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freerk's picture
freerk

Glezer versus Reinhart


After getting Reinhart's "Bread Baker's Apprentice" for X-mas this year (thank you sis!) I baked my first bread "from the heart" and I loved it!!! So far I've been a "follower" of the Maggie Glezer-way of going about business:


 


I've been meticulously studying formulas and weighing ingredients to the milligram, producing very nice loafs as a result. But after baking with my head so much, it is time to start baking with my heart!


 


Reading Reinhart made me take a leap of faith; or to be more exact; it awakened my faith in myself! Look at the dough, feel the dough, work it the way you feel it's right! I love this whole approach, and I guess I was ready for it, knowing about the basics of bread by now (thank you Maggie!)


 


So, when I was looking around for a good formula using the chestnut flour I brought back from Rome two weeks ago, I decided to just go ahead and DO IT! Based on the general knowledge about the chestnut flour I concocted my own little dough and produced a batch of wonderful rolls, fragrant with the smell and taste of chestnut, with a nice crust and an okay crumb (I guess this would be the moment where, if Glezer were to read this post, she would comment: If you would do it my way, your crumb would have been more than okay as well...)


 


Very tasty! If you want to see my "year in baking" slideshow, you can find that here



 


I really hope you all enjoyed a wonderful X-mas. Check my blog in the coming days if any of you TFL'ers in the good old USA are interested in some traditional Dutch New Year's eve baking. I will show you how to make  "oliebollen", the precursor to what you guys have turned into.... donuts! I will also be baking the traditional "knieperties", a New year's treat that stems from the region in the north that i grew up in, and that I love because there is a wonderful simplistic symbolism attached to them. More to follow! Have a good week!


 


Freerk

OldWoodenSpoon's picture
OldWoodenSpoon

I thought:  I have just enough time to bake one more goodie.  With both our son and daughter coming home for Christmas, what could be better than a celebration?  Since I just got the BBA off the bookmobile, why not use Peter Reinhart's celebration loaf, the Cranberry Walnut Celebration Loaf to be exact?  Well, mostly exact.  I did not have any real buttermilk, but we have some powdered buttermilk in the refrigerator, so I substituted that instead.  I bought the orange extract for this loaf, deciding I would like that better than the lemon, and I am sure I made the right choice there.  I also decided to soak the dried cranberries before making this up, so I put them in a bowl with about 1/3 cup of brandy and enough hot water to cover them, for about an hour.  I mostly drained them before adding them to the dough.  I should have drained them a little better.


This was not a overly difficult formula but I had some trouble with the hydration.  At first the dough came out quite dry and I added several (4 or 5) tablespoons of water before it seemed right. I later realized this was because I used powdered buttermilk, and failed to adjust the water.  At least I failed to acknowledge the water required, but I did add it since I got to the prescribed dough consitency.  Then I added the cranberries that I should have drained more thoroughly and it got too wet.  A scant tablespoon of flour brought it around and made me happy.  The cranberries and walnuts were a little trouble to get well distributed too, but in the end it seems to have turned out well.


It took several minutes longer than the recipe called for to reach the internal temperature target, but the loaf developed beautiful color by the time it was finally done.  The aroma while cooking was redolent of oranges and cranberries mixed in with that "There's bread in the oven!" smell I imagine we all love so much.  It was a great house to go to bed in last night while this loaf cooled.  Here it is:


Cranberry-Walnut Celebration Loaf


And of course, the crumb:


We could not resist trying a couple of slices this morning.  It has a delightful texture with a tender and creamy crumb, plenty of fruit and nuts, and if anything, a bit too strong an orange overtone to it.  I think I will reduce the orange extract next time, or at least measure extra carefully to see if it was my mistake.  It is not overpowering, but it is a bit strong to our taste.  Regardless, we are planning to make sure there is enough left over for turkey sandwiches on Sunday.


Merry Christmas to all
OldWoodenSpoon

jamie0168's picture

Peter Reinhart's French Bread Recipe

December 22, 2010 - 6:56pm -- jamie0168

I just purchased Peter Reinhart's Bread Baker's Apprentice. The first recipe I tried was his French bread recipe and it was a disaster. I used all of his tips for hearth baking, read every page of the introductory chapter, and followed the recipe to the letter. The loaves came out so hard and dense, I could have injured someone with them, if I'd chosen to use them as bats!


