The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Worksheets from Dan DiMuzio's Bread Baking

  • Pin It
bakerincanada's picture
bakerincanada

Worksheets from Dan DiMuzio's Bread Baking

Hi I was wondering whether anyone has tried to access Dan's Design Worksheets from page 167 in the book  Bread Baking.  An Internet link to Wiley is provided but it would appear to me that one would have to be a registered teacher to use them.  I guess I could photocopy from the book if need be.  Thanks Bakerincanada

dghdctr's picture
dghdctr

Hello,


I'm happy to finally report that the link to the Student Companion Website for the book is up and running.  The link itself is listed on page "xi" of the Preface section.  You can obtain all of the book's formulas in electronic form, available to print as you wish, and the blank worksheets are able to be downloaded or printed as well.


Also -- I should have a separate blog up and available for viewing within the next two weeks.  It will have sections that list the errata we have discovered to this point, as well as some updates.  When the blog is operational, Wiley will place a link at the student companion web site.


I do apologize for the too-long delay in getting this information available to readers, and I hope you'll find it useful.


--Dan DiMuzio

bakerincanada's picture
bakerincanada

Thanks Dan I haven't tried the website yet but will do so shortly.  I really like the worksheets it keeps everything organized.  Nice to be able to access online.  Bakerincanada

janij's picture
janij

Dan that is a fabulous book.  I read it and learned so much.  Especially about the 3 types of mixing and how they are different and how they produce different results.  I have not tried any of the formulas yet, but I want to try thr rustic bread soon.  I also really enjoyed the chapter on making your own formulas.  No one, at least that I have read, has addressed that.  So thanks for sharing.

dghdctr's picture
dghdctr

Thank you for your kind words, janji.


I think Michel Suas' book describes the 3 mixing methods very well, but you may not have read it yet.


I agree that the chapter in my book aimed at the creation of formulas is unusual, at least.  Home bakers who purchased the book have embraced this aspect much more than I anticipated.  It's encouraging to see.


I would recommend reading through all the preceding chapters before trying to use the worksheets, or they might not make as much sense.  Pay special attention to any material on baker's percentage (including the Advanced Topic in back).  If you haven't mastered it, there's really no use in trying to use the worksheets, which are constructed with baker's percentage as their foundation.


And, after you get done with all that "homework", feel free to ask for any other help you might need.


--Dan DiMuzio