Bread : a baker's book of techniques and recipes /
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| Author / Creator: | Hamelman, Jeffrey. |
|---|---|
| Imprint: | Hoboken, N.J. : John Wiley, c2004. |
| Description: | xv, 415 p. : ill. (some col.) ; 24 cm. |
| Language: | English |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/7844885 |
Table of Contents:
- Recipes
- Acknowledgments
- Foreword
- Preface
- Part 1. Ingredients and Techniques
- 1. The Bread-Making Process from Mixing through Baking
- 2. Ingredients and Their Function
- 3. Hand Techniques
- Part 2. Formulas and Decorative Breads
- 4. Breads Made with Yeasted Pre-Ferments
- 5. Levain Breads
- 6. Sourdough Rye Breads
- 7. Straight Doughs
- 8. Miscellaneous Breads
- 9. Braiding Techniques
- 10. Decorative and Display Projects
- Appendix
- Developing and Perpetuating a Sourdough Culture
- Rheological Testing and the Analysis of Flour
- Flour Additives
- Baker's Percentage
- Desired Dough Temperature
- Computing Batch Cost
- Useful Conversions and Equivalencies
- Sample Proofing Schedule
- Epilogue
- Glossary
- Bibliography
- Index
- About the Author
