Bread Baking: An Artisan's Perspective Hardcover - 2009 - 1st Edition

From the rear cover

how to make artisan bread properly and profitably

While artisan bread in America was once limited to a few small urban bakeries, today artisan bread is available at the local supermarket. Wherever it's found, however, excellent flavor and texture are still the hallmarks of any true "artisan" bread product, and these qualities cannot be faked. They require craftspeople skilled in the art and science of bread baking.

• More than forty formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more
• More than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products
• Artisan profiles that offer insights and tips for success in the artisan bread business
• Extensive coverage of the basics of ingredient selection, mixing methods, fermentation, shaping, and baking
• In-depth coverage of flour milling, wheat composition, and baker's math

Bread Baking: An Artisan's Perspective also offers many helpful resources for students. "Learning Outcomes" lay out a road map of each chapter; sidebars highlight important information; bread baking formulas provide the flexibility to bake various batch sizes; and lab exercises, experiments, key terms, review questions, and discussion topics are included for each chapter.

Aspiring bakers, as well as professionals wanting to further hone their craft, will find Bread Baking: An Artisan's Perspective an essential resource for their pursuit of artisanship in bread baking.