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Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home Paperback – October 1, 2008

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Editorial Reviews

About the Author

Ciril Hitz is the Department Chair for the International Baking and Pastry Institute at Johnson & Wales University in Providence, RI, USA. Ciril has been recognised with numerous awards, and most recently was named a "2007 Top Ten Pastry Chef in America" by Pastry Art & Design magazine. His work has been featured on the NBC Today Show as well as The Food Network, including The Best Bread in the World, a feature documentary.

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Product Details

  • Paperback: 176 pages
  • Publisher: Quarry Books (October 1, 2008)
  • Language: English
  • ISBN-10: 1592534538
  • ISBN-13: 978-1592534531
  • Product Dimensions: 8 x 0.5 x 10 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (46 customer reviews)
  • Amazon Best Sellers Rank: #246,188 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

39 of 44 people found the following review helpful By bj on November 3, 2008
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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26 of 31 people found the following review helpful By Aspasia on April 27, 2009
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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6 of 6 people found the following review helpful By bakerboy on 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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4 of 4 people found the following review helpful By Cayorda on November 6, 2009
Format: Paperback
Baking Artisan Bread is the best bread book I have ever purchased. And where one reviewer said people who gave it 5 stars probably have never even tried the recipes, well I find that ridiculous. I have baked quite a few of the recipes in this cookbook and they are outstanding. In fact the brioche recipe is the best recipe on brioche I have ever tried. The directions were easy to follow and the results were unbelievable. If you want to master the art of bread baking, then this is the book for you. As an added plus, I checked out Ciril Hitz's website and should you have any questions in regard to bread baking, he responds quickly and graciously. He truly is a class act.
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3 of 3 people found the following review helpful By A. Ko on March 22, 2010
Format: Paperback Verified Purchase
Okay, so if you have not guessed by now, the only recipe I have done in this book is the challah recipe. Like most of the recipes in this book, there are errors. I found the errata online and printed them out. Using the errata fixes the challah recipe and makes it great. It's easy to make (when you cheat using a bread machine to mix the dough and generate the right rising temperature), only takes maybe 1 hour of hands on work, 5 hours of waiting total, etc. The book actually tells you that this is the fastest bread to make. Other recipes in the book can actually take days. Days! That is why I have only done the challah recipe. But, this challah recipe is the best one I have used so far. It actually WORKS. Consistency - great. Appearance - great ( i use a six strand braid. look on utube to find out how to do this). Taste - great. Happy family eating bread - great. One time I was too lazy and busy to make the bread so I bought it at the market like I used to. Store bought bread now tastes nasty to me. It was spongy and had no flavor. I can no longer buy challah bread since my taste buds have become more refined and appreciative. I must warn, I think that buying the ingredients for the loaf costs more than buying the bread in the store. But, the taste and quality of the ingredients (organic eggs, filtered water, yadda yadda) plus the smell of your home while the bread is baking can all make up for this. Just a point I thought I would mention.Read more ›
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