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Table of Contents

                            Front Cover
Half Title Page
Title Page
Copyright Page
Table of Contents
Recipes
Acknowledgments
Changes to the Second Edition
Foreward
Preface
Part 1: Ingredients and Techniques
	Chapter 1: The Bread-Making Process From Mixing Through Baking
	Chapter 2: Ingredients and their Function
	Chapter 3: Hand Techniques
Part 2: Formulas and Decorative Breads
	Chapter 4: Breads Made With Yeasted Pre-Ferments
	Chapter 5: Levian Breads
	Chapter 6: Sourdough Rye Breads
	Chapter 7: Straight Doughs
	Chapter 8: Miscellaneous Breads
	Chapter 9: Braiding Techniques
	Chapter 10: Decorative and Display Projects
Appendix
	Developing and Perpetuating a Sourdough Culture
	Rheological Testing and the Analysis of Flour
	Flour Additives
	Baker's Percentage
	Desired Dough Temperature
	Computing Batch Cost
	Useful Conversions and Equivalencies
	Sample Proofing Schedule
Glossary
Bibliography
Epilogue
Index
Pictures