Bread Baking - An Artisan''s Perspective

Informationen zum Autor 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. Klappentext How To Make Artisan Bread Properly And ProfitablyWhile 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.Written for both experienced and novice bakers, Bread Baking: An Artisan's Perspective 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:* More than forty formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more* More than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products* Artisan profiles that offer insights and tips for success in the artisan bread business* Extensive coverage of the basics of ingredient selection, mixing methods, fermentation, shaping, and baking* In-depth coverage of flour milling, wheat composition, and baker's mathBread Baking: An Artisan's Perspective 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.Aspiring bakers, as well as professionals wanting to further hone their craft, will find Bread Baking: An Artisan's Perspective an essential resource for their pursuit of artisanship in bread baking. Zusammenfassung 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. Inhaltsverzeichnis Preface ix 1 The History of Bread Making 1 A Brief History of Bread Making 2 Bread's Impact on Basic Survival 2 A Cornerstone of Civilization 2 How Bread Began 3 Bread: An Accidental Creation 3 Mechanized Bread Making 6 Direct Mixing Method 7 World War II and Its Aftermath 7 The Intensive Mix Method 8 Rescue Arrives-The Improved Mix Method 9 Renewed Interest in Great Bread 11 2 Ingredients and Their Effects 13 Ingredients for Baking Bread 14 The Most Important Ingredient: Flour 14 Wheat Dough Can Inflate 15 The Wheat Berry 15 Wheat Classification 16 Other Grains 18 Water 19 Salt 20 Yeast 21 Sweeteners 23 Fats and Oils 23 Milk Products 24 Eggs 24 Nuts, Seeds, Grains, and Dried Fruits 25 Using Whole Grains 25 Herbs and Spices 27 3 Basic Baker's Percentage (Baker's Math) 31 An International Language for Bakers 32 It's All in the Percentages 32 Changing Batch Sizes 35 Find the Total Flour Weight: Using the Percentage Sum 36 Discrepancies in Ba...

List of contents

Chapter 1: 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.
 
Chapter 2: 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.
 
Chapter 3: 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.
 
Chapter 4: 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.
 
Chapter 5: 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.
 
Chapter 6: Division and Shaping of Loaves and Rolls.
 
Giving Form to Dough.
 
The First Step - Division.
 
Shaping Loaves and Rolls.
 
Chapter 7: 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.
 
Chapter 8: 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.
 
Chapter 9: 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 i

Product details

• Authors: Daniel T Dimuzio, Daniel T. DiMuzio, Daniel T. (Culinard) DiMuzio, DT DiMuzio, DiMuzio Daniel T.
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 27.02.2009
• EAN: 9780470138823
• ISBN: 978-0-470-13882-3
• No. of pages: 272
• Subjects: Guides > Food & drink > Baking; Backen, Hospitality, Hotelgewerbe, Gastronomie u. Touristik, Professional Baking & Pastry, Bäckerei u. Konditorei