Le Cordon Bleu Boulangerie
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Description
Book Introduction
Taught by Le Cordon Bleu pastry professors
80 Bread & Viennoiserie Recipes
Learn all the techniques needed for baking - "dough," "shaping," and "baking" - in this one book!
* Traditional and aromatic breads, regional specialties, world breads, snacks and prepared breads, viennoiserie and pastries made by bakers
We introduce 15 kinds of traditional breads including basic baguettes without pre-fermented dough, 10 kinds of aromatic breads including pain au cidre with apple, 6 kinds of regional specialty breads including rye tourte, 9 kinds of breads from around the world including focaccia, 11 kinds of snack and cooked breads including salmon bagels with seaweed butter, and 40 kinds of viennoiserie recipes including brioche dough and apple tatin made by a baker.
* From Kneading to Baking: Everything You Need to Know About Dough Preparation and Baking for Success
The basic ingredients of bread are flour and other grains, yeast, water, salt, etc. Other ingredients such as oil, sugar, eggs, milk or cream can be added, and pre-fermented dough can also be added.
It explains in detail the basic baking process from mixing to baking, as well as autolyze and bashinaju, which increase the moisture content of the dough.
* Various pre-fermented doughs: Levain liquid, Levain d'Ur, poolish, fermented dough, etc.
Fermented dough (part fermenté) and poolish use fresh yeast, while levain liquide and levain d'our, which need to be refreshed daily, use natural yeast.
Pre-fermented dough has the advantage of accelerating fermentation and reducing kneading time and secondary fermentation time.
Additionally, the bread has a richer flavor and more porous structure, is superior to other breads in terms of nutrients and digestibility, and has a longer shelf life.
* Step-by-step photos to help you visually understand various recipes and processes
The difficulty level is divided into 1 to 3 so that even amateurs can follow along step by step.
In addition, it includes 280 step-by-step photos to help you visually understand various recipes and processes, from making pre-fermented dough → mixing → first fermentation → dividing and shaping → second fermentation → baking.
《Le Cordon Bleu Boulangerie》 is a true "baking bible" for amateurs who want to know "accurate" original recipes or more "traditional" recipes.
80 Bread & Viennoiserie Recipes
Learn all the techniques needed for baking - "dough," "shaping," and "baking" - in this one book!
* Traditional and aromatic breads, regional specialties, world breads, snacks and prepared breads, viennoiserie and pastries made by bakers
We introduce 15 kinds of traditional breads including basic baguettes without pre-fermented dough, 10 kinds of aromatic breads including pain au cidre with apple, 6 kinds of regional specialty breads including rye tourte, 9 kinds of breads from around the world including focaccia, 11 kinds of snack and cooked breads including salmon bagels with seaweed butter, and 40 kinds of viennoiserie recipes including brioche dough and apple tatin made by a baker.
* From Kneading to Baking: Everything You Need to Know About Dough Preparation and Baking for Success
The basic ingredients of bread are flour and other grains, yeast, water, salt, etc. Other ingredients such as oil, sugar, eggs, milk or cream can be added, and pre-fermented dough can also be added.
It explains in detail the basic baking process from mixing to baking, as well as autolyze and bashinaju, which increase the moisture content of the dough.
* Various pre-fermented doughs: Levain liquid, Levain d'Ur, poolish, fermented dough, etc.
Fermented dough (part fermenté) and poolish use fresh yeast, while levain liquide and levain d'our, which need to be refreshed daily, use natural yeast.
Pre-fermented dough has the advantage of accelerating fermentation and reducing kneading time and secondary fermentation time.
Additionally, the bread has a richer flavor and more porous structure, is superior to other breads in terms of nutrients and digestibility, and has a longer shelf life.
* Step-by-step photos to help you visually understand various recipes and processes
The difficulty level is divided into 1 to 3 so that even amateurs can follow along step by step.
