* Due to the closure for the Front Porch Construction Project, items located Downtown will not be used to fill requests, and items requested for pickup Downtown will be held at the Traverwood Branch. Unexpired requests will return to the Downtown Library when the Library reopens.

(2 ratings - 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

Tags



Login to add tags

Share This

  • Book

The fundamental techniques of classic bread baking

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

There is currently 1 available

Where To Find It

Call number: 641.815 Fu

Available Copies: Malletts Adult

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

Bread

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

Login to write a review of your own.