Bread Baking: An Artisan’s Perspective

Bread Baking: An Artisan’s Perspective
Publisher: Wiley
Date: 2009-02-24
ISBN-10: 0470138823
ISBN-13: 9780470138823
Language: English
Pages: 272
Added: 2012-07-08 06:08:19

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. Show more Show less 436650b7989905dd5b00d12e3b0f49ea

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