Bread: A Baker's Book of Techniques and Recipes
Foreword by Raymond Calvel.
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.
Developing and Perpetuating a Sourdough Culture.
Rheological Testing and Analysis of Flour.
Desired Dough Temperature.
Computing Batch Cost.
Useful Conversions and Equivalencies.
Sample Proofing Schedule.
About the Author.
- Brings all of the most important techniques of bread baking to the student, professional baker, and the serious home baker — scaling, mixing, folding, dividing, pre-shaping, bench resting, shaping, scoring, and baking — so that he can create the best loaf.
- Packed with techniques, each addressing the particularities of different types of dough
- Answers many important questions that affect the quality of the loaf: how does the protein level in flour affect the amount of water that it absorbs? how does a baker know the right time to load the loaves for the ideal outcome?
- 118 recipes include American measures, metric measures, home measures, and baker's percentages
- 245 illustrations demonstrating proper step-by-step technique
- 48 four-color photographs.