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Index
Cover Title Copyright Contents Introduction Whole Grain Primer
The Tartine Method About the Breads in this Book The French Loaf How to Make High-Extraction Wheat Flour About Medium-Strong Wheat Flour A Note About the Baker’s Percentages and Metric Measurements Emmer, Spelt, and Einkorn Kamut and Semolina Rye and Barley Buckwheat, Cracked Corn, and Oats Brown Rice, Millet, Amaranth, Quinoa
Master Method for Tartine Loaves Basic Breads
White-Wheat Blend (Ode to Bourdon) Wheat-Rye 10% Wheat-Rye 20% Buckwheat with Toasted Groats & Crème Fraîche Master Method for Poolish Spelt & Toasted Corn-Flour Baguettes
Ancient Grains
Kamut 60% Emmer/Einkorn Spelt-Wheat — Denmark —
Seeded Breads
Sunflower-Flaxseed Seeded Wheat Sesame-Wheat Wheat-Rye-Caraway-Coriander — Sweden —
Hearth Loaves with Sprouted Grains
Master Method for Sprouting Grains Sprouted Einkorn Sprouted Purple Barley Sprouted Quinoa-Kamut Smoked Sprouted Rye Sprouted Kamut Sprouted Spelt Sprouted Amaranth Sprouted Buckwheat Sprouted Emmer with Maple & Beer
René’s-Style Pan Loaves
Master Method for Sprouted-Grain Pan Loaves René’s Rye Toasted Barley Purple Barley Amazake Sprouted Buckwheat–Einkorn René’s Meta Loaf — Germany & Austria —
Porridge, Cracked-, and Flaked-Grain Breads
Master Method for Porridge Breads Master Method for Cracked- and Flaked-Grain Breads Rye Porridge Kamut Porridge–Golden Flax Farro Porridge–Hazelnut Oat Porridge Barley Porridge–Flaxseed Cracked Corn Porridge Brown Rice Porridge Koji Porridge Toasted Millet Porridge Fermented Oat Double-Fermented Pumpernickel — France —
Crispbreads
Master Method for Crispbreads Master Method for Filled Crispbreads Wheat-Spelt Crispbreads with Sesame & Fennel Seeds Wheat-Rye Crispbreads with Caraway René-style Crispbreads Buckwheat-Nori Crispbreads Oatmeal-Porridge Crispbreads Kamut Crispbreads — Mexico —
Pastry
Sugar Primer Cultured Dairy Primer: Soured Cream and Kefir Croquant d’Amandes Salted Chocolate–Rye Cookies Chamomile-Kamut Shortbread Pecan Shortbread Barley-Walnut-Fig Cookies Piloncillo-Nib Rochers Peanut Butter Cookies 50/50 Sablé Cookies Buckwheat-Hazelnut Sablés Cheddar Cheese Sablés Blue Cheese Sablés Sweet Pâte à Choux Dough Éclairs Pets de Nonnes Savory Pâte à Choux Dough Gougères Pommes Dauphines Zucchini-Kumquat Tea Cake Apple-Walnut Tea Cake Banana Tea Cake Lemon-Poppy-Kefir Pound Cake Fruit Scones Ham & Cheese Scones Buckwheat, Bergamot & Blood Orange Chiffon Cake Bohemian Apple Layer Cake Chocolate-Rye Roulade Chocolate-Rye Tart Buckwheat-Apple Tart Buckwheat Tart with Honey-Lemon Cream Cherry Galettes Inverted Spelt Puff Pastry Dough Palmiers Pithivier Paillettes Flammekuchen Golden Brioche Maple Sugar–Glazed Brioche Brioche Smoked Potato Buns Bostock Pistachio Frangipane Pistachio Nut Milk Nut Milk Pastry Cream
Select Photo Index Acknowledgments Index About the Author
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