Professional Bread Baking

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.Additional ISBNs9781118435878|9781118435847, 1118435877|1118435842Professional Bread Baking 1st Edition by Hans Welker; The Culinary Institute of America (CIA); Lee Ann Adams and Publisher Wiley. ISBN: 9781119255192, 1119255198. The print version of this textbook is ISBN: 9781118435878, 1118435877.