Professional Baking

Wayne Gisslen is the IACP award-winning author of the bestselling series of culinary books that includes Professional Cooking, Professional Baking, Essentials of ProfessionalCooking, Advanced Professional Cooking,and The Chef's Art: Secrets of Four-StarCooking at Home, all published by Wiley. A graduate of the Culinary Institute of America,he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

Recipe Contents xiv


Preface xxii


Acknowledgments xxvi


1 The Baking Profession 3


Baking: Historical Background 4


Baking and Pastry Careers 10


2 Basic Professional Skills: Bakeshop Math and Food Safety
15


Formulas and Measurement 16


Food Safety and Sanitation 30


3 Baking and Pastry Equipment 41


Equipment Sanitation and Safety 42


Large Equipment 42


Pans, Containers, and Molds 47


Hand Tools 50


Miscellaneous Tools and Equipment 52


4 Ingredients 55


Wheat Flour 56


Other Flours, Meals, and Starches 63


Sugars 65


Fats 68


Milk and Milk Products 72


Eggs 76


Leavening Agents 79


Gelling Agents 82


Fruits and Nuts 85


Chocolate and Cocoa 86


Salt, Spices, and Flavorings 90


5 Basic Baking Principles 95


Mixing and Gluten Development 96


The Baking Process 100


After Baking 102


6 Understanding Yeast Doughs 105


Yeast Product Types 106


Yeast Dough Production 107


Types of Dough-Making Processes 120


Controlling Fermentation 121


Bread Faults and Their Causes 124


7 Understanding Artisan Breads 127


What Is Artisan Bread? 128


Flour 128


Pre-Ferments and Sourdough Starters 129


Autolyse 135


Fermentation 135


Baking 136


Artisan Bread Formulas 136


8 Lean Yeast Doughs 139


Introduction to Handcrafted Breads 140


Crisp-Crusted Bread Formulas 141


Soft-Crusted Bread and Rye Bread Formulas 148


Sourdough Formulas and Specialty Breads for the Artisan Baker
153


Makeup Techniques 170


9 Rich Yeast Doughs 185


Sweet Dough and Rich Dough Formulas 186


Laminated Dough Formulas 192


Fillings and Toppings 197


Makeup Techniques 203


10 Quick Breads 215


Mixing and Production Methods 216


Formulas 220


11 Doughnuts, Fritters, Pancakes, and Waffles 233


Doughnuts 234


Formulas 236


Fritters 239


Pancakes and Waffles 246


12 Basic Syrups, Creams, and Sauces 255


Sugar Cooking 256


Basic Creams 260


Dessert Sauces 274


13 Pies 283


Pie Doughs 284


Assembly and Baking 288


Fillings 292


Pie Faults and Their Causes 312


14 Pastry Basics 315


Pâte Brisée and Short Pastries 316


Puff Pastry 319


Éclair Paste 333


Strudel and Phyllo 339


Baked Meringues 345


15 Tarts and Special Pastries 353


Tarts and Tartlets 354


Special Pastries 363


16 Cake Mixing and Baking 377


Mixing 378


Cake Formula Balance 389


Scaling, Panning, and Baking 390


Altitude Adjustments 395


Formulas 396


17 Assembling and Decorating Cakes 419


Icings 420


Assembling and Icing Simple Cakes 434


Basic Decorating Techniques 438


18 Specialty Cakes, Gâteaux, and Torten 449


Planning and Assembling Specialty Cakes 450


Procedures for Popular Specialty Cakes 457


19 Cookies 483


Cookie Characteristics and Their Causes 484


Mixing Methods 485


Types and Makeup Methods 487


Panning, Baking, and Cooling 490


Petits Fours Secs 491


Formulas 493


20 Custards, Puddings, Mousses, and Soufflés 519


Custards and Puddings 520


Bavarians and Mousses 533


Soufflés 549


21 Frozen Desserts 553


Churn-Frozen Desserts 554


Still-Frozen Desserts 566


22 Fruit Desserts 575


Handling Fresh Fruits 576


Fruit Desserts 584


23 Dessert Presentation 605


Overview of Dessert Plating 606


Practical Plating Guidelines 608


24 Chocolate 633


Production of Chocolate 634


Molding Chocolate 638


Chocolate Decorations 639


Chocolate Truffles and Confections 646


25 Marzipan, Pastillage, and Nougatine 655


Marzipan 656


Pastillage 660


Nougatine 664


26 Sugar Techniques 669


Boiling Syrups for Sugar Work 670


Spun Sugar and Caramel Decorations 671


Poured Sugar 675


Pulled Sugar and Blown Sugar 677


Boiled Sugar Confections 684


27 Baking for Special Diets 691


Dietary Concerns 692


Modifying Formulas for Special Needs 699


Formulas 704


APPENDIX 1 Large-Quantity Measurements 716


APPENDIX 2 Metric Conversion Factors 741


APPENDIX 3 Decimal Equivalents of Common Fractions 742


APPENDIX 4 Approximate Volume Equivalents of Dry Foods 743


APPENDIX 5 Temperature Calculations for Yeast Doughs 744


APPENDIX 6 Eggs and Safety 746


Glossary 747


Bibliography 755


Recipe Index 757


Subject Index 763