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ОглавлениеBread Making For Dummies®
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Table of Contents
1 Cover
4 Introduction About This Book Foolish Assumptions Icons Used in This Book Beyond the Book Where to Go from Here
5 Part 1: Getting Started with Bread Making Chapter 1: Understanding the Basics of Bread Making Donning Your Lab Coat: The Science of Bread Taking the Guesswork out of Baking Bread Chapter 2: Digging into the Ingredients Focusing on Flour Looking At Everything Else Chapter 3: Mastering Basic Bread-Making Techniques Following Six Steps to Making Great Bread Storing Bread Chapter 4: Uncovering the Secrets of Sourdough Growing a Starter Caring for a Starter Forming Your Dough Chapter 5: Stocking Your Kitchen Loading Up on the Tools of the Trade Stocking Your Kitchen
6 Part 2: Baking Scrumptious Breads Chapter 6: Bread Basics Chapter 7: Sourdough Breads Chapter 8: Savory Breads Chapter 9: Shaped Breads Chapter 10: Going Global Chapter 11: Sweet Treats Chapter 12: Hearty Stuffed Breads Chapter 13: Sourdough Discard Recipes Chapter 14: Dip It, Spread It, Top It
7 Part 3: The Part of Tens Chapter 15: Ten Tips for Successful Bread Making Use a Digital Scale Use a Digital Thermometer Use a Stand Mixer with a Dough Hook Use the Right Flour Use Less Flour Pay Attention to the Weather Use High-Quality Baking Pans Experiment with Flours Don’t Skip the Salt Play with Different Baking Techniques Chapter 16: Ten (Or So) Common Sourdough Questions Why Is My Bread Gummy? Why Is My Loaf Flat? How Do I Know if My Starter Is Ready? What Do I Do If My Dough Is Too Sticky to Handle? How Do I Tighten the Dough after Bulk Rising? Why Is My Loaf So Dense? How Do I Get Those Fancy “Ears” or Lifts in the Crust of My Sourdough? Why Is My Bread Dense with Giant Holes? Why Does My Bread Keep Burning on the Bottom? Chapter 17: Ten Trendy Sandwiches Sweet Potato and Arugula Mighty Mediterranean Chicken and Pesto Indian Spiced California Club Scandinavian Style Greek Yogurt Tuna Sandwiches Lamb Burgers Spicy Shrimp Breakfast Sandwich Chapter 18: Ten Ways to Upcycle Stale Bread Sweet and Savory Bread Crumbs Crunchy Croutons Breakfast Strata Panzanella French Toast Casserole Tropical Bread Pudding Spinat Knödel (Spinach Bread Dumplings) Summery Bruschetta Savory Stuffing
8 Part 4: Appendixes Appendix A: Metric Conversion Guide Appendix B: Grain Mill Guide Appendix C: Glossary
9 Index
List of Illustrations
1 Chapter 4FIGURE 4-1: A sourdough starter flow chart.FIGURE 4-2: Stretching, folding, and shaping sourdough.FIGURE 4-3: Tightened and shaped sourdough being placed into a prepared banneto...FIGURE 4-4: Scoring a sourdough boule.
2 Chapter 6FIGURE 6-1: Lining a loaf pan with parchment paper.FIGURE 6-2: Dough gently patted into a square.FIGURE 6-3: Rolling a bread log for a loaf pan.
3 Chapter 7FIGURE 7-1: Flip the dough 180 degrees and fold and press with the heel of your...
4 Chapter 8FIGURE 8-1: Braiding bread.
5 Chapter 9FIGURE 9-1: Placing the dough in the muffin tin.FIGURE 9-2: Roll the croissant.FIGURE 9-3: Place the ends to the sides of the bigger bottom, creating a pretze...
6 Chapter 12FIGURE 12-1: Making slits in the dough, prior to filling.FIGURE 12-2: Braiding over the filling.FIGURE 12-3: The braided and stuffed bread.
Guide
1 Cover
4 Table of Contents
6 Appendix A: Metric Conversion Guide
7 Appendix B: Grain Mill Guide
9 Index
10 About the Author
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