Artisan Breads at Home

Front Cover
John Wiley & Sons, Jan 12, 2010 - Cooking - 352 pages
An illustrated guide for anyone who wants to master the art of baking delicious artisan breads at home

This addition to The Culinary Institute of America's "At Home" series is perfect for home bakers who want to go beyond the basics to create delicious artisan breads. Backed by the CIA's expertise, Eric Kastel leads readers through simple and challenging recipes from Baguettes, Peasant Bread, and Ciabatta to Cheddar Onion Rye Rolls, Coffee, Cake, and even Sourdough.

In addition, Artisan Breads at Home provides thorough explanations of ingredients-including flour breakdowns and chemical reactions-easy-to-understand terminology and definitions, and a detailed equipment guide.

  • Includes tips, troubleshooting answers, and nearly170 full-color photos of techniques and finished breads
  • Covers the basics of bread making as well as advanced techniques-from lean dough breads and rolls to flat breads and enriched doughs

  • Author Eric Kastel, CMB, CHE is now Senior Manager of Bakery Projects at Panera Bread and a former associate professor of baking and pastry arts at The CIA. He has also been the head baker for Whole Foods and Bread Alone.

Artisan Breads at Home is the ideal resource for home bakers who want to take their baking to the next level of complexity and taste.

 

Selected pages

Contents

Ingredients and Equipment
6
The Basics of Bread Making
24
Breads and Rolls
44
Breads and Rolls
66
Advanced Artisan Bread Making
114
Basic Flatbreads
132
Copyright

Common terms and phrases

ALLOW the dough autolyse baguette baking stone bread dough Bread flour brioche bulk fermentation butter challah ciabatta cinnamon rolls coffee cakes cooling rack cover with plastic Cream Cheese crust cups dough hook dough springs back dough to rest durum feeding final fermentation flatbreads flavor flip the dough floured work surface fold glaze gluten development gluten structure GRAMS VOLUME BAKERS INGREDIENT OUNCES GRAMS lightly floured lightly oiled bowl lightly touched low speed malt medium speed minutes INGREDIENT OUNCES minutes on low mixer fitted oiled bowl large OUNCES GRAMS VOLUME panettone parchment paper PLACE the dough plastic wrap poolish preheat the oven preshaped pressed the dough recipe refrigerator rest and ferment Roll the dough room temperature scoring seam seam-side seeds shape soaker sourdough spray springs back halfway starter steam sugar sure to scrape surface and divide Tbsp touched the dough warm place whole wheat yeast

About the author (2010)

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts, Latin cuisines, and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

Bibliographic information

TitleArtisan Breads at Home
Culinary Institute of America at home series
Volume 1 of at Home with The Culinary Institute of America
AuthorsEric Kastel, Cathy Charles, Culinary Institute of America
Editionillustrated
PublisherJohn Wiley & Sons, 2010
ISBN0470182601, 9780470182604
Length352 pages
Subjects ›  › 

Cooking / Courses & Dishes / Bread
Cooking / Courses & Dishes / Cakes
Cooking / General
  
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