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Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home [Kindle Edition]

Ciril Hitz
4.5 out of 5 stars  See all reviews (44 customer reviews)

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Book Description

While “bread” once implied a simple, sliced white loaf from the supermarket, consumers have begun to consider the product in a more sophisticated light. Bread enthusiasts are more aware of the diverse array of high-quality breads than ever before and are seeking out handmade artisan products at local farmers’ markets, organic grocery stores, specialty shops…even the Internet. Baking Artisan Bread will show that finding these specialty breads is as easy as looking in your own kitchen!

 

Baking Artisan Bread provides a simplified, formula-based approach to baking bread at home, making the mixing, the rising, and the baking itself more approachable and less intimidating. With step-by-step full-color process shots and clear directions, chef Ciril Hitz will show you how with just 10 formulas you can create more than 40 different products—how’s that for streamlined?



Editorial Reviews

About the Author

Ciril Hitz is the Department Chair for the International Baking and Pastry Institute at Johnson & Wales University in Providence, Rhode Island. He graduated from the Rhode Island School of Design, after which he returned to his native Switzerland and completed a three-year apprenticeship as a Pastry Chef/Chocolatier. He was first introduced to bread baking while in Europe, which laid the foundation for the skills that led him to where he is today. Hitz has been recognized nationally and internationally with numerous awards and accomplishments. He was selected as a Top Ten Pastry Chef in America in both 2007 and 2008 by Pastry Art & Design magazine. In 2004 he competed in the National Bread and Pastry Team Championship, winning the overall team Gold Medal as well as all individual bread awards. He was a member of the Bread Bakers Guild Team USA that competed at the 2002 Coupe du Monde de la Boulangerie in Paris, France, where the team captured the silver medal. He has been a guest instructor and expert at many national and international culinary events and schools and serves on the Advisory Board of the Bread Bakers Guild of America. Ciril Hitz is frequently seen on The Food Network and has been featured on the NBC's The Today Show. His work has graced the pages of numerous magazines and the interiors of exhibition halls and museums, including COPIA in Napa, California. He is the producer of his own line of educational DVDs. For more information on his work, visit www.breadhitz.com.

Product Details

  • File Size: 6129 KB
  • Print Length: 176 pages
  • Publisher: Quarry Books (October 1, 2008)
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B004Q3QRUE
  • Text-to-Speech: Enabled
  • X-Ray:
  • Lending: Not Enabled
  • Amazon Best Sellers Rank: #512,422 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews
105 of 117 people found the following review helpful
1.0 out of 5 stars A Higher Standard March 30, 2009
By GBSmith
Format:Paperback|Verified Purchase
I get the feeling the folks that rated it 5 stars have never used the book for baking. Mr. Hitz is a world class baker. I have met him and think highly of his talents. He is an innovator and competent artisan, and a teacher at a prominent culinary institute.

Unfortunately, this cookbook is flawed where it counts. I have made two projects from the book and both recipes had errors. The first, Challah bread, the knotted rolls, tells the baker to divide the dough into 100g units, unfortunately it should be 70g, a minor error but one that affects the baking time. The next was Pain de Mie, the metric measurements do not match the US measurements both in the sugar amount nor the salt content - which one is incorrect, I haven't a clue. There are more errors, including using millimeters instead of centimeters (p141), and page referrals to other recipes in the book that are not correct.
I am not a seasoned veteran in the field of baking, I rely entirely on the recipes. If I can't trust the book and the instructions, what good is it?

I wrote to Mr. Hitz, and got the reply that he is aware of the errors and will fix it in the next edition. Great, no erratum sheet, no way to know if there is a problem until after the fact.

My suggestion is wait until the next edition is out, but until then, look at the King Arthur Baker's Companion baking cookbook, it has most of the same recipes, and after making several dozen projects, I have not had a problem with any of the directions. Until then, Baking Artisan Bread is just a 5 star coffee table book.

Full disclosure - I do not work for, nor did I get a discount when I bought my King Arthur cookbook.
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37 of 42 people found the following review helpful
5.0 out of 5 stars Ciril is the Best November 3, 2008
By bj
Format:Paperback|Verified Purchase
Ciril gives you formulas and instructions that work and taste great. He does not comprise on technique just to make it easy. If you can master Ciril's instructions, you will turn out better bread than your local bakery. If you are serious, go to one of his 3 day courses and you will learn the formulas for what I think are his two best breads--Pain Rustique and Miche.

