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Bread Baking: An Artisan's Perspective Hardcover – February 24, 2009
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"Bread Baking is a professional book that really keeps in mind the teaching of young students a skilled craft and sharing knowledge to make them successful."--Vincent Donatelli, Asheville-Buncombe Technical College
"This text is the first to offer a comprehensive resource on the art and science of Artisan Bread Baking. With the growing popularity of artisan breads, this book will help prepare the next generation of chefs to continue the long tradition of fine bread baking."--James Usilton, Atlantic Cape Community College
From the Back Cover
how to make artisan bread properly and profitably
While artisan bread in America was once limited to a few small urban bakeries, today artisan bread is available at the local supermarket. Wherever it's found, however, excellent flavor and texture are still the hallmarks of any true "artisan" bread product, and these qualities cannot be faked. They require craftspeople skilled in the art and science of bread baking.
Written for both experienced and novice bakers, Bread Baking: An Artisan's Perspective offers a complete guide to making artisan breads practically and profitably. Its clear style and straight- forward organization give readers start-to-finish coverage of steps in the bread-baking process, along with explanations of essential techniques, scientific and historical background, and other useful information. This resource also features:
- More than forty formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more
- More than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products
- Artisan profiles that offer insights and tips for success in the artisan bread business
- Extensive coverage of the basics of ingredient selection, mixing methods, fermentation, shaping, and baking
- In-depth coverage of flour milling, wheat composition, and baker's math
Bread Baking: An Artisan's Perspective also offers many helpful resources for students. "Learning Outcomes" lay out a road map of each chapter; sidebars highlight important information; bread baking formulas provide the flexibility to bake various batch sizes; and lab exercises, experiments, key terms, review questions, and discussion topics are included for each chapter.
Aspiring bakers, as well as professionals wanting to further hone their craft, will find Bread Baking: An Artisan's Perspective an essential resource for their pursuit of artisanship in bread baking.
Top customer reviews
Well organized and researched, his book cover everything one needs to know and much more, giving you a sound foundation on baking, bread and all kinds of dough.
PS: After further reading of the Kindle edition I got to an almost fatal flaw: in many recipes the books refers you to page 196 instead of repeating the instructions. But the Kindle edition does not offer true pages, and with no references to where 196 is, or even a clue to which chapter it belongs, we are left with no instructions toward, for instance, for how long to bake the bread or at which temperature the oven should be!!
So, until the publisher fixes this mistake, I'd suggest you either avoid the Kindle version altogether (although it's perfectly good otherwise), or prepare yourself to "use the force" when baking some breads in it...
Bread flour 700 g
Water 500 g
Salt 20 g (NOT 0)
Instant yeast 0 g (NOT 480 g)
Firm levian 480 g (NOT 427 g)
This formula gives us the expected yield of 1700 g.
Such egregious errors are inexcusable in a text book.
First of all, baking (and especially bread baking) is a science. This book does a good job of explaining the ins and outs of bread baking so that the reader will gain not only the knowledge of how, but also what, when, and why. Each chapter offers a different aspect of the bread baking process and discusses in depth the processes happening during this step and the science behind it. Likewise, there is an experiment/lab at the end of each chapter that emphasizes what was learned. This is beneficial because bread baking is less about the specific recipe and more about the ingredients and the steps. Most other culinary textbooks offer a recipe and expect you to follow it - this book asks you to create the same recipe but alter one step showing you the possible outcomes and the reasons behind them. This book focuses on teaching the reader all of the necessary steps so that they can create their own bread formulas and recipes.
Likewise, there is also a chapter on decorative dough pieces and also an appendix of bread formulas. As for the book itself, it's light and not too thick, however the pages are very thin and somewhat flimsy. There are only a couple of color inserts consisting of a few pages each which is frustrating as it's difficult to tell the optimal color looking at black and white pictures.
All in all, this is a great book for someone interested in learning not only how to bake great bread, but also every step of the process from choosing ingredients to storage.
I purchased a few more bread-books since buying this one, but it remains one of the top two I turn to for guidance, information, and, of course, baking good flavored breads.