Artisan Bread Making: Ancient & Sprouted Grains

Overview

Experiment with new flours and sprouted grain recipes for your most flavorful bread yet.

Discover the secrets to making exceptional breads from scratch with Peter Reinhart, a James Beard Award-winning author and bread expert. This course elevates your baking skills beyond standard flours and techniques, guiding you to create beautiful, bakery-worthy artisan loaves using ancient and sprouted grains.

Course Content

1. Ancient & Sprouted Whole Grain Breads

Learn about the terminology and benefits of baking with ancient and sprouted grains, and create a multigrain Struan dough. (23 min)

2. Shaping, Proofing & Baking the Multigrain Struan

Shape, proof, and bake the Struan loaf while discovering its delicious applications. (21 min)

3. Ancient & Local Grain Hearth Breads

Explore ancient whole grains and Peter’s strategy for high extraction flour while making a French country miche. (32 min)

4. Breads With Cooked Whole Grains

Prepare a multigrain country bread using cooked ancient grains, cold fermentation, and shaping techniques. (20 min)

5. Sprouted Grain Breads

Learn how to make sprouted grain flour at home and bake it into sprouted wheat and cornbread. (29 min)

6. Sprouted Grain Bagels

Incorporate sprouted grain mash into bagel dough, and master the poaching and baking process for perfect bagels. (22 min)