Chapter 5: Yeast begins
Fermentation from zero: dough that rises on a schedule you control. Ten lessons on mixing, kneading, proofing, and shaping lean doughs. Focus: Ferment, proof, shape.
Level 41: No-knead focacciaYeast wakes up · 4 hrLevel 42: Same-day pizzaKneading to windowpane · 3 hrLevel 43: Soft dinner rollsFirst rise versus proof · 3½ hrLevel 44: Lean baguettesSteam and scoring · 5 hrLevel 45: Pullman sandwich loafShaping for even crumb · 4 hrLevel 46: English muffinsGriddle fermentation · 4 hrLevel 47: Cinnamon raisin swirl breadControlling layers · 4 hrLevel 48: Country bouleStretch and fold · 18 hrLevel 49: Whole-wheat loafBran and hydration · 5 hrLevel 50: BagelsBoil for chew · 5 hr