{"product_id":"bread-baking-isbn-9780470138823","title":"Bread Baking","description":"A guide to making artisan breads practically and profitably, \u003ci\u003eBread Baking: An Artisan's Perspective\u003c\/i\u003e includes step-by-step instructions on mixing, fermentation, shaping, proofing and retarding, and baking. Written for both experienced and novice bakers, \u003ci\u003eBread Baking\u003c\/i\u003e 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. \u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 The History of Bread Making 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA Brief History of Bread Making 2\u003c\/p\u003e \u003cp\u003eBread’s Impact on Basic Survival 2\u003c\/p\u003e \u003cp\u003eA Cornerstone of Civilization 2\u003c\/p\u003e \u003cp\u003eHow Bread Began 3\u003c\/p\u003e \u003cp\u003eBread: An Accidental Creation 3\u003c\/p\u003e \u003cp\u003eMechanized Bread Making 6\u003c\/p\u003e \u003cp\u003eDirect Mixing Method 7\u003c\/p\u003e \u003cp\u003eWorld War II and Its Aftermath 7\u003c\/p\u003e \u003cp\u003eThe Intensive Mix Method 8\u003c\/p\u003e \u003cp\u003eRescue Arrives—The Improved Mix Method 9\u003c\/p\u003e \u003cp\u003eRenewed Interest in Great Bread 11\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Ingredients and Their Effects 13\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIngredients for Baking Bread 14\u003c\/p\u003e \u003cp\u003eThe Most Important Ingredient: Flour 14\u003c\/p\u003e \u003cp\u003eWheat Dough Can Inflate 15\u003c\/p\u003e \u003cp\u003eThe Wheat Berry 15\u003c\/p\u003e \u003cp\u003eWheat Classification 16\u003c\/p\u003e \u003cp\u003eOther Grains 18\u003c\/p\u003e \u003cp\u003eWater 19\u003c\/p\u003e \u003cp\u003eSalt 20\u003c\/p\u003e \u003cp\u003eYeast 21\u003c\/p\u003e \u003cp\u003eSweeteners 23\u003c\/p\u003e \u003cp\u003eFats and Oils 23\u003c\/p\u003e \u003cp\u003eMilk Products 24\u003c\/p\u003e \u003cp\u003eEggs 24\u003c\/p\u003e \u003cp\u003eNuts, Seeds, Grains, and Dried Fruits 25\u003c\/p\u003e \u003cp\u003eUsing Whole Grains 25\u003c\/p\u003e \u003cp\u003eHerbs and Spices 27\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Basic Baker’s Percentage (Baker’s Math) 31\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAn International Language for Bakers 32\u003c\/p\u003e \u003cp\u003eIt’s All in the Percentages 32\u003c\/p\u003e \u003cp\u003eChanging Batch Sizes 35\u003c\/p\u003e \u003cp\u003eFind the Total Flour Weight: Using the \u003ci\u003ePercentage Sum\u003c\/i\u003e 36\u003c\/p\u003e \u003cp\u003eDiscrepancies in Batch Size 38\u003c\/p\u003e \u003cp\u003eWhen You Have Two or More Flours 38\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Mixing Methods 41\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe First 10,000 Years: Hand Mixing 42\u003c\/p\u003e \u003cp\u003eTwo Stages in the Dough Mixing Process 42\u003c\/p\u003e \u003cp\u003eDough Transformation During Mixing 43\u003c\/p\u003e \u003cp\u003ePrecursors to Mechanized Mixing 43\u003c\/p\u003e \u003cp\u003eMechanization Arrives: The Short Mix Method 44\u003c\/p\u003e \u003cp\u003eIntensive Mix Method 44\u003c\/p\u003e \u003cp\u003eThe Improved Mix Method 47\u003c\/p\u003e \u003cp\u003eIs There a Best Mixing Method? 47\u003c\/p\u003e \u003cp\u003eSpecial Circumstances or Exceptions 50\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Fermentation 61\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFermentation: A Process of Transformation 62\u003c\/p\u003e \u003cp\u003eDoes Fermentation Create or Destroy? 