Artisan Bread Making: Ancient & Sprouted Grains
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.
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.
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.
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.
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.
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.
