Bread Baking: An Artisan's Perspective [Hardcover]

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.Preface.

1 The History of Bread Making.

A Brief History of Bread Making.

Bread’s Impact on Basic Survival.

A Cornerstone of Civilization.

How Bread Began.

Bread: An Accidental Creation.

Mechanized Bread Making.

Direct Mixing Method.

World War II and Its Aftermath.

The Intensive Mix Method.

Rescue Arrives —The Improved Mix Method.

Renewed Interest in Great Bread.

2 Ingredients and Their Effects.

Ingredients for Baking Bread.

The Most Important Ingredient: Flour.

Wheat Dough Can Inflate.

The Wheat Berry.

Wheat Classification.

Other Grains.

Water.

Salt.

Yeast.

Sweeteners.

Fats and Oilsl1