Advanced Bread and Pastry

Michel Suas is an internationally known baking and pastry chef and founder of the San Francisco Baking Institute. In 2002 he was recognized by the Bread Bakers Guild of America and awarded the prestigious Golden Baguette award for his talent and dedication to the art of professional pastry and artisan bread baking.

Chapter 1: The History of Baking and Pastry
Chapter 2: Bakery Equipment and Baking Tools
Chapter 3: Bakers Percentages
Chapter 4: Flour and Milling Process
Chapter 5: Water
Chapter 6: Salt
Chapter 7: Yeast
Chapter 8: Baking Process: Basic Steps and Procedures
Chapter 9: Mixing and Mixing Techniques
Chapter 10: Mixing Log
Chapter 11: Calculating Water Temperature
Chapter 12: Fermentation
Chapter 13: Enzyme Charts, Scoring, and Baking
Chapter 14: Pre-Ferments
Chapter 15: Retarding and Temperature Charts
Chapter 16: Basic Doughs
Chapter 17: Yeast Breads
Chapter 18: Rolls, and Breakfast Breads
Chapter 19: Cookies
Chapter 20: Pies
Chapter 21: Quick Breads: Muffins and Others
Chapter 22: Cakes—Bases
Chapter 23: Cake Decorating
Chapter 24: Pastries and Plating
Chapter 25: Frozen Desserts
Chapter 26: Chocolate
Chapter 27: Sugar and Marzipan