Master bread baker and innovator Peter Reinhart has improved and
simplified his groundbreaking delayed fermentation method to
successfully meet the whole grain challenge with less hands-on time
in the kitchen. The definitive guide to baking incredible and
healthful artisan-quality bread includes recipes for both partial
and 100-percent whole grain hearth, sandwich, and specialty
breads.Ten Speed Press
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![Peter Reinhart's Whole Grain Breads - New Techniques, Extraordinary Flavor [A Baking Book] (Hardcover): Peter Reinhart](http://media.loot.co.za/images/x120/40122714193179215.jpg)
