- Published: New York : Stewart, Tabori & Chang, 2011.
- Year Published: 2011
- Description: 351 p. : col. ill. ; 24 x 26 cm.
- Language: English
- Format: Book
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The fundamental techniques of classic bread baking
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Call number: 641.815 Fu
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.
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