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.
, The Culinary Institute of America (CIA)
, Lee Ann Adams
John Wiley & Sons Inc
Country of Publication:
17 February 2016
Professional and scholarly
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.