The introduction gives a lot of information about terminology used in bread baking, like “fermentation, leaven, proofing, and yeast”. It also includes general instructions on kneading the dough, checking the temperature, mixing and measuring, different types of flour, and using “starter” dough. There is a list of types of equipment needed, and a troubleshooting section if something goes wrong.

With step-by-step photos and careful instructions, it’s almost impossible to make a mistake. And there are substitutions suggested in the recipe if you don’t have the right ingredients or starter dough. I really appreciate that there are so many photographs showing each stage of the recipe as the dough rises, then is kneaded, and finally baked. Continue reading →