Professional Bread Baking de Hans Welker

Professional Bread Baking

Hans Welker

The Culinary Institute of America (Cia)

Erin Jeanne McDowell

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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	Preț	Express
Paperback (1)	239^.65 lei 3-5 săpt.	+52^.39 lei 4-10 zile
Wiley – apr 2025	239^.65 lei 3-5 săpt.	+52^.39 lei 4-10 zile
Hardback (1)	389^.69 lei 3-5 săpt.
Wiley – 7 mar 2016	389^.69 lei 3-5 săpt.

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

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