Professional Bread Baking

ISBN-13: 9781118435878 / Angielski / Twarda / 2016 / 416 str.

Hans Welker; The Culinary Institute of America (CIA)

Opis

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.

Spis treści

Recipe Contents

Preface 

Acknowledgements

About the Authors

Chapter 1: An Introduction to Artisan Breads

Chapter 2: Equipment 

Chapter 3: Ingredients 

Chapter 4: Making Artisan Breads

Chapter 5: Lean Dough Breads and Rolls

Chapter 6: Enriched Dough Breads and Rolls

Chapter 7: Flatbreads and Breads from Around the World 

 Chapter 8: Rye Bread

Glossary

Bibliography             

Appendix: Mixing Log

Appendix: Conversion Charts

Index