Professional bread baking / Hans Welker, The Culinary Institute of America, Erin Jeanne McDowell ; photography by Jennifer May.

By: Welker, Hans [author.]
Publisher: Hoboken, New Jersey : Wiley, c2017Description: xiv, 393 pages ; 29 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9781118435878 (cloth : acid free paper)Subject(s): Bread | BakingGenre/Form: CookbooksDDC classification: 641.815 LOC classification: TX769 | .W387 2017
Contents:
Table of Contents 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
Summary: Professional Bread Baking, 1e is organized in a logical manner for any learner. The title begins with history of bread baking, then covers tools, processes and concludes with coverage of regional bread baking and recipes. ? Historical accounts also cover in greater detail countries that place an emphasis on bread production, including France, Italy, Germany, and Eastern Europe. ? Provides an array of formulas and unique recipes for finished loaves. ? Provides detailed discussions of bread which provide a valuable reference for any chef or baker. ? Balancing theory and practice, this text provides both the understanding and performance abilities needed to progress and develop in a successful baking career ? Explores in great detail every type of tool commonly used for producing artisan bread in a professional bakeshop. Beyond this, pros and cons are listed for large items ? items like mixers or ovens that can be major purchases for a bakeshop.
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Includes bibliographical references (page 383) and index.

Table of Contents

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

Professional Bread Baking, 1e is organized in a logical manner for any learner. The title begins with history of bread baking, then covers tools, processes and concludes with coverage of regional bread baking and recipes.

? Historical accounts also cover in greater detail countries that place an emphasis on bread production, including France, Italy, Germany, and Eastern Europe.

? Provides an array of formulas and unique recipes for finished loaves.

? Provides detailed discussions of bread which provide a valuable reference for any chef or baker.

? Balancing theory and practice, this text provides both the understanding and performance abilities needed to progress and develop in a successful baking career

? Explores in great detail every type of tool commonly used for producing artisan bread in a professional bakeshop. Beyond this, pros and cons are listed for large items ? items like mixers or ovens that can be major purchases for a bakeshop.

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