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.
Daniel T. DiMuzio has owned his own artisan bakery, managed bakeries for companies such as Dean & DeLuca, and consulted for dozens of other operators. Recently he designed the bread baking curriculum at Culinard, the Culinary Institute of Virginia College. In addition to teaching advanced aspects of artisanal bread baking, Chef DiMuzio also taught courses in the science of baking and in introductory baking skills. He is a member of the Bread Baker's Guild of America, and continues to consult for artisanal bakeries across the U.S.
