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Tables of Contents for Artisan Baking Across America
Chapter/Section Title
Page #
Page Count
Introduction
viii
Baking Basics
Ingredients, Equipment, and Techniques
3
17
Breads by Category
20
5
Starting with Flour
The Soul of Bread
25
16
Into the Wheat Fields
41
8
Threshing Days
49
8
Stone Grinding
57
14
Roller Milling
71
16
Crafting Bread
Unraveling Sourdough
87
14
In Praise of Pre-ferments
101
8
A Very Small Artisan Bakery
109
12
A Very Big Artisan Bakery
121
8
A Baker's Wood-Fired Oven
129
12
Specialty Breads
Old World Rye Breads
141
10
A Neapolitan Pizzaiolo
151
10
Pandoro: Patience's Reward
161
8
A New York Bialy
169
10
The Baking Life
A Baker's Training
179
18
Following Tradition
197
10
Competition Baking
207
15
Sources
222
2
Addresses
224
2
Acknowledgments
226
3
Index
229