Table of Contents
Foreword Peter Reinhart xi
Inventing the Five Families of Bread xiii
I Getting Ready to Bake Bread 1
Flow to Use This Book 3
Abbreviations, Icons, and Conventions 11
Ingredients for Bread 18
The Big Four of Bread 19
Tenderizers for Bread 19
Flour Basics 20
Yeast 29
Water 40
Salt 41
Bread's Secondary Ingredients 42
Tenderizers 42
Sweeteners 42
Fats 44
Eggs 46
The Baker's Tool Box 47
The Most Important Tool-Baker's Percent 57
A Baker's Perspective: The Five Families of Bread 63
II The Phases of Bread 67
Phase 1: Mise en Place 71
Phase 2: Ingredient Mixing Sequence 76
Phase 3: The Dough Development Phase 92
Phase 4: The Fermentation Phase 115
Phase 5: The Shaping Sequence 125
Phase 6: The Proofing Phase 139
Phase 7: Décor & Baking Phases 152
Phase 8: Cooling & Ripening Phase 170
Storing Bread 174
Putting It All Together-How to Read the Rx Pages 180
III Families of Dough 189
Intensive Development Doughs 191
Lean Dough Family: Baguette Procedure 194
Soft Dough Family: Ballons Procedure 215
Rich Dough Family: 234
Butter Bread Procedure 237
Short Development Doughs 253
Slack Dough Family: 258
Focaccia Procedure 262
Sweet Dough Family: 278
Cinnamon Buns Procedure 281
IV Collection of Bread Formulas 299
Lean Family Breads 301
Soft Family Breads 317
Rich Family Breads 389
Slack Family Breads 405
Sweet Family Breads 417
V Appendices 439
Speaking of Bread: a Glossary of Baking Terms 441
Bibliography 463
A Short List of High Quality Bakeries, Bakers, & Millers 465
Using the Balance Scale-Quick Tutorial 467
Coverting Weights to Decimal Pounds 470
Baker's Table for Phases and Baking 473
Braids: Step-by-Step 483
Adding Salt to Dough 493
Getting the Most from Your Oven 495
Author's Lagniappe 501
Acknowledgements 505
About the Author 512
Index of Bread Formulas 513
Indexes 515
Index of Cognitive Information 516
Index of How-To's and Tutorials 521
Index of Tables, Graphs, and Charts 521
Quick Order Forms 526