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Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home: 10 Expert Formulas for Baking Better Bread at Home Includes Baguettes, Focaccia, Brioches, Croissants, Challah, and More! Paperback – 1 Oct 2008

4.7 out of 5 stars 7 customer reviews

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Product details

  • Paperback: 176 pages
  • Publisher: Quarry Books; Pap/DVD edition (1 Oct. 2008)
  • Language: English
  • ISBN-10: 1592534538
  • ISBN-13: 978-1592534531
  • Product Dimensions: 20.3 x 1.3 x 25.4 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: 673,451 in Books (See Top 100 in Books)
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Product description

About the Author

Ciril Hitz is the Department Chair for the International Baking and Pastry Institute at Johnson & Wales University in Providence, RI, USA. Ciril has been recognised with numerous awards, and most recently was named a 2007 Top Ten Pastry Chef in America by Pastry Art & Design magazine. His work has been featured on the NBC Today Show as well as The Food Network, including The Best Bread in the World, a feature documentary.

Customer Reviews

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Format: Paperback Verified Purchase
cd missing this version of the book should come with a cd but book it self is good
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Format: Paperback Verified Purchase
In comparison with many other books on the subject, Ciril Hitz' books are concise and very clear. There aren't the usual long chapters on every kind of flour broken into continents, or several chapters on his personal journey. What you get is a clear, well presented training manual on how to make each recipe.

There's a DVD showing things like how to shape a baguette - to me that's worth so much more than ten pages of photographs showing bread shaping as some sort of photographic slideshow.

I've seen comments elsewhere about typos and there being no addendum - I found the updates on Ciril Hitz' website, and my own copy needed only a single alteration as they've obviously been vigilant in updating reprints.

Note that, as others have pointed out, there's nothing on naturally leavened bread (no sourdough). Don't let that put you off however, I've been really delighted with the results. I wish I'd found this book earlier as it would have been a bit more encouraging to get such good results sooner.

Also, I've just uploaded a few user photos of bread I've made from this book.
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By Keen Reader TOP 50 REVIEWER on 1 Jun. 2014
Format: Paperback Verified Purchase
I brought this book for my mother. Both she and I enjoy making our own bread and bread-derived recipes, and this book offered a new and refreshing perspective on baking bread at home. The author had been fascinated by the variety of breads offered in a small Bavarian bakery, and on introducing himself to the baker and discussing the bakery’s offerings, the baker showed him how the bakery was able to offer such a variety of goods by having a number of “core” recipes and making variations on those. Taking this approach, the author, an authoritative and recognised pastry and baking chef has developed 10 “formulas” and offered the way to make those, as well as variations on those formulas, so that the home baker can readily make just about any bread you care to mention. The recipe formulas are for:
Baguette
Ciabatta
Whole wheat
Pane francese
Pizza dough
Bagel dough
Pain de mie
Challah dough
Brioche dough
Croissant
And from these, there are a number of variations on each of these – so the Pane Francese recipe offers fougasse and roll variants.

There is also a dvd with the book, which shows in very clear detail the processes used. The book has many and very well-placed photos showing steps and processes, and the author has approached the whole baking bread process, not as some arcane ritual (which some bakers seem to) but as something that everyone can aspire to achieve successfully. It’s a great bread book, and I heartily recommend it.
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Format: Paperback Verified Purchase
I bought two of Ciril Hitz's books - - - of his other - I wrote:
Sublime recipes, the book is thoughtfully laid out, precise yet straightforward, wonderfully illustrated and superbly logical to follow.

I'm not surprised it's had rave reviews - for anyone that wishes to bake seriously good bread, without having to change their current career path - this has to be the book for you.

Baking Artisan Bread - is an equally brilliant manual!
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