INDEX
A
Advanced levain doughs
Double-Fed Sweet Levain Bread
White Flour Warm-Spot Levain
Amylase
Anchovies
Focaccia “Pissalidière,”
Ascorbic acid
Autolyse step
benefits of
history of
incorporating flour and water
instant dried yeast and
measuring and
skipping
time for,
4.1
,
4.2
water temperature and
B
Bacon
Iron-Skillet Pizza with Cherry Tomatoes and Bacon
Pain au Bacon
Baker’s percentages,
2.1
,
4.1
Baking
in Dutch ovens,
itr.1
,
2.1
,
2.2
,
3.1
,
4.1
oven temperature and,
2.1
,
2.2
,
4.1
pizzas
time for
Bay Village Bakery,
1.1
,
1.2
,
1.3
Beet, Golden, and Duck Breast “Prosciutto” Pizza
Berthomier, Jean-Marc
Biga
definition of
50% Whole Wheat Bread with Biga
poolish vs.
taste and
texture of
using
White Bread with 80% Biga
Bocuse, Paul
Bouchon Bakery
Boules
Bran-Encrusted Levain Bread
Bread (general)
basic method for
flavor complexity scale for,
4.1
,
4.2
guiding principles for
large loaves of
shaping loaves
storing baked
troubleshooting
Bread (recipes)
Bran-Encrusted Levain Bread
Double-Fed Sweet Levain Bread
Field Blend #1
Field Blend #2
50% Whole Wheat Bread with Biga
Harvest Bread with Poolish
Overnight Country Blonde
Overnight Country Brown
Overnight 40% Whole Wheat Bread
Overnight White Bread
Pain au Bacon
Pain de Campagne
The Saturday 75% Whole Wheat Bread
The Saturday White Bread
75% Whole Wheat Levain Bread
Walnut Levain Bread
Weeknight White Bread
White Bread with 80% Biga
White Bread with Poolish
White Flour Warm-Spot Levain
Bread Bakers Guild of America,
1.1
,
1.2
Bulk fermentation
allowing for complete
extending time for,
2.1
,
2.2
in the refrigerator
testing limits of
C
Calvel, Raymond,
itr.1
,
2.1
,
2.2
,
7.1
Cheese
Deep-Dish Quattro Formaggi Pizza
as focaccia topping
Golden Beet and Duck Breast “Prosciutto” Pizza
Iron-Skillet Meat Pie
Iron-Skillet Pizza with Red Grapes, Mozzarella, and Salami
The New Yorker
Pizza Margherita
Salami Pizza
Sweet Potato and Pear Pizza
Chef, definition of
Chunky Red Sauce
Cookies, Oregon Hazelnut Butter
Country Blonde
history of
1.8-kilo
boule
variation
Overnight Country Blonde
Country Brown
history of
Overnight Country Brown
Crust
character of
color of
oven temperature and
Cullina, Chris
D
Decollogne-Lecocq mill
Deep-Dish Quattro Formaggi Pizza
Della Fattoria,
1.1
,
1.2
Dividing step
for bread dough
for pizza dough
Dixon, Jim
Double-Fed Sweet Levain Bread
Dough
autolyse process and,
2.1
,
4.1
bulk fermentation for,
2.1
,
2.2
,
2.3
,
2.4
dividing
extensibility of
folding,
2.1
,
4.1
gluten network in
handling gently
kneading
mixing
proofing
shaping
strength of
transferring, from proofing basket to Dutch oven
wet vs. stiff,
2.1
,
2.2
See also
Advanced levain doughs
;
Doughs made with pre-ferments
;
Hybrid leavening doughs
;
Pizza doughs
;
Pure levain doughs
;
Straight doughs
Doughs made with pre-ferments
50% Whole Wheat Bread with Biga
Harvest Bread with Poolish
Overnight Pizza Dough with Poolish
White Bread with 80% Biga
White Bread with Poolish
Dough tubs
Duck Breast “Prosciutto” and Golden Beet Pizza
Duffy, Ian
Dutch ovens
baking in,
itr.1
,
2.1
,
2.2
,
3.1
,
4.1
brands of
preheating
sizes of
E
Enzymes, role of
Equipment
Extensibility, definition of
F
Farming,
3.1
,
3.2
Field Blend #1
Field Blend #2
50% Whole Wheat Bread with Biga
Finger-dent test,
2.1
,
4.1
Flavor complexity scale,
4.1
,
4.2
Flour
absorbency of
changing blend of,
11.1
,
11.2
,
11.3
incorporating water and
protein content of,
3.1
,
3.2
quality of
at room temperature
traditional production of
types of
variability of
Focaccias
Focaccia Genovese
Focaccia “Pissalidière,”
hydration and
making, with bread dough,
4.1
,
12.1
pizzas vs.
thickness of
toppings for
Zucchini Focaccia
Folding,
2.1
,
4.1
Frattaroli, Marco
Fruit
as focaccia topping
in levain cultures
See also
individual fruits
G
Gluten
definition of
network
role of
Golden Beet and Duck Breast “Prosciutto” Pizza
Grapes, Red, Iron-Skillet Pizza with Mozzarella, Salami, and
Guiding principles
H
Harvest Bread with Poolish
Hazelnut Butter Cookies, Oregon
Higgins, Greg,
1.1
,
12.1
Holt, Tim
Hybrid leavening doughs
Bran-Encrusted Levain Bread
Field Blend #1
Field Blend #2
Pain de Campagne
75% Whole Wheat Levain Bread
Walnut Levain Bread
Hydration, changing
I
Ingredients
Institut Paul Bocuse,
1.1
,
2.1
Iron-skillet pizzas.
