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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor [Englisch] [Gebundene Ausgabe]

Peter Reinhart , Ron Manville
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Kurzbeschreibung

1. September 2007
We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?

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.



Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper’s Bread Book, Crust and Crumb, and the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker’s Apprentice.




 

 

 

 

 

 

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Wird oft zusammen gekauft

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor + Crust and Crumb: Master Formulas for Serious Bread Bakers + The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread: Making Classic Breads with the Cutting-edge Techniques of a Bread Master
Preis für alle drei: EUR 62,85

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Produktinformation

  • Gebundene Ausgabe: 320 Seiten
  • Verlag: Ten Speed Press (1. September 2007)
  • Sprache: Englisch
  • ISBN-10: 1580087590
  • ISBN-13: 978-1580087599
  • Größe und/oder Gewicht: 26 x 23,5 x 2,7 cm
  • Durchschnittliche Kundenbewertung: 3.5 von 5 Sternen  Alle Rezensionen anzeigen (2 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 57.773 in Englische Bücher (Siehe Top 100 in Englische Bücher)
  • Komplettes Inhaltsverzeichnis ansehen

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Produktbeschreibungen

Pressestimmen

“We’ve always known how good whole grain breads are for us, but we’ve also known how they’re usually heavy, dense, and sort of boring. Now here comes Peter Reinhart, a passionate bread scientist who has figured out fifty-five different ways to make whole grain breads light and delicious. His work is nothing short of revolutionary.”

–Sara Moulton, Food Network host and author of Sara’s Secrets for Weeknight Meals


“No one is better qualified–either as a teacher or as a baker–than Peter Reinhart to tackle the complex subject of whole grain breads. His techniques and recipes are easy to follow and yield excellent results every time. Peter and his breads are the real thing.”

–Nick Malgieri, author of How to Bake and A Baker’s Tour


Whole Grain Breads is a beautiful and important work, which is no big surprise coming, as it does, from Peter Reinhart. Everything here is a gift: the breads themselves (both described and pictured), the poetic voice, the story, the technique, and the generous spirit. Read this from cover to cover, and you will find yourself looking at all food differently, from a new height and a deeper appreciation.”

–Mollie Katzen, author of The Moosewood Cookbook


“I’ve spent years following directions from more than a dozen bread baking books. I’ve babied bowls of dough in various stages of fermentation, and I’ve only ended up with bread that tastes like an inner tube. Peter has unraveled the mystery of baking, and I now approach this intimidating subject with confidence.”

–James Peterson, author of Cooking


“Peter Reinhart is a gifted teacher who explains the science of bread dough in easy-to-understand language. Using Peter’s innovative techniques for enhancing both enzyme and yeast activity and following with his gentle, clear-cut guidance, even a beginner can master sourdough starters, pre-ferments, soakers, and mashes to make incredibly flavorful whole grain breads.”

–Shirley Corriher, author of Cookwise

Über den Autor und weitere Mitwirkende

PETER REINHART is a full-time baking instructor at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of the legendary Brother Juniper's Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper's Bread Book and the 2002 James Beard and IACP Book of the Year, The Bread Baker's Apprentice.