If you are new to pre-ferments, try starting with the focaccia. It makes use of a poolish, but is forgiving. Also, you don't have to use steam. Cover with herb oil and after 20 minutes with grated Parmesan. You will be amazed with the results.

This book is not for people who want to make bread in 2 hours. If you want that kind of bread, don't waste the 2 hours, just buy a loaf at the store. This book is for people who are willing to do the little bit of extra planning and work to get exceptional results. Most of the recipes will require that you mix a pre-ferment the day before you bake. This extra 5 minutes and 12-18 hours overnight is the step that makes all the difference.

In response to Mr. "folks that rated it fives stars"...
----
Do you think that people who are serious about baking are interested in making plain old sandwich bread? Pain de Mie? That would be about the last formula I would try in a baking book. Seriously, try something a little more interesting--you might like it. Don't rate a book 1 star because you try 2 formulas.

You will find that in most baking books, you will need to tweak stuff to your own baking environment. The size of dividing units is not an issue. If you don't like the size, adjust accordingly. I make pita based on Glezer's formulas, she calls for 170g pitas, but I find that 85g is more to my liking.
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21 of 26 people found the following review helpful
1.0 out of 5 stars The author owes consumers the corrections April 27, 2009
By Aspasia
Format:Paperback|Verified Purchase
"Baking Artisan Bread" is an adequate book for those new to bread baking, but it is lacking in some simple, yet important, techniques, such as the autolyse. I'm astounded this basic method of initially hydrating the flour was omitted. More importantly, Mr. Hitz apparently has chosen to ignore the errors in his recipes. Rather than publish a list of corrections at his website, which could be easily done, he has decided to make the corrections in the next printing (if there is one) and the current owners of the book be damned.

Errors in publications happen. However, when one is dealing with a cookbook or baking book, not only has the consumer made an investment in the book, but in the ingredients as well, not to mention his/her time. Responsible and ethical bakers make every effort to publish corrections and make them easily accessible to the people who paid money for their product and presumed expertise.

Caveat emptor.
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5 of 5 people found the following review helpful
5.0 out of 5 stars Baking Artisan Bread November 9, 2008
Format:Paperback
Baking Artisan Bread by Ciril Hitz is subtitled 10 Expert Formulas for Baking Better Bread at Home. It's true that the recipes presented are sized for the home baker, however, serious devotees and professionals can learn from the hints, scientific explanations, production tips, and troubleshooting that are offered. Bakers of all levels of abilities and understanding can learn something from this book. Each formula is presented in weight as well as volume measurements and includes at least one variation. The formulas and procedures are presented in an easy to understand format. The abundance of photos ensures an understanding of the baked products and process shots reinforce the "how to." It scores high on information, presentation, and photography. This is a great book for any bread lover's library.
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Most Recent Customer Reviews
5.0 out of 5 stars good reference book to
Very clear description, good reference book to have
Published 29 days ago by Florence L.
5.0 out of 5 stars Five Stars
great
Published 3 months ago by Teevee Barbela
5.0 out of 5 stars Excellent book.
Very easy-to-read book on bread making. The author also has Youtube channel that you can watch. I like Hitz's instruction every bit as much as Peter Reinhart's.
Published 6 months ago by Seattlesucks
4.0 out of 5 stars Delicious!
Good bread recipes and good illustrations. I learned a few more facts & instructions about baking bread than I knew before.
Published 8 months ago by Carmenrella
4.0 out of 5 stars Ciril is a master
Ciril is a master of his art. He has covered everything I expect to see in a good bakery. I would have put in a chapter on a variety of breads around the world. Read more
Published 9 months ago by richard alonzo
3.0 out of 5 stars it's good, but... (updated)
i am an avid baker and have made breads from no knead, to baguettes, to croissants over the last few years. Read more
Published 9 months ago by Homer Jay Simpson
5.0 out of 5 stars Excellant take off for budding bread bakers
A lot of the procedures are similar to the "Bread Bakers Apprentice" but since both authors are prof's at Johnson & Wales, this was not a surprise. Read more
Published 9 months ago by sea bird
5.0 out of 5 stars Making Bread
very good bread book. a lot of good reading and learning. I will start my baking after reading this book and the other two that I bought
Published 11 months ago by Martha K.
5.0 out of 5 stars Great Bread Book
My Wife has made a lot of Recipes from this book and all have risen to my expectations. Get it risen...
Published 13 months ago by ChefMark
3.0 out of 5 stars Baking Artisan Bread book
The DVD was not enclosed. It was a library book, previously. I kind of feel I got ripped off, however, it didn't cost that much.
Published 13 months ago by Barbara J. Giglio
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