Living Bread, Tradition and Innovation in Artisan Bread Making by Leader, Daniel -- Read -- Imperial Library of Trantor

Index

Cover Praise for LIVING BREAD Title Page Copyright Dedication Contents Introduction: An Accidental Baker

The Backdoor School of Baking Good Bread Breaking Bread Profile: The Baker on the Rue Du Cherche-Midi Living Bread 24/7 at Bread Alone

1: Changing Wheat Landscapes

Important Dates in the History of Wheat Back to Wheat’s Beginnings Old Wheat Varieties in the United States Grani Antichi “Ancient Grains,” Heirloom Wheat, and Wheat Sensitivity

2: Understanding Artisanal Flour

Profile: Four Generations of Flour Art and Science in Boussay, France Important Dates in the History of Milling Understanding Artisanal Flour Understanding Flour Across Borders Stone Milling vs. Roller Milling Profile: Miller/Baker Pioneer Milling Your Own Flour

3: Essential Baking Practices

Profile: Compagnon Du Devoir Thinking Like an Experienced Baker Building a Better Starter Developing Your Dough Shaping Tips Baking Reflections on Becoming a Better Baker Artisan Bread Scorecard Profile: Baba Cool in Avignon

4: Straight Doughs

Profile: The Minimalist Baker Baguette de Richard Ruan Baguette Sarrasin Baguette with Grains Buckwheat Meteil Fougassettes au Roquefort Overnight Grain and Fruit Loaf Panepepato Pitchou Chocolat Pizza Bianca di Forno Campo de’ Fiori

5: Yeasted Pre-ferments

Baguette au Charbon Vegetal Baguette au Germe de Blé Grillé Le Pain aux 13 Desserts Pain au Chataigne Leinsamenbrot Olive Filoncini Pain Brié Profile: Preserving Biodiversity in Parma Pane Con Farina DI Monococco Profile: Dame Farine Pompe à L’huile Pane con Peperoncini, Olive, e Pomodoro Quinoa Twist with Seeds

6: Sourdough

What Is Sourdough? A Sourdough Souvenir My Sourdough Starter, Step-By-Step From Chef to Levain

7: Simple Sourdoughs

Profile: Parisian Artisan-Entrepreneur Baguette de Tradition Curry Tomato Ciabatta Brioche Crème Fraîche Profile: The Free Baker Drescherlaib Reikaleipa Laminated Honey Rye Menhir au Blé Noir Pain à L’ail Des Ours Pain au Levain Moderne Pain au Sarrasin Avec Miel, Pavot, Et Tournesol Pain de Campagne Utopiste Pain à La Farine de Khorasan Profile: Rome’s Neighborhood Baker Pane Ai Fichi Pane con Farina di Farro Pane Girandola al Grano Duro Profile: Unbroken Baking Tradition in Altamura Pane di Altamura Pane Nero di Castelvetrano Ciabatta con Segale Seele Tourte de Meule Tourte de Seigle Vegan Brioche

8: Complex Sourdoughs

Profile: A Baker’s Dream, Fulfilled Domberger Rye Bread Profile: Rebel in the Backstube Kohl-Speck Brot Pane Giallo Profile: Dusseldorf’s Beloved Baker Schwarzbrot Roggenmischteig Profile: The Barefoot Baker Volkornbrot Wurzlaib

9: Sprouted Breads

100 Percent Einkorn Bread 100 Percent Sprouted Wheat Pan Bread Sprouted Multigrain “s” Sprouted Volkornbrot

10: Using Leftover Starter

Chocolate Sourdough Babka Rosemary and Walnut Schiacciata Scrap-Dough Pavé Sicilian Black Cake

Bread Connects Us Resources: Ingredients and Equipment Resources: Bakers and Mills Acknowledgments Index About the Author