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Professional Bread Baking

Hans Welker, The Culinary Institute of America (CIA), Lee Ann Adams · ISBN 9781118435878
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Publisher John Wiley & Sons Inc (US)
Author(s) Hans Welker / The Culinary Institute of America (CIA) / Lee Ann Adams
Edition 1
Published 17th February 2016
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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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