The fundamental techniques of classic bread baking

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

There are no copies available and 6 requests on 2 copies

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Call number: 641.815 Fu

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Location	Call Number	Branch	Item Status
Downtown 2nd Fl.	641.815 Fu	Downtown	Due 06-03-13on Mel Loan
Malletts Adult	641.815 Fu	Malletts Creek	Due 06-18-13

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.

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