The Fundamental Techniques of Classic Bread Baking - French Culinary Institute marble while the width of the

while the width of the blade provides heft needed for larger tasks

High Resistance Ceramic (HR®)

The lid swings up easily and small holes at the back allow air to circulate

5-Qt round cocotte from Staub is heavyweight and built to last

chewy-crumbed loaves

The Fundamental Techniques of Classic Bread Baking - French Culinary Institute marble while the width of theThe essential guide to making bread, based on The French Culinary Institute's internationally renowned curriculum. The French Culinary Institutes international bread baking course, created in 1997, is taught by some of todays greatest artisanal bread bakers and regarded as one of the top programs in the world. The Fundamental Techniques of Classic Bread Baking follows the outline of the FCIs complete 12 week bread making course. Serving not only as a