Bread Making Crafting the perfect loaf from crust to crumb 1st Edition by Lauren Chattman ISBN 1603427910 9781603427913

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Product details:

ISBN 10: 1603427910 
ISBN 13: 9781603427913
Author: Lauren Chattman

Treat your friends and family to freshly baked ciabatta, challah, English muffins, naan, brioche, and more. Even complete beginners can successfully bake their own bread with this encouraging in-depth course. Lauren Chattman covers standard bread-making techniques for every style, including straight doughs, sourdoughs, and flatbreads. From sifting flour to cleanly slicing a warm baguette, you’ll find everything you need to know to make artisanal loaves with flawless golden crusts and soft, pillowy insides.

Bread Making Crafting the perfect loaf from crust to crumb 1st Table of contents:

Part I: Getting Started with Bread Making

1. The Essentials of Bread Making

   • The Science Behind the Bread: Yeast, Flour, Water, and Salt
   • The Role of Gluten in Structure and Texture
   • How Time, Temperature, and Environment Affect the Dough

2. Key Ingredients and Tools

   • Flour: Types and Their Uses in Different Breads
   • Yeast: Fresh, Active Dry, and Instant
   • Water and Salt: Their Impact on Taste and Texture
   • Essential Tools: Mixing Bowls, Dough Scrapers, and Baking Equipment

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Part II: Mastering the Basics of Bread Dough

3. Mixing and Kneading the Dough

   • Step-by-Step Guide to Mixing Ingredients
   • Kneading by Hand vs. Stand Mixer: Techniques for Success
   • How to Know When the Dough Is Ready
   • The Windowpane Test: A Key to Perfect Dough

4. The Art of Fermentation

   • What Is Fermentation and Why Is It Important?
   • Bulk Fermentation: How Long and Why
   • The Benefits of Slow vs. Fast Fermentation
   • Using Preferments for Enhanced Flavor (Poolish, Sponge, Biga)

5. Shaping and Proofing

   • How to Shape Your Loaf: Boules, Batards, and More
   • What Is Proofing and How Long Should It Take?
   • Handling Wet Dough: Techniques for Sticky and High-Hydration Breads
   • How to Create a Crispy Crust and Soft Crumb

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Part III: Baking the Perfect Loaf

6. Baking Essentials: Oven Temperature and Steam

   • How to Preheat the Oven for Maximum Rise
   • The Importance of Steam in Creating the Perfect Crust
   • Baking Stone vs. Sheet Pan: Which Is Better for Your Bread?

7. Scoring the Dough: A Guide to Artistic and Functional Cuts

   • Why Scoring Is Crucial for Your Loaf’s Shape and Crust
   • Techniques for Making Beautiful, Functional Scores
   • Tools for Scoring: Lame, Razor Blades, and Knives

8. Understanding the Bake: Time, Temperature, and Texture

   • Signs Your Bread Is Ready: Golden Brown Crust, Hollow Sound
   • How to Check for Doneness
   • The Resting Period After Baking: Why It Matters

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Part IV: Bread Recipes for Every Occasion

9. Classic White Bread

   • Simple, Delicious Loaf for Beginners
   • How to Make a Perfect Sandwich Loaf

10. Whole Grain and Sourdough Breads

• Making the Perfect Whole Wheat Loaf
• Crafting Tangy, Delicious Sourdough from Scratch
• Sourdough Starter: How to Create and Maintain It

11. Specialty and Artisan Breads

• Focaccia: Rich, Flavorful Italian Bread
• Ciabatta: Airy and Crispy with Big Holes
• Challah: Sweet, Braided, and Soft

12. Sweet Breads and Enriched Doughs

• Brioche: Buttery and Soft
• Cinnamon Rolls and Sticky Buns
• Challah, Hot Cross Buns, and Other Sweet, Rich Breads

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Part V: Advanced Techniques and Troubleshooting

13. Advanced Bread Techniques

• Autolyse Method: Enhancing Texture and Flavor
• Working with High-Hydration Doughs
• Stretching and Folding: The Secret to Light, Open Crumb

14. Troubleshooting Your Bread

• What to Do When the Dough Is Too Wet or Too Dry
• Fixing Dense or Heavy Loafs
• How to Deal with Overproofing or Underproofing
• Avoiding a Thick, Soggy Crust

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Part VI: Baking Beyond the Basics

15. Exploring Global Breads

• French Baguettes and Pain de Campagne
• Italian Ciabatta and Pane Pugliese
• Middle Eastern Pita and Lavash
• Indian Naan and Paratha

16. Bread Pairings and Uses

• Pairing Breads with Cheese, Meats, and Spreads
• Creative Uses for Leftover Bread: Croutons, Panzanella, and More
• How to Store and Freeze Homemade Bread

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