Recipes viii
Acknowledgments x
Changes to the Second Edition xii
Foreword by Raymond Calvel xv
Preface xvi
Part One Ingredients and Techniques 1
1 The Bread-Making Process from Mixing through Baking 5
2 Ingredients and Their Function 29
3 Hand Techniques 53
Part Two Formulas and Decorative Breads 81
4 Breads Made with Yeasted Pre-Ferments 87
5 Levain Breads 145
6 Sourdough Rye Breads 203
7 Straight Doughs 267
8 Miscellaneous Breads 299
9 Braiding Techniques 367
10 Decorative and Display Projects 395
Appendix 421
Developing and Perpetuating a Sourdough Culture 421
Rheological Testing and the Analysis of Flour 434
Flour Additives 441
Baker’s Percentage 442
Desired Dough Temperature 446
Computing Batch Cost 449
Useful Conversions and Equivalencies 449
Sample Proofing Schedule 452
Glossary 453
Bibliography 459
Epilogue 461
Index 462