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Acknowledgments - viii | |
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Introduction - 1 | |
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Following The Flavor: A Bread Baker's Journey Back to Whole Grains - 5 | |
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From Wheat to Eat: A Tutorial - 25 | |
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The Life and Times of Wheat - 26 | |
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The Anatomy of a Wheat Kernel - 28 | |
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The Twelve Stages of Bread Revisited - 34 | |
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Enzymes - 39 | |
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The Secret Life of Dough - 46 | |
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The Theory and Process of Delayed Fermentation - 57 | |
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Making the Pre-doughs - 59 | |
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Making the Final Dough - 76 | |
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Master Formula - 78 | |
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Techniques for Forming Traditional Bread Shapes - 87 | |
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The Breads - 93 | |
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Enriched Breads | |
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100% Whole Wheat Sandwich Bread - 95 | |
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Transitional Whole Wheat Sandwich Bread - 99 | |
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Multigrain Struan - 102 | |
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Transitional Multigrain Sandwich Bread - 106 | |
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Oat Bran Broom Bread - 109 | |
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Rye Sandwich Meteil - 112 | |
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Rye Sandwich Seigle - 116 | |
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Transitional Rye Sandwich Bread - 119 | |
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Potato Onion Rye Meteil - 122 | |
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Potato Rosemary Bread - 125 | |
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Anadama Bread - 129 | |
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Whole Wheat Cinnamon Raisin Bread - 132 | |
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Whole Wheat Cinnamon Buns - 136 | |
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Transitional Cinnamon Raisin Bread (and Buns) - 140 | |
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Whole Wheat Challah - 144 | |
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Transitional Challah - 149 | |
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Hearth Breads | |
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Whole Wheat Hearth Bread - 153 | |
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Transitional Country Hearth Bread - 156 | |
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Multigrain Hearth Bread - 158 | |
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Transitional Multigrain Hearth Bread - 161 | |
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High-Extraction Flour Miche - 164 | |
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Three Rye Hearth Bread Variations - 169 | |
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Transitional Rye Hearth Meteil - 178 | |
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Transitional Rye Hearth Seigle - 181 | |
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Specialty Breads | |
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Power Bread - 185 | |
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Whole Wheat and Sprouted Grain Bread - 189 | |
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100% Sprouted Grain Bread - 192 | |
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Whole Wheat Mash Bread - 195 | |
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Multigrain Mash Bread - 201 | |
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Steamed Boston Brown Bread - 202 | |
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Spent-Grain Bread - 205 | |
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International Breads | |
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Transitional German-Style Many Seed Bread - 210 | |
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Whole Wheat Brioche - 214 | |
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Vollkornbrot - 219 | |
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Bavarian Pumpernickel - 224 | |
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Hutzelbrot with Dried Fruit - 228 | |
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Swedish Limpa Rye Bread - 233 | |
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Santa Lucia Buns - 236 | |
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Hapanleip� and Vorterkaker - 240 | |
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Julekage, Panettone, and Stollen - 245 | |
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Bagels and Flatbreads | |
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Whole Wheat, Multigrain, and Pumpernickel Bagels - 252 | |
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Whole Wheat Focaccia - 260 | |
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Transitional Rustic Bread and Focaccia - 264 | |
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Whole Wheat and Multigrain Pizza Dough - 267 | |
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Whole Wheat Pita Bread - 273 | |
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Whole Wheat Naan - 278 | |
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Chapatis, Parathas, and Roti - 281 | |
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Injera - 283 | |
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Crackers | |
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Whole Wheat Matzo - 285 | |
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Lavash - 289 | |
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Thin Wheat Crackers - 291 | |
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Seeded Crackers - 293 | |
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Graham Crackers - 296 | |
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Glossary - 299 | |
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Resources - 304 | |
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Index - 306 | |