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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 Discrepanc...
