Bread Making For Dummies. Wendy Jo Peterson
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rel="nofollow" href="#ulink_4ee4a1a7-8d26-562b-85bb-ab3ff6a79548">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
Pages
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2 ii
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