rel="nofollow" href="#u747de841-ea38-51cc-a632-846d5d6bce74">Part 3: The Part of Tens
Chapter 15: Ten Tips for Successful Bread Making
Use a Digital Scale
Use a Digital Thermometer
Use a Stand Mixer with a Dough Hook
Use the Right Flour
Use Less Flour
Pay Attention to the Weather
Use High-Quality Baking Pans
Experiment with Flours
Don’t Skip the Salt
Play with Different Baking Techniques
Chapter 16: Ten (Or So) Common Sourdough Questions
Why Is My Bread Gummy?
Why Is My Loaf Flat?
How Do I Know if My Starter Is Ready?
What Do I Do If My Dough Is Too Sticky to Handle?
How Do I Tighten the Dough after Bulk Rising?
Why Is My Loaf So Dense?
How Do I Get Those Fancy “Ears” or Lifts in the Crust of My Sourdough?
Why Is My Bread Dense with Giant Holes?
Why Does My Bread Keep Burning on the Bottom?
Chapter 17: Ten Trendy Sandwiches
Sweet Potato and Arugula
Mighty Mediterranean
Chicken and Pesto
Indian Spiced
California Club
Scandinavian Style
Greek Yogurt Tuna Sandwiches
Lamb Burgers
Spicy Shrimp
Breakfast Sandwich
Chapter 18: Ten Ways to Upcycle Stale Bread
Sweet and Savory Bread Crumbs
Crunchy Croutons
Breakfast Strata
Panzanella
French Toast Casserole
Tropical Bread Pudding
Spinat Knödel (Spinach Bread Dumplings)
Summery Bruschetta
Savory Stuffing
8 Part 4: Appendixes Appendix A: Metric Conversion Guide Appendix B: Grain Mill Guide Appendix C: Glossary
9 Index
List of Illustrations
1 Chapter 4FIGURE 4-1: A sourdough starter flow chart.FIGURE 4-2: Stretching, folding, and shaping sourdough.FIGURE 4-3: Tightened and shaped sourdough being placed into a prepared banneto...FIGURE 4-4: Scoring a sourdough boule.
2 Chapter 6FIGURE 6-1: Lining a loaf pan with parchment paper.FIGURE 6-2: Dough gently patted into a square.FIGURE 6-3: Rolling a bread log for a loaf pan.
3 Chapter 7FIGURE 7-1: Flip the dough 180 degrees and fold and press with the heel of your...
4 Chapter 8FIGURE 8-1: Braiding bread.
5 Chapter 9FIGURE 9-1: Placing the dough in the muffin tin.FIGURE 9-2: Roll the croissant.FIGURE 9-3: Place the ends to the sides of the bigger bottom, creating a pretze...
6 Chapter 12FIGURE 12-1: Making slits in the dough, prior to filling.FIGURE 12-2: Braiding over the filling.FIGURE 12-3: The braided and stuffed bread.
Guide
1 Cover
4 Table of Contents
6 Appendix A: Metric Conversion Guide
7 Appendix B: Grain Mill Guide
8
