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9781580088022

Crust & Crumb

by
  • ISBN13:

    9781580088022

  • ISBN10:

    1580088023

  • Format: Paperback
  • Copyright: 2006-08-01
  • Publisher: Ten Speed Pr
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Supplemental Materials

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Summary

Given the necessary knowledge, formulas, and confidence, anyone can make world-class, conversation-stopping bread at home. Cofounder of the legendary Brother Juniper's Bakery, multiple James Beard award winner, and distinguished instructor at the world's largest culinary academy, Peter Reinhart will show you how.

Author Biography

PETER REINHART is a full-time baking instructor at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of the legendary Brother Juniper's Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper's Bread Book and the 2002 James Beard and IACP Book of the Year, The Bread Baker's Apprentice.

Table of Contents

Prefacep. IX
Acknowledgmentsp. XI
Introduction: The Bread Revolution!p. 1
A New Paradigmp. 3
A Note on Formatp. 5
How to Get the Most Out of This Bookp. 5
What is World-Class Bread?p. 7
The Basic Types of Breadp. 9
Crucial Conceptsp. 12
Master Techniques for Making World-Class Breadp. 13
Definitely Read This before Making Any of the Master Formulasp. 28
Terms You Should Knowp. 30
Foundational Breads: Building the Loafp. 34
Pre-Fermentsp. 34
Master Formula: Poolishp. 35
Master Formula: Bigap. 37
Master Formula: Pate Fermenteep. 38
Basic French Breadp. 40
p. 41
p. 43
Rustic Breadsp. 46
Master Formula: Ciabattap. 47
Master Formula: Mushroom Ciabattap. 50
Master Formula: Universal Rustic Breadp. 52
Master Formula: Sweet Rustic Breadp. 54
Yeasted Bagelsp. 57
Master Formula: Yeasted Bagelsp. 58
White Breadp. 62
Master Formula: White Sandwich Breadp. 62
The Staff of Life: 4,000 Years of Breadp. 65
The Barm Sponge Starterp. 69
Master Formula: Barm Sponge Starterp. 72
Sourdough: San Francisco and Otherwisep. 76
Master Formula: San Francisco Sourdoughp. 76
Master Formula: Mild Starterp. 79
Master Formula: Basic and Country Levainp. 81
Master Formula: Sourdough Bagelsp. 84
The Quality of Grain: The Whole-Wheat Renaissancep. 87
Master Formula: 100 Percent Whole-Wheat Breadp. 90
Using Different Grainsp. 92
Master Formula: Yeasted Multigrain Breadp. 94
Master Formula: Leavened Multigrain Breadp. 95
The Romance of Wood-Fired Brick Ovens, and a Few Advanced Techniquesp. 100
Master Formula: Yeasted Ryep. 104
Master Formula: Naturally Leavened Rye Breadp. 106
Master Formula: German Five-Kern Breadp. 110
Enriched Dough: Not What You Put On But What You Put Inp. 113
Master Formula: Briochep. 116
Master Formula: Kugelhopfp. 119
Master Formula: Challahp. 122
Master Formula: All-Purpose Holiday Breadp. 126
Master Formula: Multipurpose Sweet Doughp. 130
A Tortilla By Any Other Name: Flatbreads Around the Worldp. 133
Master Formula: Peppery Polenta Crackerbreadp. 136
Master Formula: Chapatis and Matzohp. 138
Master Formula: Pita Breadp. 140
Master Formula: Naan Breadp. 142
Master Formula: Flour Tortillasp. 145
Pizza and Focacciap. 147
p. 149
p. 152
Master Formula: Focacciap. 155
The Banana Bread Revolution: Breads from Other Leavensp. 159
Quick Breadsp. 159
Master Formula: Banana Breadp. 162
Master Formula: Muffins of a Thousand Facesp. 164
Master Formula: Sweet and Moist Corn Breadp. 168
Master Formula: Blitz Buttermilk Biscuitsp. 170
Master Formula: Biscuit Sconesp. 173
Master Formula: Cream Sconesp. 175
Pancakesp. 176
Master Formula: Buttermilk Pancakesp. 177
Master Formula: Sourdough Pancakesp. 178
The Bread Bakers Guild of Americap. 180
Master Formula: Team USA Baguettesp. 183
Master Formula: Team USA Swiss Sunflower Rye Breadp. 185
Master Formula: Team USA Ciabattap. 188
Master Formula: Team USA Corn Breadp. 190
Master Formula: Team USA Beer Breadp. 192
Postscript: Resourcesp. 195
Indexp. 205
Table of Contents provided by Ingram. All Rights Reserved.

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The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

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