Bread: A Baker's Book of Techniques and Recipes

Baguettes with Pate Fermentee

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Baguettes with Poolish

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Beer Bread with Roasted Barley

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Ciabatta with Olive Oil and Wheat Germ

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Ciabatta with Poolish

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Ciabatta with Stiff Biga

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Corn Bread

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Country Bread

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Five Grain Bread with Pate Fermentee

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Golden Raisin and Walnut Bread

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Miche, Pointe a Calliere

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Pain au Levain (Sourdough Bread)

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Pain au Levain with Mixed Sourdough Starters

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Pain au Levain with Whole Wheat Flour

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Pain Rustique

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Potato Bread with Roasted Onions

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Roasted Potato Bread

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Rustic Bread

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Semolina (Durum) Bread

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Semolina (Durum) Bread with Whole Grain Soaker

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Sunflower Seed Bread with Pate Fermentee

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Vermont Sourdough

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Vermont Sourdough with Increased Whole Grain

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Vermont Sourdough with Whole Wheat

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Whole Wheat Bread

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Whole Wheat Bread with Hazelnuts and Currants

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Whole-wheat Bread with a Multigrain Soaker

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