62\u003c\/p\u003e \u003cp\u003eFermentation of Bread Dough 63\u003c\/p\u003e \u003cp\u003eYeast Fermentation: Produces Carbon Dioxide and Alcohol 64\u003c\/p\u003e \u003cp\u003eBacterial Fermentation: Produces Organic Acids 65\u003c\/p\u003e \u003cp\u003eNonliving Organic Substances: Esters and Enzymes 66\u003c\/p\u003e \u003cp\u003eManipulating Fermentation: Time, Temperature, and Hydration 67\u003c\/p\u003e \u003cp\u003ePre-Ferments: How to Shorten Fermentation Time While Increasing Strength and Flavor 68\u003c\/p\u003e \u003cp\u003eNatural Pre-Ferments 70\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Division and Shaping of Loaves and Rolls 77\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGiving Form to Dough 78\u003c\/p\u003e \u003cp\u003eThe First Step: Division 78\u003c\/p\u003e \u003cp\u003eShaping Loaves and Rolls 82\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Proofing and Retarding 105\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eProofing Defined 106\u003c\/p\u003e \u003cp\u003eJudging the Readiness of Proofed Loaves 106\u003c\/p\u003e \u003cp\u003eProofing versus Bulk Fermentation 107\u003c\/p\u003e \u003cp\u003eCollapse of Overproofed Dough 107\u003c\/p\u003e \u003cp\u003eGas Production in Successful Proofing 107\u003c\/p\u003e \u003cp\u003eChanging the Temperature of Dough 108\u003c\/p\u003e \u003cp\u003eYeast Quantity in Dough 110\u003c\/p\u003e \u003cp\u003eThe Degradation of Dough Structure 110\u003c\/p\u003e \u003cp\u003eRetarding Loaves of Bread 111\u003c\/p\u003e \u003cp\u003eDough Degradation in Retarding 113\u003c\/p\u003e \u003cp\u003eSpecialized Equipment for Proofing and Retarding Loaves of Bread 113\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Baking 121\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBaking Transforms Raw Dough 122\u003c\/p\u003e \u003cp\u003eRecognizing When Loaves Are Ready to Be Baked 122\u003c\/p\u003e \u003cp\u003eScoring Loaves 122\u003c\/p\u003e \u003cp\u003eBaking Temperature 125\u003c\/p\u003e \u003cp\u003eUsing Steam 127\u003c\/p\u003e \u003cp\u003eHow to Judge the Doneness of Bread 130\u003c\/p\u003e \u003cp\u003eThe Importance of Cooling Bread after Baking 131\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Rich and Laminated Doughs 137\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Effects Ingredients Have on Dough 138\u003c\/p\u003e \u003cp\u003eStrategies for Turning Lean Dough into Rich Dough 139\u003c\/p\u003e \u003cp\u003eWhy Not Just Add the Fat to the Dough? 139\u003c\/p\u003e \u003cp\u003eLamination Defined 140\u003c\/p\u003e \u003cp\u003eThe Lamination Process 142\u003c\/p\u003e \u003cp\u003eDifferences between Croissant Dough and Danish Dough 148\u003c\/p\u003e \u003cp\u003eSome Caveats in Working with Laminated Dough Products 149\u003c\/p\u003e \u003cp\u003eShaping Croissants and Danish 149\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Creating Dough Formulas 155\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFormulation: How Can We Design Our Own Reliable Bread Dough? 156\u003c\/p\u003e \u003cp\u003eChoose Your Ingredients 157\u003c\/p\u003e \u003cp\u003eCreate a Formula, Not Just a Recipe 159\u003c\/p\u003e \u003cp\u003eAdvanced Topic #1: Flour Composition and Milling Technology 173\u003c\/p\u003e \u003cp\u003eElements of the Wheat Endosperm 173\u003c\/p\u003e \u003cp\u003eThe Milling Process 178\u003c\/p\u003e \u003cp\u003eAdvanced Topic #2: Advanced Baker’s Percentage 181\u003c\/p\u003e \u003cp\u003eUsing Pre-Ferments in Formula Creation 181\u003c\/p\u003e \u003cp\u003eWhich Pre-Ferment Should You Use? 183\u003c\/p\u003e \u003cp\u003eAdvanced Topic #3: Controlling Fermentation: Living and Nonliving Players 185\u003c\/p\u003e \u003cp\u003eControlling Yeast Activity 185\u003c\/p\u003e \u003cp\u003eControlling Bacterial Activity 186\u003c\/p\u003e \u003cp\u003eEnzymes: Amylase and Protease 187\u003c\/p\u003e \u003cp\u003eAdvanced Topic #4: Decorative Dough Pieces 189\u003c\/p\u003e \u003cp\u003eWorking with Decorative Dough 189\u003c\/p\u003e \u003cp\u003eTypes of Decorative Dough 189\u003c\/p\u003e \u003cp\u003eAppendix: Formulas 193\u003c\/p\u003e \u003cp\u003eGlossary 237\u003c\/p\u003e \u003cp\u003eBibliography 247\u003c\/p\u003e \u003cp\u003eIndex 249\u003c\/p\u003e   \u003cp\u003e\u003cb\u003eDaniel T. DiMuzio\u003c\/b\u003e 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.    \u003c\/p\u003e\u003cp\u003e\u003cb\u003ehow to make artisan bread properly and profitably\u003c\/b\u003e  \u003c\/p\u003e\u003cp\u003eWhile artisan bread in America was once limited to a few small urban bakeries, today artisan bread is available at the local supermarket. Wherever it's found, however, excellent flavor and texture are still the hallmarks of any true \"artisan\" bread product, and these qualities cannot be faked. They require craftspeople skilled in the art and science of bread baking.  \u003c\/p\u003e\u003cp\u003eWritten for both experienced and novice bakers, \u003ci\u003eBread Baking: An Artisan's Perspective\u003c\/i\u003e offers a complete guide to making artisan breads practically and profitably. Its clear style and straight- forward organization give readers start-to-finish coverage of steps in the bread-baking process, along with explanations of essential techniques, scientific and historical background, and other useful information. This resource also features: \u003c\/p\u003e\u003cul\u003e \u003cli\u003eMore than forty formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more\u003c\/li\u003e  \u003cli\u003eMore than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products\u003c\/li\u003e  \u003cli\u003eArtisan profiles that offer insights and tips for success in the artisan bread business\u003c\/li\u003e  \u003cli\u003eExtensive coverage of the basics of ingredient selection, mixing methods, fermentation, shaping, and baking\u003c\/li\u003e  \u003cli\u003eIn-depth coverage of flour milling, wheat composition, and baker's math\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eBread Baking: An Artisan's Perspective\u003c\/i\u003e also offers many helpful resources for students. \"Learning Outcomes\" lay out a road map of each chapter; sidebars highlight important information; bread baking formulas provide the flexibility to bake various batch sizes; and lab exercises, experiments, key terms, review questions, and discussion topics are included for each chapter.  \u003c\/p\u003e\u003cp\u003eAspiring bakers, as well as professionals wanting to further hone their craft, will find \u003ci\u003eBread Baking: An Artisan's Perspective\u003c\/i\u003e an essential resource for their pursuit of artisanship in bread baking.   \"Bread Baking is a professional book that really keeps in mind the teaching of young students a skilled craft and sharing knowledge to make them successful.\"--Vincent Donatelli, Asheville-Buncombe Technical College  \u003c\/p\u003e\u003cp\u003e\"This text is the first to offer a comprehensive resource on the art and science of Artisan Bread Baking. With the growing popularity of artisan breads, this book will help prepare the next generation of chefs to continue the long tradition of fine bread baking.\"--James Usilton, Atlantic Cape Community College\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47988855308517,"sku":"NP9780470138823","price":47.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470138823.jpg?v=1761781790","url":"https:\/\/k12savings.com\/products\/bread-baking-isbn-9780470138823","provider":"K12savings","version":"1.0","type":"link"}