Professional Bread Baking

Professional Bread Baking Author Hans Welker
ISBN-10 1118435877
Release 2016-02-01
Pages 400
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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 indispensible for a baker. Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread. Information on the regional shapes of prominent bread baking countries like France, Italy, Germany, and more. Includes discussion of the historical significance of some of these products, to formulas that accurately produce artisan regional bread and rolls.

Advanced Bread and Pastry

Advanced Bread and Pastry Author Michel Suas
ISBN-10 9781418011697
Release 2008-04-04
Pages 1056
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Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Professional Baking

Professional Baking Author Wayne Gisslen
ISBN-10 9780471783497
Release 2008-03-03
Pages 770
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Provides step-by-step instructions for professional baking techniques; covers baking principles, equipment, and ingredients; and includes more than nine hundred recipes as well as tips on baking for special diets.

Bread Making A Home Course

Bread Making  A Home Course Author Lauren Chattman
ISBN-10 9781603427005
Release 2011-04-16
Pages 296
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Treat your friends and family to freshly baked ciabatta, challah, English muffins, naan, brioche, and more. Even complete beginners can successfully bake their own bread with this encouraging in-depth course. Lauren Chattman covers standard bread-making techniques for every style, including straight doughs, sourdoughs, and flatbreads. From sifting flour to cleanly slicing a warm baguette, you’ll find everything you need to know to make artisanal loaves with flawless golden crusts and soft, pillowy insides.

Bread Matters

Bread Matters Author Andrew Whitley
ISBN-10 9781449418915
Release 2011-08-17
Pages 416
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In Bread Matters, Andrew Whitley, professional organic baker, founder of Bread Matters, and cofounder of the Real Bread Campaign, exposes the terrible state of modern commercial bread and shares his recipes for making great, nutritious bread at home. Using the skills he has amassed during more than 25 years as a professional bread baker, Whitley clearly explains the process in detailed discussions of the tools, ingredients, methods, and tricks of the breadmaking trade. He also offers more than 50 foolproof recipes for all types of bread, including yeast-free and gluten-free loaves, as well as uses for leftover crumbs once they've passed their prime. Bread Matters is an essential bread book for beginning and seasoned bakers alike. Once you see how easy it is to make your own delicious bread at home, you may never buy commercial bread again. "Anyone who understands bread as a transformational food the way Andrew Whitley does, is a friend of mine. In his wonderful book, Bread Matters, he not only brings this powerful and ancient symbol down to earth and demystifies the process, but also communicates from his heart how anyone can easily participate in the joys and rewards of the bread baking craft." --Peter Reinhart, author of Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor "Now and then, a book about food is so revelatory, so shocking, that it is likely to change the industry. Andrew Whitley's new book is such a work." --Rose Prince, The Daily Telegraph "What an important book; passionate and polemical and full of truth. The chapter too on gluten-free baking is original and inspiring." --Bee Wilson, Sunday Telegraph and New Statesman "Whitley gets down to brass tacks about what exactly makes artisan bread healthier and tastier, then offers such alluring cases in point as arkatena from Cyprus...and dozens of others, both savory and sweet." --Saveur

Baking with the St Paul Bread Club

Baking with the St  Paul Bread Club Author Kim Ode
ISBN-10 0873515676
Release 2006
Pages 156
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Bored with book group? Join the St. Paul Bread Club as they fashion their favorite recipes, share tips and secrets that have long been kept, and build a rich community dedicated to the art of the perfect loaf.

A Professional Text To Bakery And Confectionary

A Professional Text To Bakery And Confectionary Author John Kingslee
ISBN-10 8122417493
Release 2006-01-01
Pages 242
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He Book A Professional Text To Bakery And Confectionary Is A Well-Structured And Handy Book On All The Required Theory And Practical Recipes On Bakery And Confectionary, More Suitable For The Indian Conditions. It Meets The Standards Prescribed By The Hotel Industry Worldwide.This Text Book On Bakery And Confectionary Has 22 Chapters Which Includes 8 Chapters On Theory And 14 Chapters Of Practical Recipes, Starting From Breads To Cakes, Cookies To Mouses, Cheese Cakes And Hot Desserts And Lots More. Most Of The Recipes Are Supported With Photographs. The Entire Practical Recipes Are Based On My Practical Experience At The Leela Palace And Also From My Specialized Training At The Oberoi, Bangalore.The Theory And Practical Contents Are Based On The Requirements Of Different Universities And Colleges Of Hotel Management. I Would Appreciate And Changes From My Esteemed And Knowledgeable Patrons Happy Baking.

