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Professional Bread Baking / Edition 1

Professional Bread Baking / Edition 1

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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.

Product Details

ISBN-13: 9781118435878
Publisher: Wiley
Publication date: 03/07/2016
Pages: 408
Sales rank: 541,788
Product dimensions: 8.40(w) x 11.10(h) x 1.00(d)

About the Author

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.

Table of Contents

Recipe Contents



About the Authors

Chapter 1: An Introduction to Artisan Breads

Chapter 2: Equipment

Chapter 3: Ingredients

Chapter 4: Making Artisan Breads

Chapter 5: Lean Dough Breads and Rolls

Chapter 6: Enriched Dough Breads and Rolls

Chapter 7: Flatbreads and Breads from Around the World

Chapter 8: Rye Bread



Appendix: Mixing Log

Appendix: Conversion Charts


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