Techniques in Reinhart's New Book - Application to Whole Grain Breads
I have just noticed that Peter Reinhart has a new book called "Artisan Breads Every Day ." I have three of his other books, and prize his whole grain book, since whole grain breads have been my focus over the last 20 years. I don't have the new book but in looking "Inside the book" on Amazon, notice that Reinhart addresses the "stretch and fold" and cold fermentation techniques, and he also addresses naturally fermented ("sourdough") breads. While he has addressed cold fermentation In the past (in his pain I'ancienne recipe in the apprentice book), I'm curious as to how this would apply to whole grain breads.
And, unless I missed it, Reinhart did not talk about "stretch and fold" technique in his whole grain book.
I don't really feel like buying another bread book, esp. one that's not focused on whole grain baking. But am wondering how Reinhart's discussion in his new book would affect an whole grainer's approach to baking.