When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors ...
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When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.
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Add this copy of Bread: a Baker's Book of Techniques and Recipes to cart. $41.03, good condition, Sold by Good Books Will Follow rated 5.0 out of 5 stars, ships from Blue Springs, MO, UNITED STATES, published 2021 by Wiley.
Add this copy of Bread: a Baker's Book of Techniques and Recipes to cart. $43.02, good condition, Sold by BooksRun rated 4.0 out of 5 stars, ships from Philadelphia, PA, UNITED STATES, published 2021 by Wiley.
Add this copy of Bread: a Baker's Book of Techniques and Recipes to cart. $45.30, very good condition, Sold by BooksRun rated 4.0 out of 5 stars, ships from Philadelphia, PA, UNITED STATES, published 2021 by Wiley.
Add this copy of Bread: A Baker's Book of Techniques and Recipes to cart. $48.01, like new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2021 by Wiley.
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Seller's Description:
Fine. Sewn binding. Cloth over boards. 528 p. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of Bread: A Baker's Book of Techniques and Recipes to cart. $49.88, new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2021 by Wiley.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
New. Sewn binding. Cloth over boards. 528 p. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of Bread: A Baker's Book of Techniques and Recipes to cart. $49.89, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2021 by Wiley.
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.
