Download Bread Baking: An Artisan's Perspective by Daniel T. DiMuzio PDF

By Daniel T. DiMuzio

A consultant to creating artisan breads essentially and profitably, Bread Baking: An Artisan's viewpoint comprises step by step directions on blending, fermentation, shaping, proofing and retarding, and baking. Written for either skilled and amateur bakers, Bread Baking includes greater than a hundred and fifty important pictures and drawings that illustrate ideas and show off appealing artisan bread items. masking the enterprise of bread-making, this e-book positive aspects useful suggestion from winning artisan bakers in addition to 40 plus established artisan bread formulation, together with ciabatta, discomfort au levain, bagels, honey entire wheat, croissants, and plenty of extra. Artisan bread baker and instructor Dan DiMuzio presents precious info on troubleshooting, components, laminated dough, and growing dough formulation. specialist bakers and baking and pastry scholars will take advantage of this functional source to artisan breads.

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Extra info for Bread Baking: An Artisan's Perspective

Sample text

Generally speaking, they are surrounded by cellulose, contain starch and proteins, and their germ can sprout into a new plant if it finds the right environment. Wheat Classification Millers and wheat farmers have devised a classification system in North America to help them predict the likely performance characteristics of wheat shipped to market. The system comprises three factors that are correlated with a particular crop before it is sold or turned into flour. PROTEIN CONTENT The first classification evaluates the grain’s protein content.

Bakers who wish to use durum flour or semolina are well advised to give their dough a rest period (see autolyse in Chapter 4), and they should be conservative in estimating how long the dough should mix on second speed. Using normal bread flour for at least half the total flour weight extends the dough’s tolerance to mixing. Spelt is a variety of wheat known as farro in Europe. It does contain gluten, and its flour can be used to make leavened bread. However, it is weaker than modern bread wheat so generally does not provide the height or volume characteristic of conventional bread.

One caveat might be appropriate here: Be careful which herbs you use together, and use discretion when adding them, as a subtle addition can be more pleasing than overdoing it. We can’t generalize too much about using spices, as they’re all different from one another, but exercising caution in both the quantity used and the timing of addition may be warranted. Cinnamon is used commonly in sweet breads, but it has a destructive effect on yeast, so adding it directly to dough can be risky. Making a paste or smear out of sugar, butter, and cinnamon and using it as a filling helps avoid the dangers of adding cinnamon to the dough itself.

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