The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New Reinhart and Leader Books

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Rosalie's picture
Rosalie

New Reinhart and Leader Books

I'm kinda excited.  I'd ordered Peter Reinhart's "Whole Grain Breads" and Daniel Leader's "Local Breads" from my local bookstore (sorry, Floyd, I don't do business with Amazon).  Both were due out in September, but I had a message on my answering machine today (early August) that they were BOTH in.  Sometimes they get books in early and are not supposed to sell them before a certain date, but they had no such directive.  So I have them right this very minute!  Too bad I have to attend to other things right now (make crackers for an event tomorrow night), but I'll be poring over them ASAP.

Rosalie

beenjamming's picture
beenjamming

ooh, cool! Which breads are you most excited about? Last week i found a used copy of Breads from Le Brea Bakery and Glezer's Blessings of bread and got both for for ~20 bucks. Nothing is quite as exciting as a new bread book!

 

Rosalie's picture
Rosalie

Well, bj, the pictures in the Reinhart book are to die for.  I haven't had a lot of time to study, but I want to make and EAT everything he has a picture of.  His theme is what he calls delayed fermentation on whole grain dough.

The Leader book has its pictures grouped together with non-glossy pages in between.  They aren't as saliva-inducing, possibly because they aren't all whole grain.  (Can you tell I'm a wholegrain freak?)  The picture of the buckwheat batard drew me to that recipe, and I think I found an error in the baker's percentage for the levain (page 82, for when you have the book).  The recipe calls for 125 grams buckwheat flour, 100%.  It also calls for 300 grams liquid levain, 300 grams, 60%.  My pea-picking brain could be wrong, but that's 240%; except that the directions below suggest that you are using only 1/4 cup (out of 1 1/2 cups) of the liquid levain in the buckwheat levain, which would be 60 grams or 48%.  (He's just finished explaining the several-day procedure for making your own liquid levain, and this is some kind of tie-in, but it's got me confused.)

I hope that tomorrow I'll have more time to go through the books.  The ladies at the bookstore say I need to bring them some fresh-baked bread now.

Rosalie