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The Fundamental Techniques of Classic Bread Baking

Choate, Judith/ French Culinary Institute/ Septimus, Matthew (PHT) Book - 2011 Adult Book / Nonfiction / Cooking / Baking & Desserts / Choate, Judith None on shelf No requests on this item Community Rating: 4.6 out of 5

Location & Checkout Length	Call Number	Checkout Length	Item Status
Malletts Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / Baking & Desserts / Choate, Judith	4-week checkout	Due 05-11-2024

Includes index.
Introduction to the professional bread kitchen : basic principles and terms -- Ingredients and their functions -- Bread-making terms and techniques -- Bread dough mixing, shaping, proofing, and baking -- Pre-ferments -- Exercises in baker's percentage -- The fourteen steps of bread making -- Classic French breads -- Traditional Italian breads -- German and middle European breads -- Advanced bread formulas -- Gluten-free formulas.

REVIEWS & SUMMARIES

Library Journal Review
Summary / Annotation
Author Notes

COMMUNITY REVIEWS

Bread submitted by SBNB on June 17, 2014, 6:43pm This is a very in depth (and expensive) book on baking bread.

PUBLISHED
New York : Stewart, Tabori & Chang, 2011.
Year Published: 2011
Description: 351 p. : col. ill. ; 24 x 26 cm.
Language: English
Format: Book

ISBN/STANDARD NUMBER
9781584799344
158479934X

ADDITIONAL CREDITS
French Culinary Institute (New York, N.Y.)

SUBJECTS
Bread.