Bread Baking: An Artisan’s Perspective Giveaway

What burning bread questions are on your mind ? How do you know how long a dough should ferment? What is the ideal baking temperature? What is an Auvergnat and how do you shape it? In his book Bread Baking: An Artisan’s Perspective, Daniel DiMuzio lets us in on all of it.

This is a textbook, aimed at baking students. It is not a cookbook, although there are a few formulas. But if you’re a bread geek like me (come on, you can admit it), you will find plenty here to interest and inform. It is technical stuff, presented very clearly so even those of us who are not pros can make sense of it.

Chapter by chapter, DiMuzio, a baker and baking instructor, takes us through each step of the bread baking process: ingredient selection, mixing, fermentation (what is that yeast really up to in there?), shaping, proofing, and baking. He explains not only what to do, but why to do it. There is also a chapter about rich and laminated doughs, and one on how to create your own dough formula.

Courtesy of Dan and of publisher Wiley, I have a copy of this great book to give away. All you have to do is leave a comment here by 11:59 PM PST on Monday, April 13 for a chance in the random drawing. International entries are welcome in this one. Remember, you cannot win if you do not play!

Post a comment » 190 Comments

  1. I am a bread geek for sure. :) I’ve been following your blog for a month or so now and love it.
    Would love the book. :o )
    Susie in northern NY

  2. I’m just starting to bake breads – and I’m doing good, wich *really* makes me happy, cause I was very scared of yeast. And I mean, very! :D

    I would love to learn all the ins and outs of bread bakings – I like to understand everything I do!

    Thanks for this opportunity.

  3. I just left some pizza dough rising in the kitchen, then I come here and read about a book about making bread!
    I was actually planning on making some raisin bread later, as well.
    That book would be awesome to have.

  4. Oh my, another giveaway! Don’t know where I would put that book as my shelves are brimming with books, but…

  5. Thanks for the opportunity.

  6. A better understanding of the way the “mysterious” ways bread dough works would be great!

    Thanks for this website!
    Ulli

  7. I am definitely a bread geek – please put me in your draw!

  8. I am a novice bread baker and the going has been good so far. This book would definitely be a great addition to any bread lover’s bookshelf.

  9. I found you and your blog only recently, but I follow in love with all this bread (and your recipes). I’m a novice in bread making, but I love so much know what my family and I eat every single day…so the knowledge is welcome! Thanks for the opportunity and for your awesome blog. Martina

  10. This sounds like a great book. The main probem I have with recipes in general is the lack of the “why”. Although Richard Bertinet’s books have been a huge help. But this one sounds like a must have!

    And thank you for a very inspiring blog!

  11. As a scientist / bread maker, I would love it. Thanks for the opportunity!

  12. I love baking bread and this book would reallly interest me!

    Cheers,

    Rosa

  13. “Remember, you cannot win if you do not play!”

    Count me in!

  14. Definitely a bread geek… I’m in love! ;O)

    Thank you!!!

  15. I’d love to win! I love baking bread and it would be great to get this kind of book.

  16. I’m pretty casual and imprecise when it comes to yeast breads. I probably could use a book to make more more careful and precise (although your blog does a good job of it as well).

  17. Oh I love the sound of this book. I’m such a book worm though and atm it’s bread books that suit me most :)

  18. I barely even bake right now! I mostly make quick breads (my beer bread is awesomest) but I did make naan the other day, and it turned out ok. But man, I am a nerd for cooking science. This book looks sweet.

  19. I have just moved to Netherlands from Canada and currently have lots of time on my hands to indulge in my 2 food passions – baking and indian food – and my newest hobby, browsing through the amazing food blogs that are available.
    Wild Yeast is my weekly treat on a Friday morning – thank you for sharing with us all!

  20. This book sounds really interesting. I have been looking for something like this, thank you for giving such a great book away!

  21. Looks fascinating!

  22. Ohhh, I’ve only recently discovered this website and I’m loving it already. Being Irish I loved the recent guiness and Rye Bread. I’d love to understand the whole process more so I could know why things go wrong sometimes, or how to adjust recipes to suit what I’m looking for.

