Table of Contents
Introduction 8
Part I Sourdough Techniques 13
Ch. 1 Tools, Ingredients, and Techniques 15
Tools
Ingredients
Techniques
Making and Maintaining Tour Sourdough Starter
Building and Maintaining a Levain
Mixing Dough
Shaping Dough
Proofing Dough
Baking Bread
Part II Recipes 39
Ch. 2 Rustic Breads 41
Pan Rustico (Country Bread)
Pan Integral (Whole-Wheat Bread)
Oliver Oil and Sea Salt Tin Loaf
Coco Rugød
Toasty Seed Sour
Pan Gallego (Bread of Galicia)
Birote
Pan de Agua (Water Bread)
Plantain Sourdough
Rustic Olive and Parmesan Bread
Ciabatta
English Muffins
Pretzel Buns
New Orleans French Bread
Masa Pizza Crujiente (Crispy Pizza Dough)
Masa Pizza Integral (Whole-Grain Pizza Dough)
Masa Focaccia
Whole-Grain Pita Bread
Tortillas de Harina (Flour Tortillas)
Ch. 3 Enriched Sourdough Breads 97
Choco Pan de Coco
Honey Oat Tin Loaf
Bananas Foster Sourdough
Cinny Raisin Bagels
Pecan Praline Monkey Bread
Semitas de Yema
Challah
Whole-Grain Brioche Buns
Cuban Muffins
Jamaican Hard Dough
Mallorcas
Muffaletta Rolls
Pão de Queijo (Cheese Bread)
Pan de Café (Coffee Bread)
Queen Cake
Whole-Grain Pineapple Cream Beignets
Resources 152
Acknowledgments 154
About the Author 155
Index 156