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Index
Title Page
Copyright Page
Dedication
Contents
Foreword
First
Thanks
Part 1: Building a Foundation
Getting Your Hands in the Dough
Tools
Ingredients
Bread Defined by Words
1. Simple White Loaves
Part 2: Building Dough Structure
Turning Your Dough into Baguettes
Adding Water to Make Focaccia
Adding More Water to Make Ciabatta
These Three Doughs Make Classic Shapes
2. Baguettes
3. Focaccia
4. Ciabatta
Part 3: Building Flavor and Texture
Infusing Breads with Preferments
Teasing Out the Flavors of Different Grains
Building Breads with a Sourdough Culture
5. French Whole Wheat Pain de Campagne
6. German Rye with a Seed and Grain Soaker
7. Italian Semolina Bread with Sweet Butter
8. White Sourdough Boules
9. Whole Wheat Sourdough Batards
10. Rye Sourdough Pan Loaf
Part 4: Building on What You’ve Learned
Assembling Recipes with Distinctive Ingredients and Shapes
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