See
Pizzas
J
Jones, Steve
Jorin, Robert
K
Kaplan, Steven
Keller, Thomas
Ken’s Artisan Bakery
bread baker’s shift at
history of,
itr.1
,
1.1
idea for
location of,
1.1
,
1.2
Monday Pizza Night at
opening day of
physical layout of
Ken’s Artisan Pizza,
12.1
,
14.1
,
14.2
Kneading
Kunz, Mike
L
Lactic acid bacteria
Lagniappe (Oregon Hazelnut Butter Cookies)
Lahey, Jim,
itr.1
,
2.1
Le Corre, Philippe
Levain
balance and
container for,
8.1
,
8.2
culture growth for
definition of,
2.1
,
7.1
etymology of
experimenting with
feeding,
7.1
,
8.1
,
8.2
flavor and
flour and,
7.1
,
7.2
,
8.1
fruit and
hydration of,
7.1
,
7.2
ingredients for
liquid
salt and,
7.1
,
7.2
schedule for,
7.1
,
8.1
seasonal variations for
starting
storing and restoring
temperature and
using
yeast and,
3.1
,
7.1
,
7.2
,
7.3
,
7.4
See also
Advanced levain doughs
;
Hybrid leavening doughs
;
Pure levain doughs
Limits, testing
Liquid levain
M
Maillard reaction
Maniscalco, Alan
McCarthy, Steve
McMahon, Tom
Measurements
baker’s percentages,
2.1
,
4.1
of flour and water
metric,
2.1
,
bm1.1
volume,
2.1
,
2.2
,
4.1
,
bm1.1
weight,
2.1
,
2.2
,
4.1
,
bm1.1
Miches
,
1.1
,
9.1
Mixing step
Mother, definition of
N
National Baking Center,
1.1
,
1.2
The New Yorker
O
Olives
Focaccia “Pissalidière,”
as focaccia topping
Oregano
Oregon Hazelnut Butter Cookies (Lagniappe)
Oven
preheating,
4.1
,
12.1
temperature of,
2.1
,
2.2
,
3.1
,
4.1
,
5.1
Oven mitts,
3.1
,
4.1
Oven thermometers,
3.1
,
4.1
Overnight Country Blonde
Overnight Country Brown
Overnight 40% Whole Wheat Bread
Overnight Pizza Dough with Levain
Overnight Pizza Dough with Poolish
Overnight Straight Pizza Dough
Overnight White Bread
P
Pain au Bacon
Pain de Campagne
Paley, Vitaly,
1.1
,
10.1
Pâte fermentée
Paul, John
Pear and Sweet Potato Pizza
Pépin, Claudine,
1.1
,
1.2
Pépin, Jacques,
1.1
,
1.2
Pepperoni.
See
Salami
Perry, Sara
Pincer method
Pistolet
shape,
Pizza doughs
dividing
hydration of
method for
Overnight Pizza Dough with Levain
Overnight Pizza Dough with Poolish
Overnight Straight Pizza Dough
overview of
proofing
Same-Day Straight Pizza Dough
shaping
tossing
yields of
Pizzas
assembly station for
baking, in cast-iron skillets
baking, on pizza stones
Deep-Dish Quattro Formaggi Pizza
equipment for
focaccias vs.
Golden Beet and Duck Breast “Prosciutto” Pizza
Iron-Skillet Meat Pie
Iron-Skillet Pizza with Cherry Tomatoes and Bacon
Iron-Skillet Pizza with Cherry Tomatoes, Garlic, and Summer Squash
Iron-Skillet Pizza with Red Grapes, Mozzarella, and Salami
making, with bread dough
The New Yorker
Pizza Margherita
Salami Pizza
Skillet Pizza with Tomato Fillets, Garlic, and Chile
Sweet Potato and Pear Pizza
See also
Pizza doughs
;
Pizza sauces and toppings
Pizza sauces and toppings
Chunky Red Sauce
oregano for
Smooth Red Sauce
tomatoes for
Tomato Fillets
Poilâne, Lionel,
itr.1
,
1.1
,
1.2
,
3.1
Poilâne, Max
Poolish
biga vs.
