The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

peter reinhart

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Rosalie's picture
Rosalie

I tried to include a picture, but I'm not adept enough with my photo editor and the online host.  Maybe another time.  But, trust me, they look and taste good.


They're the Four-Seed Snack Crackers on page 122 of Brother Juniper's Bread Book by Peter Reinhart.


Grind 1 cup each sunflower and pumpkin seeds into a flour in the blender.  Also grind 1/2 cup flax seeds in the coffee grinder.  He has you grinding all three seeds together, but the flax seeds did not break down properly.  Mix with 3-1/2 cups ww flour (or ap if you must), 1 cup sesame seeds, 1 teaspoon salt, 5 tablespoons honey, and 1/2 cup oil; add 6-8 ounces of water as needed to make a ball of dough. Knead about 10 minutes "until smooth, firm, but elastic, satiny rather than tacky" about 10 minutes.  Then place in an oiled bowl covered with plastic wrap for at least 10 minutes (I left it overnight).**


Divide into six pieces.  I rolled each piece into a ball and flattened it.  Then I placed five of the flattened balls on a cookie sheet in the freezer for a few hours before placing them in a freezer bag.  They'll keep up to three months.  Roll today's dough out to about 1/8 inch thick.  (It was still stiff from the refrigerator, so I nuked it for a few seconds before rolling.)  I found that my Sil-Pat (little brother to the Roul-Pat) was adequate because the dough was oily enough, but he warns that you should re-flour as needed.  Then he has you use a biscuit cutter or a pizza roller knife to cut out round or diamond shapes, but I used a plastic dough scraper - gently - on my Sil-Pat and cut out random shapes.  I just wanted crackers and wasn't trying to impress the bridge club.


Finally, you can mist the top of the crackers with water and sprinkle with more sesame seeds or other toppings, but I didn't.  I just baked in a 340-degree F oven for 20-25 minutes until they're light golden brown.  You're warned to let them cool for at least 20 minutes so that they'll crisp up.


My first batch is now almost gone.  When I'm ready, I'll pull out another piece of dough, defrost it, and repeat.  I can keep the crackers coming with just a little effort.


Rosalie


**EDIT:  PLACE IN REFRIGERATOR - Details! Details!

LLM777's picture

mixing PR's basic whole wheat loaf

April 23, 2009 - 11:53am -- LLM777
Forums: 

I have tried PR's basic whole wheat loaf from his whole grains bread book three times and love it. I am following the instructions exactly but I have questions that I feel he doesn't explain or I can't find clearly written on the website.


1. The soaker oxidizes and turns grey. I wrapped it completely in cling wrap so no air could get to it and it still turned. Would a vacuum sealer/container stop this from happening or is there something else I can do?


 

ns's picture

whole wheat challah

March 13, 2009 - 1:48pm -- ns
Forums: 

Has anyone tried the whole wheat challah in Peter Reinhart's Whole Grain Bread book? I am new to this forum, but not new to bread baking. I recently received Reinhart's book as a gift and have loved all of the bread I have tried from it. But I am only familiar with challah using white flour. I would appreciate any opinions on this bread. Thanks!

darellmatt's picture

Frozen poolish?

March 10, 2009 - 7:24pm -- darellmatt

Hello,


I am reading the excellent "Crust and Crumb" by Peter Reinhart" In the section on poolish, page 34, he says: "you can freeze unused poolish and save it for another time, if you do so just before or after refreigerating it on the first night"


I am surpised, I thought freezing killed yeast cells? Any thoughts on how this works, or how long you could get away with leaving it frozen and then using it?


 


Darell

Floydm's picture
Floydm

A busy morning today.  First up was a birthday party for my son at a local rollerskating rink.  The high point was the Spy vs. Spy theme cake that dstroy decorated:



Based on this image.  Note that the wick of the bomb was a candle.


After that it was over to Tastebud, where Peter Reinhart was meeting with a bunch of Portlanders who are testing the recipes for his upcoming book.



I met a number of his testers and tried a few of their creations, which were all good.  As I said in my previous post, I'm looking forward to trying the new set of recipes they are coming up with.


We also tried some of the wood oven bagels that they make at Tastebud.



Delicious, dense, shiny, and chewy, definitely the best bagels I've had in Portland. 


Tastebud is walking distance from the apartment I lived in in college and where we lived when we got married.  Sigh... if only it had been there when I lived in the neighborhood, back when "weekend mornings" meant "brunch," not "cartoons."  Oh well...

Floydm's picture
Floydm

Peter Reinhart is in Portland this weekend.  I was able to get together with him for coffee this morning at little t american baker in SE Portland.



Tim Healea, the head baker, was kind enough to show us around the bake room. 



It is a small space, but they have an awesome 5 rack oven and bake many types of bread every day.  While we were there they were making naan and pulling... plank bread out of the oven (I think that is what they called it... It was something like a focaccia, sprinkled with thyme, rosemary, and sea salt and full of olive oil).  We tried a rustic ciabatta-like roll with carrot and polenta in it while we were there that was wonderful and one of their pastries, which was delicious too.



I, however, was a space cadet and left my good camera at home (well, I had the camera but I forgot the battery), so these phone pictures were the best I could get.  I will, however, try to come by Tastebud tomorrow around 11:30-12 to see Peter and any TFLers who show up there, and this time I'll bring a real camera.


 

pcasebere's picture

Peter Reinhart: The art of baking bread

January 14, 2009 - 6:37pm -- pcasebere
Forums: 

Okay, so I was sitting in a 2000 level class titled, "Society and Technology," and the instructor referenced a video of Peter Reinhart talking about bread, and then asked the question, "Is bread baking a technology?"  Well, the rest was a discussion, and a bit of other topics, but I thought y'all (..or you guys if your up North) would be interested in it, so without further delay, check out the following URL:

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