Sourdough Baking – A Treatise by Thomas Teffri-Chambelland (EN)

Description

A reference for all bread bakers, “Sourdough Baking – A Treatise” is the baker’s new essential tool.

With the first volume, Thomas Teffri-Chambelland provides the general public for the first time with the theoretical knowledge needed to better understand bread-making phenomena. The biology of flour, salt and water, the biology and analysis of sourdough, the analysis of the structure and nutritional qualities of sourdough bread: all these subjects are illustrated with diagrams and dealt with in a pedagogical manner to give you all the fundamental bases for baking.

The second volume will accompany you throughout your baking practice as a professional or amateur. You will discover technical description of the different stages of bread-making as well as numerous recipes for sourdough breads based on wheat and rye flours and gluten-free flours such as rice and buckwheat. You will also find recipes for sourdough pastries, including the famous panettone.In total, more than 35 recipes with illustrated step-by-step instructions.

Thomas Teffri-Chambelland is a French baker born in 1975. A biologist by training and then a teacher, he left the French national education system in 2001 to devote himself to his passion: bread.

Since 2006, Thomas Teffri-Chambelland created and manages the International School of Bakery (EIDB), a training centre specialising in organic and sourdough bread. Today Thomas Teffri-Chambelland also co-directs several innovative organic bakeries in France, such as Chambelland in Paris, which specialises in rice bread-making, Maison Deschamps in Lyon and La Fabrique Pain in Aachen-Provence.

Thomas Teffri-Chambelland is actively participating in the renewal of contemporary French baking. He has recently won the 2021 French Panettone Championship!

Language: English
Author(s): Thomas Teffri-Chambelland
Published in 2021