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Bread: A Baker's Book of Techniques and Recipes
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Binding: Hardcover
Dewey Decimal Number: 641.815
EAN: 9780471168577
ISBN: 0471168572
Label: Wiley
Manufacturer: Wiley
Number Of Items: 1
Number Of Pages: 432
Publication Date: September 03, 2004
Publisher: Wiley
Studio: Wiley
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Editorial Review:
The warm, complex aroma of a fresh-baked loaf of bread can be utterly tantalizing; the first bite, a revelation. In Bread: A Baker's Book of Techniques and Recipes, award-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and science of bread baking - a kitchen essential for seasoned home bakers and professionals alike. Hamelman, a professional baker for nearly three decades, was a member of the United States national baking team that won first place in the 1996 Coupe du Monde de la Boulangerie, the bread-baking World Cup. Here, he shares this experience, putting world-class artisanal loaves within reach of any serious baker. Opening with a comprehensive overview of the foundations - essential ingredients; hand techniques for kneading, scoring, and shaping; the basic process from mixing through baking - he lucidly guides bakers through all elements of this richly rewarding craft.
Bread contains 118 detailed, step-by-step recipes for an array of breads: versatile sourdough ryes; breads made with pre-ferments; and simple, straight dough loaves. Recipes for brioche, focaccia, pizza dough, flat breads, and other traditional baking staples augment the diverse collection of flavors, tastes, and textures represented within these pages. From the delicate flavor and aroma of classic French baguettes to the mellow smoothness of Roasted Garlic Levain, a bread for every season and every palate is here.
Each recipe clearly outlines the key stages, with easy-to-use charts that list ingredients in both American and metric measures, quantities appropriate for home baking, and baker's percentages. Hundreds of drawings vividly illustrate techniques, and 35 handsome color photographs display finished breads. Sidebars accompany each recipe and section with valuable tips, from the subtle art of tasting and evaluating breads to the perfect fare to complement Vollkornbrot. A complete chapter on decorative breads - with instructions on techniques as well as a wide variety of exquisite patterns - will inspire magnificent display creations.
Laced throughout the book, Hamelman's personal narratives offer a compelling portrait of a lifelong love affair with bread and vividly communicate this passion. For bakers seeking to finesse this time-honored craft or simply to learn the tricks of the trade from a real master, Bread is a resource to be consulted time and time again.
Customer Reviews
Average Rating: 
Rating:  - highly recommended
I bought this book b/c it was recommended to me by my baking instructor also who works at Balthazar Bakery of NYC. I love how this book breaks down its recipes for both professional production and the serious home cook. I also loved the author's sense of humor, approach to real world situations, attention to detail (in writing and production process), commitment to "slow food", and down to earth (to almost humbling) approach to life and bread making.
The book is the next best thing ... Read More
Rating: - Bread by Jeffrey Hamelman
Excellent book for all breadmakers. Easy to follow, clear and detailed. It takes the mystery out of breadmaking. Great pictures, too!
Rating: - Great Artisan bread
I had never really made bread prior to buying this book and although it has taken some practice, I have now been baking tasty, wonderful bread! I found the book to be a bit overwhelming at first, but once I got my hands floured and set out to do the baking everything started to make sense. After a few tries, I was doing rather well. This book not only gives you the "how"s it also gives you the "why"s, which to me is even more important in learning something.
Rating: - excellent bread baking reference
This book is one of the most valued additions to my extensive bread baking library. It adresses the novice as well as the profesional and provides very valuable advice.I have tried several recipes and they all work excellent.
Rating: - A must have for beginners and experienced bakers alike!
This book is exactly what i was looking for. It provides a scientific explanation to everything it exposes and allowed me within a couple of weeks of practice to prepare at home some astonishing loaves of bread. It is detailed and the recipes cover a large array of tastes and techniques: all intelligently displayed and described. Although i was a total beginner, by the time i wrote this review i had already prepared and matured different kinds of levain cultures (sourdoughs)and successfully baked various ... Read More
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