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Professional Bread Baking by Hans Welker (The Culinary Institute of America (CIA)) at Abbey's Bookshop,
Professional Bread Baking
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Hans Welker (The Culinary Institute of America (CIA)) The Culinary Institute of America (CIA)

Professional Bread Baking

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

$132.95

Hardback

Not in-store but you can order this
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English
John Wiley & Sons Inc
17 February 2016
Food & beverage technology
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.
By:   , ,
Imprint:   John Wiley & Sons Inc
Country of Publication:   United States
Dimensions:   Height: 274mm,  Width: 218mm,  Spine: 28mm
Weight:   1.293kg
ISBN:   9781118435878
ISBN 10:   1118435877
Pages:   416
Publication Date:  
Audience:   Professional and scholarly ,  Undergraduate
Format:   Hardback
Publisher's Status:   Active
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

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.

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