Potato Rosemary Bread to Pumpernickel Bagels and Lavash. The first third of the book includes a bread-making tutorial and a detailed explanation of his "delayed-fermentation" technique, illustrated with step-by-step photographs. The 55 recipes, or "master formulas," are equally detailed, and each includes a "Bread Profile," "Commentary," nutritional analyses, and more. These are small-batch recipes, intended to be made in a home kitchen, and the text is aimed at the dedicated home baker, but professionals will also learn from Reinhart's latest title. Highly recommended.

Copyright 2007 Library Journal, LLC Used with permission.