Types of Real Bread

All bread in the world can be divided into just a handful of types according to how they are made. As this book is all about long, slow fermentation, we have split them into chapters according to how they are leavened:

• Pre-ferment – dough made in two stages using a pre-ferment often based on baker’s yeast, some with more yeast added later as well
• Long ferment – dough made in a single-stage process with baker’s yeast
• Sourdough – dough leavened only using a sourdough starter

You will also find enriched and laminated doughs dotted around within these chapters, so the definitions of these have been included, too.