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The Professional Bakeshop


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Table of Contents

Preface 8 Acknowledgments 10 Special Contributors 11 1 Introduction to Professional Baking 12 Formulas and Measurement 13 Measurements 14 Baker?s Percentages 16 Formula Yields 17 2 Fundamentals of Baking 20 Ingredients 21 Basic Baking Principles 44 3 Fundamentals of Yeast Dough and Artisan Bread 56 Lean Dough Products 57 Rich Dough Products 57 Laminated or Rolled-In Yeast Dough Products 57 Yeast Dough Production 57 Types of Dough-Making Processes 68 Controlling Fermentation 68 Bread Faults and Their Causes 71 Artisan Breads 72 4 Yeast Dough Formulas 80 Introduction to Handcrafted Breads 81 Crisp-Crusted Bread Formulas 81 Soft-Crusted Bread and Rye Bread Formulas 87 Sourdough Formulas and Specialty Breads for the Artisan Baker 92 Rich Yeast Doughs 105 Sweet Dough and Rich Dough Formulas 105 Laminated Dough Formulas 112 Fillings and Toppings 118 Makeup Techniques 124 5 Quick Breads and Fried Items 144 Quick Breads 145 Doughnuts 160 Fritters 165 Pancakes and Waffles 169 6 Syrups, Creams, Sauces, and Fruit Preparations 176 Sugar Cooking 177 Basic Creams 181 Dessert Sauces 196 Basic Fruit Preparations 202 7 Pies and Baked Fruit Desserts 210 Pie Doughs 211 Assembly and Baking 214 Fillings 218 Pie Faults and Their Causes 239 Baked Fruit Desserts 240 8 Pastries and Tarts 244 Pate Brisee and Short Pastries 245 Puff Pastry 249 Eclair Paste 264 Strudel and Phyllo 269 Baked Meringues 276 Tarts and Tartlets 281 Special Pastries 290 9 Cake Basics 300 Mixing 301 Cake Formula Balance 310 Scaling, Panning, and Baking 311 Altitude Adjustments 314 Cake Formulas 314 Icings 336 Assembling and Icing Simple Cakes 349 Basic Decorating Techniques 353 10 Advanced and Specialty Cakes 360 Planning and Assembling Specialty Cakes 361 Procedures for Specialty Cakes 367 11 Cookies 390 Cookie Characteristics and Their Causes 391 Mixing Methods 392 Types and Makeup Methods 393 Panning, Baking, and Cooling 396 Petits Fours Secs 396 Formulas 398 12 Custards, Puddings, and Frozen Desserts 422 Custards and Puddings 423 Bavarians and Mousses 436 Souffles 454 Churn-Frozen Desserts 456 Still-Frozen Desserts 466 13 Advanced Techniques 474 Introduction to Chocolate 475 Working with Couverture 476 Molding Chocolate 479 Chocolate Decorations 480 Chocolate Truffles and Confections 488 Marzipan 497 Pastillage 501 Nougatine 507 Boiling Syrups for Sugar Work 509 Spun Sugar and Caramel Decorations 510 Poured Sugar 514 Pulled Sugar and Blown Sugar 516 Boiled Sugar Confections 524 14 Plating and Presentation 530 Overview of Dessert Plating 531 Practical Plating Guidelines 533 Appendix 1: Metric Conversion Factors 562 Appendix 2 : Approximate Volume Equivalents of Dry Foods 563 Bibliography 564 Recipe Index 565 Subject Index 572

About the Author

Wayne Gisslen is the author of the best-selling series of culinary books that includes Professional Cooking, Professional Baking, Essentials of Professional Cooking, and The Chef's Art, all published by Wiley. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

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