Bread Making

Bread Making Author S P Cauvain
ISBN-10 9781855737129
Release 2003-08-31
Pages 608
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There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product. After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making. Part two reviews dough formation and its impact on the structure and properties of bread. It includes chapters on the molecular structure of dough, foam formation and bread aeration together with discussion of the role of key ingredients such as water. A final group of chapters then discusses other aspects of quality such as improving taste and nutritional properties, as well as preventing moulds and mycotoxin contamination. With its distinguished editor and international team of contributors, Bread making: improving quality is a standard work both for industry and the research community.

The Best of Irish Breads and Baking

The Best of Irish Breads and Baking Author Georgina Campbell
ISBN-10 190316415X
Release 2005-05-01
Pages 134
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This cookery book gathers together a collection of traditional and modern recipes, including both well-loved old favourites and more unusual temptations.

The Art of Baking Bread

The Art of Baking Bread Author Matt Pellegrini
ISBN-10 9781628732931
Release 2013-12-13
Pages 192
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Sidestep years of unrewarding trial and error and learn to bake like a master with one comprehensive book. With over 230 color photographs, more than 150 detailed step-by-step instructions covering basic to advanced techniques, over 200 tips and sidebars filled with invaluable information and troubleshooting advice, plus clear explanations of ingredients, equipment, and the entire bread-baking process, The Art of Baking Bread: What You Really Need to Know to Make Great Bread will teach you to work, move, think, anticipate, smell, feel, and, ultimately, taste like an artisan baker. The Art of Baking Bread accomplishes what no other book has—it teaches the secrets of professional bakers in language anyone can understand. Matt Pellegrini offers home cooks confidence in the kitchen and precise, easy-to-follow blueprints for creating baguettes, ciabatta, focaccia, brioche, challah, sourdough, and dozens of other delicious rolls and loaves that will make you the envy of your fellow bakers—professional or otherwise.

Professional Chef Level 2 S Nvq

Professional Chef   Level 2   S Nvq Author Gary Hunter
ISBN-10 1844805050
Release 2007
Pages 614
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Professional Chef: Level 2 is the ultimate guide for aspiring chefs looking to excel in their studies and progress towards a rewarding and stimulating career. Providing complete coverage of the NVQ level 2 food preparation and cookery qualification, it clearly explains the skills, techniques and underpinning theory you need to succeed in the kitchen and to compete for the some of the finest jobs in the catering industry. Combining theory and practice in one easy-to-use book, Professional Chef: Level 2 gives a thorough introduction to each core food group (stocks, soups, meat, fish, vegetables, pastries, hot and cold dessertsa ). For each food group, there are straightforward guidelines to help you identify the quality points for ingredients, including how to spot freshness, develop an awareness for seasonality and make good decisions when purchasing. Full of food, flair and flavor this essential textbook contains an extensive range of modern and traditional recipes, which all reflect industry best-practice. Each recipe is broken down into a clear, easy-to-follow method of work, which guides you from preparing the raw ingredients, through all the individual stages in the cooking process, to the final presentation. Every recipe is illustrated with lavish photography of the finished dish, giving a clear point of reference and indication of how the dish should turn out from the start.

The Art and Soul of Baking

The Art and Soul of Baking Author Cindy Mushet
ISBN-10 9780740773341
Release 2008-10-21
Pages 464
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Presents a collection of recipes for a variety of baked goods along with information on equipment, ingredients, and baking methods.