  23. This book sounds interesting- I’ll ask my library to get a copy. Hopefully I can win a copy too!

  24. I have fallen in love with the home breadmaking and enjoy your website’s perspective, commentary, and recipes. I enjoy learning about the “whys” as well as the “hows,” so I would definately enjoy a copy of this book.

  25. Love the website..sounds like a good book, too.

    Count me in!

  26. I love books that get all scientific and techie but remain accessible. That’s such a skill in an author. And the man can bake bread too!

    Please include me in your draw :-)

  27. I have just found my love of making yeast breads. In the past I would knead the dough and my wrists would suffer. For some reason (thankfully!) my wrists are cooperative now. I love the zoning in on the dough and staying there for ten minutes. It’s relaxing!

  28. Oh! I have been wanting to get my hands on this book! I have heard great things about it. Thanks for offering it to us:)

  29. If only there were more books available to general bakers that gave this kind of information. First of all, so many of my acquaintances and some family members say with pride that they never cook. One person even built a house without a kitchen. But if people only knew why certain proportions are important or certain ingredients affect “chewiness”, etc., I think they would be more excited about cooking.
    Maybe not, maybe they just don’t care but it’s been one of my main interests since I watched my grandmother create magic in the kitchen. I won’t get my hopes up of winning to book because I hate disappointment but I sure would LOVE it !

  30. I am loving that all these great artisan bread baking books are coming out now. Now if only I had more time to bake everything. (I’d love to win a copy too!)

  31. I’m starting to get more serious about bread making, I’d love this book!!

  32. obsessed…yes! i’ve been following the blog for a while and have heard wonderful things about this book. thanks for making it available to us!

  33. This looks like just the sort of ‘cookbook’ I would like! I always want to really understand what’s going on in a recipe, rather than just blindly following instructions. Something that explains the concepts behind the process is much more interesting to me.

  34. How exciting. Bread baking is what keeps me occupied in the winter when I can’t garden. So I’m naturally into the “science” of it.

  35. Looks like a wonderful book!

  36. I just started getting into baking with wild sourdough starter, and would love to learn more about the technical aspects of baking bread. I would love a copy of this book.

  37. Oh, that looks like a great book to try out!

  38. This sounds like an awesome book! One of the problems I have with making bread is that I don’t know *why* things go into the recipe so I feel uncomfortable changing them, even when they don’t work. This sounds right up my alley!

  39. I love learning why things work the way they do (it’s the scientist in me). This book looks really interesting, and I’d love a copy!

  40. Oh my goodness, another book to love. Pick me, pick me!

    Breadbaking is the most peaceful respite I know. Receiving this book would make it that much more of a delight.

  41. I just started baking, would love extra help!
    i love this blog!

  42. Will I be lucky this time? I hope so, the stone I have done myself, but the book….

  43. Pick me, pick me! I’d take very good care of the book.

  44. i am still in the early beginning stages but i am hooked and this book would sure help to deepen my understanding.

  45. I would love LOVE to have this book to cherish forever and use to improve my technical baking skills!!!!!!!

  46. What a great giveaway! I would love to learn the science behind the bread! :)

  47. I’m eating bread right now. It is delicious.

  48. I’ve been making bread for years but still don’t know why it works, just glad that it does most of the time. I’m clearing out a space on my bookshelf as we speak. Great blog Susan – just love it!

  49. Looks like a lovely, very helpful book. I am still going strong with my New Year’s resolution to not buy and sliced bread at all this year. So far I have made every loaf my boyfriend and I have eaten! However I’m still terrified of sourdough. As soon as I can buy myself a kitchen scale I plan on trying your recipe Susan.

  50. hi!
    i started to work with sourdough few months ago and i felled in love, but like love i dont truly and fully undersatnd it.
    also im serving in the Israeli army now, so i could use this book to learn good things instead of the bad things that surround me all the time.

    thanks alot.
    Tal

  51. Looks like an interesting read and a good source of information!

  52. I just took my first lean dough breadmaking class. This book would be a great addition to my instruction! Thanks for the opportunity!

  53. Drool . . .
    Just started a biga.
    You know I’d love this one.

  54. I’m a mechanical engineering graduate student studying fluid dynamics, heat transfer, and protein transport. I also teach undergraduate courses in many related fields. One of my favorite things to do is to give “experiments” that the students can try at home, and cooking is one of the best (especially since it is relatively gender-neutral for the current generation).

