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  • 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

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The fundamental techniques of classic bread baking

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

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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


This is a very in depth (and expensive) book on baking bread.

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