In addition, it includes 280 step-by-step photos to help you visually understand various recipes and processes, from making pre-fermented dough → mixing → first fermentation → dividing and shaping → second fermentation → baking.
《Le Cordon Bleu Boulangerie》 is a true "baking bible" for amateurs who want to know "accurate" original recipes or more "traditional" recipes.
- You can preview some of the book's contents.
Preview
index
Based on Le Cordon Bleu classes
Acquire diverse expertise from experts
The True Baking Bible for Amateurs
Le Cordon Bleu History
Le Cordon Bleu World Campus
From mixer to oven
Boulangerie: Career, Passion, and Openness to Others
Ingredients for baking
pre-fermented dough
fermentation
Main processes of baking
Defects in the dough
equipment
traditional bread
Basic baguette without pre-fermented dough
Baguette made with fermented dough
Baguette with poolish
Traditional French baguette made with levain d'ur
Long-aged traditional French baguette without pre-fermented dough
Long-aged traditional French baguette using Levain liquid
Baguette Viennoise
Baguette Viennoise with White Chocolate
T110 Pain de Meul with Levain Dur
Long-aged Pain de Campagne using Levain Liquid
Grain Nutrition Bread
Whole wheat bread made with levain d'our
Buckwheat tortillas
Spelt Bread with Levain Liquid
Petit Pain for the Festival
Party bread
Aromatic Bread
Pain au Cider with Apple
Provençal pain feuilleté
Vegan Bread with Lentils
Foie Gras Special Bread
Pain de mi Arlequin
Rye Batone with Raisins
Rye bread with pink praline
Pain au Beaujolais with rosette sausage
Gluten-free bread with grains
Spinach Bars with Chèvre Cheese, Dried Apricots, Pumpkin Seeds, and Rosemary
Special Buffet Petit Pain
Local specialty bread
Rye Tort
Pang Brier
Pain de Rodeb
Shibro
Olive Fougasse
Pain de Beaucaire
Men de Nice
Bread of the World
focaccia
Ciabatta
Ekmek
pita
Bartboot
Steamed Petit Bao Buns
Halla
Falconbrot
Borodinsky
Cornbread (Broa)
Snacks and cooked bread
Salmon Bagel with Seaweed Butter
Long-grained croque monsieur with buckwheat butter and Mornay sauce
Savory Petit Cake with Lardon and Béchamel Sauce
Neapolitan pizza
Pathé au form de terre
Pain Perdu Lorraine
Topped with red cabbage, carrots, cauliflower and Corinthian raisins
Vegetarian Tartine
Duck Breast Sandwich with Chèvre Cheese Cream, Honey, and Pear
Topped with avocado, horseradish, celery, and green apple
Vegetarian Tartine
Cocktail Brioche
Beer Grain Muffins
Orange Muffin
Viennoiserie
brioche dough
croissant dough
Part Feuilleté
Brioche Nanterre
Brioche Parisienne
Two-color brioche feuilleté
Brioche Vendeien
Petit Pain Au Lait
Raspberry Danish
Brioche de Saint-Genie
Kuglof
Babka
Stollen
Panettone
Tart topped with caramelized pear and pecan sable
Tarte Bressan
Pomp au Graton
Pastis Lande
Brioche Galette des Rois
Normandy Surprise
Mont-Chef-Franboise
Choco-Coco
croissant
Pain au Chocolat
Two-color Pang O Zanduya Noisette
Pang O Rezin
Praline Pecan Roll
Quinia Net
Pineapple Crustilla
Vanilla Flan
Dome Chocolate with Hidden Caramel
Raspberry-Lemon Flower
Mango-Passion Fruit Couronne Tresse
Apple Tatin by a Baker
Almond-Hazelnut Petit Cake
Meringue Petit Cake with Lime
Galette des Rois with frangipane cream
Shawsong au pom
Sacristan
Sacristan sprinkled with chopped almonds and brown sugar
