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Professional Bread Baking ( The Culinary Institute of America)

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Notă GoodReads:
en Limba Engleză Hardback – 29 Apr 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.

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Specificații

ISBN-13: 9781118435878
ISBN-10: 1118435877
Pagini: 416
Dimensiuni: 219 x 281 x 23 mm
Greutate: 1.36 kg
Ediția: 1st Edition
Editura: Wiley
Seria The Culinary Institute of America

Locul publicării: Hoboken, United States

Cuprins

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