Professional Bread Baking
Auteurs : Welker Hans, Adams Lee Ann
Recipe Contents vi
Preface ix
Acknowledgments xii
About the Authors xiii
1 An Introduction to Artisan Breads 1
2 Equipment 22
3 Ingredients 42
4 Making Artisan Breads 77
5 Lean Dough Breads and Rolls 119
6 Enriched Bread and Rolls 205
7 Flatbreads and Breads from Around the World 288
8 Rye Breads and Rolls 342
Glossary 379
Bibliography 383
Appendix: Mixing Log 384
Appendix: Conversion Charts 385
Index 387
Date de parution : 03-2016
Ouvrage de 416 p.
21.8x27.4 cm
Thème de Professional Bread Baking :
Mots-clés :
artisanal bread, making bread, yeast bread, professional baker, baking career, bakery recipe, french bread recipe, sourdough bread recipe, bakeshop, pretzel recipe, flatbread, multigrain bread, how to make bagels, artisan bread, lean dough bread, enriched bread recipe, rye bread recipe, semolina bread, pate fermentee, baguette recipe, couronne bordelaise, pane siciliano, babka, pain de brioche, pasqua di colomba, sprouted grain sponge, musli-brotchen, fougasse aux olives, kalyra, kartoffelbrot, rheinisches schwarzbrot, leinsamenbrot, krauterquarkbrot
