CONTENTS Acknowledgments Preface Introduction ONE. WHAT IS IT ABOUT BREAD? TWO. DECONSTRUCTING BREAD: A TUTORIAL Assumptions and Rationales The Twelve Stages of Bread: Evoking the Fullness of Flavor from the Grain THREE. FORMULAS The Final Grace Note: Wood-Fired Baking in Bennett Valley Resources Index Formulas Pre-ferments Pâte Fermentée Poolish Biga Anadama Bread Artos: Greek Celebration Breads Bagels Brioche and Brioche Relatives Casatiello Challah Ciabatta Cinnamon Buns and Sticky Buns Cinnamon Raisin Walnut Bread Corn Bread Cranberry-Walnut Celebration Bread English Muffins Focaccia French Bread Italian Bread Kaiser Rolls Lavash Crackers Light Wheat Bread Marbled Rye Bread Multigrain Bread Extraordinaire Pain à l’Ancienne Pain de Campagne Pane Siciliano Panettone Pizza Napoletana Poolish Baguettes Portuguese Sweet Bread Potato Rosemary Bread Pugliese Sourdough Bread and Variations Basic Sourdough Bread New York Deli Rye 100% Sourdough Rye Bread Poilâne-Style Miche Pumpernickel Bread Sunflower Seed Rye Stollen Swedish Rye (Limpa) Tuscan Bread Vienna Bread White Bread: Three Multipurpose Variations Whole-Wheat Bread Sprouted Wheat and Brown Rice Bread Sprouted Whole Wheat Onion and Poppyseed Bialys Beyond Ultimate Cinnamon and Sticky Buns Potato, Cheddar, and Chive Torpedoes Roasted Onion and Asiago Miche