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Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|---|---|---|---|
| 641.815 DIM | Book | 1 | Standard shelving location | Searching... Unknown |
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Summary
Summary
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.
Author Notes
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.
Table of Contents
| Chapter 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 |
| Electric Mixers Finally Appear: The Short Mix Method |
| Direct Mixing Method |
| World War II and Its Aftermath |
| The Intensive Mix Method |
| Rescue Arrives - The Improved Mix Method |
| Renewed Interest in Great Bread |
| Chapter 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 Oils |
| Milk Products |
| Eggs |
| Nuts, Seeds, Grains, and Dried Fruits |
| Using Whole Grains |
| Herbs and Spices |
| Chapter 3 Basic Baker's Percentage (Baker's Math) |
| An International Language for Bakers |
| It's All in the Percentages |
| Changing Batch Sizes |
| Find the Total Flour Weight: Using the Percentage Sum |
| Discrepancies in Batch Size |
| When You Have Two or More Flours |
| Chapter 4 Mixing Methods |
| The First 10,000 Years: Hand Mixing |
| Two Stages in the Dough Mixing Process |
| Dough Transformation During Mixing |
| Precursors to Mechanized Mixing |
| Mechanization Arrives: The Short Mix Method |
| Intensive Mix Method |
| The Improved Mix Method |
| Is There a Best Mixing Method? |
| Special Circumstances or Exceptions |
| Chapter 5 Fermentation |
| Fermentation: A Process of Transformation |
| Does Fermentation Create or Destroy? |
| Fermentation of Bread Dough |
| Yeast Fermentation: Produces Carbon Dioxide and Alcohol |
| Bacterial Fermentation: Produces Organic Acids |
| Non-living Organic Substances: Esters and Enzymes |
| Manipulating Fermentation: Time, Temperature, and Hydration |
| Pre-ferments: How to Shorten Fermentation Time While Increasing Strength and Flavor |
| Natural Pre-ferments |
| Chapter 6 Division and Shaping of Loaves and Rolls |
| Giving Form to Dough |
| The First Step - Division |
| Shaping Loaves and Rolls |
| Chapter 7 Proofing & Retarding |
| Proofing Defined |
| Judging the Readiness of Proofed Loaves |
| Proofing Versus Bulk Fermentation |
| Collapse of Over-proofed Dough |
| Gas Production in Successful Proofing |
| Changing the Temperature of Dough |
| Yeast Quantity in Dough |
| The Degradation of Dough Structure |
| Retarding Loaves of Bread |
| Dough Degradation in Retarding |
| Specialized Equipment for Proofing and Retarding Loaves of Bread |
| Chapter 8 Baking |
| Baking Transforms Raw Dough |
| Recognizing When Loaves are Ready to be Baked |
| Scoring Loaves |
| Baking Temperature |
| Using Steam |
| How to Judge the Doneness of Bread |
| The Importance of Cooling Bread after Baking |
| Chapter 9 Rich and Laminated Doughs |
| The Effects Ingredients Have on Dough |
| Strategies for Turning Lean Dough Into Rich Dough |
| Why Not Just Add the Fat to the Dough? |
| Lamination Defined |
| The Lamination Process |
| Differences Between Croissant Dough and Danish Dough |
| Some Caveats in Working with Laminated Dough Products |
| Shaping Croissants and Danish |
| Chapter 10 Creating Dough Formulas |
| Formulation: How Can We Design Our Own Reliable Bread Dough?Choose Your Ingredients |
| Create a Formula - Not Just a Recipe |
| Advanced Topic #1 Flour Composition and Milling Technology |
| Elements of the Wheat Endosperm |
| The Milling Process |
| Advanced Topic # 2 Advanced Baker's Percentage |
| Using Pre-Ferments in Formula Creation |
| Which Pre-F |