Professional Baking, College Version with CD-Rom, 4th Edition

725 Pages·2005·29.07 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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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
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IX
Contents
10
CHAPTER BASIC SYRUPS, CREAMS,
AND SAUCES 205
Sugar Cooking 206
Basic Creams 210
Dessert Sauces 225
11
CHAPTER PIES 233
Pie Doughs 234
Assembly and Baking 238
Fillings 242
Pie Faults and Their Causes 258
12
CHAPTER PASTRY BASICS 261
Pâte Brisée and Short Pastries 262
Puff Pastry 265
Éclair Paste 279
Strudel and Phyllo 286
Baked Meringues 292
13
CHAPTER TARTS AND
SPECIAL PASTRIES 299
Tarts and Tartlets 300
Special Pastries 310
14
CHAPTER CAKE MIXING AND BAKING 323
Mixing 324
Cake Formula Balance 333
Scaling, Panning, and Baking 335
Altitude Adjustments 340
Formulas 341
15
CHAPTER ASSEMBLING AND
DECORATING CAKES 365
Icings 366
Assembling and Icing Simple Cakes 378
Basic Decorating Techniques 381
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X
Contents
16
CHAPTER SPECIALTY CAKES,
GÂTEAUX,
AND TORTEN 393
Planning and Assembling Specialty Cakes 394
Procedures for Popular Cakes 401
17
CHAPTER COOKIES 427
Cookie Characteristics and Their Causes 428
Mixing Methods 429
Types and Makeup Methods 431
Panning, Baking, and Cooling 434
Petits Fours Secs 435
Formulas 437
18
CHAPTER CUSTARDS, PUDDINGS, MOUSSES,
AND SOUFFLÉS 461
Custards and Puddings 462
Bavarians and Mousses 473
Soufflés 491
19
CHAPTER FROZEN DESSERTS 495
Churn-Frozen Desserts 496
Still-Frozen Desserts 507
20
CHAPTER FRUIT DESSERTS 519
Selecting and Preparing Fresh Fruits 520
Fruit Desserts 525
21
CHAPTER DESSERT PRESENTATION 545
Background and Guidelines 546
Examples of Dessert Presentations 551