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Professional Bread Baking
商品資訊
ISBN13：9781118435878
出版社：John Wiley & Sons Inc
作者：Welker
出版日：2016/02/17
裝訂／頁數：平裝／416頁
規格：27.9cm*22.2cm*1.9cm (高/寬/厚)
商品簡介
作者簡介
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商品簡介
-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 indispensible for a baker. - Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread. - Information on the regional shapes of prominent bread baking countries like France, Italy, Germany, and more. Includes discussion of the historical significance of some of these products, to formulas that accurately produce artisan regional bread and rolls.
作者簡介
Hans Welker, CMB, CHE, is an associate professor of baking and pastry arts at The Culinary Institute of America (CIA). Chef Welker currently teaches Specialty Breads for baking and pastry arts majors in the college’s degree programs. Chef Welker’s students learn the principles and techniques of preparing multi-grain breads, sourdoughs, bagels, pretzels, holiday and seasonal breads, and flat breads. His class emphasizes regional breads and breads of the world as well as innovative baking methods.
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