Table of Contents

ACKNOWLEDGMENTS. 1 Introduction to Artisan Bread. 2 Ingredients and Equipment. 3 The Basics of Bread Making. 4 Basic Lean Dough: Breads and Rolls. 5 Basic Enriched Dough: Breads and Rolls. 6 Advanced Artisan Bread Making. 7 Basic Flatbreads. 8 Advanced Breads with Preferments. 9 Advanced Enriched Dough: Breads and Rolls. SAUCES AND DIPS. APPENDIX. READINGS AND RESOURCES. INDEX.

About the Author

Eric W. Kastel, CMB, CHE , is an associate professor of baking and pastry arts at The Culinary Institute of America. He is a 1990 graduate of the CIA, and has worked as production manager at Whole Foods Bakehouse in Dallas, Texas, and as head baker at the famed Bread Alone in Boiceville, New York. 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 and wine and beverage studies. A network of more than 39,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio).