The fundamental techniques of classic bread baking
Based on the course in international bread baking as taught at the world-renowned French Culinary Institute at the International Culinary Centre in New York City, this book covers bread from around the world, including French, Italian, German and Middle European, and Gluten-Free bread
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| Format: | Book |
| Language: | English |
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New York :
Stewart, Tabori & Chang ,
c2011
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Table of Contents:
- 1. Introduction to the professional bread kitchen : basic principles and terms
- 2. Ingredients and their functions
- 3. Bread-making terms and techniques
- 4. Bread dough mixing, shaping, proofing, and baking
- 5. Pre-ferments
- 6. Exercises in baker's percentage
- 7. The fourteen steps of bread making
- 8. Classic French breads
- 9. Traditional Italian breads
- 10. German and middle European breads
- 11. Advanced bread formulas
- 12. Gluten-free formulas