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Professional Bread Baking

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Description

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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Table of Contents

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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The Wiley Advantage

• 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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Instructors Resources
Wiley Instructor Companion Site
Instructor's Resource Manual
Offers helpful teaching ideas, advice on course development, sample assignments, learning objectives, lecture outlines, class exercises, lecture notes, chapter reviews, and more!
PowerPoint Presentations
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Purchase Options
Wiley E-Text   
Professional Bread Baking
ISBN : 978-1-119-25519-2
408 pages
February 2016, ©2017
$48.00   BUY

Hardcover   
Professional Bread Baking
ISBN : 978-1-118-43587-8
408 pages
March 2016, ©2017
$70.00   BUY

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