    With that background, I flipped through this book at a bookstore in Portland and saw many things that I wanted to talk about in classes. The science isn’t in-depth compared to a research journal, of course, but there is plenty of description, allowing me to have concrete examples of principles and to speculate on things I can’t authoritatively explain.

  55. It’s amazing how easy it is to geek out on bread. I’m about to get started in home brewing, and I think I may geek out on that as well. Oh well, life could be a lot worse.

  56. For me there is almost no limit to how much information you can use especially when presented understandably. Thanks for the notice of a good reference.

  57. This is right my husband’s and my alley. We don’t just love to cook/bake, we like to know how it all works! This book sounds like it would be good for learning some of the science behind the art.

  58. This book speaks to the inner geek in me who really wants to know the how and why of bread.

  59. I just dimpled my cooked polenta-based biga-raised pizza dough with olive oil and bruschetta herbs… I do want to know what the heck the -wild- yeast is doing in there!
    (and because I finally ordered books from the US and forgot to include Maggies Artisan Baking… yes my eyes are still red)

  60. Hey! I’m 16 from San Diego and I stumbled on your blog after yet another baking mishap involving capturing wild yeast for a sourdough starter . . . . what I captured instead was a layer of blue fuzz all over my starter. After a look around your page though I just felt that I had to bookmark it.

    Baking bread is just one of those things for me. I come from a family of bread aficionados and prolific bakers but somehow the genes just didn’t get passed to me, because I am a scourge upon bakeries. It’s just so frustrating to lump all these ingredients together, throw them in an oven and cross my fingers, hope everything goes okay just to take out a dense, misshapen brick of cooked dough.

    What does yeast even DO?? Hopefully I’ll get the hang of this baking thing. Something about putting dough in a dark oven and closing the door just seems so daunting. Everything else in cooking just makes so much sense, but the science behind baking just seems to elude me so.

    Maybe this book will help make a bread baker out of me! That’ll show all of my cousins!
    Thanks for the opportunity :)

    -Ian

  61. i would like to win a copy so i can become a better bread “geek” :) and because i do like to understand how/why things work – not just how to follow a formula/recipe.

    thanks for doing the give away.
    jacquie

  62. I believe I’d love this book for I’m sure it cuts to the heart of the baker’s battle between science and art – Is this conflict not tantamount to that between good and evil? OK, maybe not as dramatic, but still there are some analogies!

    Thanks much for making us aware of it.

  63. Oooo… Coming from a family of cooks/bakers who read cookbooks like novels, this sounds like a great book. Thanks for the opportunity!

  64. This sounds like such a fantastic book, I’d love to win it (and I’d definitely put it to use right away!)

  65. I guess I could be called a bread geek, there is nothing really wrong with that.

  66. As a newly-avid breadmaker how could I resist this invitation?? Have just found your blog and am anxious to delve into all your learned advice – the good, the bad, and the ugly! Thanks for the chance to get really geeky with you!

  67. I’m tossing my hat in the ring!

  68. It’s passover, and I miss bread already!

  69. Yes, please. My sourdough has taken on oh so many exciting shapes (flat! saucer! round!) and it would be great to understand why…

  70. I have just started reading your blog and I love it! Thanks so much for all the invaluable information.

  71. Well, I admit it. I am a bread geek! I would love to have this book. Thanks for sharing.

  72. Oh, wow. This would be -perfect-! I just wasted about $3 worth of hard-to-find coarse-ground rye flour and rye berries making a Bavarian rye from Reinhart’s book that just flopped :(

  73. I neeeeeeeeeeeeeeed that book!!!!! Thank you so much for the opportunity and for having this drawing!

    Am in a tight situation and can’t afford it!

    Good luck to all,

    Lisa

  74. RE Ian with the layer of fuzzy. Try Debra Wink’s ‘pineapple solution.’ I was able to raise my very first successful starter by using citrus juice instead of water for the first 2 days.

    http://www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1

  75. Awesome giveaway- thanks!
    I am super interested/mystified by bread baking, and would love to have a copy of this book!

  76. Happy to hear this one includes us Canucks! Loving your blog–thanks so much for sharing your wit and bread adventures. Lisa

  77. Well, I am trying again…..

    fingers crossed, here I am!

