Professional Bread Baking
1. Edition April 2016
416 Pages, Hardcover
Wiley & Sons Ltd
ISBN:
978-1-118-43587-8
John Wiley & Sons
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.
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
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
