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Bread Baking : An Artisan's Perspective



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This is the edition with a publication date of 2/24/2009.

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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 Biography

Daniel T. DiMuzio has owned his own artisan bakery, managed bakeries for companies such as Dean & DeLuca, and consulted for dozens of other operators.  Presently he teaches a number of courses in the Baking and Pastry curriculum at Culinard, in Birmingham, Alabama, including Advanced Bread Baking, Introductory Baking and Pastry, and Baking Science. He is a member of the Bread Baker's Guild of America, and continues to consult for artisan bakeries across the U.S.

Table of Contents

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
Ingredients and Their Effects
Ingredients for Baking Bread
The Most Important Ingredient - Flour
Wheat Dough Can Inflate
The Wheat Berry
Wheat Classification
Other Grains
Fats and Oils
Milk Products
Nuts, Seeds, Grains, and Dried Fruits
Using Whole Grains
Herbs and Spices
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
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
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
Division and Shaping of Loaves and Rolls
Giving Form to Dough
The First Step - Division
Shaping Loaves and Rolls
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
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
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
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
Table of Contents provided by Publisher. All Rights Reserved.

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