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Vara #:
180535409
Coffret Traité de boulangerie au levain: Coffret en 2 volumes : Tome 1, Théorie ; Tome 2, Pratique
Vara #:
180535409
ISK 10462
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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.
Upplýsingar um vöru
- Référence pour les professionnels de la boulangerie
- Volume 1 couvre les connaissances théoriques de la panification
- Inclus des sujets tels que la biologie de la farine, du sel et de l'eau, ainsi que l'analyse du levain
- Volume 2 offre des étapes techniques de la panification et plus de 35 recettes de pains au levain
- Comprend des recettes de pains au levain à base de farines de blé, de seigle et de farines sans gluten
- Contient également des recettes de viennoiseries au levain, y compris le fameux panettone
| 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.
-
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.
VÖRULÝSING
Ertu með fyrirspurn? Spjallaðu við okkur
Spurningar og svör viðskiptavina
-
spurningu:
Quels sujets sont abordés dans le volume 1 du Traité de boulangerie au levain ?
svara: 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. -
spurningu:
Combien de recettes sont présentées dans le Traité de boulangerie au levain ?
svara: Plus de 35 recettes sont présentées avec des pas à pas illustrés. -
spurningu:
Quel est le contenu du volume 2 du Traité de boulangerie au levain ?
svara: 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** The Coffret Trait de boulangerie au levain has garnered attention for its thorough and informative approach to sourdough bread-making, appealing primarily to intermediate and advanced bakers. Customers express great enthusiasm for the in-depth explanations provided in the theoretical volume, which meticulously covers the biology of ingredients and nutritional qualities associated with bread and grains. Reviewers have highlighted the educational value, underscoring that the book effectively answers complex questions, enabling bakers to grasp the scientific principles behind their craft. While many appreciate the books’ detailed approach, there are mixed feelings regarding its practical volume. Some users note that the recipe selection is limited, suggesting that the number of recipes falls short for a comprehensive baking experience, and some express disappointment over the treatment of special processes and hydration levels. The format has also been critiqued; as some users find physical copies more suited for reference than practical use and wish for a digital version to enhance accessibility. Overall, the Coffret Trait de boulangerie au levain is not deemed suitable for beginners but is a solid investment for those already experienced in sourdough baking who are looking to refine their knowledge and skills. **
Customer Reviews & Ratings
376 einkunnir viðskiptavina
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1 stjarna
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Umsögn um þessa vöru
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Kostir
- In-depth theoretical knowledge about baking and ingredients.
- Clear explanations with easy-to-understand diagrams.
- Useful insights into yeast management and dough handling.
- Comprehensive resources about related French organic milling and baking facilities.
Gallar
- Limited number of recipes, which may frustrate some users.
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ISK 10462
Pantaðu núna og fáðu það í kringum Laugardagur, Ágúst 08
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Eiginleikar og kostir
- 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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