Professional Bread Baking - (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b><i>Professional Bread Baking</i></b> 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.<p/><br></br><p><b> About the Author </b></p></br></br><b>Hans Welker</b>, CMB, CHE, is an associate professor of baking and pastry arts at The <b>Culinary Institute of America (CIA)</b>. 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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