Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home, by Ciril Hitz
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Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home, by Ciril Hitz
Best Ebook PDF Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home, by Ciril Hitz
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?
Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home, by Ciril Hitz- Amazon Sales Rank: #344775 in eBooks
- Published on: 2008-10-01
- Released on: 2008-10-01
- Format: Kindle eBook
About the Author Ciril Hitz is the Department Chair for the International Baking and Pastry Institute at Johnson & Wales University in Providence, Rhode Island. He graduated from the Rhode Island School of Design, after which he returned to his native Switzerland and completed a three-year apprenticeship as a Pastry Chef/Chocolatier. He was first introduced to bread baking while in Europe, which laid the foundation for the skills that led him to where he is today. Hitz has been recognized nationally and internationally with numerous awards and accomplishments. He was selected as a Top Ten Pastry Chef in America in both 2007 and 2008 by Pastry Art & Design magazine. In 2004 he competed in the National Bread and Pastry Team Championship, winning the overall team Gold Medal as well as all individual bread awards. He was a member of the Bread Bakers Guild Team USA that competed at the 2002 Coupe du Monde de la Boulangerie in Paris, France, where the team captured the silver medal. He has been a guest instructor and expert at many national and international culinary events and schools and serves on the Advisory Board of the Bread Bakers Guild of America. Ciril Hitz is frequently seen on The Food Network and has been featured on the NBC's The Today Show. His work has graced the pages of numerous magazines and the interiors of exhibition halls and museums, including COPIA in Napa, California. He is the producer of his own line of educational DVDs. For more information on his work, visit www.breadhitz.com.
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Most helpful customer reviews
43 of 48 people found the following review helpful. Ciril is the Best By bj 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.In response to Mr. "folks that rated it fives stars"...----Do you think that people who are serious about baking are interested in making plain old sandwich bread? Pain de Mie? That would be about the last formula I would try in a baking book. Seriously, try something a little more interesting--you might like it. Don't rate a book 1 star because you try 2 formulas.You will find that in most baking books, you will need to tweak stuff to your own baking environment. The size of dividing units is not an issue. If you don't like the size, adjust accordingly. I make pita based on Glezer's formulas, she calls for 170g pitas, but I find that 85g is more to my liking. That doesn't mean she is off by 100%.Also, I made the Challah last week and it was perfect. Don't divide into 70g as Mr. grumpy stripes suggests, 100g is correct as Ciril states. 110g if doing a 5 braid.Baking times are never correct. Each brand/type of flour bakes different, each oven bakes differently, and baking stones bake differently too. Also you have the ambient temperature factor. Things are ready when they look ready. When it looks like the picture in the book, take it out. I set my timer about 5-10 minutes less and then just keep a careful eye.Here are the good formulas in the bookFoccacia, Ciabatta, Baguette, Bagel, Brioche, Croissant, and ChallahRecipes I won't waste time with or have had bad experiences with..Pan Francese, Pain de Mie, Whole Wheat, Pizza (I don't like pizza dough made with oil)Even the best bakeries in the world have items that don't taste good. It is the same with cookbooks, you need to dig around to find the gems. Ignore the filler formulas. Try Ciril's Foccacia or Ciabatta, it will put a couple stars back on your opinion. Even that one formula is worth $16.50, just make 4 loaves. I have made the f/c formula about 15 times. Some people have said it was the best bread they have ever tasted.Now remember, even if you make the f/c formula and it doesn't turn out right or taste like a million bucks, you have to realize that it would be impossible for you to replicate my environment. I live at 4600 ft, use 14% bread flour from a local producer, use SAF Instant, measure in grams, use a drug scale, and have a temperature controlling proofer/retarder.Baking is just a big science experiment. You have to get all the variables and factors perfect. It take a lot of practice. A book just gives you a framework.And yes Ciril did post minor corrections available on his website--which is not common for a food book author.[...]
30 of 37 people found the following review helpful. The author owes consumers the corrections By Aspasia "Baking Artisan Bread" is an adequate book for those new to bread baking, but it is lacking in some simple, yet important, techniques, such as the autolyse. I'm astounded this basic method of initially hydrating the flour was omitted. More importantly, Mr. Hitz apparently has chosen to ignore the errors in his recipes. Rather than publish a list of corrections at his website, which could be easily done, he has decided to make the corrections in the next printing (if there is one) and the current owners of the book be damned.Errors in publications happen. However, when one is dealing with a cookbook or baking book, not only has the consumer made an investment in the book, but in the ingredients as well, not to mention his/her time. Responsible and ethical bakers make every effort to publish corrections and make them easily accessible to the people who paid money for their product and presumed expertise.Caveat emptor.
7 of 7 people found the following review helpful. it's good, but... (updated) By George P. i am an avid baker and have made breads from no knead, to baguettes, to croissants over the last few years. I bought this book because i watched Ciril's videos online and thought his teaching skills were very good.The book has the basic recipes for biga and poolish. then come the 9-10 basic recipes which can be used to make different breads. for example, if you make a baguette, you can make an Epi after step 7. once you make the brioche dough, you can make 3-4 other breads.anyway, the only thing i dont like about this book is that it's written like a textbook, not like a recipe book. for example, i made a ciabatta and the recipe is over 3-4 pages with the individual steps buried in the text. he lists every step (10 steps) and states: "Step 8 scoring - not needed". instead of omitting the step all together since it's useless, he still lists it. maybe it's a good thing for people that will wonder if scoring is needed.the other thing is the temp he uses. he said to bake the ciabatta at 480F, but i think that's too high and my bread's crust was perfect after 20 min, but still uncooked inside. still tasted amazing.i am used to KAF's recipes, which are a list of ingredients on the left, and the recipe steps on the right. that's it.this is different, but detailed and very good. the pictures are great and the steps are outlined. it's only 110 page book, so not like a brick to lug around.would recommend and buy as a gift. i plan on making all recipes from that book since i am crazy about dough. will update again in the future.hope this helps.updated - Jan 13, 2014:in about 2 weeks i made about 5-6 of his recipes and found out that the temps and the time in the oven are ALL wrong. I made the pizza rolls and it calls for temps between 450-500 for 10 mins. my oven is spot on temp wise and i had to use 425 for 10 mins and 350 to cook inside. at 450 the ball would burn on the outside and be wet inside. i depressed the rolls in quarters and they still puffed up like i never depressed the dough (the bottom shows the "score" lines)i made the bagguettes and it was difficult to follow directions over 5-6 pages.i made the bagels and they were VERY chewy (used only bread flour, not high gluten) and were thin, not like panera bagels.I follow instructions to the T in my day job, so that was not the issue.Great tasting bread, but accuracy is lacking.I will use his recipes, but have to tweak a few major things...
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