Professional Bread Baking

By: Hans Welker, The Culinary Institute of America (CIA), Lee Ann Adams

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eText | 29 February 2016 | Edition Number 1

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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.