Le Cordon Bleu Bakery School: 80 Step-By-Step Recipes for Bread and Viennoiseries

by Le Cordon Bleu

Overview

Available in English for the first time, a step by step guide to baking from the world renowned culinary school

Le Cordon Bleu is the highly renowned, world famous culinary school noted for the quality of its courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs, and pastry experts, most of them honored by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia.

There are 80 illustrated recipes, explained step-by-step with 1450 photographs presented in seven chapters with recipes for traditional baguette, sourdough bread, milk rolls, focaccia, ciabatta, pita, challah, croissants, pain au chocolate, Parisian brioche, stollen, panettone, vanilla flan, kouign-amann, galette des rois…and much, much more.

Discover recipes for traditional, regional breads and breads from around the world, as well as viennoiseries (Danish pastries) and French pastries. Learn how to knead, shape, and score breads and achieve baking success thanks to the know-how and advice of the very best bakers.

Product Details

ISBN-13:	9781911667421
Publisher:	Grub Street
Publication date:	10/07/2022
Series:	Le Cordon Bleu
Pages:	320
Sales rank:	485,127
Product dimensions:	8.60(w) x 10.40(h) x 1.00(d)

About the Author

Founded in Paris in 1895, Le Cordon Bleu is the world’s leading network of institutes for culinary arts and hotel management. Culinary programs are provided for both professionals and amateurs. Chef instructors are winners of major national and international competitions, and are eager to share their passion and pass on their knowledge to students from around the world.

Table of Contents

Introduction 13

Le Cordon Bleu key dates 14

Le Cordon Bleu institutes throughout the world 19

From Kneading to the Oven 23

Bread baking: a profession, a passion, an openness to others 24

The ingredients for bread 27

Pre-fermentation methods 31

Fermentation 37

The basic steps of making bread 39

Imperfections in the dough 52

The equipment 54

Traditional Breads 57

White baguette without pre-fermentation 60

Baguette using fermented dough 62

Baguette using poolish 64

'French tradition' baguette using stiff leaven 66

'French tradition' baguette (cold bulk fermentation) without pre-fermentation 68

'French tradition' baguette (cold bulk fermentation) using liquid leaven 70

Milk bread baguette 74

Milk bread baguette with white chocolate 74

T110 Stoneground bread using stiff leaven 76

Country-style bread (cold bulk fermentation) using liquid leaven 78

Nutritional bread with mixed grains 80

Whole wheat bread using stiff leaven 82

Buckwheat loaf 84

Spelt bread using liquid leaven 88

Festive rolls 90

Party bread 94

Aromatic Breads 98

Cider bread with apples 100

Provencal laminated bread 102

Pulse and grain bread 104

Special bread for foie gras 108

Harlequin bread 110

Short rye loaves with raisins 114

Rye bread with pink pralines 114

Beaujolais bread with Rosette de Lyon sausage 116

Gluten-free bread with grains 118

Spinach-goat's cheese bars with dried apricots, pumpkin seeds and rosemary 122

Special buffet milk bread rolls 124

Regional Breads 130

Rye loaf 132

Traditional Normandy bread 136

Lodève bread 138

Sübrot bread 140

Fougasse with olives 146

Beaucaire bread 148

Hand of Nice 152

International Breads 157

Focaccia 158

Ciabatta 160

Ekmek 162

Pitta 164

Batbout 166

Steamed bao buns 168

Challah 170

Vollkornbrot 174

Borodinsky bread 176

Corn bread (broa) 178

Snacks 181

Bagel with salmon and seaweed butter 182

Croque-monsieur with ham, buckwheat butter and Mornay sauce 184

Savoury tartlets with bacon and Béchamel sauce 184

Neapolitan pizza 186

Potato tourte 188

Pain perdu quiche Lorraine 190

Vegetarian toast with red cabbage, carrot, cauliflower and currants 192

Smoked duck magret sandwich with goat's cream cheese, pear and honey 194

Vegetarian open sandwich with avocado, horseradish, celery and Granny Smith apple 196

Cocktail brioche 198

Spent grain muffins 200

Orange muffins 200

Viennoiseries 203

Brioche dough 204

Croissant dough 206

Puff pastry 212

Nanterre brioche 214

Parisian brioche 216

Bicolour folded brioche 218

Brioche from Vendée 222

Milk bread rolls 226

Raspberry Danish 226

Saint-Genix brioche 228

Kouglof 230

Babka 232

Stollen 236

Panettone 238

Caramelised pear tart with candied pecans 240

Bressane sugar and cream tart 242

Pompe aux grattons 244

Pastis landais 246

Three Kings' brioche 248

Normandy surprise 250

Raspberry choux buns 254

Choco-coco 258

Croissant 262

Pain au chocolat 266

Pain au gianduja with hazelnuts 270

Pain aux raisins 274

Rolled praline-pecan nut buns 274

Kouign-amann 276

Crisp pineapple 278

Vanilla flan 282

Chocolate dome with a caramel centre 284

Raspberry-lemon flower 288

Plaited wreath with mango and passion fruit 292

Apple Tatin baker's style 296

Almond-hazelnut mini cakes 298

Lime-meringue mini cakes 298

Three Kings' cake with frangipane 300

French apple turnover (chausson aux pommes) 304

Sacristam 308

Glossary 312

Alphabetical index of recipes 316

Acknowledgements 318

Editorial Reviews

11/01/2022

Featuring 80 recipes for breads and viennoiserie, the latest cookbook from famed culinary school Le Cordon Bleu (following Le Cordon Bleu Chocolate Bible) offers home bakers a detailed, illustrated guide to mastering the baking techniques of professionals. After information on ingredients, pre-fermentation methods, fermentations, and the basic steps of making bread, the book offers chapters on traditional, aromatic, regional, and international breads, ranging from baguettes to bao buns. There's also a chapter on snacks with recipes such as bagels, Neapolitan pizza, and spent grain muffins. The last chapter on viennoiserie features a variety of delectable items to make with brioche, croissant dough, and puff pastry. The clear instructions and step-by-step photos will guide bakers through recipes, which are rated by difficulty level. There are also tips on how to recreate bakery conditions such as methods for adding steam to the proofing and baking process. The recipes, however, call for specific French flours, and equivalent alternatives are not listed. VERDICT Bread bakers looking to up their game with pro level baking will appreciate having Le Cordon Bleu's recipes and methods adapted for the home kitchen, although some additional effort in sourcing ingredients and converting temperatures from Celsius will be necessary for American bakers.—Melissa DeWild

Library Journal

"The clear instructions and step-by-step photos will guide bakers through recipes, which are rated by difficulty level. There are also tips on how to recreate bakery conditions such as methods for adding steam to the proofing and baking process."— "Library Journal"

From the Publisher