BREAD SCIENCE

1. Flour

1.1. Gluten

1.2. Milling

1.3. Wheat types

1.3.1. Whole Wheat Flour Types

1.3.2. White flour types

1.4. Buckwheat

2. Other Ingredients

2.1. Enzymes

2.2. Eggs and milk (enriched breads)

2.3. Fillings

2.4. Yeast

2.4.1. Sourdough starter

2.4.1.1. Storage

2.4.1.2. Boudin Bakery

2.4.2. Poolish

3. Various

3.1. Books

3.1.1. 8 helpful books

3.1.2. Brilliant Bread (James Morton)

3.2. Tools

3.2.1. Developing the LoafNest

3.2.2. Using the LoafNest

3.3. History

4. Storage

4.1. Mould

4.2. Staling

5. Baking Bread

5.1. The overall process

5.1.1. Boiling breads (bagels)

5.2. Fermentation of yeast

5.3. Shaping bread

5.3.1. 10 ways to shape

5.3.2. Shaping bread with a filling

5.4. General Tips (from Great British Bake Off)

5.5. Oven

5.5.1. Steam

6. Recipes

6.1. Flatbreads

6.1.1. Pita

6.1.2. Naan

6.1.3. Chapati

6.1.4. Trinidad paratha

6.1.5. English muffins

6.1.6. Msemen

6.1.7. Corn tortillas

6.2. Breads with a filling

6.2.1. Dutch sausage rolls

6.3. Various

6.3.1. Croissants

6.3.2. Biscuits

6.3.3. Scones

6.3.4. Bagels

6.3.5. Basic brown bread