Foreword by Raymond Calvel.
PART ONE: INGREDIENTS AND TECHNIQUES.
1. The Bread-Making Process from Mixing through Baking.
2. Ingredients and their Function.
3. Hand Techniques.
PART TWO: 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.
Developing and Perpetuating a Sourdough Culture.
Rheological Testing and Analysis of Flour.
Desired Dough Temperature.
Computing Batch Cost.
Useful Conversions and Equivalencies.
Sample Proofing Schedule.
About the Author.