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BREAD Èditions

Sourdough Baking A Treatise by Thomas Teffri-Chambelland

Sourdough Baking A Treatise by Thomas Teffri-Chambelland

A reference for all professionals in the sector, "Sourdough baking a treatise" is the baker's new essential tool.

With volume 1, 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 a 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. The EIDB accompanies adults undergoing retraining and who are planning to set up a business. Today, more than 130 organic bakeries have been created by EIDB students in France and abroad! In the heart of Provence where he lives with his family, Thomas Teffri-Chambelland manages a small organic farm producing small spelt, wheat and rye. His work as an entrepreneur therefore began in the field. 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 à Pain in Aachen-Provence. As a consultant for many French and international companies, Thomas Teffri-Chambelland also forges lasting relationships between the EIDB and foreign schools in the USA, England, Spain and Israel. 
Through these permanent exchanges of culture and know-how, Thomas Teffri-Chambelland is actively participating in the renewal of contemporary French baking. He is also the 2021 French Panettone Champion!


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