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Professional Bread Baking

Name: Professional Bread Baking
Brand: Wiley
SKU: 9781118435878
Price: 52.99 USD
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Contributors:

Hans Welker, The Culinary Institute of America (Cia), Lee Ann Adams

Publisher:

Wiley

Binding:

Hardcover

Book Category:

Cooking

Book Subcategory:

Courses & Dishes

Book Topic:

Bread

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

03/07/16

ISBN 13:

9781118435878

Weight:

3 lbs

Size:

11.10 x 8.50 x 0.90 inches

Pages:

416

Mint Condition +

product description

Description

Professional Bread Baking by Hans Welker

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.

Comprehensive Bread Baking Reference

This hardcover textbook serves as an essential resource for baking and pastry arts students and professional bakers. The book covers specialty breads including multi-grain breads, sourdoughs, bagels, pretzels, holiday and seasonal breads, and flat breads. Regional breads and breads from around the world are explored alongside innovative baking methods that expand traditional techniques.

Expert Instruction from The Culinary Institute of America

Professional Bread Baking delivers authoritative instruction on the fundamental processes that create exceptional artisanal bread. From understanding fermentation science to mastering dough handling, this reference provides the technical knowledge required for professional-level bread production. The systematic approach to bread baking principles makes complex techniques accessible for culinary students and experienced bakers alike.

About the Author

Hans Welker, CMB, CHE, is an associate professor of baking and pastry arts at The Culinary Institute of America (CIA). Chef Welker currently teaches Specialty Breads for baking and pastry arts majors in the college's degree programs. Chef Welker's students learn the principles and techniques of preparing multi-grain breads, sourdoughs, bagels, pretzels, holiday and seasonal breads, and flat breads. His class emphasizes regional breads and breads of the world as well as innovative baking methods.

Professional Bread Baking

Description

Professional Bread Baking by Hans Welker

Comprehensive Bread Baking Reference

Expert Instruction from The Culinary Institute of America

About the Author

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Description

Professional Bread Baking by Hans Welker

Comprehensive Bread Baking Reference

Expert Instruction from The Culinary Institute of America

About the Author

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