  78. Oooh nice!
    This book looks really good – not heard of it before.
    In for the draw, good luck all.

    FP

  79. I would love to have this book! I am still learning and experimenting with baking, but I am fascinated by how it all works.

    Your blog is such an inspiration — keep up the good work!

  80. Pick me, pick me!

  81. I have recently fallen in love once again with bread baking- it has been many years since I have baked yeast breads. Your blog has been very inspiring, and I now have my own sourdough starter. I would love to learn more from this book.

  82. ‘Bread geek’ may describe me to a T, I’m an engineer by training and a computer consultant by trade.

  83. this sounds wonderful thanks for the giveaway

  84. I really enjoy your website and visit quite often! Thanks for the opportunity to win such a cool book.

  85. I have a bread machine, I’d love to learn to really make bread.

  86. Oh, pick me, pick me!

  87. Love your site! Would totally love to have the book too! Thank you for having the contest and for your beautiful pictures.

  88. As someone who enjoys baking bread, mostly sourdough or reading on how to improve that art… I would like to be included in your giveaway.

  89. Judging by the preview it’s a nice book although probably not something I’d spend my money on. But a freebee? I am in!

  90. Whoa! Totally a book I’d love – geeky is good. Geeky baking is better! :)

  91. sounds like a great resource. thanks!

  92. I looked at the first chapter on Amazon.com – it looks like a good companion for my other bread books.

  93. looks great

  94. I would love to have this book. I am currently a line cook in Napa, but would love to move into bread baking. Would really like to attend the San Francisco bread school.

  95. OK, since for once us Internationals can play, here I am!

  96. Sounds like a great book! I always like to know why all those steps are important…

  97. thanks for doing this!

    are you planning on reviewing the book at some point? i was wondering how you liked it, compared to, say, “advanced bread and pastry”?

  98. I’ve been slowly learning some of the art of baking bread, but I have yet to have enough $$$ to splurge on a good artisan bread book.

    Thanks for these opportunities to get lucky instead!

  99. I want it……….;-)

  100. I too want it. From NW Argentina. Thanks.

  101. I’m on a quest to make a terrific sourdough bread and am still mystified by my starter. I would love to understand what it needs, how it works, and why it is so tempermental some times!

  102. i’ve been baking bread for years using commercial yeast. I recently discovered your blog and now have some sourdough starter bubbling away in my kitchen. I’d love to know what’s going on in there.
    Thanks for your great blog and the opportunity.

  103. Sounds like it’s right up my alley, though I never win these sorts of things.

  104. I would love to have this.

    Thanks so much

  105. one would ask…what is the burning temp.?

  106. I love your site, Susan, and I would love to have my name thrown into the ring for the book. I need all the help I can get! Thanks, again, for the wonderful site. I just love it! And I just can’t wait to try some of your recipes.

    Paul

  107. I would love to win this book. I love bread baking!

  108. I’m in.

    I like reading about bread and baker’s thoughts almost as much as I love baking bread, so this sounds like a book I would very much enjoy.

    (And it’s why I love your blog!)

  109. This sounds like an intense book! I’d love to win it.

  110. nice

  111. I must win this one! please?
    Cheers,
    elra

  112. Sounds like an excellent book!

  113. I’m sure this book would love a tropical life in the Cook Islands ( next door to Tahiti ). Count me in.

  114. Yes, please count me in! I would love to have the book!

  115. The only thing I like more than the history of food is the science, or the how and why, of food…especially bread. Thanks so much for the chance to win “Bread Baking.”

  116. Now this sounds like fun. Who couldn’t do with another cookbook.

    Jane

  117. I knead it, I knead it! :^)

  118. Yay Cookbooks! Or textbooks. “Yay Cookbooks” sounds more fun, so that’s what I’m sticking with.

  119. Sounds like a great book to have. Maybe it’ll tell me why I can’t get a good rise in this house’s kitchen.

  120. I should totally not be looking at your site during Passover! That book is making me salivate.

  121. What a great looking book! Thanks for sharing it with us.

  122. That’s my kind of reading. ;-)

  123. Me! Me! Pick me! Please?

  124. I am a bread geek and definitely not afraid to admit it (also have a collection of yeast jokes, but they’re more academics/research oriented than baking).

