Bread Baking: An Artisan’s Perspective

A guide to making artisan breads practically and profitably, Bread Baking includes step-by-step instructions on mixing, fermentation, shaping, proofing and retarding and baking.

Bread Baking, written for both experienced and novice bakers, contains more than 150 photos and drawings that illustrate techniques and showcase beautiful artisan bread products. This book features practical advice from successful artisan bakers as well as 40 plus tested artisan bread formulas, including ciabatta, pain au levain, bagels, croissants and many more.

• Chapter 1: The History of Bread Making.
• Chapter 2: Ingredients and Their Effects.
• Chapter 3: Basic Baker’s Percentage (Baker’s Math).
• Chapter 4: Mixing Methods.
• Chapter 5: Fermentation.
• Chapter 6: Division and Shaping of Loaves and Rolls.
• Chapter 7: Proofing & Retarding.
• Chapter 8: Baking.
• Chapter 9: Rich and Laminated Doughs.
• Chapter 10: Creating Dough Formulas.

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