Bread: A Baker's Book of Techniques and Recipes, 2nd Edition [Rental Edition]

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

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