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| The History of Bread Making | |
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| A Brief History of Bread Making | |
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| Bread's Impact on Basic Survival | |
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| A Cornerstone of Civilization | |
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| How Bread Began | |
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| Bread: An Accidental Creation | |
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| Mechanized Bread Making | |
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| Electric Mixers Finally Appear: The Short Mix Method | |
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| Direct Mixing Method | |
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| World War II and Its Aftermath | |
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| The Intensive Mix Method | |
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| Rescue Arrives - The Improved Mix Method | |
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| Renewed Interest in Great Bread | |
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| Ingredients and Their Effects | |
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| Ingredients for Baking Bread | |
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| The Most Important Ingredient - Flour | |
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| Wheat Dough Can Inflate | |
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| The Wheat Berry | |
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| Wheat Classification | |
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| Other Grains | |
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| Water | |
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| Salt | |
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| Yeast | |
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| Sweeteners | |
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| Fats and Oils | |
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| Milk Products | |
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| Eggs | |
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| Nuts, Seeds, Grains, and Dried Fruits | |
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| Using Whole Grains | |
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| Herbs and Spices | |
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| Basic Baker's Percentage (Baker's Math) | |
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| An International Language for Bakers | |
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| It's All in the Percentages | |
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| Changing Batch Sizes | |
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| Find the Total Flour Weight: Using the Percentage Sum | |
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| Discrepancies in Batch Size | |
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| When You Have Two or More Flours | |
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| Mixing Methods | |
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| The First 10,000 Years: Hand Mixing | |
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| Two Stages in the Dough Mixing Process | |
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| Dough Transformation During Mixing | |
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| Precursors to Mechanized Mixing | |
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| Mechanization Arrives: The Short Mix Method | |
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| Intensive Mix Method | |
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| The Improved Mix Method | |
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| Is There a Best Mixing Method? | |
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| Special Circumstances or Exceptions | |
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| Fermentation | |
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| Fermentation: A Process of Transformation | |
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| Does Fermentation Create or Destroy? | |
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| Fermentation of Bread Dough | |
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| Yeast Fermentation: Produces Carbon Dioxide and Alcohol | |
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| Bacterial Fermentation: Produces Organic Acids | |
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| Non-living Organic Substances: Esters and Enzymes | |
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| Manipulating Fermentation: Time, Temperature, and Hydration | |
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| Pre-ferments: How to Shorten Fermentation Time While Increasing Strength and Flavor | |
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| Natural Pre-ferments | |
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| Division and Shaping of Loaves and Rolls | |
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| Giving Form to Dough | |
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| The First Step - Division | |
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| Shaping Loaves and Rolls | |
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| Proofing & Retarding | |
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| Proofing Defined | |
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| Judging the Readiness of Proofed Loaves | |
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| Proofing Versus Bulk Fermentation | |
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| Collapse of Over-proofed Dough | |
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| Gas Production in Successful Proofing | |
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| Changing the Temperature of Dough | |
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| Yeast Quantity in Dough | |
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| The Degradation of Dough Structure | |
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| Retarding Loaves of Bread | |
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| Dough Degradation in Retarding | |
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| Specialized Equipment for Proofing and Retarding Loaves of Bread | |
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| Baking | |
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| Baking Transforms Raw Dough | |
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| Recognizing When Loaves are Ready to be Baked | |
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| Scoring Loaves | |
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| Baking Temperature | |
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| Using Steam | |
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| How to Judge the Doneness of Bread | |
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| The Importance of Cooling Bread after Baking | |
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| Rich and Laminated Doughs | |
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| The Effects Ingredients Have on Dough | |
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| Strategies for Turning Lean Dough Into Rich Dough | |
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| Why Not Just Add the Fat to the Dough? | |
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| Lamination Defined | |
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| The Lamination Process | |
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| Differences Between Croissant Dough and Danish Dough | |
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| Some Caveats in Working with Laminated Dough Products | |
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| Shaping Croissants and Danish | |
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| Creating Dough Formulas | |
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| Formulation: How Can We Design Our Own Reliable Bread Dough?Choose Your Ingredients | |
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| Create a Formula - Not Just a Recipe | |
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| Advanced Topic #1 Flour Composition and Milling Technology | |
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| Elements of the Wheat Endosperm | |
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| The Milling Process | |
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| Advanced Topic # 2 Advanced Baker's Percentage | |
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| Using Pre-Ferments in Formula Creation | |
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| Which Pre-F | |