Bread Baking: An Artisan's Perspective, 1st Edition

To Purchase this product, please visit

https://dev.store.wiley.com/en-ca/Bread+Baking%3A+An+Artisan's+Perspective%2C+1st+Edition-p-9780470388648R150

Bread Baking: An Artisan's Perspective, 1st Edition

Daniel T. DiMuzio

E-Book Rental (150 Days)

978-0-470-38864-8R150

Description

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.

About the Author

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.

Features

· More than forty recipes

· More than 150 helpful photos to help illustrate techniques and show beautiful artisan bread products

· Includes artisan profiles offering insights and tips for success in the artisan bread business

· Extensive coverage of the basics of ingredient selection, methods of mixing, fermentation, and baking

· In-depth coverage of advanced topics as flour milling, wheat composition, advanced baker’s math, and fermentation

· Includes helpful student resources like Learning Outcomes, sidebars, baker’s formulas, and review material

To Purchase this product, please visit

https://dev.store.wiley.com/en-ca/Bread+Baking%3A+An+Artisan's+Perspective%2C+1st+Edition-p-9780470388648R150