Professional Baking
8. Edition March 2022
816 Pages, Hardcover
Wiley & Sons Ltd
Further versions
A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals
In the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style.
Each recipe and formula still includes US and metric measurements. The metric measurements have been updated and revised based on the baker's percentages of each ingredient; the strong technique instruction of the formulas and recipes remain unchanged from previous editions. The clear narrative is accompanied by links to technique videos, glossaries and audio pronunciations, math tutorials, and quizzes to assist the student and professional baker in the development of both foundational and more advanced skills.
THE NEW EDITION INCLUDES:
* Updates to the art program, including new photos, tables, and illustrations throughout the book
* Revised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration
* New material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination
This latest edition of Professional Baking is an indispensable resource for both students of baking and professional chefs seeking a sound theoretical and practical foundation in baking practices.
Preface xxi
1 The Baking Profession 3
Baking: Historical Background 4
Baking and Pastry Careers 10
2 Basic Professional Skills: Bakeshop Math and Food Safety 15
Using Formulas 16
Measurement 19
Using Baker's Percentages 23
Cost Calculations 28
Food Safety and Sanitation 30
3 Baking and Pastry Equipment 41
Large Equipment 42
Pans, Containers, and Molds 46
Hand Tools and Miscellaneous Equipment 49
4 Ingredients 55
Wheat Flour 56
Other Flours, Meals, and Starches 63
Sugars 67
Fats 71
Milk and Milk Products 75
Eggs 79
Leavening Agents 82
Gelling Agents 86
Fruits and Nuts 88
Chocolate and Cocoa 90
Salt, Spices, and Flavorings 94
5 Basic Baking Principles 99
Mixing and Gluten Development 100
The Baking Process 104
After Baking 106
6 Understanding Yeast Doughs 109
Yeast Product Types 110
The 12 Steps of Yeast Dough Production 111
Standards of Quality for Yeast Goods 120
7 Lean Yeast Doughs: Straight Doughs 123
Mixing Methods and Mix Techniques 124
Controlling Fermentation 129
Producing Handcrafted Breads 131
Makeup Techniques 147
8 Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs 163
Sponges and Other Yeast Pre-Ferments 164
Sourdough Starters 167
Dough Temperatures and Fermentation 171
From Fermentation to Baking 171
9 Rich Yeast Doughs 191
Sweet Dough and Rich Dough Formulas 192
Laminated Dough Formulas 198
Makeup of Rich-Dough Products 203
10 Quick Breads 221
Muffin Mixing and Production Methods 222
Biscuit Mixing and Production Methods 224
Formulas 226
11 Doughnuts, Fritters, Pancakes, and Waffles 239
Doughnuts and Other Fried Pastries 240
Pancakes and Waffles 252
12 Basic Syrups, Creams, and Sauces 261
Sugar Cooking 262
Basic Foams: Whipped Cream and Meringues 265
Custard Sauces 270
Dessert Sauces and Chocolate Creams 277
13 Pies 293
Pie Doughs 294
Assembly and Baking 298
Fillings 302
Standards of Quality for Pies 322
14 Pastry Basics 325
Pâte Brisée and Short Pastries 326
Puff Pastry 329
Éclair Paste 344
Strudel and Phyllo 350
Baked Meringues 356
15 Tarts and Special Pastries 365
Tarts and Tartlets 366
Special Pastries 375
16 Cake Mixing and Baking 389
Principles of Cake Mixing 390
Mixing High-Fat or Shortened Cakes 392
Mixing Egg-Foam Cakes 396
Cake Formula Balance 401
Scaling, Panning, and Baking 402
Standards of Quality for Cakes 405
Altitude Adjustments 407
17 Assembling and Decorating Cakes 431
Preparing Icings 432
Assembling and Icing Simple Cakes 446
Basic Decorating Techniques 450
Planning and Assembling Specialty Cakes 458
Procedures for Specialty Cakes 466
18 Cookies 491
Cookie Characteristics and Their Causes 492
Mixing Methods 493
Types and Makeup Methods 495
Panning, Baking, and Cooling 498
Standards of Quality for Cookies 499
19 Custards, Puddings, Mousses, and Soufflés 527
Range-Top Custards and Puddings 528
Baked Custards and Puddings and Steamed Desserts 531
Bavarians, Mousses, and Charlottes 541
Dessert Soufflés 563
20 Frozen Desserts 567
Identifying Quality Ice Cream and Sorbet Desserts 568
Preparing Ice Creams and Sorbets 571
Preparing Still-Frozen Desserts 580
21 Fruit Desserts 589
Handling Fresh Fruits 590
Preparing Fruit Desserts 598
22 Dessert Presentation 619
Overview of Dessert Plating 620
Practical Plating Guidelines 622
23 Chocolate 647
Production and Tempering of Chocolate 648
Molding Chocolate 652
Chocolate Decorations 653
Chocolate Truffles and Confections 660
24 Marzipan, Pastillage, and Nougatine 669
Marzipan 670
Pastillage 674
Nougatine 678
25 Sugar Techniques 683
Boiling Syrups for Sugar Work 684
Spun Sugar, Caramel Decorations, and Poured Sugar 685
Pulled Sugar and Blown Sugar 691
Boiled Sugar Confections 698
26 Baking for Special Diets 705
Nutritional Concerns 706
Food Allergies and Intolerances 710
Modifying Formulas for Special Needs 713
Appendix 1 Large-Quantity Measurements A-1
Appendix 2 Metric Conversion Factors A-26
Appendix 3 Decimal Equivalents of Common Fractions A-27
Appendix 4 Approximate Volume Equivalents of Dry Foods A-28
Appendix 5 Temperature Calculations for Yeast Doughs A-29
Appendix 6 Egg Safety A-31
Glossary G-1
Bibliography B-1
Recipe Index I-1
Subject Index I-11
