How to Bake Bread: The Five Families of Bread

Publisher Marketing: An award-winning, professional baker with more than 20 years' experience, Michael Kalanty is a craft bread baker, culinary instructor, and cookbook author. His certifications include Executive Pastry Chef, Culinary Educator, and Master Taster. Kalanty was also named Chef Instructor of the Year by Le Cordon Bleu and has several full-length baking courses online, produced in partnership with Craftsy.com. Publisher Marketing : This cult classic is now in its FOURTH PRINTING! Awarded "Best Bread Book in the World", How To Bake Bread (HTBB) is the leading book used in hundreds of professional culinary schools, including Le Cordon Bleu and The Art Institutes. A perfect book for young bakers of any age, HTBB includes 50 of the world's most popular breads made with commercial yeast such as active dry yeast, instant yeast, and baker's yeast. Includes more than 500 black and white technique photos with step-by-step instructions. Each type of bread featured in the book is grouped into one of five families based upon how the bread dough is mixed, kneaded, proofed, and baked. The families include: Lean Dough Family(baguettes, pretzels, bagels, and dinner rolls), the Sweet Bread Family (cinnamon buns, panettone, babka coffee cake, stollen, and monkey bread), the Soft Bread Family (buttery dinner rolls, honey whole wheat, and pizza), the Rich Bread Family (brioche, raisin buns, and butter bread for braiding), and finally, the Flat Bread family that includes focaccia and pizzas. Learn more at www.MichaelKalanty.com If you decide to purchase of copy, please write a review and let ChefMike know how you like his book. Thank you.

Format: Paperback | Pages: 525 | Publication Date: 2016-01-01