Bread Baking: an artisan's perspective/
DiMuzio, Daniel T.
Bread Baking: an artisan's perspective/ DiMuzio, Daniel T. - New Jersey: Hoboken, N.J. : John Wiley & Sons. 2010. - xiii, 258 p., [16] p. of plates : ill. (some col.) ; 29 cm
Includes bibliographical references (p. [247]) and index.
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.
9780470138823
Baking--Bread and Pastry Recipes
TX769 / D56 2010
Bread Baking: an artisan's perspective/ DiMuzio, Daniel T. - New Jersey: Hoboken, N.J. : John Wiley & Sons. 2010. - xiii, 258 p., [16] p. of plates : ill. (some col.) ; 29 cm
Includes bibliographical references (p. [247]) and index.
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.
9780470138823
Baking--Bread and Pastry Recipes
TX769 / D56 2010