Crust & crumb : master formulas for serious bread bakers /
Reinhart, Peter,
Crust & crumb : master formulas for serious bread bakers / Crust and crumb Peter Reinhart. - xii, 210 pages : illustrations (some colour) ; 26 cm
Includes bibliographical references (pages 195-198) and index.
PREFACE.-- ACKNOWLEDGMENTS.-- INTRODUCTION: THE BREAD REVOLUTION.-- A New Paradigm.-- A Note on Format.-- How to Get the Most Out of This Book.-- 1. WHAT IS WORLD-CLASS BREAD?.-- The Basic Types of Bread.-- Crucial Concepts.-- Master Techniques for Making World-Class Bread.-- Definitely Read This before Making Any of the Master Formulas.-- Terms You Should Know.-- 2. FOUNDATIONAL BREADS: BUILDING THE LOAF.-- Pre-Ferments.-- Master Formula: Poolish.-- Master Formula: Biga.-- Master Formula: Pate Fermentee.-- Basic French Bread.-- Master Formula: French Bread I.-- MasterFormula: French Bread II.-- Rustic Breads.-- Master Formula: Ciabatta.-- Master Formula: MushroomCiabatta.-- Master Formula: Universal Rustic Bread.-- Master Formula: Sweet Rustic Bread.-- Yeasted Bagels.-- Master Formula: Yeasted Bagels.-- White Bread.-- Master Formula: White Sandwich Bread.-- 3. THE STAFF OF LIFE: 4,000 YEARS OF BREAD.-- The Barm Sponge Starter.-- Master Formula: Barm Sponge Starter.-- Sourdough: San Francisco and Otherwise.-- Master Formula: San Francisco Sourdough.-- Master Formula: Mild Starter.-- Master Formula: Basic and Country Levain.-- Master Formula: Sourdough Bagels.-- 4. THE QUALITY OF GRAIN: THE WHOLE-WHEAT RENAISSANCE.-- Master Formula: 100 Percent Whole-Wheat Bread.-- Using Different Grains.-- Master Formula: Yeasted Multigrain Bread.-- Master Formula: Leavened Multigrain Bread.-- 5.-- Master Formula: Yeasted Rye.-- Master Formula: Naturally Leavened Rye Bread.-- Master Formula: German Five-Kern Bread.-- 6.-- Master Formula: Brioche.-- Master Formula: Kugelhopf.-- Master Formula: Challah.-- Master Formula: Ali-Purpose Holiday Bread.-- Master Formula: Multipurpose Sweet Dough.-- 7.-- Master Formula: Peppery Polenta Crackerbread.-- Master Formula: Chapatis and Matzoh.-- Master Formula: Pita Bread.-- Master Formula: Naan Bread.-- Master Formula: Flour Tortillas.-- Pizza and Focaccia.-- Master Formula: Pizza Dough I.-- Master Formula: Pizza Dough II.-- Master Formula: Focaccia.-- 8.-- Quick Breads.-- Master Formula: Banana Bread 162.-- Master Formula: Muffins of a Thousands Faces 164.-- Master Formula: Sweet and Moist Corn Bread 168.-- Master Formula: Blitz Buttermilk Biscuits 170.-- Master Formula: Biscuit Scones 173.-- Master Formula: Cream Scones 175.-- Pancakes.-- Master Formula: Buttermilk Pancakes 177.-- Master Formula: Sourdough Pancakes 178.-- 9. THE BREAD BAKERS GUILD OF AMERICA.-- Master Formula: Team USA Baguettes.-- Master Formula: Team USA Swiss Sunflower Rye Bread.-- Master Formula: Team USA Ciabatta.-- Master Formula: Team USA Corn Bread.-- Master Formula: Team USA Beer Bread.-- POSTSCRIPT: RESOURCES.--INDEX
1580080030 9781580080033
98018538
Bread
TX769. / R415 1998
641.815
Crust & crumb : master formulas for serious bread bakers / Crust and crumb Peter Reinhart. - xii, 210 pages : illustrations (some colour) ; 26 cm
Includes bibliographical references (pages 195-198) and index.
PREFACE.-- ACKNOWLEDGMENTS.-- INTRODUCTION: THE BREAD REVOLUTION.-- A New Paradigm.-- A Note on Format.-- How to Get the Most Out of This Book.-- 1. WHAT IS WORLD-CLASS BREAD?.-- The Basic Types of Bread.-- Crucial Concepts.-- Master Techniques for Making World-Class Bread.-- Definitely Read This before Making Any of the Master Formulas.-- Terms You Should Know.-- 2. FOUNDATIONAL BREADS: BUILDING THE LOAF.-- Pre-Ferments.-- Master Formula: Poolish.-- Master Formula: Biga.-- Master Formula: Pate Fermentee.-- Basic French Bread.-- Master Formula: French Bread I.-- MasterFormula: French Bread II.-- Rustic Breads.-- Master Formula: Ciabatta.-- Master Formula: MushroomCiabatta.-- Master Formula: Universal Rustic Bread.-- Master Formula: Sweet Rustic Bread.-- Yeasted Bagels.-- Master Formula: Yeasted Bagels.-- White Bread.-- Master Formula: White Sandwich Bread.-- 3. THE STAFF OF LIFE: 4,000 YEARS OF BREAD.-- The Barm Sponge Starter.-- Master Formula: Barm Sponge Starter.-- Sourdough: San Francisco and Otherwise.-- Master Formula: San Francisco Sourdough.-- Master Formula: Mild Starter.-- Master Formula: Basic and Country Levain.-- Master Formula: Sourdough Bagels.-- 4. THE QUALITY OF GRAIN: THE WHOLE-WHEAT RENAISSANCE.-- Master Formula: 100 Percent Whole-Wheat Bread.-- Using Different Grains.-- Master Formula: Yeasted Multigrain Bread.-- Master Formula: Leavened Multigrain Bread.-- 5.-- Master Formula: Yeasted Rye.-- Master Formula: Naturally Leavened Rye Bread.-- Master Formula: German Five-Kern Bread.-- 6.-- Master Formula: Brioche.-- Master Formula: Kugelhopf.-- Master Formula: Challah.-- Master Formula: Ali-Purpose Holiday Bread.-- Master Formula: Multipurpose Sweet Dough.-- 7.-- Master Formula: Peppery Polenta Crackerbread.-- Master Formula: Chapatis and Matzoh.-- Master Formula: Pita Bread.-- Master Formula: Naan Bread.-- Master Formula: Flour Tortillas.-- Pizza and Focaccia.-- Master Formula: Pizza Dough I.-- Master Formula: Pizza Dough II.-- Master Formula: Focaccia.-- 8.-- Quick Breads.-- Master Formula: Banana Bread 162.-- Master Formula: Muffins of a Thousands Faces 164.-- Master Formula: Sweet and Moist Corn Bread 168.-- Master Formula: Blitz Buttermilk Biscuits 170.-- Master Formula: Biscuit Scones 173.-- Master Formula: Cream Scones 175.-- Pancakes.-- Master Formula: Buttermilk Pancakes 177.-- Master Formula: Sourdough Pancakes 178.-- 9. THE BREAD BAKERS GUILD OF AMERICA.-- Master Formula: Team USA Baguettes.-- Master Formula: Team USA Swiss Sunflower Rye Bread.-- Master Formula: Team USA Ciabatta.-- Master Formula: Team USA Corn Bread.-- Master Formula: Team USA Beer Bread.-- POSTSCRIPT: RESOURCES.--INDEX
1580080030 9781580080033
98018538
Bread
TX769. / R415 1998
641.815