Breaking Bread by Philip, Martin -- Read -- Imperial Library of Trantor

Index

Cover Title Page Dedication Contents Author’s Note Part 1: Recipes and Stories

Breadwright

Butter Biscuits Fresh Butter Plum Port Jam Lemon-Blackberry Jam Corn Grit Hoecakes Molasses Pie Oma’s Pie Crust Pecan Pie Mama’s Bread Bread Pudding

Leaving

Black-Eyed Peas Cornmeal Drop Biscuits Focaccia Tapenade Basic French Dough Pizza Napoletana Red Sauce Pane Genzano Filone Di Sesame Ciabatta Olive and Rosemary Rustique

New York

Bagels Sourdough Miche Pain de Seigle Chocolate-Orange Muffins Banana-Pecan Muffins Irish Levain Brioche Brioche Coffee Cake Ginger-Infused Pastry Cream Streusel Poached Pears

Vermont

Oatmeal Bread Poolish Baguette Straight Baguette Country Baguette

Home

Fresh-Milled Miche Pain De Mie Cinnamon Rolls Wheat Pancakes Risen Pancakes Ginger Scones Roasted Corn–Chive Scones Fig-Anise Scones Jalapeño-Cheddar Bread Wood’s Boiled Cider Bread Carrie’s Apple Bread Shortcake Biscuits Strawberry-Rhubarb Compote Spiced Honey Bread Beekeeper’s Pain de Mie Roti Lentils Raita Seeded Crackers Romesco Hummus Baba Ganoush Socca

Growth and Competition

Durum-Rosemary Bread Seeded Sourdough Cranbuck Rustic Walnut Ciabatta Citrus Vollkornbrot

Coupe

Powerbrot Kvassmiche Boxcar Sunseed Curried Coconut Soup

Home Again

Part 2: Method

Foundations

Ingredients Sourdough Culture Measuring Ingredients Baker’s Math Fermentation Setting Temperatures

Process

Mixing Folding Dividing Preshaping Shaping Proofing Scoring Oven Loading Steaming Baking

Troubleshooting Topics Tools and Smallwares

Acknowledgments Index About the Author Copyright About the Publisher

← Prev
Back
Next →

← Prev
Back
Next →