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Index
Cover
Title
Contents
How to Use This Ebook
Introduction
1 Tools & Techniques
Ingredients
Working with your oven
Working the dough
Resting & folding
Dividing the dough
Shaping the dough
Proving
Achieving the crust
What about the weather?
2 Slow
Sourdough & other types of fermentation
Making Sourdough
Refreshing your ferment
Making your Sourdough bread
Variations
Baguette with a Poolish ferment
Ale and yeast Poolish
Autolyse method
Bread with fermented dough
3 Different
Seeded bread
Spelt bread
Dark rye bread with raisins
Breton bread
Cabernet grape flour bread
Khorason flour bread
Ciabatta
Pain Brie
Chestnut flour bread
Bagels
Pretzels
Buckwheat blinis
Sushi rolls
Flamiche
4 Sweet
Croissants
Variations
Almond croissants
Stollen
Brioche
Far Breton
Mr Z’s gingerbread biscuits
My Bath buns
Additional recipes
5 Fact & Fiction
About bread
Ideas for leftover bread
Suppliers and sources
Index
Acknowledgements
Copyright
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