The Fundamental Techniques of Classic Bread Baking by French Culinary Institute

  • Bordelaise

    Bordelaise (page 93)

    from The Fundamental Techniques of Classic Bread Baking The Fundamental Techniques of Classic Bread Baking by The French Culinary Institute

    • Categories: Bread & rolls, savory; French; Vegan; Vegetarian
    • Ingredients: bread flour; flour; oil; salt; liquid levain; coarse rye flour
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  • ISBN 10 1613121946
  • ISBN 13 9781613121948
  • Published Oct 05 2021
  • Page Count 660
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang


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