Artisan Bread Making: Ancient & Sprouted Grains

Peter Reinhart

Class Preview

2:28:48

In-depth Instruction; over 149 mins
On-demand video access anytime
Bonus downloadable PDF resources
Access to class Q&A
Available for purchase: $39.99

Ancient & Sprouted Whole Grain Breads

25:14

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.

Shaping, Proofing & Baking the Multigrain Struan

20:44

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.

Ancient & Local Grain Hearth Breads

32:12

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.

Breads With Cooked Whole Grains

19:50

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.

Sprouted Grain Breads

28:39

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.

Sprouted Grain Bagels

22:09

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.

6 Lessons

2 hrs 29 mins

Overview
Instructor
Bonus Materials
FAQs

Experiment with new flours and sprouted grain recipes for your most flavorful bread yet. James Beard Award-winning author and bread expert Peter Reinhart guides you beyond standard flours and techniques to create beautiful, bakery-worthy artisan loaves.

Peter Reinhart

An internationally renowned expert on bread and baking, Peter Reinhart is an instructor at Johnson & Wales University and a TED Talks speaker. 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, as well as the International Gourmand Award for Best Baking Book in the World. Peter has spoken extensively on bread as a metaphor in the search for meaningfulness.

Bonus materials available after purchase

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Artisan Bread Making: Ancient & Sprouted Grains

with Peter Reinhart

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$39.99

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Artisan Bread Making: Ancient & Sprouted Grains

Peter Reinhart

What is the “Purchase” option all about?

If I’m a paid Premium or Gold Member of Craftsy, do I need to purchase the Class to have access?

How do I know what the Class covers?

Do I have to be a Member of Craftsy to purchase a Class?

How do I “Purchase-to-Own” a Class?

How do I access/view my Class?

Is there a limit on the times I can view my Class?

Can I view a Class on my tablet device or mobile phone?

How do I get access to the Bonus Materials for the Class?

How does the Class Discussion benefit work?

Can I print out Class Bonus Materials?

Are there any system requirements to view the Class video content?

Can I get a refund if I don’t like the Class?

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