Description

Book Synopsis
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.

Table of Contents

Recipe Contents vi

Preface ix

Acknowledgments xii

About the Authors xiii

1 An Introduction to Artisan Breads 1

2 Equipment 22

3 Ingredients 42

4 Making Artisan Breads 77

5 Lean Dough Breads and Rolls 119

6 Enriched Bread and Rolls 205

7 Flatbreads and Breads from Around the World 288

8 Rye Breads and Rolls 342

Glossary 379

Bibliography 383

Appendix: Mixing Log 384

Appendix: Conversion Charts 385

Index 387

Professional Bread Baking

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    £54.40

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    RRP £68.00 – you save £13.60 (20%)

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    A Hardback by Hans Welker, The Culinary Institute of America (CIA), Lee Ann Adams

    4 in stock

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      View other formats and editions of Professional Bread Baking by Hans Welker

      Publisher: John Wiley & Sons Inc
      Publication Date: Publication Date: 29/04/2016
      ISBN13: 9781118435878, 978-1118435878
      ISBN10: 1118435877

      Description

      Book Synopsis
      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.

      Table of Contents

      Recipe Contents vi

      Preface ix

      Acknowledgments xii

      About the Authors xiii

      1 An Introduction to Artisan Breads 1

      2 Equipment 22

      3 Ingredients 42

      4 Making Artisan Breads 77

      5 Lean Dough Breads and Rolls 119

      6 Enriched Bread and Rolls 205

      7 Flatbreads and Breads from Around the World 288

      8 Rye Breads and Rolls 342

      Glossary 379

      Bibliography 383

      Appendix: Mixing Log 384

      Appendix: Conversion Charts 385

      Index 387

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