The fundamental techniques of classic bread baking /
French Culinary Institute (New York, N.Y.)
New York : Stewart, Tabori & Chang,
2011.
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.
Bread.