The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

reinhart

obrien1984's picture

Whole Wheat Sourdough

April 30, 2008 - 3:13am -- obrien1984

For several months now, I have been baking whole wheat breads based on recipes in Peter Reinhart's latest book. For the most part, I have met with success.

 I am now attempting to modify these recipes to accomplish two goals: to eliminate commercial yeast from my breads, and to simplify the baking schedule (which includes using less equipment, making less mess, and adjusting the rise times to occur while I'm at work).

dmsnyder's picture
dmsnyder

Banana BreadBanana Bread

In addition to all the yeast breads, including sourdoughs, Peter Reinhart has also provided us with recipes for other types of baked goods. In Crust&Crumb, he has a Banana Bread recipe I tried for the first time yesterday.

Reinhart gives two methods of mixing: one if you use butter as the fat("Creaming method"), the other if you use oil ("Batter method"). I had an attack of self-restraint and used oil. I also cut down the sugar by about 1/3, because most recipes call for more sugar than I like, and cut down the walnuts by 1/3, because I didn't have as much walnuts as I thought I did. Reinhart does not call for toasting the nuts, but I did - 5 minutes at 350F.

Next time, I am going to try using less oil (Canola).

The past and future tweaks aside, this made a very nice quick bread. It is very moist and tastes delicious.

David

Bred Maverick's picture

Reinhart's Master Formula

February 9, 2008 - 8:09pm -- Bred Maverick
Forum: 

Today, I made Peter Reinhart's master formula whole wheat bread from his new book Whole Grain Breads.  According to the text, soakers "change the way the dough performs, usually sweetening it and creating a richer more golden crust."

Normally, I never add sweetner to my sourdough recipes. Interestingly, I see that most of the recipes in the book call for a whopping 2 - 3 Tablespoons of honey or agave nectar; sugar or brown sugar, so I wonder if that is the reason why the bread is sweetened ....

Diane

Upstate NY 

 

 

Doughboy's picture

Peter Reinhart's Chicago Deep Dish

January 26, 2008 - 10:27am -- Doughboy

Hey, I was wondering if anyone has tried Peter Reinhart's Chicago Deep dish? I was wondering if you should use a deep dish pan or not, and if so what size. I want to try it but I don't have a deep dish pan and wasn't sure if I could do it. Also if you have tried it can you give me some recommendations and tips and it. Photos are always welcomed as well. I love his other pizzas. I'm working on getting a thicker/chewier crust for the New-York Style, but maybe I'll try the Pizza Americana since it has milk and that always helps thicken a bit. Thanks for any informaiton.

mse1152's picture
mse1152

Hello everyone,

I have never made the French bread in the BBA, so I thought I'd try it. After trying so many unusual or specialty breads, I wanted to go back to a classic. This version uses pate fermentee (sorry, I'm not conversant enough in HTML or whatever it'd take to include the correct French accent marks), risen a bit at room temperature, then put into the fridge overnight. The dough is made the next day. I did three stretch and fold cycles at 30 minute intervals during a 2-hour fermentation. The proof after shaping was about 50 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This made about 950g of dough, and I got two smallish batards out of it. PR suggests using diastatic malt powder if you are using organic flour, but I forgot to add the malt. The color didn't suffer any, though. It's crusty, and only moderately open in the crumb. The vertical opening in the bottom part of the loaf is where I stabbed it with the thermometer! The crumb is strong and moist, fairly elastic (at least on the first day). Flavor is OK, but not a Wow. But maybe my tastebuds have gotten used to sourdough.

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

While the dough was fermenting and proofing, I frosted a bunch of Christmas cookies I made yesterday. I'm glad I don't make stuff like this often, because I can inhale six of them before the sugar woozies get me.

