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Bread Baking: An Artisan's Perspective, by Daniel T. DiMuzio
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A guide to making artisan breads practically and profitably, Bread Baking: An Artisan's Perspective includes step-by-step instructions on mixing, fermentation, shaping, proofing and retarding, and baking. Written for both experienced and novice bakers, Bread Baking contains more than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products. Covering the business of bread-making, this book features practical advice from successful artisan bakers as well as forty plus tested artisan bread formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more. Artisan bread baker and teacher Dan DiMuzio provides invaluable information on troubleshooting, ingredients, laminated dough, and creating dough formulas. Professional bakers and baking and pastry students will benefit from this practical resource to artisan breads.
- Sales Rank: #301600 in Books
- Published on: 2009-02-24
- Original language: English
- Number of items: 1
- Dimensions: 11.08" h x 1.13" w x 8.74" l, 2.25 pounds
- Binding: Hardcover
- 272 pages
Review
"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
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.
Most helpful customer reviews
33 of 33 people found the following review helpful.
Excellent for a Novice
By Jason Batchkoff
Honestly, I didn't know what to expect out of this book. I was turned off to other books due to the reviews saying things like 'the formulas are all wrong!' and 'the author comes off way too excited and egotistical!' So, I decided to purchase this relatively new book with only a few glowing reviews.
However, once it arrived, I was pleasantly surprised. This book has everything you could possibly need to learn about baking bread. It goes through each process involved with baking the bread, and even has extra chapters devoted to a further understanding of these processes. I found the writing to be clear, concise, and illustrative. Usually, the author gives a desired result (say sourdough), the process involved in getting there (let the dough sit), and the science behind it (the bacteria are developing in the following ways...).
This book gives you the knowledge to make a loaf and actually adjust all the parameters to your liking. It even has a whole chapter devoted to creating recipes for your own bread. It really is much like a class in a book.
Certainly, this book doesn't teach you *absolutely everything* (like how to shape the perfect baguette), but no book can. He even says at a couple of points in the shaping chapter that you're better off learning from a teacher because it's an action that you just can't show in pictures and words.
Finally, most chapters end with a lab / experiment, and review section to make sure you comprehend the chapter. One lab, for example, shows the differences between 1 and 3 hour periods of fermentation. It's really eye opening and illustrates the principals of the chapter you just read.
Anyone looking to learn more about the science of bread and it's practical applications should without a single doubt pick up this book. It's a book you'll read once, then constantly go back to easily found sections and re-read parts to refresh your understanding of what you are doing, or perhaps even give you inspiration to try something different. The recipes are varied enough to cover everything talked about in the book.
25 of 26 people found the following review helpful.
A great bread textbook
By C. Song
This a great book for those who want to understand the science of bread-making rather than just follow a recipe. Daniel DiMuzio first gives a brief history of bread, and then walks the reader step by step through the bread making process. Each chapter covers an aspect of the procedure, beginning with ingredients and their characteristics, followed by mixing methods, fermentation, division and shaping, proofing and retarding, and finally, baking. Additional chapters instruct the reader on topics such as baker's math and how to use it to create formulas or modify batch sizes, and rich and laminated doughs. DiMuzio also includes advanced topics such as flour composition and milling technology, advanced baker's percentage, controlling fermentation, and creating decorative showpieces. The book contains formulas for some exceptionally good bread, in particular the bleu cheese & toasted walnut bread, and a fantastic pizza crust, as well as color pictures of finished loaves and some truly stunning showpieces. This book is excellent if you want to not just learn how to bake a loaf of bread, but to have an in-depth understanding of everything that goes into making that loaf. Additionally, it will give you the knowledge needed to be able to take a finished loaf and troubleshoot it; you will never go back to grocery store baguettes after reading it.
10 of 10 people found the following review helpful.
Master the craft of baking great bread!
By Tarquinio Teles
Didactic and through, DiMuzio teaches you how to bake great bread, either at home or commercially, to great success.
Well organized and researched, his book cover everything one needs to know and much more, giving you a sound foundation on baking, bread and all kinds of dough.
PS: After further reading of the Kindle edition I got to an almost fatal flaw: in many recipes the books refers you to page 196 instead of repeating the instructions. But the Kindle edition does not offer true pages, and with no references to where 196 is, or even a clue to which chapter it belongs, we are left with no instructions toward, for instance, for how long to bake the bread or at which temperature the oven should be!!
So, until the publisher fixes this mistake, I'd suggest you either avoid the Kindle version altogether (although it's perfectly good otherwise), or prepare yourself to "use the force" when baking some breads in it...
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