The Professional Bakeshop (6^th Ed.) Tools, Techniques, and Formulas for the Professional Baker

This complete guide to the art and science of baking and pastry from Wayne Gisslen offers straightforward, practical guidance on the fundamentals of baking. Covering everything from how ingredients interact to mixing methods for doughs to step–by–step baking advice, this is an essential resource for professionals who want to brush up on technique as well as home bakers who want to take their hobby to a higher level.

The book offers a complete guide to the basics of preparing breads, pastry doughs, cakes, creams, icings, and much more. Throughout, step–by–step photographs explain key techniques while luscious illustrations of finished items offer plating and decorating suggestions.

• Ideal for professionals and home bakers at almost any skill level, covering everything from the fundamentals of baking to the complexities of chocolate and sugarwork
• Features nearly 750 recipes and variations, many including both large and small batch measurements
• Written by Wayne Gisslen, bestselling author of Professional Cooking, Professional Baking, Essentials of Professional Cooking, and The Chef′s Art and coauthor of Professional Garde Manger, all from Wiley

Acknowledgments 10

Special Contributors 11

1 Introduction to Professional Baking 12

Formulas and Measurement 13

Measurements 14

Baker s Percentages 16

Formula Yields 17

2 Fundamentals of Baking 20

Ingredients 21 Basic Baking Principles 44

3 Fundamentals of Yeast Dough and Artisan Bread 56

Lean Dough Products 57

Rich Dough Products 57

Laminated or Rolled–In Yeast Dough Products 57

Yeast Dough Production 57

Types of Dough–Making Processes 68

Controlling Fermentation 68

Bread Faults and Their Causes 71

Artisan Breads 72

4 Yeast Dough Formulas 80

Introduction to Handcrafted Breads 81

Crisp–Crusted Bread Formulas 81

Soft–Crusted Bread and Rye Bread Formulas 87

Sourdough Formulas and Specialty Breads for the Artisan Baker 92

Rich Yeast Doughs 105

Sweet Dough and Rich Dough Formulas 105

Laminated Dough Formulas 112

Fillings and Toppings 118

Makeup Techniques 124

5 Quick Breads and Fried Items 144

Quick Breads 145

Doughnuts 160

Fritters 165

Pancakes and Waffles 169

6 Syrups, Creams, Sauces, and Fruit Preparations 176

Sugar Cooking 177

Basic Creams 181

Dessert Sauces 196

Basic Fruit Preparations 202

7 Pies and Baked Fruit Desserts 210

Pie Doughs 211

Assembly and Baking 214

Fillings 218

Pie Faults and Their Causes 239

Baked Fruit Desserts 240

8 Pastries and Tarts 244

Pâte Brisée and Short Pastries 245

Puff Pastry 249

Éclair Paste 264

Strudel and Phyllo 269

Baked Meringues 276

Tarts and Tartlets 281

Special Pastries 290

9 Cake Basics 300

Mixing 301

Cake Formula Balance 310

Scaling, Panning, and Baking 311

Altitude Adjustments 314

Cake Formulas 314

Icings 336

Assembling and Icing Simple Cakes 349

Basic Decorating Techniques 353

10 Advanced and Specialty Cakes 360

Planning and Assembling Specialty Cakes 361 Procedures for Specialty Cakes 367

11 Cookies 390

Cookie Characteristics and Their Causes 391

Mixing Methods 392

Types and Makeup Methods 393

Panning, Baking, and Cooling 396

Petits Fours Secs 396

Formulas 398

12 Custards, Puddings, and Frozen Desserts 422

Custards and Puddings 423

Bavarians and Mousses 436

Soufflés 454

Churn–Frozen Desserts 456

Still–Frozen Desserts 466

13 Advanced Techniques 474

Introduction to Chocolate 475

Working with Couverture 476

Molding Chocolate 479

Chocolate Decorations 480

Chocolate Truffles and Confections 488

Marzipan 497

Pastillage 501

Nougatine 507

Boiling Syrups for Sugar Work 509

Spun Sugar and Caramel Decorations 510

Poured Sugar 514

Pulled Sugar and Blown Sugar 516

Boiled Sugar Confections 524

14 Plating and Presentation 530

Overview of Dessert Plating 531 Practical Plating Guidelines 533

Appendix 1: Metric Conversion Factors 562

Appendix 2 : Approximate Volume Equivalents of Dry Foods 563

Bibliography 564

Recipe Index 565

Subject Index 572

Aspiring and professional bakers and pastry chefs