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Index
Note from Steve
Overview
Ingredients
Flour
Salt
Yeast
Water
Flavor Ingredients
Technique & Tips
Prep
Combining Ingredients
1st Proofing (bulk fermentation)
Degas, Pull & Stretch
Roll-to-Coat
Garnish & Baste
Divide & Shape
2nd Proofing
Score
Bake
Storing Bread & Dough
Equipment & Bakeware
Guide to Bread Pans
Basic Loaf Sizes
Basic Pan Sizes
Types of Bread Pans
Standard Loaf Pans
Cast Iron
Stoneware, Glass, Etc.
“Traditional” No-Knead Bread… proofs 8 to 12 hours
Country White Bread (First “traditional” loaf)
Cheddar Cheese Bread (bread pan)
Multigrain Country White Bread (bread pan)
Honey Whole Wheat Bread (bread pan)
No-Knead “Turbo” Bread… ready to bake in 2-1/2 hours
Country White “Turbo” Bread (First “Turbo” loaf)
Country White Bread (bread pan… garnished with sesame seeds)
Multigrain Country White Bread (bread pan… garnished with oats)
Congratulations… You’re a Master Baker!
Additional Recipes
Beer Bread (bread pan)
Honey Oatmeal Bread (bread pan | garnish)
Harvest 8 Grain Whole Wheat Bread (bread pan)
Deli Rye Bread (bread pan)
Mediterranean Olive Bread (long loaf pans | half loaves | baste)
Cinnamon Raisin Bread (small bread pan)
Italian Sesame Sandwich Bread (poor man’s Dutch oven)
Garlic Bread (poor man’s Dutch oven | long loaf pans)
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