Advanced Bread and Pastry
By: Michel Suas (author)Hardback
Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today's baker respond to the recent evolution of ingredients, products, and presentation. The recipes (called formulas) are based on a variety of classica methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula.
Michel Suas is an internationally known baking and pastry chef and founder of the San Francisco Baking Institute. In 2002 he was recognized by the Bread Bakers Guild of America and awarded the prestigious Golden Baguette award for his talent and dedication to the art of professional pastry and artisan bread baking.
Chapter 1: The History of Baking and Pastry Chapter 2: Bakery Equipment and Baking Tools Chapter 3: Bakers Percentages Chapter 4: Flour and Milling Process Chapter 5: Water Chapter 6: Salt Chapter 7: Yeast Chapter 8: Baking Process: Basic Steps and Procedures Chapter 9: Mixing and Mixing Techniques Chapter 10: Mixing Log Chapter 11: Calculating Water Temperature Chapter 12: Fermentation Chapter 13: Enzyme Charts, Scoring, and Baking Chapter 14: Pre-Ferments Chapter 15: Retarding and Temperature Charts Chapter 16: Basic Doughs Chapter 17: Yeast Breads Chapter 18: Rolls, and Breakfast Breads Chapter 19: Cookies Chapter 20: Pies Chapter 21: Quick Breads: Muffins and Others Chapter 22: Cakes-Bases Chapter 23: Cake Decorating Chapter 24: Pastries and Plating Chapter 25: Frozen Desserts Chapter 26: Chocolate Chapter 27: Sugar and Marzipan
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- ID: 9781418011697
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