bread baking an artisan's perspective 2010 - dimuzio

[...]... owners and bakers that have had an impact on the industry are included at the end of Chapters 2 through 10 The artisan bakers profiled provide their insights on the artisan bread baking industry and also offer pearls of wisdom to baking students planning to venture into the bread baking industry fm_4p.r.indd x 11/19/08 3:59:14 PM P R E FA C E xi ᭜ Baking Formulas emulate the artisanal perspective on bread. .. How Bread Began The evolution of bread is tied to the evolution of human life Multiple species of yeast and bacteria were among the first plants and animals to appear on Earth When larger species evolved and moved to land three billion years later, the yeast and bacteria fed on them when they died Those single-celled organisms were hard at work degrading large pieces of organic matter before wheat or any... technological advances with caution while making the best bread possible THE BREAD BAKERS GUILD IS ESTABLISHED This revival of good bread- making practices has spread through some other parts of Europe and has even made its way to North and South America, Australia, and Japan.Within the United States, an organization arose in 1993 to meet the needs of a nascent artisan bread movement This organization was... cellulose, and its general function is to offer a water-permeable protective coating for the wheat berry until it finds suitable soil, moisture, and warmth for sprouting Even though the bran is essentially indigestible, it provides a good deal of fiber and contains important minerals as well If we want to make high-rising and light-textured breads, however, the bran can pose a problem, as flour with bran makes... began to acquire the same types of mixer used by bakers in the cities and larger towns Making bread dough completely by hand became less and less common, but the quality of bread was as good as ever because the dough was still fermented for long periods FRANCE AND FRENCH BREAD BECOME “MODERN” By the mid-1950s, a new type of mixer featuring both low and high speeds made its appearance in the French bread. .. lab exercises and experiments, and answers to the questions for review at the end of each chapter The Instructor’s Manual also contains approximately 20 multiple-choice questions and one or two short-answer essay questions for each chapter The Instructor’s Companion Website (www.wiley.com/college/climuzio) includes password-protected electronic versions of the Instructor’s Manual and Test Bank All of... doesn’t mean other grains for bread were no longer used The Egyptians, we know, continued to use barley for bread well into the Roman era, and the Greeks, who learned of leavened bread from the Egyptians, left written records of how much they loved the taste of barley bread, just as they enjoyed the taste and texture of the newer wheat loaves THE ROMAN GUILDS Ruins from the Roman cities of Pompeii and Herculaneum... of crescent-shaped rolls By the 1920s, some bakers in Paris used a laminated dough (like puff pastry) that was yeasted to create the croissants, and the so-called Parisian croissant was born Both the laminated croissant and the classic baguette first appeared in Paris in the same decade They are almost certainly the two most iconic (and imitated) French bread products in the world Mechanized Bread Making... perspective on bread baking Baking formulas are included within the Lab Exercises and Experiments at the end of some chapters and also in an appendix of formulas at the end of the book The goal of these formulas is to provide flexibility by providing various batch sizes using 5-quart and 20-quart mixers, and including baker’s percentages and U.S and metric measurements.The procedures are organized to reflect... cultural importance of bread This chapter demonstrates that the bread we take for granted today was once not only an accompaniment to dinner bread was power A Cornerstone of Civilization THE SUMERIANS The Sumerians, for instance, who 10,000 years ago ruled over an area in what is now Iraq, could lay claim to being the world’s first true nation because they devised more efficient methods of organized agriculture . Cataloging- in- Publication Data: DiMuzio, Daniel T. Bread baking: an artisan’s perspective / Daniel T. DiMuzio. p. cm. Includes bibliographical references. ISBN 97 8-0 -4 7 0-1 388 2-3 (cloth) 1. Bread. . craftsmanship in bread baking. Any real mastery of the subject takes time, of course, and it is only with experience and the personal assistance of well-trained baking professionals and instructors. History of Bread Making 1 A Brief History of Bread Making 2 Bread s Impact on Basic Survival 2 A Cornerstone of Civilization 2 How Bread Began 3 Bread: An Accidental Creation 3 Mechanized Bread Making