{"product_id":"professional-bread-baking-9781118435878","title":"Professional Bread Baking","description":"\u003ch2\u003eProfessional Bread Baking by Hans Welker\u003c\/h2\u003e\n\n\u003cp\u003e\u003cb\u003e\u003ci\u003eProfessional Bread Baking\u003c\/i\u003e\u003c\/b\u003e 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.\u003c\/p\u003e\n\n\u003ch2\u003eComprehensive Bread Baking Reference\u003c\/h2\u003e\n\n\u003cp\u003eThis hardcover textbook serves as an essential resource for baking and pastry arts students and professional bakers. The book covers specialty breads including multi-grain breads, sourdoughs, bagels, pretzels, holiday and seasonal breads, and flat breads. Regional breads and breads from around the world are explored alongside innovative baking methods that expand traditional techniques.\u003c\/p\u003e\n\n\u003ch2\u003eExpert Instruction from The Culinary Institute of America\u003c\/h2\u003e\n\n\u003cp\u003eProfessional Bread Baking delivers authoritative instruction on the fundamental processes that create exceptional artisanal bread. From understanding fermentation science to mastering dough handling, this reference provides the technical knowledge required for professional-level bread production. The systematic approach to bread baking principles makes complex techniques accessible for culinary students and experienced bakers alike.\u003c\/p\u003e\n\n\u003ch2\u003eAbout the Author\u003c\/h2\u003e\n\n\u003cp\u003e\u003cb\u003eHans Welker\u003c\/b\u003e, CMB, CHE, is an associate professor of baking and pastry arts at The \u003cb\u003eCulinary Institute of America (CIA)\u003c\/b\u003e. 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.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":50680832983314,"sku":"9781118435878","price":52.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_ff54017a-606e-4010-9430-6dcba7259fd0.jpg?v=1744215644","url":"https:\/\/surprise-castle.myshopify.com\/products\/professional-bread-baking-9781118435878","provider":"Surprise Castle","version":"1.0","type":"link"}