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Advanced Bread Formulas
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This chapter is a catchall for breads that either don’t fit neatly into any other category or take additional skill to create. Many of them have been adapted for our use from recipes generated by some of the world’s most outstanding artisanal bread bakers. They are an interesting mix of breads that we at The French Culinary Institute teach in one segment.
- Pain de Mais
- Harvest Grain Bread
- Oatmeal-Blueberry-Walnut Bread
- Baguette with Wheat Germ
- Buckwheat-Apple-Walnut Bread
- Millet Bread
- Rye and Whole Wheat Crackers
- 90 Percent Whole Wheat Bread with Walnuts
- 30 Percent Whole Wheat Pâte Fermentée Baguette
- Molasses Rye Bread
- Rye and Whole Wheat Bread with Seeds
- Le Pavé d’Autrefois (Old-Fashioned Slab)
- Spelt Bread
- Miche
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