Bread: a baker's book of techniques and formulas

Recipes

Acknowledgments

Changes to the Second Edition

Foreword / Raymond Calvel

Preface

Part 1. Ingredients and Techniques

1. The Bread-Making Process from Mixing Through Baking

2. Ingredients and their Function

3. Hand Techniques

Part 2. 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

Rheological Testing and the Analysis of Flour

Flour Additives

Baker's Percentage

Desired Dough Temperature

Computing Batch Cost

Useful Conversions and Equivalencies

Sample Proofing Schedule

Glossary

Bibliography

Epilogue

Index