Professional Bread Baking
March 2016, ©2017
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
Appendix: Mixing Log
Appendix: Conversion ChartsIndex
• Professional Bread Baking, 1e is organized in a logical manner for any learner. The title begins with history of bread baking, then covers tools, processes and concludes with coverage of regional bread baking and recipes.
• Historical accounts also cover in greater detail countries that place an emphasis on bread production, including France, Italy, Germany, and Eastern Europe.
• Provides an array of formulas and unique recipes for finished loaves.
• Provides detailed discussions of bread which provide a valuable reference for any chef or baker.
• Balancing theory and practice, this text provides both the understanding and performance abilities needed to progress and develop in a successful baking career
• Explores in great detail every type of tool commonly used for producing artisan bread in a professional bakeshop. Beyond this, pros and cons are listed for large items – items like mixers or ovens that can be major purchases for a bakeshop.
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