Yeast-Based Two-Step Breads

Right after BAKE! was published, a friend phoned to alert me that there was a mistake in one of the chapters: ‘I’ve just started reading a chapter called Two-Step Breads, and all the recipes have seven or eight steps in them. Is this right?’ I explained that the steps referred to are the two different doughs that are used to make the bread. The first is a pre-ferment of flour, water and yeast, usually made the day or a few hours before, while the second incorporates the pre-ferment into mixing the final dough. This chapter, too, is devoted to ‘two-step breads’, but there are a few more steps needed to get to a final baked bread.