Handmade Breads

Handmade Breads Author Ciril Hitz
ISBN-10 1845433033
Release 2009-01-01
Pages 176
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While ‘bread’ once implied a simple, sliced white loaf from the supermarket, consumers have begun to consider the product in a more sophisticated light. Bread enthusiasts are more aware of the diverse array of high-quality breads than ever before and are seeking out handmade products at local farmer’s markets, organic grocery stores, specialty shops …even the internet. Handmade Breads will show you that that finding these specialty breads is as easy as looking in your own kitchen. Handmade Breads provides a simplified, formula-based approach to baking bread at home, making the mixing, the rising and the baking itself more approachable and less intimidating. With step-by-step full-colour photography and clear directions, chef Ciril Hitz will show you how with just ten formulas you can create more than 40 different products – how’s that for streamlined? About the author Ciril Hitz is the Department Chair for the International Baking and Pastry Institute at Johnsons & Wales University in Providence, Rhode Island. Ciril has been recognised with numerous awards, and most recently was named a ‘2007 Top Ten Pastry Chef in the USA’ by Pastry Art & Design magazine.

The Ultimate Bread Baking Guide for Beginners

The Ultimate Bread Baking Guide for Beginners Author Claire Daniels
ISBN-10 1329641396
Release 2016-01-07
Pages 72
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You do not need to be a professional baker in order to produce good quality and heartwarming bread. In fact, bread is one of the easiest foods to make, especially because of the simple ingredients involved. Baking bread can be fun, enjoyable, and you will definitely be able to savor the results with your loved ones and friends. Know about the basics of bread baking and learn how you can make your own bread at home. There is much to be enjoyed about bread. The fresh aroma as it comes out of the oven, the crisp outer crust that crumbles at your fingertips or as you bite into it, and the soft inside that often seems to melt in your mouth. Unfortunately, not everyone is aware of such bliss that can come from these baked goods. After all, bread nowadays is somehow limited to the white loaf that we make our sandwiches with, or perhaps that sesame bun that completes the burger that is one of man's favorite foods.

Bread Baking

Bread Baking Author Daniel T. DiMuzio
ISBN-10 0470138823
Release 2009-02-24
Pages 272
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A guide to making artisan breads practically and profitably, Bread Baking: An Artisan's Perspective includes step-by-step instructions on mixing, fermentation, shaping, proofing and retarding, and baking. Written for both experienced and novice bakers, Bread Baking contains more than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products. Covering the business of bread-making, this book features practical advice from successful artisan bakers as well as forty plus tested artisan bread formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more. Artisan bread baker and teacher Dan DiMuzio provides invaluable information on troubleshooting, ingredients, laminated dough, and creating dough formulas. Professional bakers and baking and pastry students will benefit from this practical resource to artisan breads.

Artisan Baking

Artisan Baking Author Maggie Glezer
ISBN-10 1579652913
Release 2005-10-01
Pages 236
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A collection of bread recipes from the finest artisan bread bakers across America features dozens of delicious sourdoughs, pizzas, corn breads, and baguettes, in a cookbook that presents step-by-step instruction in professional bread-making techniques, includes sources for equipment and ingredients, and chronicles the development of the artisan bread movement and its principles. Reprint.

The Bread Exchange

The Bread Exchange Author Malin Elmlid
ISBN-10 9781452140605
Release 2014-10-07
Pages 240
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An ode to a life warmly lived, The Bread Exchange tells the story of one woman's hunger for greater meaning in her life and how it has been enriched by the sharing of her handmade bread. From her cozy kitchen in Berlin to a flat in London, from a deck in New York City to huddling around a tandoor in Kabul, the author shares discoveries, stories, and recipes from her inspiring travels. A busy fashion-industry professional with a bread-baking obsession, Malin Elmlid started offering her loaves to others in return for recipes, handmade goods, and, above all, special experiences that come from giving generously of yourself. Here is a book of tales and reflections, of wanderlust connections, and more than 50 recipes for Malin's naturally leavened breads and other delicious things collected on a journey honoring the staff and the stuff of life.