"...comprehensive illustrated manual..." (Food Science & Technology Abstracts, Vol 37 (7) 2005)
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 bakinga kitchen essential for seasoned home bakers and professionals alike.
Hamelman, a professional baker for nearly three decades, was a member of Baking Team USA,which represents the United States in the international 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 foundationsessential ingredients; hand techniques for kneading, scoring, and shaping; the basic process from mixing through bakinghe lucidly guides bakers through all elements of this richly rewarding craft.
Bread contains 118 detailed, step-by-step recipes for an array of breadsversatile sourdough ryes; numerous 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 breadswith instructions on techniques as well as a wide variety of exquisite patternswill 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.
CHIHO KANEKO is a fine artist whose work has been exhibited both in the United States and Japan. She also works as a translator and interpreter. She is a native of Japan with a background in landscape architecture, agronomy, and art.See all Product Description
Jeffrey Hamelman is the head baker at King Arthur flour. This is a comprehensive bread book with easy to follow recipes that do not fail. Read morePublished on April 9 2013 by John L. Barton
many recipes here, a little knowledge of baking does help or you wont get the work. You do need to prepare things ahead of time on many recipes, but GREAT bread bookPublished on Jan. 9 2013 by Gino Olivieri
The best book I have ever read about bread!!! I all my life wanted to make bread I bought a lot off books about it but I learn just a little bit, and the results so disappointed... Read morePublished on Nov. 30 2012 by L. M. Rosas
A well crafted blend of recipes, instructions and explanation that results in better bread making. Now rather than baking by rote and speculation, I do it with a clearer... Read morePublished on May 28 2012 by Jim Brennan
A veritable fountain of knowledge for any type of bakers - this book has it all. And, if you are really into breadmaking, this is the book to have. Well Done!Published on March 15 2012 by Craig
Contrary to the one negative opinion, this book is suitable for all bakers. It is far and away the most important book I use and has been so from day one. Read morePublished on April 10 2011 by fthec