Professional Bread Baking
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Professional Bread Baking
EVERYTHING THE PROFESSIONAL BAKER NEEDS TO KNOW TO PRODUCE PERFECT BREADS Professional Bread Baking describes every aspect of what it takes to excel at one of the most satisfying culinary pursuits. From a list of ingredients that is short and simple, a breathtaking array of products can be created with some innovation and the methods described in this text. Individual chapters are devoted to crafting lean breads and rolls, enriched breads, flatbreads and other international favorites, and more. In addition, you will find: An explanation of each ingredient in basic bread recipes and what it contributes to the finished product. A discussion of different dough types, with special attention paid to how and why they are used. An introduction to every tool and piece of equipment commonly used for bread making and how best to adapt and work with what you have in the bakeshop. An outline of 12 steps required in bread baking and why each is critical. A look at the significance of regional shapes used for breads of prominent bread-baking nations. A special section devoted to rye and how to use it in bread making. Coverage of sourdoughs and naturally-leavened breads including starters, variations, and dozen of recipes. After traditional baking was overtaken in the 20th century by high-volume commercial production, the pendulum has swung once again to a keen appreciation of breads made with the hands and heart. You will find the skills and insight in this text to bake with consistency and care.
Professional Bread Baking Techniques
“This new one-of-a-kind book on Baking Techniques forms a part of the Master Chef Collection of the Mausi Sebess Institute. Demonstrating all major techniques used in modern baking, it seeks to provide professionals and amateur bakers with all the tools they need to make the best baked goods from around the world. Sweet pastries, whole wheat breads, brioches, baguettes and other products are just some of the baked goods presented. Readers will also learn to use fundamental machinery and utensils, such as gear-driven dough kneaders, rotary ovens, special cutters and much more. The manual is structured into 18 chapters. The first five briefly explain the history of baking, presenting the principal machinery used in the industry, raw materials for baking, stages of bread making, basic calculations, and other related techniques. The later chapters discuss all sorts of international breads, such as the French brioche and its related variations, traditional Christmas sweet breads, French bread and all its variations, Vienna bread, whole wheat breads, rustic breads, English bread loafs, traditional Argentine breads and other Argentine specialties including sweet pastries and crescent rolls, exquisite flavored breads such as the focaccia, along with a wide array of classic[…]” Fragmento de Professional baking techniques Paulo Sebess Es posible que este material esté protegido por copyright.
How To Bake Bread
How To Bake Bread (HTBB) is the leading book used in hundreds of professional culinary schools, including Le Cordon Bleu. A perfect book for young bakers of any age, HTBB includes 50 of the world's most popular breads made with commercial yeast such as active dry yeast, instant yeast, and baker's yeast. Includes more than 500 black and white technique photos with step-by-step instructions. Each type of bread featured in the book is grouped into one of five families based upon how the bread dough is mixed, kneaded, proofed, and baked. The families include: Lean Dough Family(baguettes, pretzels, bagels, and dinner rolls), the Sweet Bread Family (cinnamon buns, panettone, babka coffee cake, stollen, and monkey bread), the Soft Bread Family (buttery dinner rolls, honey whole wheat, and pizza), the Rich Bread Family (brioche, raisin buns, and butter bread for braiding), and finally, the Flat Bread family that includes focaccia and pizzas.