Sacristan with royal icing
Sacristan with cheese and esplet pepper
Baking Terms
Recipe Index
Acquire diverse expertise from experts
The True Baking Bible for Amateurs
Le Cordon Bleu History
Le Cordon Bleu World Campus
From mixer to oven
Boulangerie: Career, Passion, and Openness to Others
Ingredients for baking
pre-fermented dough
fermentation
Main processes of baking
Defects in the dough
equipment
traditional bread
Basic baguette without pre-fermented dough
Baguette made with fermented dough
Baguette with poolish
Traditional French baguette made with levain d'ur
Long-aged traditional French baguette without pre-fermented dough
Long-aged traditional French baguette using Levain liquid
Baguette Viennoise
Baguette Viennoise with White Chocolate
T110 Pain de Meul with Levain Dur
Long-aged Pain de Campagne using Levain Liquid
Grain Nutrition Bread
Whole wheat bread made with levain d'our
Buckwheat tortillas
Spelt Bread with Levain Liquid
Petit Pain for the Festival
Party bread
Aromatic Bread
Pain au Cider with Apple
Provençal pain feuilleté
Vegan Bread with Lentils
Foie Gras Special Bread
Pain de mi Arlequin
Rye Batone with Raisins
Rye bread with pink praline
Pain au Beaujolais with rosette sausage
Gluten-free bread with grains
Spinach Bars with Chèvre Cheese, Dried Apricots, Pumpkin Seeds, and Rosemary
Special Buffet Petit Pain
Local specialty bread
Rye Tort
Pang Brier
Pain de Rodeb
Shibro
Olive Fougasse
Pain de Beaucaire
Men de Nice
Bread of the World
focaccia
Ciabatta
Ekmek
pita
Bartboot
Steamed Petit Bao Buns
Halla
Falconbrot
Borodinsky
Cornbread (Broa)
Snacks and cooked bread
Salmon Bagel with Seaweed Butter
Long-grained croque monsieur with buckwheat butter and Mornay sauce
Savory Petit Cake with Lardon and Béchamel Sauce
Neapolitan pizza
Pathé au form de terre
Pain Perdu Lorraine
Topped with red cabbage, carrots, cauliflower and Corinthian raisins
Vegetarian Tartine
Duck Breast Sandwich with Chèvre Cheese Cream, Honey, and Pear
Topped with avocado, horseradish, celery, and green apple
Vegetarian Tartine
Cocktail Brioche
Beer Grain Muffins
Orange Muffin
Viennoiserie
brioche dough
croissant dough
Part Feuilleté
Brioche Nanterre
Brioche Parisienne
Two-color brioche feuilleté
Brioche Vendeien
Petit Pain Au Lait
Raspberry Danish
Brioche de Saint-Genie
Kuglof
Babka
Stollen
Panettone
Tart topped with caramelized pear and pecan sable
Tarte Bressan
Pomp au Graton
Pastis Lande
Brioche Galette des Rois
Normandy Surprise
Mont-Chef-Franboise
Choco-Coco
croissant
Pain au Chocolat
Two-color Pang O Zanduya Noisette
Pang O Rezin
Praline Pecan Roll
Quinia Net
Pineapple Crustilla
Vanilla Flan
Dome Chocolate with Hidden Caramel
Raspberry-Lemon Flower
Mango-Passion Fruit Couronne Tresse
Apple Tatin by a Baker
Almond-Hazelnut Petit Cake
Meringue Petit Cake with Lime
Galette des Rois with frangipane cream
Shawsong au pom
Sacristan
Sacristan sprinkled with chopped almonds and brown sugar
Sacristan with royal icing
Sacristan with cheese and esplet pepper
Baking Terms
Recipe Index
Detailed image
GOODS SPECIFICS
- Date of issue: January 7, 2023
- Format: Hardcover book binding method guide
- Page count, weight, size: 320 pages | 1,716g | 230*280*30mm
- ISBN13: 9788971908440
- ISBN10: 8971908440
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