Acknowledgments.

Foreword by Raymond Calvel.

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.

Rheological Testing and Analysis of Flour.

Flour Additives.

Baker's Percentage.

Desired Dough Temperature.

Computing Batch Cost.

Useful Conversions and Equivalencies.

Sample Proofing Schedule.

Epilogue.

Glossary.

Bibliography.

Index.

About the Author.