The Village Baker: Classic Regional Breads from Europe and America

Farine Bise Mixture

Page 10

Grain Mixture

Page 11

Fava Bean Improver

Page 14

Caraway Powder

Page 15

Basic Sponge Bread

Page 25

Austrian Flourless Sponge

Page 26

Basic Sourdough Starter (Levain)

Page 31

Pain de Campagne Starter

Page 32

Honey Starter

Page 33

Milk Starter (Sour)

Page 33

Yeast Starter (Compagnon)

Page 34

Lievito Naturale (Biga)

Page 35

Miners' Sourdough Pancakes

Page 37

Mother Bunn's Yum-Yum Sourdough Crepes

Page 37

Pain Ordinaire (Classic Yeasted French Bread)

Page 69

Pain Ordinaire with Old-Dough Addition (Pate Fermentee)

Page 73

La Couronne de Figeac (Figeac Crown Loaf)

Page 74

Pain sur Poolish (Sponge Bread)

Page 80

Pain de Campagne (Country Style French Bread)

Page 82

Pain de Campagne sur Poolish (Sponge-Method Country-Style French Bread)

Page 86

Compagnon -- Methode Directe (Direct Method Compagnon)

Page 90

Pain de Campagne -- Pate Fermentee (Country-Style French Bread with Old Dough Addition)

Page 92

Compagnon au Levain (Starter and Yeast-Method Compagnon)

Page 93

Pain Blanc au Levain (White Sourdough Bread)

Page 95

Pain Complet (Whole WheatBread)

Page 98

Pain Complet aux Raisins (Whole Wheat Raisin Bread)

Page 99

Pain Complet aux Noix (Whole Wheat Walnut Bread)

Page 100

Pain de Son (Bran Bread)

Page 101

Pain de Regime sur Poolish (Whole Grain (Sponge) Bread)

Page 103

Pain de Regime au Levain (Sourdough Whole Grain Bread)

Page 104

Pain Bouillie (Porridge Bread)

Page 105

Pain Meteil (Wheat and Rye Bread)

Page 112

Pain de Seigle (Pate Fermentee) (Rye Bread withOld Dough Addition)

Page 113

Pain de Seigle sur Poolish (Sponge Method Rye Bread)

Page 114

Pain de Seigle de Thiezac (Thiezac Rye Bread)

Page 116

Pain de Seigle de Costa (Monsieur Costa's Rye Bread)

Page 118

Les Benoitons (Raisin-Nut Rye Rolls)

Page 120

Fougasse

Page 122

Pain aux Pommes (Sourdough Apple Bread)

Page 124

Brioche

Page 127

Pain au Lait (Milk Bread Dough)

Page 130

Cream Cheese Snails

Page 131

Pain aux Raisins (Raisin Cinnamon Snails)

Page 132

Pain de Mie (Sandwich Bread)

Page 134

Piadine (Unleavened Bread Rounds)

Page 137

Pane all'Olio

Page 140

Pane Toscano

Page 141

Schiacciata (Tuscan Flat Bread)

Page 142

Pane Francese Antiquato (Porridge Method Italian Style French Bread)

Page 144

Pane Francese con Biga (Sponge Method Italian Style French Bread)

Page 145

Pane Francese Naturale (Sourdough Italian Style French Bread)

Page 146

Stirato (Yeasted Italian Style French Bread)

Page 149

Ciabatta

Page 151

Grissini Torinese (Turinese Breadsticks)

Page 156

Pane Integrale (Italian Whole Grain Bread)

Page 160

Pane alle Olive (Olive Bread)

Page 161

Pane Prosciutto (Prosciutto Bread)

Page 162

Pizza

Page 163

Focaccia (Genoan Flatbread)

Page 165

Pumpkin Seed Bread

Page 170

Sourdough Pumpkin Seed Bread

Page 172

Korni

Page 173

Sourdough Korni

Page 175

Vollkornbrot (Whole Grain Bread)

Page 176

Onion Wheat Bread

Page 178

Brezeln (Pretzels)

Page 180

Kaisersemmel (The Emperor's Rolls)

Page 182

Muesli Porridge Cakes

Page 184

Muesli Porridge

Page 185

San Francisco Sourdough

Page 190

Capitola Sourdough

Page 192

Capitola Sourdough Sandwich Loaf

Page 194

Berkeley Sourdough

Page 195

Berkeley Sourdough with Yeast

Page 196

Whole Wheat Bread

Page 197

Whole Grain Bread

Page 198

Jewish Style Rye Bread

Page 200

Raisin Pumpernickel

Page 202

Challah

Page 205

Gayle's Herb & Cheese Rolls

Page 207

Pain Ordinaire -- La Methode Classique (Classic Yeasted French Bread)

Page 213

Pain Ordinaire -- Petrissage Accentue (French Bread with Accentuated Mixing)

Page 214

Pain Ordinaire -- Pate Fermentee (French Bread with Old-Dough Addition)

Page 216

Pain de Campagne -- Trois Levains (Country Style Bread)

Page 219

Pain de Campagne sur Poolish (Country Style Sponge Bread)

Page 223

The Village Baker: Classic Regional Breads from Europe and America

Joe Ortiz

Ten Speed Press · 2008 · ISBN 9781580089562