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How To Bake Bread: The Five Families of Bread - Paperback | Diverse Reads

How To Bake Bread: The Five Families of Bread

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This cult classic is now in its FOURTH PRINTING!

Awarded “Best Bread Book in the World”, How To Bake Bread (HTBB) is the leading book used in hundreds of professional culinary schools, including Le Cordon Bleu and The Art Institutes. A perfect book for young bakers of any age, HTBB includes 50 of the world’s most popular breads made with commercial yeast such as active dry yeast, instant yeast, and baker’s yeast.

Includes more than 500 black and white technique photos with step-by-step instructions.

Each type of bread featured in the book is grouped into one of five families based upon how the bread dough is mixed, kneaded, proofed, and baked. The families include: Lean Dough Family(baguettes, pretzels, bagels, and dinner rolls), the Sweet Bread Family (cinnamon buns, panettone, babka coffee cake, stollen, and monkey bread), the Soft Bread Family (buttery dinner rolls, honey whole wheat, and pizza), the Rich Bread Family (brioche, raisin buns, and butter bread for braiding), and finally, the Flat Bread family that includes focaccia and pizzas.

Learn more at www.MichaelKalanty.com

If you decide to purchase of copy, please write a review and let ChefMike know how you like his book. Thank you.

ISBN-13: 9780692657645

Media Type: Paperback

Publisher: Red Seal Books

Publication Date: 01-01-2016

Pages: 525

Product Dimensions: 7.00(w) x 9.90(h) x 1.20(d)

An award-winning, professional baker with more than 20 years’ experience, Michael Kalanty is a craft bread baker, culinary instructor, and cookbook author. His certifications include Executive Pastry Chef, Culinary Educator, and Master Taster. Kalanty was also named Chef Instructor of the Year by Le Cordon Bleu and has several full-length baking courses online, produced in partnership with Craftsy.com.

Table of Contents

Foreword Peter Reinhart xi

Inventing the Five Families of Bread xiii

I Getting Ready to Bake Bread 1

Flow to Use This Book 3

Abbreviations, Icons, and Conventions 11

Ingredients for Bread 18

The Big Four of Bread 19

Tenderizers for Bread 19

Flour Basics 20

Yeast 29

Water 40

Salt 41

Bread's Secondary Ingredients 42

Tenderizers 42

Sweeteners 42

Fats 44

Eggs 46

The Baker's Tool Box 47

The Most Important Tool-Baker's Percent 57

A Baker's Perspective: The Five Families of Bread 63

II The Phases of Bread 67

Phase 1: Mise en Place 71

Phase 2: Ingredient Mixing Sequence 76

Phase 3: The Dough Development Phase 92

Phase 4: The Fermentation Phase 115

Phase 5: The Shaping Sequence 125

Phase 6: The Proofing Phase 139

Phase 7: Décor & Baking Phases 152

Phase 8: Cooling & Ripening Phase 170

Storing Bread 174

Putting It All Together-How to Read the Rx Pages 180

III Families of Dough 189

Intensive Development Doughs 191

Lean Dough Family: Baguette Procedure 194

Soft Dough Family: Ballons Procedure 215

Rich Dough Family: 234

Butter Bread Procedure 237

Short Development Doughs 253

Slack Dough Family: 258

Focaccia Procedure 262

Sweet Dough Family: 278

Cinnamon Buns Procedure 281

IV Collection of Bread Formulas 299

Lean Family Breads 301

Soft Family Breads 317

Rich Family Breads 389

Slack Family Breads 405

Sweet Family Breads 417

V Appendices 439

Speaking of Bread: a Glossary of Baking Terms 441

Bibliography 463

A Short List of High Quality Bakeries, Bakers, & Millers 465

Using the Balance Scale-Quick Tutorial 467

Coverting Weights to Decimal Pounds 470

Baker's Table for Phases and Baking 473

Braids: Step-by-Step 483

Adding Salt to Dough 493

Getting the Most from Your Oven 495

Author's Lagniappe 501

Acknowledgements 505

About the Author 512

Index of Bread Formulas 513

Indexes 515

Index of Cognitive Information 516

Index of How-To's and Tutorials 521

Index of Tables, Graphs, and Charts 521

Quick Order Forms 526