Welker, The Culinary Institute of America (CIA), McDowell, May:

Professional Bread Baking, 1st Edition

Instructor Companion Site

Table Of Contents

Chapter 1: An Introduction to Artisan Breads

Chapter 2: Equipment

Chapter 3: Ingredients

Chapter 4: Making Artisan Breads

Chapter 5: Lean Dough Breads and Rolls

Chapter 6: Enriched Dough Breads and Rolls

Chapter 7: Flatbreads and Breads from Around the World

Chapter 8: Rye Bread

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