The Fundamental Techniques of Classic Bread Baking

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The Fundamental Techniques of Classic Bread Baking Customer Reviews

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• 5.0 out of 5 stars from EPICurean M.Top Contributor: Baking -- An out of print cookbook about making Classic Bread : So the French Culinary Institute was bought by the International Culinary Institute. This culinary school merged into a bigger educational institute which teaches great classes and gives degrees. As the name implies," The Fundamental Techniques of Classic Bread Baking" - another great reference, resource and cookbook to teach how to mix, prepare and bake excellent European style bread, and some American variations. You don't normally these types of books about making bread, the importance of ingredients, techniques perfecting the art of making classic bread baking. It features French, Italian and some American bread that are so common in the Western world. ( Reviewed in the United States on May 5, 2019 )
• 5.0 out of 5 stars from Grow Forage Ferment Cook -- My favorite bread bible book. : I first bought this book simply after I met founder of Manresa bread, Avery R, while she was an intern at a michelim star restaurant in NYC around 2010. She enrolled into this bread program at FCI which graduated some of the outstanding bakers in the country. And she is one of them. ( Reviewed in the United States on January 4, 2020 )
• 4.0 out of 5 stars from Ooley -- Very good recipes. Would benefit from video links to show ... : Very good recipes. Would benefit from video links to show some of the more complex procedures such as shaping loaves into rounds, batard, etc., but overall you will make excellent bread. Combine these recipes with Ken Forkish's recommendation to use a dutch oven instead of warping your half pans with ice for steam and you will have a great start on making bread. ( Reviewed in the United States on September 24, 2017 )
• 5.0 out of 5 stars from Bonnie N -- Best bread baking book : This makes breadbaking so simple and efficient. Love all the great food photography too ( Reviewed in the United States on November 18, 2019 )
• 5.0 out of 5 stars from Artisan Baking Aficionado -- Fantastic Guide for Beginner or Serious Bread Baker! : I have Peter Reinhart's "Bread Baker's Assistant" and "Artisan Bread Every Day" and Maggie Glazer's "Artisan Bread Baking in America" which are good, but this book is the best! Clear, precise easy-to-follow instructions, beautiful illustrations and delicious recipes that you will want to make over and over again. ( Reviewed in the United States on August 6, 2013 )
• 5.0 out of 5 stars from Sean -- This book is super! : This book is not for everyone. If you are a serious home baker than you can use this book. There is plenty of knowledge in the book besides the recipes. Do not worry if you do not have everything listed. If you do not have fresh yeast they give you the conversion for other types. Bread will cook on any pan so if you do not have every special pan they call for you can still make most of these breads. ( Reviewed in the United States on March 27, 2013 )
• 5.0 out of 5 stars from Gizem -- Not only recipes : It's an excellent book. It includes almost all professional information about bread/bakery. If you look for only the bread recipes, it is not that book. Illsurations are very informative.I love it! ( Reviewed in the United States on September 15, 2015 )
• 5.0 out of 5 stars from Lynda M. Breeze -- I'm sooo in love! Excellent for the serious baker! Fresh yeast available on Amazon! : 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. ( Reviewed in the United States on October 27, 2016 )
• 4.0 out of 5 stars from C. Angel -- Fascinating and detailed for the serious breadmaker : This is a book for the serious breadmaker, who is keen to make traditional breads which often involve lengthy waits between stages while yeast sponges and sourdoughs work their magic. ( Reviewed in the United Kingdom on April 13, 2015 )
• 5.0 out of 5 stars from ivana -- Perfect book : perfect book, great recipes. It would be good if you have some techniques of making bread already mastered, as the book explains the techniques only in words, but there are youtube. in detail explained and mathematical formulas shown how to obtain a certain amount of bread, which postorku ingredients should be represented, etc.the price of the book is justified ( Reviewed in the United Kingdom on October 11, 2014 )
• 4.0 out of 5 stars from Lignum Vitae -- Reviewed in the United Kingdom on May 27, 2018 : ( Good book which took my understanding forward. )
• 5.0 out of 5 stars from Jrf Botha -- Do you really need this Book? : If you serious about bread and about producing quality and consistent products for your customers then the answer would be YES. This book is absolutely essential to any serious Baker. ( Reviewed in the United Kingdom on November 26, 2012 )
• 5.0 out of 5 stars from Willy Vandaele -- The best "technical" and reference book about bread baking I met ... : The best "technical" and reference book about bread baking I met until now (amongst thirty books in my possession). ( Reviewed in the United Kingdom on June 20, 2016 )

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