Professional Bread Baking
| By: | Hans Welker; The Culinary Institute of America (CIA); Lee Ann Adams |
| Publisher: | Wiley Global Education US |
| Print ISBN: | 9781118435878 |
| eText ISBN: | 9781119255192 |
| Edition: | 1 |
| Copyright: | 2017 |
| Format: | Page Fidelity |
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Table of Contents
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.