My name is Daniel T. DiMuzio.
I was a restaurant professional as a young man, but since the mid-1990’s I’ve pursued bread baking almost exclusively. This has led me to work for a number of companies in roles as diverse as owner, production manager, staff trainer, product developer and culinary instructor. While working in different bakeries — and with different baking philosophies — I’ve learned that the definition of “artisanal” bread making can be wider than we once believed. Still, there’s some bad product out there masquerading as “artisan bread,” and one purpose of this blog will be to encourage active discussion of the essential aspects of quality bread production.
I was fortunate to be asked by John Wiley & Sons to author a culinary textbook on artisanal bread baking. Bread Baking: An Artisan’s Perspective (ISBN: 978-0470138823) was then published in February of 2009. This blog will serve as both a forum for readers who have questions about bread baking and as a central location where I can post updates, errata, or even additional photographic illustrations of products and baking techniques.
Please feel free to leave questions or comments. I’ll visit here as often as I can to post replies.
Bread Medicine 