MARC details
| 000 -LEADER |
|---|
| fixed length control field |
06120cam a22003854i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221101220919.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
090722s2010 njuaf b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2008021437 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0470138823 |
| Qualifying information |
cloth |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780470138823 |
| Qualifying information |
cloth |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b1145264x |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)228300847 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
BTCTA |
| -- |
BAKER |
| -- |
UKM |
| -- |
YDXCP |
| -- |
C#P |
| -- |
ATU |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX769 |
| Item number |
.D56 2010 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.815 |
| Edition number |
22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
DiMuzio, Daniel T., |
| Relator term |
author. |
| 9 (RLIN) |
1073594 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Bread baking : |
| Remainder of title |
an artisan's perspective / |
| Statement of responsibility, etc. |
Daniel T. DiMuzio. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Hoboken, N.J. : |
| Name of producer, publisher, distributor, manufacturer |
John Wiley & Sons, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2010] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2010 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiii, 258 pages, 16 unnumbered pages of plates : |
| Other physical details |
illustrations (some colour) ; |
| Dimensions |
29 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (page 247) and index. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Miscellaneous information |
1. |
| Title |
The History of Bread Making -- |
| -- |
A Brief 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 -- |
| Miscellaneous information |
2. |
| Title |
Ingredients and Their Effects -- |
| -- |
Ingredients for Baking Bread -- |
| -- |
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 -- |
| Miscellaneous information |
3. |
| Title |
Basic Baker's Percentage (Baker's Math) -- |
| -- |
An International Language for Bakers -- |
| -- |
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 -- |
| Miscellaneous information |
4. |
| Title |
Mixing Methods -- |
| -- |
The First 10,000 Years: Hand Mixing -- |
| -- |
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 -- |
| Miscellaneous information |
5. |
| Title |
Fermentation -- |
| -- |
Fermentation: A Process of Transformation -- |
| -- |
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 -- |
| Miscellaneous information |
6. |
| Title |
Division and Shaping of Loaves and Rolls -- |
| -- |
Giving Form to Dough -- |
| -- |
The First Step: Division -- |
| -- |
Shaping Loaves and Rolls -- |
| Miscellaneous information |
7. |
| Title |
Proofing and Retarding -- |
| -- |
Proofi ng Defined -- |
| -- |
Judging the Readiness of Proofed Loaves -- |
| -- |
Proofi ng 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 -- |
| Miscellaneous information |
8. |
| Title |
Baking -- |
| -- |
Baking Transforms Raw Dough -- |
| -- |
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 -- |
| Miscellaneous information |
9. |
| Title |
Rich and Laminated Doughs -- |
| -- |
The Effects Ingredients Have on Dough -- |
| -- |
Strategies for Turning Lean Dough into Rich Dough -- |
| -- |
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 -- |
| Miscellaneous information |
10. |
| Title |
Creating Dough Formulas -- |
| -- |
Formulation: How Can We Design Our Own Reliable Bread Dough? -- |
| -- |
Choose Your Ingredients -- |
| -- |
Create a Formula, Not Just a Recipe -- |
| Miscellaneous information |
Advanced Topic 1. |
| Title |
Flour Composition and Milling Technology -- |
| -- |
Elements of the Wheat Endosperm -- |
| -- |
The Milling Process -- |
| Miscellaneous information |
Advanced Topic 2. |
| Title |
Advanced Baker's Percentage -- |
| -- |
Using Pre-Ferments in Formula Creation -- |
| -- |
Which Pre-Ferment Should You Use? -- |
| -- |
Advanced Topic #3: Controlling Fermentation: Living and Nonliving Players -- |
| -- |
Controlling Yeast Activity -- |
| -- |
Controlling Bacterial Activity -- |
| -- |
Enzymes: Amylase and Protease -- |
| Miscellaneous information |
Advanced Topic 4 |
| Title |
Decorative Dough Pieces -- |
| -- |
Working with Decorative Dough -- |
| -- |
Types of Decorative Dough -- |
| Miscellaneous information |
Appendix |
| Title |
Formulas. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"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."--Publisher's website. |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Machine converted from AACR2 source record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Bread. |
| 9 (RLIN) |
314791 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking (Bread) |
| 9 (RLIN) |
326732 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b1145264x |
| b |
21-07-21 |
| c |
27-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.815 DIM |
| g |
1 |
| i |
A455326B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$73.66 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
19 |
| v |
8 |
| w |
4 |
| x |
3 |
| y |
.i12933387 |
| z |
29-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
b |
| -- |
c |
| Operator's initials, OID (RLIN) |
20-03-18 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
nju |
| -- |
0 |
