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Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home Paperback – Oct 1 2008

4.8 out of 5 stars 5 customer reviews

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Product Details

  • Paperback: 176 pages
  • Publisher: Quarry Books; Pap/DVD edition (Oct. 1 2008)
  • Language: English
  • ISBN-10: 1592534538
  • ISBN-13: 978-1592534531
  • Product Dimensions: 20.3 x 1.3 x 25.4 cm
  • Shipping Weight: 658 g
  • Average Customer Review: 4.8 out of 5 stars 5 customer reviews
  • Amazon Bestsellers Rank: #206,761 in Books (See Top 100 in Books)
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Product Description

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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Customer Reviews

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Top Customer Reviews

Format: Paperback Verified Purchase
For the last five years, I was trying to make Ciabatta bread with large uneven holes in the crumb. I tried everything from Googling in the internet for recipes and techniques, and even followed suggestions from a book of one of his fellow instructors at Johnson and Wales University. Nothing turned out as expected. I read articles written by Ciril Hitz in baking magazines, but never tried his recipes.I thought I should buy his book and try my luck. I am glad I did. My first attempt at his Ciabatta recipe finally achieved what I was searching for. The book clearly and precisely describe the techniques of baking bread, has the right amount of recipes we could do with available local ingredients. The book even have a troubleshooting illustration so we would see what is under, over, and just right in the art of baking artisan bread. Well Done! I love this book.
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Format: Paperback Verified Purchase
Every single recipe I have made so far turned out perfect. Love. I was disappointed it didn't have much of whole wheat options. Fortunately, I bought Peter Reinhart's Whole Grain Breads at the same time. So it worked out okay with me.
Nene
Edmonton, Canada
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Format: Paperback
I've been baking bread for a while now, but was looking for a book with reliable recipes for home bakers that could easily be adapted. I also wanted yeast rather than sourdough recipes. This book fits the bill. I first took it out from my local library, and after every recipe that I tried came out perfectly - the best bread I've ever made - I bought a copy so I could have it on hand always. Though I haven't yet made anything I didn't like, my particular favourites are the challah (sublime - I did a six-strand braid which you can google to find out how to do, rather than the double braid that he suggests) and the whole wheat multi-grain. Also the epi, definitely the prettiest bread I've baked. The quantities are a bit much for some of the recipes unless you are baking for a particularly large household, but it is easy to scale them down, especially if you use weight rather than volume measurement. His recipes call for a stand mixer with a dough hook for mixing, but I have also had success using the pulse feature on a food processor and kneading by hand.
If you would like to make gorgeous breads at home, try this book.
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Format: Paperback
This is the best bread book for the homemaker I've ever got. I have tried several formulae in the book and they all yield unbelievable great breads, with big holes and nice crust & crumbs. The demonstrations in the DVD are excellent!! I love this book and have bought several copies as gifts to my bread making friends. I have also bought the author's new book and cannot wait to try it out.
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Format: Paperback Verified Purchase
Easy, well explained and well structured step by step guide.
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