Foreword, by J. Lauryl Jennings
Introduction: Pure Bread
Part One: Finding Your Comfort Zone
1. Handmade Bread: It's No Wonder
2. Getting in the Zone: How to Use This Book
3. Flour, Salt, Yeast, Water
4. Understanding Gluten
5. From Mixing Bowl to Bread Machine: Use What Works for You
6. How to Make Dough: The Gentle Craft of Fermentation
7. Shaping, Proofing, and Baking Bread
Part Two: Yeast Breads
8. Comfort Zone 1: No-knead Breads
9. Bagels and Other Specialty Yeast Breads
10. Comfort Zone 2: Kneaded Breads
11. Unusual Yeast Breads
Part Three: Breads Made with Pre-ferments
12. Comfort Zone 3: Sponge, Poolish, Biga
13. Pizza
Part Four: Sourdough and Other Breads Made with a Storage Leaven
14. Levain, Desem, Barm: Introducing Sourdough Starters
15. Comfort Zone 4: Making Your First Sourdough Starter
16. Making Long-fermented Sourdough Bread
17. Comfort Zone 5: Sourdough and Yeasted Rye Breads
Part Five: Low- and No-gluten Breads
18. Comfort Zone 6: Low- and No-gluten Breads
19. Gluten-free Yeast Breads
20. Gluten-free Sourdough Starters and Breads
Part Six: The Wood-fired Oven
21. The Homestead Hearth: Why and How I Built My Wood-fired Oven
22. Heating and Using Your Wood-fired Oven
23. Skillet Breads
24. Naan and Pita: Two Favorite Flatbreads
25. Go to Your Kitchen and Play!
Afterword
Appendix A: Converting Weights and Measures
Appendix B: Recommended Books and Other Resources
Recipe Index
Index
About the Author
About New Society Publishers