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Bread Making For Dummies®
Published by: John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030-5774, www.wiley.com
Copyright © 2021 by John Wiley & Sons, Inc., Hoboken, New Jersey
Published simultaneously in Canada
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Library of Congress Control Number: 2020945961
ISBN 978-1-119-75809-9 (pbk); ISBN 978-1-119-75810-5 (ebk); ISBN 978-1-119-75811-2 (ebk)
Bread Making For Dummies®
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Table of Contents
1 Cover
4 Introduction About This Book Foolish Assumptions Icons Used in This Book Beyond the Book Where to Go from Here
5 Part 1: Getting Started with Bread Making Chapter 1: Understanding the Basics of Bread Making Donning Your Lab Coat: The Science of Bread Taking the Guesswork out of Baking Bread Chapter 2: Digging into the Ingredients Focusing on Flour Looking At Everything Else Chapter 3: Mastering Basic Bread-Making Techniques Following Six Steps to Making Great Bread Storing Bread Chapter 4: Uncovering the Secrets of Sourdough Growing a Starter Caring for a Starter Forming Your Dough Chapter 5: Stocking Your Kitchen Loading Up on the Tools of the Trade Stocking Your Kitchen
6 Part 2: Baking Scrumptious Breads Chapter 6: Bread Basics Chapter 7: Sourdough Breads Chapter 8: Savory Breads Chapter 9: Shaped Breads Chapter 10: Going Global Chapter 11: Sweet Treats Chapter 12: Hearty Stuffed Breads Chapter 13: Sourdough Discard Recipes Chapter 14: Dip It, Spread It, Top It
7 Part 3: The Part of Tens Chapter 15: Ten Tips for Successful Bread Making Use a Digital Scale Use a Digital