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From award-winning baker Paul Barker, Naturally Fermented Bread introduces the principles of yeast-water baking, including recipes for nutritious, delicious sweet and savory bakes.

Table of Contents

  1. INTRODUCTION
    1. Your Botanical Baking Journey Begins Here
  2. 1. BAKING BOTANICALLY
    1. An Overview of the Four Key Breadmaking Methods
    2. An Overview of Fermentation and Its Health Benefits
    3. A Step-by-Step Guide to Starting Your Botanical Fermentation
    4. Important Equipment for Fermenting and Baking Botanically
    5. The Importance of Hygiene
    6. Key Ingredients For Baking Botanically
    7. Varieties of Breadmaking Flours
    8. Why the Autolyse Technique Is Used in Breadmaking
    9. Botanical Baking Allows for Experimentation
  3. 2. BREADMAKING BASICS
    1. Recipe Advice and Structure
    2. Keeping Time
    3. Correct Water Temperature for Bread Dough
    4. The Slap-and-Fold Method of Kneading
    5. The Windowpane Test
    6. Retarding (Overnight Refrigeration)
    7. How to Make Your Own Proving Box
    8. How to Test Whether a Dough Is Fully Proved
    9. Ways to Score Dough
    10. Advice on Gas, Electric, and Convection Ovens
    11. How to Create Steam in the Oven
    12. How to Bake Oven Bottom Bread
    13. Benefits of Using a Dutch Oven
    14. How to Control the Flavor Strength of Your Sourdough
    15. Benefits of Milling Your Own Grains
    16. How to Add Porridge to a Dough
    17. How to Make Healthy Botanical Drinks
  4. 3. BOTANICAL BREADS
    1. The Floral Loaf
    2. Cassiobury Farm Watercress Loaf
    3. French Baguettes
    4. Fig and Fennel Farmhouse Loaf
    5. Root Vegetable Foodbank Loaf
    6. Vine-Ripened Tomato and Basil Pizza
    7. Posh Cucumber Burger Buns
    8. Date and Walnut Loaf
    9. Stilton and Raisin Loaf
    10. Kalamata Olive Ciabatta
    11. Rosemary, Sultana, and Rock Salt Focaccia
    12. Beet and Lemon Loaf
  5. 4. BOTANICAL SWEET BUNS
    1. Sicilian Lemon and Raisin Belgian Buns
    2. Award-Winning Cinnamon Square Buns
    3. Orange, Lemon, and Currants Chelsea Buns
    4. Strawberry and Madagascar Vanilla Swiss Finger Buns
    5. Currants, Sultanas, Cinnamon, Clove, and Nutmeg Hot Cross Buns
    6. Currants, Sultanas, and Earl Grey Tea Cakes
    7. Apple and Clove Buns
    8. Orange and Madagascar Vanilla Panettone
    9. Chocolate Orange Brioche
    10. Fig and Hazelnut Star
    11. Orange, Lemon, Licorice Stick, and Strega Liqueur Savarin and Rum Baba
    12. Award-Winning Pecan and Raisin Ricky Sticky Buns
    13. Williams Pear and Cardamom Buns
  6. 5. SOURDOUGH BREADS
    1. Everyday Wheat Sourdough
    2. Award-Winning Church Street Sour
    3. Award-Winning Wheat and Rye Sourdough
    4. 100 percent Dark Rye Sourdough Boule
    5. Lithuanian Keptinis con Sopracciglio
  7. APPENDIX: EDIBLE AND POISONOUS FLOWERS
    1. Words of Warning
    2. Edible Flowers
    3. Poisonous Flowers
    4. Proteolytic Enzyme-Containing Foods
  8. Glossary
  9. Author Bio
  10. Acknowledgments
  11. Index