The curriculum guides you through a variety of classic French and Italian-style loaves, including: Ciabatta (created by increasing water content) Focaccia Pizza dough Whole-wheat Pain de Campagne Sourdough Sandwich loaves Rustic country-style breads Dinner rolls Crackers Key Features
: Each chapter includes notes on the science and history of bread, such as how different breads got their names. One Dough, Ten Breads: Making Great Bread by Hand
: Once the foundation breads are mastered, Black introduces "exotic" variations, such as whole-wheat sourdough with figs and apples or sour rye rolls with olives and lemon zest. The curriculum guides you through a variety of