Professional Bread Baking

1. Auflage 2016
ISBN: 978-1-118-43587-8
Verlag: Wiley

Buch, Englisch, 416 Seiten, Format (B × H): 216 mm x 282 mm, Gewicht: 1361 g

Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Written by an Associate Professor at the Culinary Institute of America, Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread.

Autoren/Hrsg.

Welker, Hans

Adams, Lee Ann

Weitere Mitwirkende

May, Jennifer

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)

Hans Welker, CMB, CHE, is an associate professor of baking and pastry arts at The Culinary Institute of America (CIA). Chef Welker currently teaches Specialty Breads for baking and pastry arts majors in the college’s degree programs. Chef Welker’s students learn the principles and techniques of preparing multi-grain breads, sourdoughs, bagels, pretzels, holiday and seasonal breads, and flat breads. His class emphasizes regional breads and breads of the world as well as innovative baking methods.