Description
Book SynopsisTable of ContentsRecipes ix
Acknowledgements, Changes To The Third Edition and Random Thoughts xi
Preface xiii
Part One Ingredients and Techniques 1
1 The Bread-Making Process From Mixing Through Baking 5
2 Ingredients and Their Function 27
3 Hand Techniques 49
Part Two Formulas and Decorative Breads 77
4 Breads Made With Yeasted Pre-Ferments 83
5 Levain Breads 141
Inserts C-1
6 Sourdough Rye Breads 209
7 Straight Doughs 279
8 Miscellaneous Breads 313
9 Braiding Techniques 401
10 Decorative and Display Projects 429
Appendix A-1
Developing and Perpetuating A Sourdough Culture A-1
Three Important Milling Tests A-14
Flour Additives A-16
Baker’s Percentage A-18
Desired Dough Temperature A-20
Yeast Conversions, Fresh To Dry A-22
Dry Yeast Conversions, Ounce To Tablespoons/Teaspoons A-22
Glossary G-1
Bibliography B-1
Epilogue E-1
Index I-1
About The Author AA-1