 

HokeyPokey's picture

Peter Reinhart Whole Grain Bread Recipes - too wet and too sweet

July 24, 2010 - 5:39am -- HokeyPokey
Forums: 

I live in the UK, and purchased a copy of Peter Reinhart's Whole Grain recipes book as soon as it came out on sale. I was really looking forward to his book, and trying out complex, wholegrain flavour breads.


However, every recipe i have tried so far has came out too sweet, and my biga and poolish always come out too wet, much wetter than the consistency in his pictures.


Has anyone else had a similar problem with Peter's recipes? Am I doing something wrong?


 


HP

Mason's picture

Converting Reinhart's WGB whole grain recipe to higher hydration stretch and fold

June 27, 2010 - 2:21pm -- Mason
Forums: 

I'm in the middle of attempting to convert Reinhart's WGB recipe for transitional (50% whole wheat) whole grain to a higher hydration bread, using the "stretch and fold" with overnight fermentation method from his Artisan Breads Every Day book.  

KenK's picture

Transitional Country Hearth Bread

February 28, 2010 - 2:33pm -- KenK

I got Peter Reinhart's Whole Grain Breads on loan from the library last week and made the 1/2 whole wheat hearth bread today. It came out pretty well I thought.  I like his "epoxy" method and will be experimenting with it further.


The Biga and Soaker both fermented about 14 hours before I mixed the final dough.  Anybody have an opinion on the optimum duration?


I made six small Batards:


ehanner's picture
ehanner

The other day, as I was in the process of purchasing a book on Amazon when I noticed the "Other people also bought this" feature that was pointing out a book I have wanted to look at for a long time. Brother Juniper's Bread Book by Peter Reinhart is a classic and I think his first published book.


Paging through it today, I am taken by the variety of good looking bread recipes. There isn't a single photo in the book so when I say good looking I mean the recipes look interesting.Reinhart's writing style is clear and easy to follow as is the case in all of his later works.


The currently available version has been revised in some interesting ways. In the section on Sweet French Breads, Peter says he changed the formula slightly, now calling for bread flour and less yeast and salt. This allows for a slower rise and better flavor. I'm glad to see that he re-visited the basic concept of how to produce good bread. We have all learned that the path to full flavored bread winds down a path of slow fermentation. All of the recipes reflect this emphasis on time.


Finally, there are some great muffin recipes and a chapter on The World's Greatest Brownies. How could you not like that?


This would be a good starter book for a person who is baking impaired like I was. All of Peter's later books have a considerable amount of space dedicated to natural yeast or Sour Dough. In this book he is focused on getting great flavor with dry yeast products. This is a well written classic that has been updated and has many wonderful breads and other baked goods. I'm looking forward to trying some of the recipes.


Eric

Boboshempy's picture
Boboshempy

Well, this is actually the Chocolate Cinnamon Babka recipe from Peter Reinhart's Artisan Breads Every Day. I followed the recipe to a T except I substituted the chocolate for dark brown sugar, as per the request from my girlfriend, who barely ate any after it was done, haha.


I really like how it came out and I love the look. A loaf doesn't get any cooler looking than this and you can't go wrong with a rich, sweet, cinnamony, streusel topped bread. I gave my parents half the loaf and I pretty much ate the rest by myself over two days, my girlfriend only had a taste and acknowledged it was fantastic, she considers herself a expert. She had to look good in a bikini the following week so she said "I should stop making bread!".


This is the first bread I made out of this book, I have made many from PR's other books. I have my eye on taking a whirl at the croissant recipe in this book but I don't know when I will get to that. This was easy, fast, and fun to make and I will definitely be making it again, next time with the chocolate. It is a cool bread to bring to a dinner party for desert, in my opinion.


Enjoy the pictures,


Nick



 

autopi's picture

when to retard dough--before or after shaping?

February 2, 2010 - 6:41pm -- autopi

i have been baking loaves out of BBA for a couple months now with good to very good results. i have one question which i haven't been able to figure out, and would appreciate thoughts on. sometimes reinhart says to mix up the dough and then stick it in the fridge overnight, and then let it rise, shape, proof & bake the next day. for instance, i believe his poolish baguette formula is like this.

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