Artisan breads : at home with the Culinary Institute of America

Artisan breads At home with the Culinary Institute of America

Eric Kastel

Book - 2010

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Subjects
Bread.
Published
Hoboken, N.J. : John Wiley & Sons [2010]
Language
English
Corporate Author
Culinary Institute of America
Main Author
Eric Kastel (-)
Corporate Author
Culinary Institute of America (-)
Other Authors
Cathy Charles, 1964- (-)
Physical Description
vii, 343 pages : illustrations (chiefly color) ; 27 cm
Bibliography
Includes bibliographical references and index.
ISBN
9780470182604
  • Introduction to artisan bread
  • Ingredients and equipment
  • The basics of bread making
  • Basic lean dough: breads and rolls
  • Basic enriched dough: breads and rolls
  • Advanced artisan bread making
  • Basic flatbreads
  • Advanced breads with preferments
  • Advanced enriched dough: breads and rolls.

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