    The book sounds great!

  125. I’ve been baking bread for four years learning almost purely by books. This book would be the perfect thirst quencher for my learning appetite! Please sign me in, thank you.

  126. We should organize a bread-centric “eat-in” somewhere in the Bay Area! That’d be sweet :)

  127. I’m learning about bread baking now, so this would really help.

  128. I think this book could help me in my baking adventures! … placed side by side to the screwdrive I use to open my old oven ;-)

  129. I have a feeling that even if I don’t get the book now, I’d go and find it to buy it!

    love the site, thanks!

  130. I’m a bread-geek, too … can i have the book, pretty please?? :D I’ll send you pictures of the first bread i make with the knowledge from the book! :D

  131. ok

  132. I just found your blog and am really impressed, great recipes and links.

  133. i’m very new to bread baking. actually, i had only ever made flatbreads and crackers before trying out your ciabatta.. which, of course, was a hit. and now i can truly say that i’m hooked for life – i haven’t bought bread at a shop for several months now (well except that one time while travelling).
    looks like an excellent book. i’m not yet much of a bread geek – as mentioned, still new to all this – but am a huge food geek. i’d love this book ,)

  134. I need all of the help I can get.

  135. Yay for international give-aways. :)

  136. Eeek!! Love your blog, love to bake, but oh… the math required to convert the measurements from metric to non-metric makes my head spin. I kindly request that you consider posting both versions of measurements for your recipes. Thanks!!

  137. Would love to win Bread Baking: An Artisan’s Perspective, it would be a pleaseure to learn more as I’m so into bread baking; wanting to improve my bread and learn more!!

    Bev

  138. Nice to see how many bread geeks are out there… me too! The more I bake, the less I need formulas, and the more I want to understand.

  139. Yes, I to am a bread geek. I just found your site and it is awsome. I want to understand why!
    Thanks

  140. I want to get really good at baking bread. :)

  141. I’m in…

  142. That sounds like an interesting book…I bet I could really get into the “science” of bread.

  143. Enjoy the baking and could use the science! Thanks.

  144. Enter me in the contest also. Thanks! good blog.

  145. heee… looks like a lot of people come out of hiding when you’re giving things away. ;) I am a definite bread geek and would love to get my hands on that book. Thanks for everything you do, Susan!

  146. I AM a bread geek, but could certainly use some hlep in the technical area. Looks like a great book. Susan, you are a star!

  147. Susan, would you talk sometime about what kind of mixer you’re using… (maybe even a video?…)

    Yesterday I made a Fruit Nut loaf, trying to bake something like the one they sell at Trader Joes (la brea bakery?)…

    I saw your article about Sprouted Wheat Bread with Fruit and Nuts. Hammelman has a few recipes too. Anyway, I used the cuisinart making about a 67% hydration dough with starter and mixed grains. I mixed the dough in the Cuisinart about 80% of the way, and then added the soaked fruit and toasted nuts — but the nuts started grinding (so i had to quickly turn off the cuisinart and fold the additions in by hand. I have a kitchenaid (6 quart), but i’m not thrilled so far with the results. The cuisinart is usually pretty good. Usually, lately i’ve just been mixing by hand…

    The bread came out great though… (I’d never baked this type of bread before)
    Thanks for your blog, it’s really fun!

    marty

  148. Count me in! Thanks for this and all the wonderful bread-baking help.

  149. I’ve started breaking the recipe habit, and started baking by feel. There’s a great amount of break-geek information in a book called “Bread Builders” which focuses on sourdough.
    This book sounds like it might provide the yeast bread side of the chemistry lesson.
    Then again, Susan has given me a big shot of the educational juices in this blog too!

    Thanks!

  150. sounds like a great book! i’m crossing my finger! =P
    thank you for the opportunity!

  151. Looks like a great book. I’d like to join the draw.
    Your blog is wonderful, thank you for your passion.
    Best wishes

  152. I am an amateur bread baker, and I love the process. Hopefully I can add this book to my collection and it will help me improve! Love the blog, by the way!

  153. this sounds like a book my husband and i have wanting for quite a while!

  154. Bread Geeks unite…….saw that book in Borders and although I own every bread book in existence there is always room for another good one.

