CONTENTS

INTRODUCTION

PART 1: THE PRINCIPLES OF ARTISAN BREAD

1: The Backstory

2: Eight Details for Great Bread and Pizza

3: Equipment and Ingredients

Essay: Where Does Our Flour Come From?

PART 2: BASIC BREAD RECIPES

4: Basic Bread Method

5: Straight Doughs

6: Doughs Made with Pre-Ferments

Essay: The Early Morning Bread Baker’s Routine

PART 3: LEVAIN BREAD RECIPES

7: Understanding Levain

8: Levain Method

9: Hybrid Leavening Doughs

Essay: The 3-Kilo Boule

10: Pure Levain Doughs

11: Advanced Levain Doughs

Essay: Making a Bread (or Pizza) Dough You Can Call Your Own

PART 4: PIZZA RECIPES

12: Pizza and Focaccia Method

13: Pizza Doughs

14: Pizza and focaccia

LAGNIAPPE

METRIC CONVERSION CHARTS

ACKNOWLEDGMENTS

INDEX