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Index 387 INDEX Pages in italics indicate illustrations temperatures, 24, 26, 114, 115–16 times, 114 Baking pans and molds, 39–40, 40 A Bannetons, 38–39 Barley, 56 Acetic acid, 129, 130, 347 Bâtards, scoring, 111–12, 111 Acetic bacteria, 347 Beam balance scale, 36 Acetic fermentation, 95 Bench brushes, 37 Acidity of water, 59, 60 Bench knives. See Bench scrapers Acids in dough, 69, 70, 87, 93, 98 Bench rest, 101 Acids in fermentation, 61, 62, 98, 99, 118, 120, Bench scrapers, 35, 37 124, 126, 127, 128, 129, 130, 346, 347, 348 Biga, 15, 125–26, 125, 199 Active dry yeast, 63–64 Boules, scoring, 112, 113 Adding salt, 15, 65, 71, 93, 98, 123, 130, 346 Bowl scrapers, 35, 37 Adding soaker, 131 Bread All‐purpose flour, 54 in religion and folklore, 4, 14, 19 Amaranth, 56 shapes and types, French, 7, 9, 10–13 Amylase, 48, 50, 97, 122, 343, 344, 346 shapes and types, German and European, 19–21 Artisan bread, defined, 2 shapes and types, Italian, 13–17 Artisan bread, making, 78–118 social politics of, 9–10 Ash content, 46, 48, 50 technology of, 10 Autolyse, 65, 93, 121 Bread flour, 53 Brushes, 37 B Buckwheat flour, 55 Bulk fermentation, 95–99, 96 Bacteria, 95, 127 Butter, 68 Baguette molders, 32–33 Butter block, 208–209, 209 Baguettes baking, 114 C scoring, 109, 110, 111 troubleshooting, 110–11 Cake flour, 55 Bakers’ percentage, 43, 78–81COPYRIGHTEDCarbohydrates, MATERIAL 45, 60, 61, 64, 68, 75, 96–97, 122, 346 basis of, 78 Characteristics of flour, 44, 46 calculating, 79 Characteristics of wheat, 44 and preferment quantities, 80–81 Cheese as inclusion,
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