Bread Science: the Chemistry and Craft of Making Bread

Emily Buehler's website. Emily is a professional artisan baker and baking instructor who also has a Ph.D. in chemistry (studying reactions of hydrogen on silicon surfaces using a scanning tunneling microscope, according to her short bio).

Bread Science: the Chemistry and Craft of Making Bread

It certainly looks like a good resource at first glance - I will know better when I see the whole book - but the pdf excerpts look good. Not a "recipe" book.

See this review on the Fresh loaf - but here is a quote or two...

"This isn't a cookbook: though there are a couple of formula in the back, it is really about understand[ing] the process (what is happening inside of your bread) and figuring out how your technique can make the most of the good things you want to happen, chemically-speaking, and avoid the things you don't want to happen. It makes a nice complement to all of the baking books you have on your shelf that tell you things like "don't overknead" but don't explain why".

"This book is great. When I got it I read it cover-to-cover in one evening".

The fresh loaf has a lot of other good things to read including more baking book reviews.

We are getting 4 copies of the chemistry and craft book sometime in the next week or 2. You can look them over if you are interested.

I am seriously thinking of using it as a text book for the experimental FST48X Baking Science Class that is being considered.

Mondial du pain 2009

http://www.mondialdupain.com/2009/en/

Worth a visit to see the photographs of the breads under the "press" tab

http://www.mondialdupain.com/2009/en/presse/index.php

It is also interesting to see the strict rules for competition under

http://www.mondialdupain.com/2009/en/concours/cat1.php

Roger Gural of the USA team has some photos also on his picasa gallery. Roger Gural, is a French Culinary Institute of New York City alumni and instructor, has baked professionally for almost ten years, at renowned bakeries such as Bouchon Bakery, Bouley Bakery, and Amy’s Bread.

http://picasaweb.google.com/rogergural/MDP2009?feat=directlink

Roger reported to the Bread Baker's Guild of America forum that the winners were...

1. France
2. Switzerland
3. Italy
Special prize nutrition: Switzerland
Special prize best commis: Isabel Daniels, USA.

Roger thanked Michel Suas, Didier Rosada, Brian Wood, Peter Yuen
and everybody at the San Francisco Baking Institute for all their help in training. I can attest to the quality of the training at SFBI even for dilettante bakers like me.