Advanced Bread and Pastry: A Professional Approach by Michel Suas

  • The baking process and dough mixing (page 51)

    from Advanced Bread and Pastry: A Professional Approach Advanced Bread and Pastry by Michel Suas

    • Categories: Bread & rolls, savory; How to...
    • Ingredients: active dry yeast; flour of your choice
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  • ISBN 10 141801169X
  • ISBN 13 9781418011697
  • Linked ISBNs
  • Published Apr 04 2008
  • Format Hardcover
  • Page Count 1,043
  • Language English
  • Edition 1
  • Countries United States
  • Publisher Delmar Cengage Learning

Publishers Text

Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. It is the only available resource covering complex bread making, Viennoiserie and pastry into one book. Exquisite photographs are used throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts.

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