Professional Bread Baking by Hans Welker )

Professional Bread Baking by Hans Welker )

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.

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.

SKU	Nicht verfügbar
ISBN 13	9781118435878
ISBN 10	1118435877
Titel	Professional Bread Baking
Autor	Hans Welker
Buchzustand	Nicht verfügbar
Verlag	John Wiley & Sons Inc
Erscheinungsjahr	2016-04-29
Seitenanzahl	416
Hinweis auf dem Einband	Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.
Hinweis	Nicht verfügbar