Professional Bread Baking

by Hans Welker, Hans Welker, Lee Ann Adams

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.

416 pages, Hardcover

First published September 15, 2014

Reviews

[Dana · Rating 2 out of 5]

I enjoyed the brief history of bread in the beginning of this book and found some helpful information on the baking process. It has many good looking recipes but they are written in a strange way and I unfortunately cannot figure out how to use most of them. There are few pictures (which would have been helpful for a number of the unique breads included that I have never heard of) and it also lacks any descriptions or information on the breads leading in to the recipes. This book seems like it would be great but upon a full reading of it I find it lacks clarity and the amount of information to bake successfully out it. And I am not a new baker.

[Dean Jones · Rating 2 out of 5]

This cookbook is okay but nothing to write home about.
If you want a technical manual to have as a resource guide to cooking bread, this is a good one.
If you want something engaging to read, not so much.

None of the recipes knocked my socks off. Very run of the mill.