"Bread Baking is a professional book that really keeps in mind the teaching of young students a skilled craft and sharing knowledge to make them successful."--Vincent Donatelli, Asheville-Buncombe Technical College "This text is the first to offer a comprehensive resource on the art and science of Artisan Bread Baking. With the growing popularity of artisan breads, this book will help prepare the next generation of chefs to continue the long tradition of fine bread baking."--James Usilton, Atlantic Cape Community College
how to make artisan bread properly and profitably
While artisan bread in America was once limited to a few small urban bakeries, today artisan bread is available at the local supermarket. Wherever it's found, however, excellent flavor and texture are still the hallmarks of any true "artisan" bread product, and these qualities cannot be faked. They require craftspeople skilled in the art and science of bread baking.
Written for both experienced and novice bakers, Bread Baking: An Artisan's Perspective offers a complete guide to making artisan breads practically and profitably. Its clear style and straight- forward organization give readers start-to-finish coverage of steps in the bread-baking process, along with explanations of essential techniques, scientific and historical background, and other useful information. This resource also features:
- More than forty formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more
- More than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products
- Artisan profiles that offer insights and tips for success in the artisan bread business
- Extensive coverage of the basics of ingredient selection, mixing methods, fermentation, shaping, and baking
- In-depth coverage of flour milling, wheat composition, and baker's math
Bread Baking: An Artisan's Perspective also offers many helpful resources for students. "Learning Outcomes" lay out a road map of each chapter; sidebars highlight important information; bread baking formulas provide the flexibility to bake various batch sizes; and lab exercises, experiments, key terms, review questions, and discussion topics are included for each chapter.
Aspiring bakers, as well as professionals wanting to further hone their craft, will find Bread Baking: An Artisan's Perspective an essential resource for their pursuit of artisanship in bread baking.
From the Back Cover
how to make artisan bread properly and profitably
While artisan bread in America was once limited to a few small urban bakeries, today artisan bread is available at the local supermarket. Wherever it's found, however, excellent flavor and texture are still the hallmarks of any true "artisan" bread product, and these qualities cannot be faked. They require craftspeople skilled in the art and science of bread baking.
Written for both experienced and novice bakers, Bread Baking: An Artisan's Perspective offers a complete guide to making artisan breads practically and profitably. Its clear style and straight- forward organization give readers start-to-finish coverage of steps in the bread-baking process, along with explanations of essential techniques, scientific and historical background, and other useful information. This resource also features:
- More than forty formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more
- More than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products
- Artisan profiles that offer insights and tips for success in the artisan bread business
- Extensive coverage of the basics of ingredient selection, mixing methods, fermentation, shaping, and baking
- In-depth coverage of flour milling, wheat composition, and baker's math
Bread Baking: An Artisan's Perspective also offers many helpful resources for students. "Learning Outcomes" lay out a road map of each chapter; sidebars highlight important information; bread baking formulas provide the flexibility to bake various batch sizes; and lab exercises, experiments, key terms, review questions, and discussion topics are included for each chapter.
Aspiring bakers, as well as professionals wanting to further hone their craft, will find Bread Baking: An Artisan's Perspective an essential resource for their pursuit of artisanship in bread baking.
About the Author
Daniel T. DiMuzio is formerly a baker and a bakery consultant, and is currently Chef Instructor at Culinard, The Culinary Institute of Virginia College. DiMuzio teaches a number of courses in the Baking and Pastry curriculum, including Artisan Bread, Essentials of Bread Baking, Introductory Pastry Skills, and Baking Science. He is a member of the Bread Baker's Guild of America, and has studied with such bread baking luminaries as Michel Suas, Didier Rosada, Jeffrey Hamelman, and Lionel Vatinet.
