Professional baking,4th ed.

CHAPTER 1 BASIC PRINCIPLES 3 Baking—Historical Background 4 Formulas and Measurement 6 Mixing and Gluten Development 12 The Baking Process 13 Staling 14 CHAPTER 2 BAKING AND PASTRY EQUIPMENT 17 Large Equipment 18 Pans, Containers, and Molds 22 Hand Tools 25 Miscellaneous Tools and Equipment 26 CHAPTER 3 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 Contents VII VIII Contents CHAPTER 4 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 CHAPTER 5 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 CHAPTER 6 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 CHAPTER 7 RICH YEAST DOUGHS 135 Sweet Dough and Rich Dough Formulas 136 Rolled-in Dough Formulas 142 Fillings and Toppings 146 Makeup Techniques 152 CHAPTER 8 QUICK BREADS 165 Mixing and Production Methods 166 Formulas 169 CHAPTER 9 DOUGHNUTS, FRITTERS, PANCAKES, AND WAFFLES 183 Doughnuts 184 Fritters 189 Pancakes and Waffles 194 Contents IX CHAPTER 10 BASIC SYRUPS, CREAMS, AND SAUCES 205 Sugar Cooking 206 Basic Creams 210 Dessert Sauces 225 CHAPTER 11 PIES 233 Pie Doughs 234 Assembly and Baking 238 Fillings 242 Pie Faults and Their Causes 258 CHAPTER 12 PASTRY BASICS 261 Pâte Brisée and Short Pastries 262 Puff Pastry 265 Éclair Paste 279 Strudel and Phyllo 286 Baked Meringues 292 CHAPTER 13 TARTS AND SPECIAL PASTRIES 299 Tarts and Tartlets 300 Special Pastries 310 CHAPTER 14 CAKE MIXING AND BAKING 323 Mixing 324 Cake Formula Balance 333 Scaling, Panning, and Baking 335 Altitude Adjustments 340 Formulas 341 CHAPTER 15 ASSEMBLING AND DECORATING CAKES 365 Icings 366 Assembling and Icing Simple Cakes 378 Basic Decorating Techniques 381 CHAPTER 16 SPECIALTY CAKES, GÂTEAUX, AND TORTEN 393 Planning and Assembling Specialty Cakes 394 Procedures for Popular Cakes 401 CHAPTER 17 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 CHAPTER 18 CUSTARDS, PUDDINGS, MOUSSES, AND SOUFFLÉS 461 Custards and Puddings 462 Bavarians and Mousses 473 Soufflés 491 CHAPTER 19 FROZEN DESSERTS 495 Churn-Frozen Desserts 496 Still-Frozen Desserts 507 CHAPTER 20 FRUIT DESSERTS 519 Selecting and Preparing Fresh Fruits 520 Fruit Desserts 525 CHAPTER 21 DESSERT PRESENTATION 545 Background and Guidelines 546 Examples of Dessert Presentations 551 X Contents CHAPTER 22 CHOCOLATE 577 Handling Chocolate 578 Molding Chocolate 582 Chocolate Decorations 584 Chocolate Truffles and Confections 589 CHAPTER 23 DECORATIVE WORK: MARZIPAN, NOUGATINE, AND PASTILLAGE 597 Marzipan 598 Pastillage 602 Nougatine 606 CHAPTER 24 DECORATIVE WORK: SUGAR TECHNIQUES 611 Boiling Syrups for Sugar Work 612 Spun Sugar and Caramel Decorations 613 Poured Sugar 616 Pulled Sugar and Blown Sugar 618 APPENDIX 1 LARGE-QUANTITY MEASUREMENTS 627 APPENDIX 2 METRIC CONVERSION FACTORS 659 APPENDIX 3 DECIMAL EQUIVALENTS OF COMMON FRACTIONS 660 APPENDIX 4 APPROXIMATE VOLUME EQUIVALENTS OF DRY FOODS 661 APPENDIX 5 TEMPERATURE CALCULATIONS FOR YEAST DOUGHS 662 APPENDIX 6 EGGS AND SAFETY 664 Glossary 665 Bibliography 673 Recipe Index 675 Subject Index 689 Contents XI