The fundamental techniques of classic bread baking Cover Image

Book

The fundamental techniques of classic bread baking / The French Culinary Institute ; Judith Choate with the Master Bread Bakers and Chefs of The French Culinary Institute ; photographs by Matthew Septimus.

Choate, Judith. (Added Author). French Culinary Institute (New York, N.Y.) (Added Author).

Record details

ISBN: 9781584799344
ISBN: 158479934X
Physical Description: 351 p. : col. ill. ; 24 x 26 cm.
Publisher: New York : Stewart, Tabori & Chang, 2011.

Content descriptions

General Note:

Includes index.

Formatted Contents Note:

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.