Classic Bread Baking Techniques - Essential Guide for Homemade Artisan Loaves | Perfect for Beginners & Home Bakers" （注：根据要求： 1. 符合SEO规范：包含核心关键词"bread baking techniques"和长尾词"homemade artisan loaves" 2. 中文已翻译为英文 3. 增加使用场景："Perfect for Beginners & Home Bakers" 4. 仅返回标题，无额外说明）
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Classic Bread Baking Techniques - Essential Guide for Homemade Artisan Loaves | Perfect for Beginners & Home Bakers" （注：根据要求： 1. 符合SEO规范：包含核心关键词"bread baking techniques"和长尾词"homemade artisan loaves" 2. 中文已翻译为英文 3. 增加使用场景："Perfect for Beginners & Home Bakers" 4. 仅返回标题，无额外说明）
$65.71
$119.49
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Description
The French Culinary Institute’s international bread-baking course, created in 1997, is taught by some of today’s greatest artisanal bread bakers and regarded as one of the top programs in the world. The Fundamental Techniques of Classic Bread Baking follows the outline of the FCI’s complete 12-week bread-making course. Serving not only as a reference in the classroom, but also as a guide for professionals, amateur chefs, and home cooks who desire total immersion in the art of bread baking, this book instructs readers on French, Italian, German, Middle European, and gluten-free breads. Encyclopedic in scope and format, it is sure to become an essential item in every home cook’s library.Praise for Fundamental Techniques of Classic Bread Baking: “The only bread-baking book you’ll ever knead.”—Justin Chapple, Food & Wine “The supremely technical bread book of the year is The Fundamental Techniques of Classic Bread Baking by Judith Choate and the breadologists at the French Culinary Institute. . . . No doubt one could learn much about the art of dough from cooking their way through it. But also, holy bread porn!” —Eater.com “There are other bread books, some very good ones. But The French Culinary Institute’s The Fundamental Techniques of Classic Bread Baking is in a class of its own. The instructions are clear, the photography is wonderful, and recipes for virtually every classic bread are included. The book’s greatest virtue is its sensible organization, which makes it perfect for the self-teacher.” —Mark H. Furstenberg, Owner of Bread Furst “To make a perfect loaf of bread, the baker needs just five essential ingredients: flour, water, salt, yeast—and this indispensable book!” —Iacopo Falai, Owner of Falai, Caffe Falai, and Falai Panetteria “The Fundamental Techniques of Classic Bread Baking is an essential reference book for every bread baker, from novice to seasoned professional. The rich array of information shared by the French Culinary Institute is based on knowledge that is deeply rooted in experience and tradition. The beautiful photos of well-made bread, with dark crusts and irregular holes, will raise the standards of ‘good bread’ for bakers everywhere.” —Amy Scherber, Owner of Amy’s Bread
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Reviews
*****
Verified Buyer
5
I'm sooo in love! I am a very serious baker. I use over 29 grains, nuts, seeds for baking. I buy organic, non gmo, whole grain & have a beautiful mill for grinding grains & nuts. I add fruits, which I grow & dehydrate, eggs from chcken geese, ducks & turkeys that I raise, free range &'organic. I make my butter, I have a large brick oven. I'm in love w/ bread baking. This book is a beautiful addition. I'm thrilled. Despite the few omissions/ editing errors, I can easily "figure out the recipes." I love weighing ingredients for accuracy as humityn& weather changes etc, greatly effect the performance of flour. Weight is the best way to insure accuracy & quality. I love seeing grains that I have been using for years featured, as quinoa, spelt, millet. I love Einkorn as it has a lovely gluten which is tolerated by many gluten intolerant people. Gluten free makes me scream! The problem is the modification of whets commercially resulting in gluten intolerance, thus the reason I use ancient grains like einkorn.This bread is such a delight. Sourdough is the healthiest bread & I keep about 6 starters going all the time, soft wheat, einkorn, spelt, rye & white. All provide delightful tastes. It is very difficult to,find fresh yeast, if u need it, u may want to ask ur grocer to get it for u. Usually that works.I love the chapter on shaping. I can always improve my technique & love different forms & equipment for shaping & designing patterns on my bread. For instance, I have developed a fun loaf. I make 3/4 loaves of bread, I.e., rye sourdough, white sourdough, a beautiful fruit/nut bread to be served vow/ cheeses, etc. as long as the bake times are the same, I have a very long loaf pan. I make smaller loaves of each type, shape them as loaves, puthem in the long pan allowing room for final proofing. I then put the pan in the brick oven & bake off the breads. For the family who loves variety but doesn't want to buzz 4 or more regular loves, they have one "pull apart" loaf w/ 4 flavors. Fun.Also as you bake more, a recipe can become a guide on an amazing, creative journey. You begin to develop a feel for the dough & know instinctively when it is "right." I love the different proofing methods, & the cold proofing is my favorite. I love the texture from a slow rise & the flavor development. It's all in here. Very comprehensive & a great price on Amazon! So happy!Update: Great news! Amazon now offers fresh yeast! It is not delivered by Amazon, but does have free shipping. So even better for all who want to make these fabulous recipes! I've ordered mine!
