Bread - Jeffrey Hamelman

TABLE OF CONTENTS

Recipes ix
Acknowledgements, Changes To The Third Edition and Random Thoughts xi
Preface xiii

Part One Ingredients and Techniques 1

1 The Bread-Making Process From Mixing Through Baking 5
2 Ingredients and Their Function 27
3 Hand Techniques 49

Part Two Formulas and Decorative Breads 77

4 Breads Made With Yeasted Pre-Ferments 83
5 Levain Breads 141
Inserts C-1
6 Sourdough Rye Breads 209
7 Straight Doughs 279
8 Miscellaneous Breads 313
9 Braiding Techniques 401
10 Decorative and Display Projects 429

Appendix A-1