Discover the secrets to making exceptional breads from scratch! James Beard Award-winning author and bread expert Peter Reinhart guides you beyond standard flours and techniques to create beautiful, bakery-worthy artisan loaves.
Artisan Bread Making: Ancient & Sprouted Grains
Experiment with new flours and sprouted grain recipes for your most flavorful bread yet.
Trailer
01: Ancient & Sprouted Whole Grain Breads
Meet Peter Reinhart and get to know the terminology and benefits associated with baking bread with ancient and sprouted whole grains. Then, learn how to work with cooked whole grains and soakers as you make a multigrain Struan dough.
23 min
02: Shaping, Proofing & Baking the Multigrain Struan
Channel your bread-baking powers as you shape, proof and bake the Struan loaf. Peter will also share the many delicious applications of this unique bread.
21 min
03: Ancient & Local Grain Hearth Breads
Learn more about ancient whole grains and unlock Peter's smart strategy for creating high extraction flour for use in a French country miche. Along the way, you'll work with natural starters and instant yeast.
32 min
04: Breads With Cooked Whole Grains
A multigrain country bread is up next, made with even more cooked ancient grains than the Struan. Peter shows you how to prepare the grains, explains the benefits of cold fermentation and demonstrates shaping techniques, too.
20 min
05: Sprouted Grain Breads
Continue your sprouted grain education as you learn to make sprouted grain flour at home and bake it into a satisfying sprouted wheat bread. Peter also shares his method for quick and easy sprouted cornbread.
29 min
06: Sprouted Grain Bagels
Finally, find out how to add a sprouted grain mash to bagel dough for the best bagels you've ever tasted. Peter will teach you how to make and shape the dough, then poach and bake your bagels to perfection.
22 min
Overview Course No. 70180
About
An internationally renowned expert on bread and baking, Peter Reinhart is an instructor at Johnson & Wales University. He’s the author of five bread-baking books, including “The Bread Baker's Apprentice,” which won both the James Beard and IACP Cookbook of the Year awards. Peter has spoken extensively on bread as a metaphor in the search for meaningfulness.