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5.0 von 5 Sternen Eins der besten Brotbackbuecher, die ich kenne 31. Dezember 2009
Format:Gebundene Ausgabe
Die negative Bewertung des anderen Rezensenten ist mir voellig unverstaendlich. Ich backe seit 3 Jahren regelmaessig Vollkornbrote nach Peter Reinharts Methode. Fuer mich war diese Technik (Vorteige und verlangsamte Gehzeiten) der Durchbruch nach jahrelangen zu trockenen, zu kruemeligen, oder zu harten Backversuchen mit Vollkornmehlen.
Es trifft zu, dass amerikanische Mehlsorten und -typen sich von deutschen unterscheiden, aber diese Unterschiede fallen bei Vollkornmehlen deutlich weniger ins Gewicht als bei Weissmehltypen. Bei der Buttermilchzugabe muss man beachten, dass amerikanische Buttermilch weniger duennfluessig ist als deutsche (eher wie Joghurt), daher kann der Teig bei Verwendung der gleichen Menge feuchter ausfallen.
Natuerlich muss man immer etwas herumprobieren. Die Angaben zu den Rezepten sind aber sehr anschaulich, vor allem die Beschreibung der erwuenschten Teigkonsistenz als "tacky but not sticky" (etwas haftend, aber nicht klebrig). Der Autor weist auch immer wieder darauf hin, dass man den Teig entscheiden lassen solle (und sich nicht sklavisch nach dem Rezept richten), ob etwas mehr Mehl oder Wasser benoetigt wird, um die richtige Konsistenz zu erzielen. Ich habe jedenfalls nie das Problem mit zu flachen, weil auseinandergelaufenen Broten erlebt - auch wenn ich fuer meine Freunde mit deutschem Mehl in Deutschland gebacken habe!
Peter Reinhart erlaeutert auch, welche anderen Mehlsorten man verwenden kann und in welchen Relationen. Ich habe Vollkornweizenbrote genauso mit Vollkorndinkel gebacken, und Vielkornbrote in verschiedensten Kombinationen probiert. Besonders lecker sind z. B. der Struan (ein aus Schottland stammendes Mehrkornbrot)und das Oat Bran Broom Bread mit Haferkleie.
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2.0 von 5 Sternen Gute Theorie mit Einschränkungen in Europa 28. August 2009
Von B. BOCK
Format:Gebundene Ausgabe
Nach beinahe 20 Jahren Backerfahrung mit deutschen Rezepten für Sauerteig- und Hefebrot hatte ich mir vor wenigen Jahren Jeffrey Hamelmans Buch "Bread" gekauft, das vor allem für die Herstellung von aromatischem Weißbrot hervorragende Verfahrensweisen enthält. Für Weißbrot ist es seitdem für mich so etwas wie die Bibel.

Schon lange habe ich dann ein Buch gesucht, in dem die Techniken des Artinsan Bakings auf Vollkornbrote übertragen werden. Hamelmans und auch andere Rezepte mit langer Hefevorteigführung lassen sich nicht so ohne weiteres auf Vollkornteige übertragen, da diese wesentlich enzymreicher sind. Ein wertvoller Fund schien mir daher Peter Reinharts "Whole Grain Breads" zu sein.

Der erste Eindruck des Buches enttäuscht nicht: Sehr gute optische Aufmachung, eine ausführliche Erklärung seiner Überlegungen hinsichtlich des Einflusses von Enzymen auf die Teigreifung und die Aromabildung, 55 Brotrezepte, die übersichtlich dargestellt sind und auch einem ambitionierten Anfänger das Backen leicht machen, Temperatur- und Gewichtsangaben auch in europäischen Maßen, 350 Tester; das machte alles einen sehr soliden Eindruck.

Die beschriebene Methode der verzögertern Gärung (delayed fermentation method) ist ungewöhnlich, klingt aber logisch und sieht kurz gesagt so aus: Insgesamt über 90 % des Mehles werden in zwei Teigen vorfermentiert: Die eine Hälfte wird zu einem Hefestück verarbeitet, das in den Kühlschrank kommt, (Biga) die andere ist ein mit Salz versehenes Quellstück (Teigflüssigkeiten sind Wasser, Milch, Kefir, Buttermilch oder Joghurt), das bis zu 24 Stunden bei Raumtemperatur steht (Soaker).
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Amazon.com: 4.6 von 5 Sternen  148 Rezensionen
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5.0 von 5 Sternen Ideal book for a very specific audience 5. September 2007
Von H. Grove (errantdreams) - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
Let me make a couple of things clear up front. First, this book is not for the casual baker who likes to toss a recipe together on short notice, throw it in the oven, and be done with it; Reinhart goes the extra mile of effort to extract every last ounce of perfection from whole grain breads.

Second, it is entirely possible to make delicious whole grain breads without using his complex methods. I've done it using the recipes in both the King Arthur Flour Company's "Whole Grain Baking", and "Secrets of a Jewish Baker". If you are the aforementioned casual baker then I highly recommend picking up one (or preferably both) of those books instead.

However, this is the perfect book for the cook who's always fiddling with their recipes trying to make them Just Right. It's the ideal companion for the home baker who's willing to go the extra distance to get not just delicious and enjoyable whole grain bread, but perfect whole grain bread. It isn't the right book for everyone, but for the right audience I can't imagine a better read.

