Professional Bread Baking

Autori

• Lee Ann Adams
• Hans Welker
• The Culinary Institute of America

Parametri

• Cibo

Maggiori informazioni sul libro

"Professional Bread Baking" is a comprehensive guide for bakers, offering a variety of recipes and formulas for creating exceptional artisanal bread. Authored by an Associate Professor at the Culinary Institute of America, it covers essential techniques for mixing, fermenting, shaping, proofing, and baking.

Lingua: Inglese

Pubblicato: 2016

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