000 01698nam a22002057a 4500
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008 230314b ph ||||| |||| 00| 0 eng d
020 _a9780470138823
040 _cPTCCagayan
050 _aTX769
_bD56 2010
100 _aDiMuzio, Daniel T.
245 _aBread Baking:
_ban artisan's perspective/
_cDiMuzio, Daniel T.
260 _aNew Jersey:
_bHoboken, N.J. : John Wiley & Sons.
_c2010.
300 _axiii, 258 p., [16] p. of plates :
_bill. (some col.) ;
_c29 cm
500 _aIncludes bibliographical references (p. [247]) and index.
520 _aA guide to making artisan breads practically and profitably, Bread Baking: An Artisan's Perspective includes step-by-step instructions on mixing, fermentation, shaping, proofing and retarding, and baking. Written for both experienced and novice bakers, Bread Baking contains more than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products. Covering the business of bread-making, this book features practical advice from successful artisan bakers as well as forty plus tested artisan bread formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more. Artisan bread baker and teacher Dan DiMuzio provides invaluable information on troubleshooting, ingredients, laminated dough, and creating dough formulas. Professional bakers and baking and pastry students will benefit from this practical resource to artisan breads.
650 _aBaking
_xBread and Pastry Recipes
856 _uhttps://drive.google.com/file/d/1lvLUouKQqyuMrYDLZBDOyVGm-iH_I1Lu/view?usp=share_link
_zClick the link to open the file.
942 _2ddc
_cBK
_n0
999 _c29095
_d29095