Professional Bread Baking

By: Hans Welker, The Culinary Institute of America (CIA), Erin Jeanne McDowell, Jennifer May (Photographer)

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Hardcover | 7 March 2016 | Edition Number 1

At a Glance

Hardcover
416 Pages

Dimensions(cm)
28.6 x 22.2 x 2.3

Hardcover

RRP $132.95

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EVERYTHING THE PROFESSIONAL BAKER NEEDS TO KNOW TO PRODUCE PERFECT BREADS

Professional Bread Baking describes every aspect of what it takes to excel at one of the most satisfying culinary pursuits. From a list of ingredients that is short and simple, a breathtaking array of products can be created with some innovation and the methods described in this text. Individual chapters are devoted to crafting lean breads and rolls, enriched breads, flatbreads and other international favorites, and more. In addition, you will find:

An explanation of each ingredient in basic bread recipes and what it contributes to the finished product.
A discussion of different dough types, with special attention paid to how and why they are used.
An introduction to every tool and piece of equipment commonly used for bread making and how best to adapt and work with what you have in the bakeshop.
An outline of 12 steps required in bread baking and why each is critical.
A look at the significance of regional shapes used for breads of prominent bread-baking nations.
A special section devoted to rye and how to use it in bread making.
Coverage of sourdoughs and naturally-leavened breads including starters, variations, and dozen of recipes.

After traditional baking was overtaken in the 20th century by high-volume commercial production, the pendulum has swung once again to a keen appreciation of breads made with the hands and heart. You will find the skills and insight in this text to bake with consistency and care.

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