Hamelman:

Bread: A Baker's Book of Techniques and Recipes, 2nd Edition

Instructor Companion Site

Table Of Contents

Chapter 1: The Bread-Making Process from Mixing through Baking

Chapter 2: Ingredients and Their Function

Chapter 3: Hand Techniques

Chapter 4: Breads Made with Yeasted Pre-Ferments

Chapter 5: Levain Breads

Chapter 6: Sourdough Rye Breads

Chapter 7: Straight Doughs

Chapter 8: Miscellaneous Breads

Chapter 9: Braiding Techniques

Chapter 10: Decorative and Display Projects

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