Professional Bread Baking by Hans Welker and The Culinary Institute of America (CIA)

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  • ISBN 10 1118435869
  • ISBN 13 9781118435861
  • Published Sep 15 2014
  • Format eBook
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons

Publishers Text

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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