(1 rating - Login to add yours)
  • 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

Subjects

Recently Listed On

No tags, currently.

Login to add tags

Share This

  • Book

The fundamental techniques of classic bread baking

by Choate, Judith/ French Culinary Institute/ Septimus, Matthew (PHT)

There are no copies available and 1 request on 2 copies

Where To Find It

Call number: 641.815 Fu

Additional Details

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.

Community Reviews

No reviews have been written yet. You could be the first!

Login to write a review of your own.