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Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home | 
 enlarge | Author: Ciril Hitz
Publisher: Quarry Books
Category: Book
List Price: $24.99
Buy New: $16.23
You Save: $8.76 (35%)
New (25) Used (6) from $12.87
Avg. Customer Rating:  5 reviews
Sales Rank: 22383
Media: Paperback
Edition: Pap/DVD
Number Of Items: 1
Pages: 176
Shipping Weight (lbs): 1.6
Dimensions (in): 10 x 8 x 0.7
ISBN: 1592534538
Dewey Decimal Number: 641.815
EAN: 9781592534531
Publication Date: October 1, 2008
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
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Product Description
While “bread” once implied a simple, sliced white loaf from the supermarket, consumers have begun to consider the product in a more sophisticated light. Bread enthusiasts are more aware of the diverse array of high-quality breads than ever before and are seeking out handmade artisan products at local farmers’ markets, organic grocery stores, specialty shops?even the Internet. Baking Artisan Bread will show that finding these specialty breads is as easy as looking in your own kitchen! Baking Artisan Bread provides a simplified, formula-based approach to baking bread at home, making the mixing, the rising, and the baking itself more approachable and less intimidating. With step-by-step full-color process shots and clear directions, chef Ciril Hitz will show you how with just 10 formulas you can create more than 40 different products?how’s that for streamlined?
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| Customer Reviews:
A "must have" book you'll use again and again November 25, 2008
Calling Baking Artisan Bread a cookbook would really be a misnomer. This information packed tutorial walks the reader through everything he or she needs to know about ingredients, equipment, and techniques in a thoughtful, approachable manner. Throughout the book, Chef Hitz communicates his love for learning and his love for baking. Each page of the book is jammed packed with beautiful photos that clearly illustrate every technique and formula. After reading the book, pop the DVD into a player, and watch as one of the best pastry chefs in the country demonstrates how to mix, proof, weigh, and shape some of the best dough you will ever make. It's like having your own private class that you can take as many times as you would like. I have made several recipes in this book and each and everyone has been delicious; you won't be disappointed by Baking Artisan Bread by Ciril Hitz.
Baking Artisan Bread November 10, 2008
1 out of 1 found this review helpful
Baking Artisan Bread by Ciril Hitz is subtitled 10 Expert Formulas for Baking Better Bread at Home. It's true that the recipes presented are sized for the home baker, however, serious devotees and professionals can learn from the hints, scientific explanations, production tips, and troubleshooting that are offered. Bakers of all levels of abilities and understanding can learn something from this book. Each formula is presented in weight as well as volume measurements and includes at least one variation. The formulas and procedures are presented in an easy to understand format. The abundance of photos ensures an understanding of the baked products and process shots reinforce the "how to." It scores high on information, presentation, and photography. This is a great book for any bread lover's library.
Ciril is the Best November 3, 2008
2 out of 2 found this review helpful
Ciril gives you formulas and instructions that work and taste great. He does not comprise on technique just to make it easy. If you can master Ciril's instructions, you will turn out better bread than your local bakery. If you are serious, go to one of his 3 day courses and you will learn the formulas for what I think are his two best breads--Pain Rustique and Miche.
If you are new to pre-ferments, try starting with the focaccia. It makes use of a poolish, but is forgiving. Also, you don't have to use steam. Cover with herb oil and after 20 minutes with grated Parmesan. You will be amazed with the results.
This book is not for people who want to make bread in 2 hours. If you want that kind of bread, don't waste the 2 hours, just buy a loaf at the store. This book is for people who are willing to do the little bit of extra planning and work to get exceptional results. Most of the recipes will require that you mix a pre-ferment the day before you bake. This extra 5 minutes and 12-18 hours overnight is the step that makes all the difference.
Perfect Bread October 15, 2008
1 out of 3 found this review helpful
Chef Hitz is an amazing baker. I know this first hand as I had him as an instructor. I only just received this book in the mail today and I am already planning which breads to make first. Although I have yet to make the recipes - just from looking at the set up of this book I know they will be great. If you are looking for a clearly written, well thought out bread book - you found it. The directions are easy to follow and they do not go on and on before reaching the how to. There are great pictures at every step to ensure that things are going as they should. If you are looking to have this autographed, you can pay a bit more through this site: http://breadhitz.com/salestools.html
Bake, Eat and Enjoy!
Just a woderfull book October 12, 2008
0 out of 3 found this review helpful
I bought many bread books, but this is by far the best of all them and the DVD is a wonderful addition.
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