  155. Really, I need all this good stuff. And, without the book, tks again for your lovely and always useful web!

  156. This sounds like a wonderful book. I’m a bread addict and would love to know more about making the perfect loaf.

  157. Although I’ve been baking bread since I was in grade school (& am now in my 60′s), I find that there is always more to learn about making this elemntal food. Besides I LOVe reading cookbooks & food books. This volume sounds like one I’ll have to read.

  158. I’ve always wanted to get more into baking a wide variety of breads, this would be a great incentive!

  159. Oh excellent – I’ve been looking for a book like this. More technical instead of recipe-based and whatnot.

    What a great incentive to get me back off my lazy butt and learning more about baking again! Crossing my fingers.

  160. What a great blog! You are in my favorites and I visit often to get inspired and use the recipes. THANK YOU!
    I grew up in a house where my mom baked bread all the time, this was the only way she could provide bread for the family. I learned to bake bread early on, but I know nothing about the science behind it and I am very interest to know that, as baking bread using variety of flours and other ingredients is very appealing and fun to me nowdays. I would love to have this book, thank you again for all that you share with us through your awesome blog.
    Maria

  161. I’d love to read this book. Thanks for the opportunity to win it!

  162. I want to make some bread!!
    ptinaw at gmail.com

  163. Sounds like a truly interesting book, I hope I get lucky =)

  164. I love it when people visit me so I can bake more bread ;D

  165. I’d love to enter – this looks like a great book!

  166. I just started baking my own bread and this book looks like it would be a perfect starter for my collection.

  167. pick me, pick me!!!!!

  168. I have learned just enough about bread baking to get myself in trouble. I also don’t have any idea, for instance, how long dough should ferment-until it looks ready? Sounds like the book for me. Thanks.

  169. i really really want this breadbook.
    i really love your website.

  170. Yes please! 1/170, how hard could it be? And thanks for a great blog!

  171. I bake bread at least once a week and have been doing so for years. Last several years have been doing a lot of sourdough baking but mainly using only a handful of recipes. I like multigrain and no knead recipes also.

  172. What’s this? A bread book I have yet to browse? I think I want it.

  173. Another great edition on bread baking to add to the library.
    Thanks for keeping us in the know!

  174. Thanks for counting us in on this one.

  175. I have been a bread baker for years and would love to know more of the science behind it. This book sounds killer!

  176. I would love to have this book. If I don’t win i will be picking it up myself. Sounds great and thanks for the great bread website.

  177. Sounds like a cool book. I”m so ready to take my bread baking to the next level.

  178. I love to learn about the science behind bread baking. I think, I have to put it to my wishlist, too.

  179. Ooooh! :D I love bread books! This one sounds wonderful! I’ll have to snag a copy! The basics would be great for me to learn so that I can assemble a REALLY GOOD pumpernickel bagel recipe. The ones out here on the left coast taste like chewy sweet cardboard. :(

  180. I, too, am building an outdoor oven! I found your sight during a midnight google of “why won’t the clay dry?”

    Would love to get my grubby hands on this book. Thanks for the competition and the wonderful site!

  181. Love the website. Been getting more and more into bread-making here at home and crave anything and everything written about it.

  182. I would very much like to have a copy of this book, yes I would.

  183. This looks so good.
    Thanks for the giveaway!
    kimspam66(at) yahoo(dot)com

  184. This sounds like a great book for a studious lover of bread baking like myself.

  185. Just discovered your site and love it!

  186. Who knew colonies of mycelia could be so much fun and taste so good. Thanks!

  187. What a great giveaway! Thanks for the chance!
    Kate

  188. I just found your website for the first time. It is wonderful to travel. I’ve been making bread for decades, but only recently have discovered “artisan” bread and would so love to read Bread Baking: An Artisan’s Perspective . Even if I don’t win, I at least have the title on my “need to buy” list. Thanks so much.
    Diane

  189. Love your site…love baking bread of many kinds. I started with the Tassajara Bread Book back in the very late 70s, and have done many breads from The Breads of France.
    Your site is an inspiration to me to try more breads and books.
    Thanks.

  190. Nice post. I enjoy this post gorgeously with all of my friends. Really nice.thanks.

    gotowe prace dyplomowe

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