Of course, I had some help...including Mabel, the cat.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sue

jkandell's picture

Trouble with texture of Reinhart WGB Multigrain Struan

December 4, 2007 - 7:37am -- jkandell
Forum: 

I've been baking the multigrain struan from Reinhart's Whole Grain Baking book, and while the flavor is excellent, the crumb has a tendency to fall apart. I know this is multigrain--but still. It works best when the soaker is uncooked millet, quinoa, cooked rice, oats, worse when the soaker contains a lot of cornmeal. I'm cooking by weights, so not sure what the problem is. I've also had to increase the kneading time to 8 minutes, or the thing falls apart even more. Any suggestions on ways to get the bread more solid, less crumbly?

mse1152's picture
mse1152

Well, now that the World Series is over, I can post...

This weekend, I made the Power Bread from PR's new book. It's the third bread I've made from that book, and I think I like it best. It's dense and heavy, with a definite sweetness and lots of crunchy bits, thanks to sunflower seeds and sesame seeds. It's like a trip back to the whole wheat 70s, if you remember that time...and if you don't, I don't want to hear about it!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

There's a choice of milk, buttermilk, yogurt, soy or rice milk for the biga. I used nonfat yogurt. The sweetener in the final dough was brown sugar. Just reading the list of ingredients makes you feel nutritionally virtuous. I really liked the idea of a puree of raisins and flaxseeds. The loaf is literally heavy, but not like a doorstop...there's just so much good stuff in there! I baked it a full 50 minutes before it reached 195 degrees, and I think it could have gone a bit longer. The crumb looked just a bit moist in the middle when I cut into it more than an hour later. You can see the sunflower seeds in the crumb, and a looser section through the middle.


 

 

 

 

 

 

 

 

 

 

 

 

 

 

I added around 2/3 to a full cup of extra flour during mixing and kneading. It was still pretty sticky in keeping with the 'no fun to knead' nature of the three breads I've made from this book. The dough rose very well in the bulk and pan proofs, but got no oven spring. Overall, I really like this bread.

Sue

kjknits's picture
kjknits

So I have baked a lot of bread this weekend, if you count Friday.  Friday saw the BBA pugliese.

pug1

 

pug2

I liked it, but it didn't turn out the way I expected it to.  It wasn't as soft as it looked like it would be in the book photo.  The book photo bread is all squooshed down on top, as if it has a ciabatta-like, softer crust.  Also, my crumb wasn't near as open.  But, it was still nice, sort of like a generic Italian bread.

Yesterday I started to bake some sandwich bread (just my usual recipe), but then the day got short on me and I ended up putting the shaped loaves in the fridge for overnight.  I baked them this morning before church, and they seem different.  I haven't sliced them yet, but it does seem like the crust might be a little chewier.  There are lots of little blisters all over the crust, too, which they usually don't have.  It will be interesting to see what the crumb texture (and flavor) are like.

I also baked Bill's sourdough pagnotta today with my new starter.  Now this is a bread I can get behind!!!  With a big, wide open mouth! 

pagnotta1

 

pagnotta2

 It's gorgeous, albeit a bit flat.  It's such a wet dough that I just don't think it can do much.  But my starter performed wonderfully, doubling the dough in 4 hours and doubling the shaped boules in 3 hours.  Fantastic.  I did a few things differently than the recipe--I made up a sponge last night, using the starter, water, and just the AP flour.  Let it sit overnight on the counter.  It was super sour and foamy this morning, which worried me, bc I don't like really sour bread.  But I kept going.  I used KAF AP, KAF bread, and then for that last 100 g of flour, I substituted organic whole wheat graham flour from Hodgson Mill.  It made a beautiful dough.  I also used gray sea salt from France.  And, I mixed the dough in my mixer rather than doing all of the folds.  It took about 10 minutes at med-high speed to get a windowpane.

I proofed the shaped boules in improvised bannetons, namely wood salad bowls lined with smooth kitchen towels and dusted with flour.  Baked them at 500 for 20 minutes and did the steam thing (I baked the first loaf without the steam, and it got less oven spring than the other two).

The crust is thin, crisp but chewy, and nice and brown.  The crumb is open, holey, smooth and moist (almost tastes buttery).  And most importantly, it isn't too sour...it's just right.  And so, count me as another "Bill's Sourdough Pagnotta" convert!

 

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