Bread Baking: An Artisan's Perspective

Front Cover
Wiley, Feb 4, 2009 - Cooking - 272 pages
1 Review
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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Such a shame that Didier Rosada is a sell out and works for a greedy, unethical corporation such as Uptown. I totally lost respect for him when he chose to work for them. His skill and knowledge may be great but his ethics and motives are questionable.
I highly disagree with you that Uptown Bakers is "Artisan Bread". Maybe when the company first started. Now that it is under owner Mike McCloud, the company has become the equivalent of Godzilla in the guise of the Pillsbury Doughboy. They are a 10 million dollar a year operation, have been sued for discrimination, churn out 30,000 loaves a day, and have just entered into an agreement to add bar codes to their plastic bagged loaves in a big expansion effort to move into Pennsylvania supermarkets. Not that there is anything wrong with pursuing corporate expansion and profits, but I would hardly call their product "artisan" It is mass produced on a scale larger than any other bakery in the area.

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About the author (2009)

Daniel T. DiMuzio is formerly a baker and a bakery consultant, and is currently Chef Instructor at Culinard, The Culinary Institute of Virginia College. DiMuzio teaches a number of courses in the Baking and Pastry curriculum, including Artisan Bread, Essentials of Bread Baking, Introductory Pastry Skills, and Baking Science. He is a member of the Bread Baker's Guild of America, and has studied with such bread baking luminaries as Michel Suas, Didier Rosada, Jeffrey Hamelman, and Lionel Vatinet.

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