definition of
Harvest Bread with Poolish
Overnight Pizza Dough with Poolish
taste and
texture of
using
White Bread with Poolish
Pre-ferments
definition of
types of
using
See also
Biga
;
Doughs made with pre-ferments
;
Poolish
Preheating
for bread baking
for pizza baking
Proofing
definition of
finger-dent test for,
2.1
,
4.1
for pizza dough
for pure levain loaves
in the refrigerator
testing limits of
time for,
2.1
,
4.1
,
4.2
for yeast,
3.1
,
4.1
,
4.2
Proofing baskets
Prueitt, Elisabeth,
1.1
,
1.2
Pure levain doughs
Overnight Country Blonde
Overnight Country Brown
Overnight Pizza Dough with Levain
Pain au Bacon
See also
Advanced levain doughs
Q
Quattro Formaggi Pizza, Deep-Dish
R
Recipes
baker’s percentages in
choosing
comparing
experimenting with
for novice bakers
reading
shorthand for
Retarder, definition of
Richter, Mark
Rise
final.
See
Proofing
first.
See
Bulk fermentation
Robertson, Chad,
itr.1
,
1.1
,
1.2
,
1.3
,
3.1
,
11.1
Rosada, Didier
S
Salami
Iron-Skillet Meat Pie
Iron-Skillet Pizza with Red Grapes, Mozzarella, and Salami
The New Yorker
Salami Pizza
Salt
-free breads
incorporating, into dough
in levain cultures
quantity of
sea
types of
Same-Day Straight Pizza Dough
San Francisco Baking Institute,
1.1
,
1.2
,
4.1
,
8.1
The Saturday 75% Whole Wheat Bread
The Saturday White Bread
Sauces.
See
Pizza sauces and toppings
Scales,
itr.1
,
3.1
,
4.1
Schedule
adjusting
of a bread baker
management
Schreiber, Cory
Scoring
Scott, Alan
Seaton, Timothy
75% Whole Wheat Levain Bread
Shaping step
for bread dough
for pizza dough
Shepherd’s Grain collective,
3.1
,
3.2
Skillet pizzas.
See
Pizzas
Smooth Red Sauce
Soltner, André and Simone
Sourdough.
See
Levain
Spitz, Dan
Sponges
Sprints, Alan
Squash
Iron-Skillet Pizza with Cherry Tomatoes, Garlic, and Summer Squash
Zucchini Focaccia
Starter, definition of
Straight doughs
definition of
Overnight 40% Whole Wheat Bread
Overnight Straight Pizza Dough
Overnight White Bread
Same-Day Straight Pizza Dough
The Saturday 75% Whole Wheat Bread
The Saturday White Bread
Weeknight White Bread
Strength, definition of
Suas, Michel,
itr.1
,
1.1
Sweet Potato and Pear Pizza
T
Tartine Bakery,
1.1
,
11.1
Temperature
conversion chart for
for final mix,
2.1
,
2.2
,
4.1
,
4.2
,
5.1
of flour
of oven,
2.1
,
2.2
,
3.1
,
4.1
,
5.1
relationship of time and,
2.1
,
2.2
of water,
2.1
,
2.2
,
4.1
Thermometers
instant-read probe
oven,
3.1
,
4.1
Time
adjusting
importance of,
2.1
,
2.2
relationship of temperature and,
2.1
,
2.2
TMB Baking
Tomatoes
canned
Chunky Red Sauce
as focaccia topping
Iron-Skillet Meat Pie
Iron-Skillet Pizza with Cherry Tomatoes and Bacon
Iron-Skillet Pizza with Cherry Tomatoes, Garlic, and Summer Squash
The New Yorker
Pizza Margherita
Salami Pizza
Skillet Pizza with Tomato Fillets, Garlic, and Chile
Smooth Red Sauce
Tomato Fillets
Troubleshooting
Tubs
V
Vitamin C
Volume measurements,
2.1
,
2.2
,
4.1
,
bm1.1
W
Wadsworth, Teri
Walnut Levain Bread
Water
changing hydration
incorporating flour and
measuring
quality of
temperature of,
2.1
,
2.2
Weber, Ed, Kathleen, and Aaron
Weeknight White Bread
Weight measurements,
2.1
,
2.2
,
4.1
,
bm1.1
Wesen, Rollie,
1.1
,
1.2
Wheat
farming,
3.1
,
3.2
kernels, components of
See also
Flour
White breads
Overnight White Bread
The Saturday White Bread
Weeknight White Bread
White Bread with 80% Biga
White Bread with Poolish
White Flour Warm-Spot Levain
Whole wheat breads
50% Whole Wheat Bread with Biga
Overnight 40% Whole Wheat Bread
The Saturday 75% Whole Wheat Bread
75% Whole Wheat Levain Bread
Y
Yeast
commercial,
3.1
,
7.1
fresh
incorporating, into dough
instant dried,
2.1
,
3.1
in levain cultures,
3.1
,
7.1
,
7.2
,
7.3
,
7.4
natural
in pre-ferments
proofing (dissolving in water),
3.1
,
4.1
,
4.2
storing
Z
Zucchini
Iron-Skillet Pizza with Cherry Tomatoes, Garlic, and Summer Squash
Zucchini Focaccia