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Barang #:
180535409
Coffret Traité de boulangerie au levain: Coffret en 2 volumes : Tome 1, Théorie ; Tome 2, Pratique
Barang #:
180535409
IDR 1367010
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Diimpor dari toko UK
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Pesan sekarang dan dapatkan kira-kira pada Sabtu, September 26
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Le Traité de boualngerie au levain est le nouvel outil indispensable du boulanger.
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What Stands Out
Comprehensive Coverage
This two-volume set offers in-depth theory and practical applications for sourdough baking, ensuring a complete understanding from novice to expert bakers.
Illustrated Guides
Filled with illustrations, the coffret enhances learning by visually guiding users through techniques, making complex baking methods easier to grasp.
Expert Insights
Compiled by professionals, this collection provides valuable tips and insights that elevate baking skills, ensuring users achieve exceptional results with their sourdough loaves.
Rincian Produk
- Comprehensive reference for all professionals in the bakery sector
- Provides theoretical knowledge for understanding breadmaking processes
- Covers topics such as flour, salt, water biology, sourdough analysis, bread structure, and nutritional qualities
- Includes technical descriptions of breadmaking stages and over 35 sourdough bread and viennoiserie recipes
- Authored by Thomas Teffri-Chambelland and suitable for professional and amateur bakers
- Hardcover edition released on October 17, 2019
| Publisher | DUCASSE EDITION |
| Publication date | 17 Oct. 2019 |
| Language | French |
| ISBN-10 | 2841239926 |
| ISBN-13 | 978-2841239924 |
| Item weight | 1.65 kg |
| Dimensions | 20.3 x 4.5 x 26.2 cm |
Who Should Buy?
-
Baking Enthusiasts
A great resource for home bakers looking to master sourdough techniques and improve their skills.
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Culinary Students
Ideal for students wanting to deepen their understanding of bread making and fermentation processes.
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Professional Bakers
Valuable for professionals seeking advanced knowledge and practical techniques in sourdough baking.
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Beginners
May be too advanced for those without prior baking experience or foundational knowledge.
DESKRIPSI PRODUK
Punya Pertanyaan? Berbincanglah dengan kami
Pertanyaan & Jawaban Pelanggan
-
pertanyaan:
Quels sujets sont abordés dans le volume 1 du Traité de boulangerie au levain ?
menjawab: Le volume 1 couvre la biologie de la farine, du sel et de l'eau, biologie et analyse du levain, analyse de la structure et qualités nutritionnelles du pain au levain. -
pertanyaan:
Combien de recettes sont présentées dans le Traité de boulangerie au levain ?
menjawab: Plus de 35 recettes sont présentées avec des pas à pas illustrés. -
pertanyaan:
Quel est le contenu du volume 2 du Traité de boulangerie au levain ?
menjawab: Le volume 2 propose une description technique des différentes étapes de la panification ainsi que de nombreuses recettes de pains et viennoiseries au levain.
Food & Drink Editorial Review
Coffret Trait De Boulangerie Au Levain Coffret En 2 Volumes Tome 1, Th Orie ; Tome 2, Pratique is an essential guide for bakery enthusiasts. Published by DUCASSE EDITION on 17 October 2019, this set in French combines theoretical and practical knowledge about sourdough baking. The two-volume set is packaged in an elegantly designed box, making it a perfect gift for aspiring bakers. Reviewers appreciate the comprehensive approach, with detailed recipes and techniques that cater to all skill levels. The well-structured content allows readers to progressively enhance their baking skills while enjoying the art of sourdough.
Customer Reviews & Ratings
380 peringkat pelanggan
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Pro
- Includes comprehensive theories and practical approaches
- Easily accessible for bakers of all levels
- Beautifully packaged, ideal for gifting
- Written in clear and engaging French
- Rich in tips for perfecting sourdough baking
Kontra
- A bit heavy for casual reading
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IDR 1367010
Pesan sekarang dan dapatkan kira-kira pada Sabtu, September 26
This item is not restrict in my country.(Please click on above link if this item is not restrict in your country, So our team will review and allow.)
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Fitur & Manfaat
- Référence pour les professionnels.
- Connaissances théoriques pour comprendre la panification.
- Illustré de schémas et pédagogique.
- Volume 1 : bases fondamentales.
- Volume 2 : description technique des étapes de panification et recettes de pains et viennoiseries.
- Plus de 35 recettes avec des pas à pas illustrés.
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