Bread Baking An Artisan's Perspective

by DiMuzio, Daniel T.

• ISBN13: 9780470138823
• ISBN10: 0470138823
• Edition: 1st
• Format: Hardcover
• Copyright: 2009-02-24
• Publisher: Wiley

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 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

Water

Salt

Yeast

Sweeteners

Fats and Oils

Milk Products

Eggs

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

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

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

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