Baking Bread Dough

Review

Honestly, I didn’t know what to expect out of this book. I was turned off to other books due to the reviews saying things like ‘the formulas are all wrong!’ and ‘the author comes off way too excited and egotistical!’ So, I decided to purchase this relatively new book with only a few glowing reviews.

However, once it arrived, I was pleasantly surprised. This book has everything you could possibly need to learn about baking bread. It goes through each process involved with baking the bread, and even has extra chapters devoted to a further understanding of these processes. I found the writing to be clear, concise, and illustrative. Usually, the author gives a desired result (say sourdough), the process involved in getting there (let the dough sit), and the science behind it (the bacteria are developing in the following ways…).

This book gives you the knowledge to make a loaf and actually adjust all the parameters to your liking. It even has a whole chapter devoted to creating recipes for your own bread. It really is much like a class in a book.

Certainly, this book doesn’t teach you *absolutely everything* (like how to shape the perfect baguette), but no book can. He even says at a couple of points in the shaping chapter that you’re better off learning from a teacher because it’s an action that you just can’t show in pictures and words.

Finally, most chapters end with a lab / experiment, and review section to make sure you comprehend the chapter. One lab, for example, shows the differences between 1 and 3 hour periods of fermentation. It’s really eye opening and illustrates the principals of the chapter you just read.

Anyone looking to learn more about the science of bread and it’s practical applications should without a single doubt pick up this book. It’s a book you’ll read once, then constantly go back to easily found sections and re-read parts to refresh your understanding of what you are doing, or perhaps even give you inspiration to try something different. The recipes are varied enough to cover everything talked about in the book.

Feature

• ISBN13: 9780470138823
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

Overview

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.