Recipes

Acknowledgments

Changes to the Second Edition

Preface

part one Ingredients and Techniques

1 The Bread-Making Process from Mixing through Baking

2 Ingredients and Their Function

3 Hand Techniques

part two Formulas and Decorative Breads

4 Breads Made with Yeasted Pre-Ferments

5 Levain Breads

6 Sourdough Rye Breads

7 Straight Doughs

8 Miscellaneous Breads

9 Braiding Techniques

10 Decorative and Display Projects

Appendix

Developing and Perpetuating a Sourdough Culture

Flour Additives

Baker&s Percentage

Desired Dough Temperature

Computing Batch Cost

Useful Conversions and Equivalencies

Sample Proofing Schedule

Glossary

Bibliography

Epilogue

Index