| Description |
351 pages : color illustrations ; 24 x 26 cm |
| Note |
Includes index. |
| Contents |
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. |
| Subject |
Bread.
|
| Added Author |
French Culinary Institute (New York, N.Y.)
|
| ISBN |
9781584799344 alkaline paper |
|
158479934X alkaline paper |
|
