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

Ciril Hitz (Author)

Editorial Reviews

Product 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?

Product Details

• Paperback: 176 pages
• Publisher: Quarry Books; Pap/DVD edition (October 1, 2008)
• Language: English
• ISBN-10: 1592534538
• ISBN-13: 978-1592534531
• Product Dimensions: 10 x 7.9 x 0.6 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (21 customer reviews)
• Amazon Bestsellers Rank: #230,700 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

41 of 46 people found the following review helpful:

1.0 out of 5 stars A Higher Standard, March 30, 2009

By	GBSmith (CA USA) - See all my reviews

Amazon Verified Purchase

This review is from: Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home (Paperback)

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.

19 of 21 people found the following review helpful:

5.0 out of 5 stars Ciril is the Best, November 3, 2008

By	bj "b" (illinios) - See all my reviews

Amazon Verified Purchase

This review is from: Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home (Paperback)

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. That doesn't mean she is off by 100%.

Also, I made the Challah last week and it was perfect. Don't divide into 70g as Mr. grumpy stripes suggests, 100g is correct as Ciril states. 110g if doing a 5 braid.

Baking times are never correct. Each brand/type of flour bakes different, each oven bakes differently, and baking stones bake differently too. Also you have the ambient temperature factor. Things are ready when they look ready. When it looks like the picture in the book, take it out. I set my timer about 5-10 minutes less and then just keep a careful eye.

Here are the good formulas in the book
Foccacia, Ciabatta, Baguette, Bagel, Brioche, Croissant, and Challah

Recipes I won't waste time with or have had bad experiences with..
Pan Francese, Pain de Mie, Whole Wheat, Pizza (I don't like pizza dough made with oil)

Even the best bakeries in the world have items that don't taste good. It is the same with cookbooks, you need to dig around to find the gems. Ignore the filler formulas. Try Ciril's Foccacia or Ciabatta, it will put a couple stars back on your opinion. Even that one formula is worth $16.50, just make 4 loaves. I have made the f/c formula about 15 times. Some people have said it was the best bread they have ever tasted.

Now remember, even if you make the f/c formula and it doesn't turn out right or taste like a million bucks, you have to realize that it would be impossible for you to replicate my environment. I live at 4600 ft, use 14% bread flour from a local producer, use SAF Instant, measure in grams, use a drug scale, and have a temperature controlling proofer/retarder.

Baking is just a big science experiment. You have to get all the variables and factors perfect. It take a lot of practice. A book just gives you a framework.

And yes Ciril did post minor corrections available on his website--which is not common for a food book author.
[...]

4 of 4 people found the following review helpful:

5.0 out of 5 stars Baking Artisan Bread, November 9, 2008

By	bakerboy - See all my reviews

This review is from: Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home (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.