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050	0	0	_aTX769 _b.D56 2010
082	0	0	_a641.815 _222
100	1		_aDiMuzio, Daniel T., _eauthor. _91073594
245	1	0	_aBread baking : _ban artisan's perspective / _cDaniel T. DiMuzio.
264		1	_aHoboken, N.J. : _bJohn Wiley & Sons, _c[2010]
264		4	_c©2010
300			_axiii, 258 pages, 16 unnumbered pages of plates : _billustrations (some colour) ; _c29 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (page 247) and index.
505	0	0	_g1. _tThe History of Bread Making -- _tA Brief History of Bread Making -- _tBread's Impact on Basic Survival -- _tA Cornerstone of Civilization -- _tHow Bread Began -- _tBread: An Accidental Creation -- _tMechanized Bread Making -- _tDirect Mixing Method -- _tWorld War II and Its Aftermath -- _tThe Intensive Mix Method -- _tRescue Arrives - The Improved Mix Method -- _tRenewed Interest in Great Bread -- _g2. _tIngredients and Their Effects -- _tIngredients for Baking Bread -- _tThe Most Important Ingredient: Flour -- _tWheat Dough Can Inflate -- _tThe Wheat Berry -- _tWheat Classification -- _tOther Grains -- _tWater -- _tSalt -- _tYeast -- _tSweeteners -- _tFats and Oils -- _tMilk Products -- _tEggs -- _tNuts, Seeds, Grains, and Dried Fruits -- _tUsing Whole Grains -- _tHerbs and Spices -- _g3. _tBasic Baker's Percentage (Baker's Math) -- _tAn International Language for Bakers -- _tIt's All in the Percentages -- _tChanging Batch Sizes -- _tFind the Total Flour Weight: Using the Percentage Sum -- _tDiscrepancies in Batch Size -- _tWhen You Have Two or More Flours -- _g4. _tMixing Methods -- _tThe First 10,000 Years: Hand Mixing -- _tTwo Stages in the Dough Mixing Process -- _tDough Transformation During Mixing -- _tPrecursors to Mechanized Mixing -- _tMechanization Arrives: The Short Mix Method -- _tIntensive Mix Method -- _tThe Improved Mix Method -- _tIs There a Best Mixing Method? -- _tSpecial Circumstances or Exceptions -- _g5. _tFermentation -- _tFermentation: A Process of Transformation -- _tDoes Fermentation Create or Destroy? -- _tFermentation of Bread Dough -- _tYeast Fermentation: Produces Carbon Dioxide and Alcohol -- _tBacterial Fermentation: Produces Organic Acids -- _tNonliving Organic Substances: Esters and Enzymes -- _tManipulating Fermentation: Time, Temperature, and Hydration -- _tPre-Ferments: How to Shorten Fermentation Time While Increasing Strength and Flavor -- _tNatural Pre-Ferments -- _g6. _tDivision and Shaping of Loaves and Rolls -- _tGiving Form to Dough -- _tThe First Step: Division -- _tShaping Loaves and Rolls -- _g7. _tProofing and Retarding -- _tProofi ng Defined -- _tJudging the Readiness of Proofed Loaves -- _tProofi ng versus Bulk Fermentation -- _tCollapse of Overproofed Dough -- _tGas Production in Successful Proofing -- _tChanging the Temperature of Dough -- _tYeast Quantity in Dough -- _tThe Degradation of Dough Structure -- _tRetarding Loaves of Bread -- _tDough Degradation in Retarding -- _tSpecialized Equipment for Proofing and Retarding Loaves of Bread -- _g8. _tBaking -- _tBaking Transforms Raw Dough -- _tRecognizing When Loaves Are Ready to Be Baked -- _tScoring Loaves -- _tBaking Temperature -- _tUsing Steam -- _tHow to Judge the Doneness of Bread -- _tThe Importance of Cooling Bread after Baking -- _g9. _tRich and Laminated Doughs -- _tThe Effects Ingredients Have on Dough -- _tStrategies for Turning Lean Dough into Rich Dough -- _tWhy Not Just Add the Fat to the Dough? -- _tLamination Defined -- _tThe Lamination Process -- _tDifferences between Croissant Dough and Danish Dough -- _tSome Caveats in Working with Laminated Dough Products -- _tShaping Croissants and Danish -- _g10. _tCreating Dough Formulas -- _tFormulation: How Can We Design Our Own Reliable Bread Dough? -- _tChoose Your Ingredients -- _tCreate a Formula, Not Just a Recipe -- _gAdvanced Topic 1. _tFlour Composition and Milling Technology -- _tElements of the Wheat Endosperm -- _tThe Milling Process -- _gAdvanced Topic 2. _tAdvanced Baker's Percentage -- _tUsing Pre-Ferments in Formula Creation -- _tWhich Pre-Ferment Should You Use? -- _tAdvanced Topic #3: Controlling Fermentation: Living and Nonliving Players -- _tControlling Yeast Activity -- _tControlling Bacterial Activity -- _tEnzymes: Amylase and Protease -- _gAdvanced Topic 4 _tDecorative Dough Pieces -- _tWorking with Decorative Dough -- _tTypes of Decorative Dough -- _gAppendix _tFormulas.
520			_a"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			_aMachine converted from AACR2 source record.
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650		0	_aCooking (Bread) _9326732
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