Recipe Contents vi
Preface ix
Acknowledgments xii
About the Authors xiii
1 An Introduction to Artisan Breads 1
2 Equipment 22
3 Ingredients 42
4 Making Artisan Breads 77
5 Lean Dough Breads and Rolls 119
6 Enriched Bread and Rolls 205
7 Flatbreads and Breads from Around the World 288
8 Rye Breads and Rolls 342
Glossary 379
Bibliography 383
Appendix: Mixing Log 384
Appendix: Conversion Charts 385
Index 387
CHEF HANS WELKER is a Master Baker (CMB), a Hospitality Educator (CHE), and an associate professor of baking and pastry arts at the Culinary Institute of America. Before joining the CIA faculty in 2006, he directed the bread program at New York City's French Culinary Institute. Chef Welker was the owner, baker, and master pastry chef at Pastry Paradise Konditorei and the Alpine Bakery and Caf in Lagrangeville, NY; as well as head pastry chef at Karl Ehmer's Bakery in Poughkeepsie, NY. He also has worked extensively in Germany and has been a German Master Pastry Chef since 1988.
THE CULINARY INSTITUTE OF AMERICA, founded in 1946, is the worlds premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, CIA offers associate degrees in culinary arts and baking and pastry arts; bachelors degree majors in food business management, culinary science, hospitality management, and applied food studies; masters degrees in culinary therapeutics, food business, sustainable food systems, wine and beverage management, and culinary arts; and executive education through its Food Business School. The college also offers programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.
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