with Peter Reinhart
Online Class

Artisan Bread Making: Ancient & Sprouted Grains

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Overview

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.

Details

  • advanced
  • 6 episodes
  • 2h29m

Included in this Class

1. Ancient & Sprouted Whole Grain Breads
25m

1. 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.

2. Shaping, Proofing & Baking the Multigrain Struan
21m

2. 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.

3. Ancient & Local Grain Hearth Breads
32m

3. 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.

1. Ancient & Sprouted Whole Grain Breads

1. Ancient & Sprouted Whole Grain Breads

2. Shaping, Proofing & Baking the Multigrain Struan

2. Shaping, Proofing & Baking the Multigrain Struan

3. Ancient & Local Grain Hearth Breads

3. Ancient & Local Grain Hearth Breads

4. Breads With Cooked Whole Grains

4. Breads With Cooked Whole Grains

5. Sprouted Grain Breads

5. Sprouted Grain Breads

6. Sprouted Grain Bagels

6. Sprouted Grain Bagels