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John Wiley & Sons Inc
17 February 2016
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:   Hans Welker, The Culinary Institute of America (CIA), Lee Ann Adams
Imprint:   John Wiley & Sons Inc
Country of Publication:   United States
Dimensions:   Height: 286mm,  Width: 217mm,  Spine: 24mm
Weight:   1.368kg
ISBN:   9781118435878
ISBN 10:   1118435877
Pages:   416
Publication Date:   17 February 2016
Audience:   Professional and scholarly ,  Undergraduate
Format:   Hardback
Publisher's Status:   Active
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

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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