How to Bake Bread: The Five Families of Bread(r), Paperback

Used as the authoritative book in hundreds of professional culinary schools' introduction to baking courses, How to Bake Bread: The Five Families of Bread(r) is an introduction to 50 of the world's most popular breads made with commercial yeasts, including active dry yeast, instant yeast, and baker's yeast.
Includes more than 200 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 (baguettes, pretzels, bagels, and dinner rolls), the Sweet Family (cinnamon buns, panettone, babka coffee cake, stollen, and monkey bread), the Soft Dough Family (buttery dinner rolls, honey whole wheat, and pizza), the Rich Family (brioche, raisin buns, and butter bread for braiding), and finally, a family that includes focaccia, pizza variations, and cornmeal flatbreads.
Learn more at www.MichaelKalanty.com.

About the Author:

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.