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