By Daniel T. DiMuzio

A consultant to creating artisan breads essentially and profitably, Bread Baking: An Artisan's point of view 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 necessary pictures and drawings that illustrate strategies and exhibit appealing artisan bread items. overlaying the enterprise of bread-making, this publication good points functional recommendation 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 lots of extra. Artisan bread baker and instructor Dan DiMuzio presents worthwhile details on troubleshooting, elements, laminated dough, and developing dough formulation. expert bakers and baking and pastry scholars will make the most of this functional source to artisan breads.

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Three-strand loaf—8 oz (225 g) per strand. 3. Knotted rolls, 1½–3 oz (45–85 g) per small strand. SHAPING: 1. Drawings that demonstrate braiding techniques are in Chapter 6 on pp. 96–99. indd 30 BAKING: 1. 330–350°F (165–176°C) or even less if premature browning is an issue; 25–40°F less for rack or convection ovens. 2. When ready (see Chapter 7), load the trays into the oven. No scoring is necessary, and no steam should be used, but remember to egg-wash the loaves a second time just before baking them.

This grain-and-water mix is called a soaker, and any water calculated to be added to the soaker itself is considered separately from the water used to hydrate the flour in bread dough. Some formulas call for a soaker to be added at the start of the mixing process, while others ask you to wait until the end of mixing to minimize any weakening effect the soaker may have on dough structure. indd 25 11/19/08 3:55:43 PM 26 CHAPTER 2 INGREDIENTS AND THEIR EFFECTS ARTISAN BAKER PROFILE Thom Leonard artisan schools of thought, including well-crafted baguettes and expertly made multigrain pain au levain.

At that point, it gradually loses potency until its performance would be described as unpredictable. Active dry yeast was created to help solve the storage and shelf life limitations of fresh yeast. By surrounding live, active cells with dead cells and removing most of their moisture, yeast manufacturers were able to provide a reliable source of yeast activity that could be kept in sealed packages for a year or more after manufacture. Because most of the water is removed from active dry yeast, you only need to use about half the weight of yeast called for in formulas that specify fresh yeast.

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