Bread baking
An Artisan's Perspective
by Daniel T. DiMuzio
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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.
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Previews available in: English
Subjects
Cookery (Bread), Bread, Cooking & Food, Nonfiction, Cooking (Bread), Cooking, baking| Edition | Availability |
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Bread Baking: an Artisan's Perspective with Bread 2E Set
2013, Wiley & Sons, Incorporated, John
in English
1118726081 9781118726082
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Book Details
Edition Notes
Includes bibliographical references.
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| October 31, 2021 | Edited by briansuhr | Edited without comment. |
| August 1, 2020 | Edited by ImportBot | import existing book |
| July 22, 2019 | Edited by MARC Bot | remove fake subjects |
| June 28, 2019 | Edited by MARC Bot | import existing book |
| December 11, 2009 | Created by WorkBot | add works page |