Sourdough Bakery treatise (2 vol: Theory & practice) << Back

With Book 1, Thomas Teffri-Chambelland, provides you with all the theoretical foundations necessary to learn the baking profession. Diagrams, focus on the different types of cereals, chemical fundamentals, role of bacteria, differences between chemical and natural yeast, everything you need to know is gathered here.  Then put into practice the knowledge acquired through the 40 technical recipes in Volume 2, some of which are illustrated step by step, essential for any good professional or amateur baker: brioche, gingerbread, country bread, baguette, fougasse, bread made with wheat, rice or rye flour.  A real learning manual written by a professional for professionals, for an unpublished baking experience of reference! 

More info
  • Category: Food and Drink
  • SubCategory: Bakery
  • Theme: Sourdough
  • Publication Status: Published
  • Edition: First
  • Publication Date: 26-09-2019
  • ISBN: 978-2-84123-992-4
  • Retail Price: 55 Euro
  • Available Languages: Basque | Catalan... Check List
  • Original Title: Traité de boulangerie au levain Théorie & pratique
  • Original Language: French
  • Publication Country: France
  • Publisher: Alain Ducasse
  • Book Series: 2
  • Series Titles:
    Theory & practice
Pages of the book

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