Part of the former French Culinary Institute’s series aimed at chefs-in-training (and more serious amateurs), this reference work covers the key skills and techniques needed to turn out masterful French, Italian and German-style loaves. Based on a 12-week professional course, it’s logically set out and makes even tricky principles, such as bakers’ percentages and bulk fermentation, easy to grasp.
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.