Hans Welker, The Culinary Institute of America (Cia), Lee Ann Adams

Professional Bread Baking

• Gebundenes Buch

Produktbeschreibung

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.

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Produktdetails

• Verlag: John Wiley & Sons / Wiley
• Seitenzahl: 416
• Erscheinungstermin: 7. März 2016
• Englisch
• Abmessung: 282mm x 216mm x 23mm
• Gewicht: 1361g
• ISBN-13: 9781118435878
• ISBN-10: 1118435877
• Artikelnr.: 40550841

Autorenporträt

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.

Inhaltsangabe

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