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Bread Baking: An Artisan's Perspective

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  • Posted April 16, 2009

    A great bread textbook

    This a great book for those who want to understand the science of bread-making rather than just follow a recipe. Daniel DiMuzio first gives a brief history of bread, and then walks the reader step by step through the bread making process. Each chapter covers an aspect of the procedure, beginning with ingredients and their characteristics, followed by mixing methods, fermentation, division and shaping, proofing and retarding, and finally, baking. Additional chapters instruct the reader on topics such as baker's math and how to use it to create formulas or modify batch sizes, and rich and laminated doughs. DiMuzio also includes advanced topics such as flour composition and milling technology, advanced baker's percentage, controlling fermentation, and creating decorative showpieces. The book contains formulas for some exceptionally good bread, in particular the bleu cheese & toasted walnut bread, and a fantastic pizza crust, as well as color pictures of finished loaves and some truly stunning showpieces. This book is excellent if you want to not just learn how to bake a loaf of bread, but to have an in-depth understanding of everything that goes into making that loaf. Additionally, it will give you the knowledge needed to be able to take a finished loaf and troubleshoot it; you will never go back to grocery store baguettes after reading it.

    1 out of 1 people found this review helpful.

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  • Posted April 16, 2009

    Barbara Higgins

    This book is the perfect text for an artisan bread course, as well it should be. It is written as Chef DiMuzio teaches: clear, consise, and exactly all the information necessary to understand the bread baking process from flour to yeast and beyond. I wish we'd had this book as our text when I was his student. The formulas are tried and true and the bagels are one of my favorites.

    1 out of 1 people found this review helpful.

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  • Posted May 13, 2009

    This artisan has a "phenomenal" perspective on technique!

    Layout of the book is sensible. Easy to understand, no matter where you are in your knowledg of breadbaking. You can learn to make simple and specialty breads for all occasions with this book.

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  • Anonymous

    Posted March 28, 2010

    No text was provided for this review.

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