Cover -- Half Title -- Title -- Copyright -- CONTENTS -- INTRODUCTION Your Botanical Baking Journey Begins Here -- 1. BAKING BOTANICALLY -- An Overview of the Four Key Breadmaking Methods -- An Overview of Fermentation and Its Health Benefits -- A Step-by-Step Guide to Starting Your Botanical Fermentation -- Important Equipment for Fermenting and Baking Botanically -- The Importance of Hygiene -- Key Ingredients For Baking Botanically -- Varieties of Breadmaking Flours -- Why the Autolyse Technique Is Used in Breadmaking -- Botanical Baking Allows for Experimentation -- 2. BREADMAKING BASICS -- Recipe Advice and Structure -- Keeping Time -- Correct Water Temperature for Bread Dough -- The Slap-and-Fold Method of Kneading -- The Windowpane Test -- Retarding (Overnight Refrigeration) -- How to Make Your Own Proving Box -- How to Test Whether a Dough Is Fully Proved -- Ways to Score Dough -- Advice on Gas, Electric, and Convection Ovens -- How to Create Steam in the Oven -- How to Bake Oven Bottom Bread -- Benefits of Using a Dutch Oven -- How to Control the Flavor Strength of Your Sourdough -- Benefits of Milling Your Own Grains -- How to Add Porridge to a Dough -- How to Make Healthy Botanical Drinks -- 3. BOTANICAL BREADS -- The Floral Loaf -- Cassiobury Farm Watercress Loaf -- French Baguettes -- Fig and Fennel Farmhouse Loaf -- Root Vegetable Foodbank Loaf -- Vine-Ripened Tomato and Basil Pizza -- Posh Cucumber Burger Buns -- Date and Walnut Loaf -- Stilton and Raisin Loaf -- Kalamata Olive Ciabatta -- Rosemary, Sultana, and Rock Salt Focaccia -- Beet and Lemon Loaf -- 4. BOTANICAL SWEET BUNS -- Sicilian Lemon and Raisin Belgian Buns -- Award-Winning Cinnamon Square Buns -- Orange, Lemon, and Currants Chelsea Buns -- Strawberry and Madagascar Vanilla Swiss Finger Buns -- Currants, Sultanas, Cinnamon, Clove, and Nutmeg Hot Cross Buns.

Currants, Sultanas, and Earl Grey Tea Cakes -- Apple and Clove Buns -- Orange and Madagascar Vanilla Panettone -- Chocolate Orange Brioche -- Fig and Hazelnut Star -- Orange, Lemon, Licorice Stick, and Strega Liqueur Savarin and Rum Baba -- Award-Winning Pecan and Raisin Ricky Sticky Buns -- Williams Pear and Cardamom Buns -- 5. SOURDOUGH BREADS -- Everyday Wheat Sourdough -- Award-Winning Church Street Sour -- A ward-Winning Wheat and Rye Sourdough -- 100 percent Dark Rye Sourdough Boule -- Lithuanian Keptinis con Sopracciglio -- APPENDIX: EDIBLE AND POISONOUS FLOWERS -- Words of Warning -- Edible Flowers -- Poisonous Flowers -- Proteolytic Enzyme-Containing Foods -- Glossary -- Author Bio -- Acknowledgments -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- I -- K -- L -- M -- N -- O -- P -- R -- S -- T -- V -- W.