Bread Baking: An Artisan's Perspective

Description

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. bread baking: An Artisan's Perspective Contents Preface Text Features for Students Flexibility for Instructors Acknowledgments Chapter 1: The History of Bread Making Bread’s Impact on Basic Survival A Cornerstone of Civilization How Bread Began Bread: An Accidental Creation Mechanized Bread Making Direct Mixing Method World War II and Its Aftermath The Intensive Mix Method Rescue Arrives—The Improved Mix Method Renewed Interest in Great Bread Chapter 2: Ingredients and Their Effects The Most Important Ingredient: Flour Wheat Dough Can Inflate The Wheat Berry Wheat Classification Other Grains Water Salt Yeast Sweeteners Fats and Oils Milk Products Eggs Nuts, Seeds, Grains, and Dried Fruits Using Whole Grains Herbs and Spices Chapter 3: Basic Baker’s Percentage (Baker’s Math) It’s All in the Percentages Changing Batch Sizes Find the Total Flour Weight: Using the Percentage Sum Discrepancies in Batch Size When You Have Two or More Flours Chapter 4: Mixing Methods Two Stages in the Dough Mixing Process Dough Transformation During Mixing Precursors to Mechanized Mixing Mechanization Arrives: The Short Mix Method Intensive Mix Method The Improved Mix Method Is There a Best Mixing Method? Special Circumstances or Exceptions Chapter 5: Fermentation Does Fermentation Create or Destroy? Fermentation of Bread Dough Yeast Fermentation: Produces Carbon Dioxide and Alcohol Bacterial Fermentation: Produces Organic Acids Nonliving Organic Substances: Esters and Enzymes Manipulating Fermentation: Time, Temperature, and Hydration Pre-Ferments: How to Shorten Fermentation Time While Increasing Strength and Flavor Natural Pre-Ferments Chapter 6: Division and Shaping of Loaves and Rolls The First Step: Division Shaping Loaves and Rolls Chapter 7: Proofing and Retarding Judging the Readiness of Proofed Loaves Proofing versus Bulk Fermentation Collapse of Overproofed Dough Gas Production in Successful Proofing Changing the Temperature of Dough Yeast Quantity in Dough The Degradation of Dough Structure Retarding Loaves of Bread Dough Degradation in Retarding Specialized Equipment for Proofing and Retarding Loaves of Bread Chapter 8: Baking Recognizing When Loaves Are Ready to Be Baked Scoring Loaves Baking Temperature Using Steam How to Judge the Doneness of Bread The Importance of Cooling Bread after Baking Chapter 9: Rich and Laminated Doughs Why Not Just Add the Fat to the Dough? Lamination Defined The Lamination Process Differences Between Croissant Dough and Danish Dough Some Caveats in Working with Laminated Dough Products Shaping Croissants and Danish Chapter 10: Creating Dough Formulas Choose Your Ingredients Create a Formula, Not Just a Recipe Elements of the Wheat Endosperm The Milling Process Using Pre-Ferments in Formula Creation Which Pre-Ferment Should You Use? Controlling Yeast Activity Controlling Bacterial Activity Enzymes: Amylase and Protease Working with Decorative Dough Types of Decorative Dough Appendix of Formulas Batch Sizing and Formulation Mixing and Other Procedures Glossary Bibliography Index Photo Insert