Professional Bread Baking
Autor Hans Welker, The Culinary Institute of America (Cia), Erin Jeanne McDowellen Limba Engleză Paperback – apr 2025
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Specificații
ISBN-13: 9781394347797
ISBN-10: 1394347790
Pagini: 416
Dimensiuni: 216 x 272 x 19 mm
Greutate: 1.1 kg
Editura: Wiley
ISBN-10: 1394347790
Pagini: 416
Dimensiuni: 216 x 272 x 19 mm
Greutate: 1.1 kg
Editura: Wiley
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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
Descriere
Descriere de la o altă ediție sau format:
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.