A 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.