Professional Bread Baking

1. Auflage 2025
ISBN: 978-1-394-34779-7
Verlag: Wiley

Buch, Englisch, 416 Seiten, Format (B × H): 213 mm x 274 mm, Gewicht: 1134 g

EVERYTHING THE PROFESSIONAL BAKER NEEDS TO KNOW TO PRODUCE PERFECT BREADS

Professional Bread Baking describes every aspect of what it takes to excel at one of the most satisfying culinary pursuits. From a list of ingredients that is short and simple, a breathtaking array of products can be created with some innovation and the methods described in this text. Individual chapters are devoted to crafting lean breads and rolls, enriched breads, flatbreads and other international favorites, and more. In addition, you will find:

- An explanation of each ingredient in basic bread recipes and what it contributes to the finished product.

- A discussion of different dough types, with special attention paid to how and why they are used.

- An introduction to every tool and piece of equipment commonly used for bread making and how best to adapt and work with what you have in the bakeshop.

- An outline of 12 steps required in bread baking and why each is critical.

- A look at the significance of regional shapes used for breads of prominent bread-baking nations.

- A special section devoted to rye and how to use it in bread making.

- Coverage of sourdoughs and naturally-leavened breads including starters, variations, and dozen of recipes.

After traditional baking was overtaken in the 20th century by high-volume commercial production, the pendulum has swung once again to a keen appreciation of breads made with the hands and heart. You will find the skills and insight in this text to bake with consistency and care.

Autoren/Hrsg.

Welker, Hans

Adams, Lee Ann

Fachgebiete

• Technische Wissenschaften Sonstige Technologien | Angewandte Technik Hotel und Gastronomie 
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Handwerk

Inhaltsverzeichnis

Recipe Contents vi

Preface ix

Acknowledgments xii

About the Authors xiii

1 An Introduction to Artisan Breads 1

2 Equipment 22

3 Ingredients 42

4 Making Artisan Breads 77

5 Lean Dough Breads and Rolls 119

6 Enriched Bread and Rolls 205

7 Flatbreads and Breads from Around the World 288

8 Rye Breads and Rolls 342

Glossary 379

Bibliography 383

Appendix: Mixing Log 384

Appendix: Conversion Charts 385

Index 387

Über Autor(innen)

CHEF HANS WELKER is a Master Baker (CMB), a Hospitality Educator (CHE), and an associate professor of baking and pastry arts at the Culinary Institute of America. Before joining the CIA faculty in 2006, he directed the bread program at New York City's French Culinary Institute. Chef Welker was the owner, baker, and master pastry chef at Pastry Paradise Konditorei and the Alpine Bakery and Caf in Lagrangeville, NY; as well as head pastry chef at Karl Ehmer's Bakery in Poughkeepsie, NY. He also has worked extensively in Germany and has been a German Master Pastry Chef since 1988.

THE CULINARY INSTITUTE OF AMERICA, founded in 1946, is the worlds premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, CIA offers associate degrees in culinary arts and baking and pastry arts; bachelors degree majors in food business management, culinary science, hospitality management, and applied food studies; masters degrees in culinary therapeutics, food business, sustainable food systems, wine and beverage management, and culinary arts; and executive education through its Food Business School. The college also offers programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.