Cooking/Bread Book from C.H.I.P.S.

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

Bread Baking offers a complete guide to making artisan breads, practically and profitably.

Bread Baking's clear style and straight-forward organization give readers start-to-finish coverage of steps in the bread-baking process, along with explanations of essential techniques, scientific and historical background, and other useful information.


1. The History of Bread Making

  • A Brief History of Bread Making
  • Breadís Impact on Basic Survival
  • A Cornerstone of Civilization
  • How Bread Began
  • Bread: An Accidental Creation
  • Mechanized Bread Making
  • Electric Mixers Finally Appear: The Short Mix Method
  • Direct Mixing Method
  • World War II and Its Aftermath
  • The Intensive Mix Method
  • Rescue Arrives - The Improved Mix Method
  • Renewed Interest in Great Bread

2. 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

3. Basic Bakerís Percentage (Bakerís Math)

  • An International Language for Bakers
  • Itís 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

4. 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

5. 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
  • Non-living 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

6. Division and Shaping of Loaves and Rolls

  • Giving Form to Dough
  • The First Step - Division
  • Shaping Loaves and Rolls

7. Proofing & Retarding

  • Proofing Defined
  • Judging the Readiness of Proofed Loaves
  • Proofing Versus Bulk Fermentation
  • Collapse of Over-proofed 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

8. 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

9. 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

10. Creating Dough Formulas

  • Formulation: How Can We Design Our Own Reliable Bread Dough?
  • Choose Your Ingredients
  • Create a Formula - Not Just a Recipe
  • Advanced Topic #1 Flour Composition and Milling Technology
  • Elements of the Wheat Endosperm
  • The Milling Process
  • Advanced Topic # 2 Advanced Bakerís Percentage
  • Using Pre-Ferments in Formula Creation
  • Which Pre-Ferment Should you Use?
  • Advanced Topic #3 Controlling Fermentation: Living and Non-living Players
  • Controlling Yeast Activity
  • Controlling Bacterial Activity
  • Enzymes: Amylase and Protease
  • Advanced Topic #4 Decorative Dough Pieces
  • Types of Decorative Dough


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

2010 (available now) ē 258 pages ē $45.00 + shipping
Texas residents please add 6.75 % sales tax

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