Image from Coce

Crust & crumb : master formulas for serious bread bakers / Peter Reinhart.

By: Material type: TextTextPublisher: Berkeley, Calif. : Ten Speed Press, [1998]Copyright date: ©1998Description: xii, 210 pages : illustrations (some colour) ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1580080030
  • 9781580080033
Other title:
  • Crust and crumb [Portion of title]
Subject(s): DDC classification:
  • 641.815
LOC classification:
  • TX769. R415 1998
Contents:
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
Tags from this library: No tags from this library for this title. Log in to add tags.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.815 REI (Browse shelf(Opens below)) 1 Available A183344B

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

Machine converted from AACR2 source record.

There are no comments on this title.

to post a comment.

Powered by Koha