Do be sure to read the first few chapters, which explain the history and science behind Reinhart's methods. Not only is it fascinating stuff, but it's necessary to give you the understanding you'll need to make the most of the recipes. Unlike simple recipes where you can just follow a few steps and be done with it, these methods require you to have a feel for the doughs. The amount of kneading required, for example, can vary so much depending on which grains you've used, how you've kneaded them, and so on. If it weren't for Reinhart's "windowpane test," which has you test the gluten development of a bread by gently stretching the dough and seeing if you can stretch until it's somewhat translucent (illustrative photos are included), we wouldn't have known that the difference in airiness between the loaves we made was entirely due to kneading. But because he armed his readers with that knowledge, we were able to make a loaf of super-high-fiber oat bran bread that was fluffy. Yes, I did indeed just describe a whole grain high-fiber bread as fluffy.

No matter the grains you want to try in your breads, you'll find a formula to use them in here. Quinoa? Cooked rice? Bran? Doesn't matter--there's a recipe in here you can use. Reinhart has also included a number of `transitional' breads that use part-white flour and part-whole grains so as to ease your transition to whole grains.

The recipes do involve a certain amount of flipping around from section to section, and you need to start them the night before. (In the case of those recipes involving a wild yeast starter--which he does tell you how to make from scratch--you'll need to engage in even more advance preparation.) The book is complex in ways that normally I would hold against a cookbook. However, in this case I won't. These aren't unnecessary complexities at all.

Reinhart set out with a very specific goal in mind--the creation of the perfect whole grain loaf of bread--and did everything he had to do in order to achieve that goal. Through playing with the recipes I'm convinced that everything he has you do is, in fact, integral to achieving his fantastic results. It may take you a few tries with any given recipe to make it come out perfectly as you learn how to gauge the feel of the doughs, but with practice... well, let's just say I'm going to take a break after this review to go back to the fridge for some more oat bran bread. Surprisingly yummy, fluffy oat bran bread.
81 von 83 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Best and Easiest Whole Grain Bread I've Made 13. Januar 2008
Von Adam Tenner - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
As others have said before, this may not be the right book for beginners.

As most regular home bakers know, practice is the best teacher; no one book has taught any of us how to get the best oven spring, to know when the bread is finished rising, etc. Great bread books only serve as great "Teaching Assistants" to our own paths towards learning how to make great bread at home. And Reinhart's earlier books were some of the best TA's I had.

But this book is really something different. My family consumes a lot of bread, and I prefer to make sure that it's whole grain, organic and healthful. So while I still turn to a variety of bread recipe books for making authentic-ish French baguette, or an Italian corn/rye bread, this is the one I've turned to week after week to make the staple bread on our table.

The formula used in the book really creates an outstanding, high-quality loaf of bread - in texture, taste and beauty - while capitalizing on the hard work of enzymes and the natural yeast, and yes instant yeast, and minimizing my time in the kitchen.

Here's how it works for me. Before and after work on Thursday and Friday, I refresh my starter (5 min each time). On Saturday, I mix the soaker and the wild yeast starter (15 minutes). On Sunday afternoon I assemble the bread (15 min), do the usual two risings and bake. I never feel like I have to hover over the bread. So other than needing to be around the house (happily doing other things) on Sunday afternoon, the only real time commitment is the actual baking.

This book is not without some problems (like somewhat strange measurements (5/8 teaspoon, 501 grams, etc.) That said, once I got my brain and hands around the method, it has quickly become my favorite bread book for my weekly loaf of whole grain bread.

As I write this, I'm happily ignoring the makings of muligrain Straun (one of my favorite recipes in the book. I'm going out for lunch and feel great about rolling back around after 3 and making great bread before dinner. I would also put a plug in for the High-Extraction Flour Miche, similar to the wonderful Poilâne bread.

