Bread Baking: An Artisans Perspective will provide the guidance professional bakers and students need not only to make great bread, but also to make it practically and profitably. DiMuzio takes readers through each step in the bread-baking process--mixing, fermentation, division and shaping, proofing and/or retarding, and baking. Bread Baking is full of photos that show readers exactly how to master each technique, and illustrate what the dough or bread should and shouldn't look like at each stage. Important topics such as baker's math, creating formulas, the science of bread, and the history of bread are all covered. Classroom-tested formulas and labs give readers the opportunity to make classic artisan breads such as baguettes and pain au levain, and artisan profiles include tips and advice on the business of artisan bread baking.