- Amazon Student members save an additional 10% on Textbooks with promo code TEXTBOOK10. Enter code TEXTBOOK10 at checkout. Here's how (restrictions apply)
Bread: A Baker's Book of Techniques and Recipes Hardcover – Sep 3 2004
Special Offers and Product Promotions
Customers Who Bought This Item Also Bought
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
To get the free app, enter your e-mail address or mobile phone number.
"...comprehensive illustrated manual..." (Food Science & Technology Abstracts, Vol 37 (7) 2005)
From the Inside Flap
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
Inside This Book(Learn More)
What Other Items Do Customers Buy After Viewing This Item?
Top Customer Reviews
The book is great. The first section takes you through the steps involved in bread making and the ingredients used in bread in an interesting way with personal stories and history. It's not just a step-by-step manual. The second section is full of recipes, (or "formulas"), for different breads. Each recipe has a margin not that talks about the bread and in some places there are larger passages, (a page, instead of a few paragraphs in the margin), that talk about the history, or backstory, of a particular recipe, set of recipes or technique. Even if I wasn't reading it to get better at baking bread I would find the book interesting.
However, the most important question is: Did I learn anything from the book? And, YES! I did. Since reading Bread the bread I've made has been much, much, tastier, and much, much less flat. Bread is definitely worth the purchase price and I would recommend it to anyone wanting to improve their breadmaking skills.
I do and have often recommended this book to any serious home or pro baker who wants to delve deeper than just following a recipe and getting nice bread at the end. The recipe section, in this case some 80+ recipes long, is well laid out and thorough in its explanation of the process. However, the real "gold" in this edition is the first part of the book which, likely, most people will skip over to get to the juicier bits (the recipes) and get baking right away. However, there is a wealth of information given in the Ingredients and Techniques section (as well as the Appendix) which make this book invaluable and will expand any reader's knowledge of the bread making process.
There are comparatively speaking a lot less photos in this book than most bread baking books (i.e. Reinhart's Bread Baker's Apprentice) so you will not be enticed by luscious pictures of bread at every turn. PLEASE don't let that turn you away from this chance to really learn the intricacies of the baking process.
Is this book or everyone? No, certainly not. The casual bread baker will find it much too technical for their occasional foray into breads and besides, there are other excellent books for this group. But if you find yourself a little more intrigued by the craft of bread making, this is certainly a book that would be well worth picking up.
Note that there is a new edition of this book available as of December 2012 which is an expanded version of this 2004 publication. There are 30+ new recipes, a few more photographs and an expanded Ingredients and Techniques section, as well as tweaks throughout.
Only downside from my point of view is the English measure (lbs and ozs) instead of metric. Easy enough to convert the recipes to metric measure, though. The real artisanal bakers love that his recipes are also shown in 25 lb versions, in addition to the standard two loaf recipes.
I love this book.
Most recent customer reviews
My reference. Wouldn't recommend for beginners just looking for recipes but fantastic to get the knowledge required to create your own bread formula.Published 26 days ago by JSB
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