An updated new edition of the essential resource for professionals and seasoned home bakers Hailed as a "revelation" when it first appeared in 2004, Jeffrey Hamelman's Bread is a legendary resource praised by baking luminaries from around the world. Explaining complex techniques with simple and helpful illustrations, the book includes recipes for a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and much more. * Features nearly 150 detailed, step-by-step recipes, along ...
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An updated new edition of the essential resource for professionals and seasoned home bakers Hailed as a "revelation" when it first appeared in 2004, Jeffrey Hamelman's Bread is a legendary resource praised by baking luminaries from around the world. Explaining complex techniques with simple and helpful illustrations, the book includes recipes for a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and much more. * Features nearly 150 detailed, step-by-step recipes, along with vivid drawings and photographs showing techniques and finished products * Written by Jeffrey Hamelman, one of fewer than 200 Certified Master Bakers in the United States and a recipient of the Golden Baguette Award (2005), the highest honor bestowed by the Bread Baker's Guild of America * Fully updated to include the latest techniques, methods, trends, and bread varieties Whether you're an aspiring or practicing professional baker or a dedicated home hobbyist, Bread is the ultimate resource for almost any variety of bread you can imagine.
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Add this copy of Bread: a Baker's Book of Techniques and Recipes to cart. $29.59, good condition, Sold by Valleys Books & More rated 4.0 out of 5 stars, ships from Roanoke, VA, UNITED STATES, published 2012 by Wiley.
Add this copy of Bread: a Baker's Book of Techniques and Recipes to cart. $32.13, good condition, Sold by BooksRun rated 4.0 out of 5 stars, ships from Philadelphia, PA, UNITED STATES, published 2012 by Wiley.
Add this copy of Bread: A Baker's Book of Techniques and Recipes to cart. $66.04, good condition, Sold by Pieuler LLC rated 3.0 out of 5 stars, ships from IPSWICH, SUFFOLK, UNITED KINGDOM, published 2012 by Wiley.
Add this copy of Bread: a Baker's Book of Techniques and Recipes to cart. $72.99, good condition, Sold by Patrico Books rated 5.0 out of 5 stars, ships from Apollo Beach, FL, UNITED STATES, published 2012 by Wiley.
Add this copy of Bread: a Baker's Book of Techniques and Recipes to cart. $72.99, good condition, Sold by HPB-Red rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2012 by Wiley.
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Add this copy of Bread: a Baker's Book of Techniques and Recipes to cart. $81.51, good condition, Sold by TEXTSHUB rated 5.0 out of 5 stars, ships from Franklin Lakes, NJ, UNITED STATES, published 2012 by Wiley.
Add this copy of Bread: a Baker's Book of Techniques and Recipes to cart. $84.97, new condition, Sold by West Coast Bookseller rated 5.0 out of 5 stars, ships from Moorpark, CA, UNITED STATES, published 2012 by Wiley.
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Add this copy of Bread: A Baker's Book of Techniques and Recipes to cart. $123.79, new condition, Sold by Pieuler LLC rated 3.0 out of 5 stars, ships from IPSWICH, SUFFOLK, UNITED KINGDOM, published 2012 by Wiley.
Add this copy of Bread: a Baker's Book of Techniques and Recipes to cart. $132.00, new condition, Sold by Revaluation Books rated 4.0 out of 5 stars, ships from Exeter, DEVON, UNITED KINGDOM, published 2012 by John Wiley & Sons Inc.
I have baked bread off and on for 10 years. With craft loaves now approaching $4.50, I am back to baking regularly. I learned first from "Bread Alone" which was a good learning book. Hammelman's book introduced new techniques which immediately improved the loaves I was baking. The folding of the dough during the main fermentation gave it extra strength and improved the oven spring ; it was also easier to load the baking stone. He has a nice full discussion of hand techniques for preparing loaves for baking. I have used his Pain Rustique recipe with great success and with modifications to include whole wheat flour up to 25 %. It is nice to have a bread ready in 3 hours or so (not counting the long time for the poolish). I do not have an electric mixer but so far it hasn't been a problem. I break up a stiff poolish or biga with my fingers. It is messy but it works. I steam by spraying water on the oven sides. My loaves have looked nice like the pictures in books.
Lavender
Apr 24, 2007
Great resource!
I have read many a bread book trying to understand the art of bread baking. I own several and this one is my favorite. The author is not just a cookbook author, he is a baker with many many years of experience. He describes in detail what each ingredient contributes to the final product and passes on his wisdom so that we can achieve great results at home. The recipes are easy to follow and the results are suberb. Highly recommend.
