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Everyday Artisan Bread
WELCOME (START HERE!)
How to Use This Website (11:56)
Take Our 5-Minute Entrance Survey
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The Full Everyday Artisan Bread eBook
Taking Notes with GoodNotes
Add a Shortcut on Your Phone
How to find help and make requests
GETTING STARTED
Our Favorite Equipment & Ingredients
How to Bake Bread Without a Dutch Oven
THE EVERYDAY ARTISAN BREAD BOOK
SECTION 1: Introduction
SECTION 2: Let's Bake Bread.
SKILLS LAB: Beginner's Loaf
SECTION 3: Anatomy of a Loaf of Bread
SECTION 4: The Basics of Bread: Ingredients and Equipment
SECTION 5: Building Strength Into Dough
SECTION 6: Understanding Baker's Percentages
SECTION 7: Understanding Hydration
SKILLS LAB: Baking High-Hydration Bread
SECTION 8: How to Store Bread
SECTION 9: Building Flavor - The Importance of Time
SKILLS LAB: All Day Bread (Weekend)
SKILLS LAB: All Day Bread (Weekday)
SKILLS LAB: Overnight Bread - Morning Shape
[NEW] SKILLS LAB: Overnight Bread - Evening Shape
SECTION 10: All Purpose vs. Bread Flour vs. Whole Wheat
SKILLS LAB: Whole Wheat Breads
SECTION 11: How to Score Bread
SECTION 12: Intro to Advanced Baking Techniques
SECTION 13: Baking with the Autolyse Method
SKILLS LAB: Autolyse
SECTION 14: Baking with Pre-Ferments
SKILLS LAB: Baking with a Poolish
FLAVORS & RIFFS
Introduction
Asiago Bread
Apple Cinnamon Bread
Roasted Garlic & Rosemary Bread
Caramelized Onion Bread
Jalapeño Cheddar Bread
Nine Grain Bread
Cheddar Beer Bread
Pumpkin Spice Bread
[NEW] Cranberry Pecan Bread
VIDEO TUTORIALS
How to Properly Measure Flour (6:34)
Beginner's Loaf - Start to Finish (32:21)
How to Fold Dough with the "Stretch & Fold" Method (3:29)
How to Shape a Loaf of Bread (7:35)
How to Refresh (and save!) Stale Bread (1:16)
How to Fold Add-Ins Into Dough (Apple Cinnamon Bread) (6:33)
How to Score Bread (11:57)
How to Bake with the Autolyse Method (17:31)
How to Bake with a Poolish (23:03)
All Day Bread: Weekday (10:35)
All Day Bread: Weekend (11:57)
Overnight Bread: Morning Shape (8:58)
Adjusting rise times in a cold kitchen (4:17)
Proper Proofing & fixing overproofed dough (22:02)
BEYOND BREAD
Introduction
Crusty Dinner Rolls
Soft & Buttery Dinner Rolls
Garlic Knots
Bagels
CONTINUING BREAD-UCATION
Introduction
The 4 Most Important Words in Baking
Building a Sourdough Starter
Baking Sourdough Bread
Further Reading: The Science of Bread
Our Favorite Bread Cookbooks
Additional Resources
Feature Request Form
Loaf Calculator (7:44)
FAQs & TROUBLESHOOTING
Common Baking Problems (and how to fix them!)
BONUSES
Yeast Bread 101 (Cornell University Lecture) (36:52)
[PODCAST INTERVIEW ] Revitalizing Regional Grain Production
Quick Links
Your Perfect Loaf Flowchart
Master Recipe List
Master Conversion Cheatsheet
EXPERIMENTS
How Much Does a Cup of Flour Weigh?
The Difference a Day Makes
Low vs. High Protein Flours
WRAPPING UP
Take Our 5-Minute Exit Survey
SECTION 4: The Basics of Bread: Ingredients and Equipment
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