Peter Reinhart, thank you for this book. I was lucky enough to be a tester and worried about how complicated the method might become, but you've done a great job. I get to bake beautiful loaves that nourish my family. What more can a baker ask for?
65 von 68 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen For a serious Whole Grain Baker, This book is for you 22. September 2007
Von N. DeWitt - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
This book is not for anyone and unless you appreciate the art and the science of baking, you might find this book too complicated. This book would be the right one if you:

-are a whole grain lover, or thinking of exploring whole grain baking
-loves artisan baking and not satisfied with "quick-and-easy" bread machine bread recipes
-have tried wholegrain baking before but failed miserably because you weren't sure what you were doing
-don't mind going extra mile for the greatest tasting whole grain bread you ever had
-loves to tweak and make your own recipes

Just as the title says, it is "Whole Grain Bread" book. You will not see any recipe with less than 50% whole wheat in it. If you are not sure how you would like whole grain breads, you should try another Peter Reinhart's book "The Bread Baker's Apprentice" and try his whole grain bread recipe first. "The Bread Baker's Apprentice" book will provide you with great artisan bread recipes around the world and most of his recipes are not whole grain, so it will give you a good place to get started with the art of bread baking.

I got this book just a week ago and as a serious bread baker who likes to bake more whole grain, I just LOVE this book. I tried out a couple of recipes, and it is AMAZING how great the bread taste. It is worth your effort and this book will make you not want to go back to your regular loaf of bread at supermarket.

Some people wrote his recipes are too long and tedious in their reviews, but this is what makes his recipes fool-proof. If you follow his recipes, it is very hard to mess up your bread. Again, this is not a casual bread cook book. You should consider this more like a text book. He will teach you everything you need to know about Whole Grain Bread Baking.... So, when you get a copy of this book you should not skip the first few chapters where he explains why all these steps are necessary to successfully bake a whole grain bread.

I highly recommend this book to all serious bread bakers.
267 von 311 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen Whole Grain Bread with a Twist 12. Februar 2008
Von IMNSHO - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
I have been baking bread for many years. I also like to read about bread baking practice and theory, so when Peter Reinhart published his new book, I was eager to try it.

On the positive side, I like the fact that the recipes focus on whole grains. The photographs are done well throughout the book. I also applaud Reinhart for thinking out of the box, trying new techniques.

Essentially, Reinhart's technique is to prepare two mixes the day before: a sourdough starter or biga, and a soaker or mash. This advance preparation coaxes out the flavors in a relaxed way, so that the following day, you combine both parts to flour, salt, and yeast, and then proceed with traditional timing. Reinhart refers to this amalgamation as epoxy glue, an unfortunate image.

Because the purpose of this book is to promote whole grains, I find it counterproductive that practically every recipe includes quite a bit of sugar, brown sugar, honey, or agave nectar. The complex, tantalizing taste of a freshly made whole grain bread should be plenty reward for most.

Reinhart explains in great detail the attributes and construction of using a soaker and a mash. However, out of a total of 55 bread recipes, only 4 recipes utilize the mash.

Some of the recipe quantities are curious: 1/2 cup plu 2 TB water or 5/8 tsp salt. Bread baking is not an exact science because so much depends on variables, such as type and age of flour, humidity, etc.

I am hesitant about recommending this book. If you are a first-time bread baker, you will find the techniques advanced. And, unless you like to read about bread, you may find reading the very long personal narrative gratuitous. Finally, baking hints, rather than organized by topic, are placed sporadically throughout the text.

In sum, Whole Grain Bread: New Techniques, Extraordinary Flavor is a good concept, but, for me, at least, I found redundant recipes with ordinary editing.
30 von 31 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen New bread baker says thumbs up! 18. November 2007
Von Mom2two - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
First off, let me say that I am NEW to bread baking, having only started a few months ago, and I do not find this book too difficult to understand or the formulas and techniques intimidating. So if you are new to bread baking, don't shy away from this wonderful resource! I did check out two of Peter's other books from the library ("Crust and Crumb" and "Bread Bakers Apprentice"), and I did find those books laid a better foundation for general bread baking techniques, so new bakers might want to refer to those resources if they are available. But you can certainly just buy this book and get wonderful results without those other books.

This book has made my life easier. I spent the entire day yesterday hovering over a loaf made from a recipe from another book, but with Peter's book, you do some of the work on one day, then put everything together the next day. In addition, the recipes are more forgiving -- if I can't get to my dough for a few hours (or even an entire day), it's not the end of the world, or my bread. Especially when baking from whole grain flour, soaking the flour leads to higher, lighter loaves, and better flavor.
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