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"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
Product Description
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.
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Most Helpful Customer Reviews
6 of 6 people found the following review helpful
Format:Hardcover
If you are looking for a recipe book with a lot of glossy pictures of bread, this isn't the right book for you. However, if like me you want a book that explains the science underpinning bread baking, and that helps you to understand what the effects are likely to be of any changes you might make to a recipe, this book is excellent. It gives a history of the development of comercial bread baking, then goes on to explain in detail the effects of adding different ingredients (flour / water / yeast / sweetener / fats etc), and the variations you can apply at different stages of bread preparation (eg varying the time and temperature of different rises). If you're an experimental cook, rather than one who likes to follow a recipe precisely, this means you can vary a basic recipe to get the bread you want, produced on a schedule that fits in with the rest of your life!
There ARE recipes, but they're given as formulae rather than recipes (more academic and less intuitive to follow, unless you're of a scientific frame of mind) since this is a book aimed at students of breadmaking. With that proviso I heartily recommend this book.
There ARE recipes, but they're given as formulae rather than recipes (more academic and less intuitive to follow, unless you're of a scientific frame of mind) since this is a book aimed at students of breadmaking. With that proviso I heartily recommend this book.
1 of 1 people found the following review helpful
Format:Hardcover
This book is more like an academic textbook than a recipe book. If you are looking for a glossy inspiring recipe book, then this is not the book for you.
This is more like a detailed practical guide for serious bakers who are considering opening a bakery, with very clear comprehensive explanation of the chemistry and history of bread making. I can imagine this being used in a bread baking course where you would get an exam and a cert in the end.
That's not to say it is unsuitable for casual novices. For novices like me, the practical advice about industrial ovens and mixers are really interesting to know anyway.
It is my favourite book to date about bread baking, and gives me a deeper understanding of the logic and origins of Bertinet, Reinhart, Lepard's techniques.
Everything is written in a factual academic way, without the glossy marketing languages or pictures. It doesn't waste your time telling you how wonderful bread is, but it tells you in a clinical way what makes up the bread's flavours, etc, and how you can control this.
If you've ever wondered why use a poolish instead of a biga (or vice versa), or what happens if you keep a dough in your fridge indefinitely, or what did people used to do before commercial yeast, or the difference between the different flours, then this is the book for you.
This is more like a detailed practical guide for serious bakers who are considering opening a bakery, with very clear comprehensive explanation of the chemistry and history of bread making. I can imagine this being used in a bread baking course where you would get an exam and a cert in the end.
That's not to say it is unsuitable for casual novices. For novices like me, the practical advice about industrial ovens and mixers are really interesting to know anyway.
It is my favourite book to date about bread baking, and gives me a deeper understanding of the logic and origins of Bertinet, Reinhart, Lepard's techniques.
Everything is written in a factual academic way, without the glossy marketing languages or pictures. It doesn't waste your time telling you how wonderful bread is, but it tells you in a clinical way what makes up the bread's flavours, etc, and how you can control this.
If you've ever wondered why use a poolish instead of a biga (or vice versa), or what happens if you keep a dough in your fridge indefinitely, or what did people used to do before commercial yeast, or the difference between the different flours, then this is the book for you.
1 of 1 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
I'v got many recipes for bread and also have been baking for about 10 years. I wanted to know more about what happens when you do a certain thing and why it is necessary or how that makes a difference to your dough. This book explains about different methods in different processes and helps you understand more about the reasons behind bread making. This will be my bible for a long time. I will recommend this book to those who love making bread and want to know more than just recipes and basic procedures.
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