Professional Baking

735 Pages·2004·29.06 MB·English

by  Wayne Gisslen

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P R O F E S S I O N A L
BA K I NG
F o u r t h E d i t i o n
WAY N E G I S S L E N
urin g recipes
at fr
e o
F m
Le Cordon Bleu
L’Art Culinaire
Paris—1895
with a foreword by
André J. Cointreau
President, Le Cordon Bleu
JOHN WILEY & SONS, INC.
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464279 FM.qxd 1/28/04 2:27 PM Page I
PROFESSIONAL BAKING
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Photography
by
J . G e r a r d S m i t h
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P R O F E S S I O N A L
BA K I NG
F o u r t h E d i t i o n
WAY N E G I S S L E N
urin g recipes
at fr
e o
F m
Le Cordon Bleu
L’Art Culinaire
Paris—1895
with a foreword by
André J. Cointreau
President, Le Cordon Bleu
JOHN WILEY & SONS, INC.
464279 FM.qxd 1/28/04 2:27 PM Page IV
Le Cordon Bleu logo is a registered trademark of Le Cordon Bleu B.V.
∞
This book is printed on acid-free paper.
Copyright © 2005 by John Wiley & Sons,Inc.All rights reserved
Published by John Wiley & Sons,Inc.,Hoboken,New Jersey
Published simultaneously in Canada
Photographs on pages 16,19,73,and 80 were taken at Turtle Bread Company,Minneapolis,Minnesota.
Design and page makeup adapted from the third edition by Lee Goldstein.
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Library of Congress Cataloging-in-Publication Data:
Gisslen,Wayne,1946–
Professional baking / Wayne Gisslen.—4thed.
p.cm.
Includes bibliographical references and index.
ISBN 0-471-46427-9 (College)—ISBN 0-471-46426-0:(alk.paper)
1.Baking.2.Food presentation.I.Title.
TX763.G47 2005
641.8’15—dc22
2003065002
Printed in the United States of America
10 9 8 7 6 5 4 3 2 1
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This
book
is
dedicated
to
Anne and Jim Smith and their family.
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Contents
Recipe Contents xiii
About Le Cordon Bleu xxiii
Foreword xxv
Preface xxvii
1
CHAPTER BASIC PRINCIPLES 3
Baking—Historical Background 4
Formulas and Measurement 6
Mixing and Gluten Development 12
The Baking Process 13
Staling 14
2
CHAPTER BAKING AND PASTRY EQUIPMENT 17
Large Equipment 18
Pans, Containers, and Molds 22
Hand Tools 25
Miscellaneous Tools and Equipment 26
3
CHAPTER INGREDIENTS 29
Wheat Flour 30
Other Flours, Meals, and Starches 35
Sugars 37
Fats 40
Milk and Milk Products 43
Eggs 47
Leavening Agents 50
Jelling Agents 53
Fruits and Nuts 55
Chocolate and Cocoa 57
Salt, Spices, and Flavorings 60
VII
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VIII
Contents
4
CHAPTER UNDERSTANDING YEAST DOUGHS 65
Yeast Product Types 66
Steps in Yeast Dough Production 67
Types of Dough-Making Processes 74
Controlling Fermentation 75
Bread Faults and Their Causes 78
5
CHAPTER UNDERSTANDING ARTISAN BREADS 81
What Is Artisan Bread? 82
Flour 83
Pre-ferments and Sourdough Starters 84
Autolyse 89
Fermentation 90
Baking 90
Artisan Bread Formulas 91
6
CHAPTER LEAN YEAST DOUGHS 93
Introduction to Handcrafted Breads 94
Crisp-Crusted Bread Formulas 94
Soft-Crusted Bread and Rye Bread Formulas 100
Sourdough Formulas and Specialty Breads for the Artisan Baker 104
Makeup Techniques 120
7
CHAPTER RICH YEAST DOUGHS 135
Sweet Dough and Rich Dough Formulas 136
Rolled-in Dough Formulas 142
Fillings and Toppings 146
Makeup Techniques 152
8
CHAPTER QUICK BREADS 165
Mixing and Production Methods 166
Formulas 169
9
CHAPTER DOUGHNUTS, FRITTERS,
PANCAKES,
AND WAFFLES 183
Doughnuts 184
Fritters 189
Pancakes and Waffles 194