New book's table of contents

June 29, 2012

Work continues on the Breadhead book, although the heat kept me from writing on the front patio for most of the day.  Here’s the table of contents (you can see that we’re continuing the “school of baking” motif):

Breadhead Course Syllabus
Lesson One: What is a Breadhead?
Lesson two:  Why be a Breadhead?
Lesson Three: Tools of the Trade
Lesson Four: The Kinds of Flour
Lesson: Five: Introduction to Yeast
Lesson Six: Other Ingredients
Lesson Seven: The Mechanics of Mixing
Lesson Eight: The Need to Knead
Lesson Nine: Spring Break: Resting and Rising
Lesson Ten: Punching Down, Shaping and Baking
Lesson Eleven: How to Choose and Use a Bread Knife
Lesson Twelve: Storing your Bread
Breadhead Practicum Part I
·         Basic White Bread Recipe
                o   Free Form Loaves
                o   Standard Loaf Pans
                o   Pull Apart Garlic Bread
                o   Chewy Rolls
                o   Pizza
                o   Pretzels
Breadhead Practicum Part II
·         Basic Wheat Bread Recipe
                o   Slab Braid
                o   Fougasse
                o   Chop Block Bread
                o   Raisin Walnut Bread
                o   Ham and Cheese Lattice Braid
                o   Herbal Spiral
Breadhead Practicum Part III
·         Basic Sweet Dough Recipe
                o   Braid Top Loaf
                o   Dinner Rolls
                o   Cinnamon Swirl
                o   Cinnamon Rolls
                o   Butterfly Breakfast Rolls
                o   Rose Rolls
Final Exam TBA

As you can see, the book has three “Master Recipes” and the breads that follow are all based on them.  Special thanks to Breadhead, paintballer and SCA enthusiast Jeff Elder for sending me the idea for this three recipe format in a Facebook post.