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Bread: A Baker's Book of Techniques and Recipes Hardcover – Sep 3 2004

4.7 out of 5 stars 14 customer reviews

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Product Details

  • Hardcover: 432 pages
  • Publisher: Wiley; 1 edition (Sept. 3 2004)
  • Language: English
  • ISBN-10: 0471168572
  • ISBN-13: 978-0471168577
  • Product Dimensions: 19.9 x 3.6 x 24 cm
  • Shipping Weight: 930 g
  • Average Customer Review: 4.7 out of 5 stars 14 customer reviews
  • Amazon Bestsellers Rank: #200,193 in Books (See Top 100 in Books)
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Product Description


"...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 baking—a 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 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; 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 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.

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.

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Inside This Book

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First Sentence
It's really quite simple to make a loaf of bread: Take some flour, a measure of water, a bit of salt and yeast. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Top Customer Reviews

Format: Hardcover
This book is s dream come true for bakers of all levels. The detail provided will expand your knowledge and the proof will be in the baking. The loaves of artisanal quality bread that you will produce will astound. This book is a must for anyone who loves to bake bread, or anyone who has a desire to learn what will truly produce a good loaf of bread. Page after page of mouthwatering recipe will lure to you to bake. Enjoy it - it is a jewel!
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Format: Hardcover
I am a home baker, admittedly a bit obsessed with baking bread, but of all the bread books I've read, and that's many many, this is my absolute favorite. The recipes are all flawless, the techniques great, and because of this, I've make bread better than most bakeries in my mid-size city. It has a range of recipes, both including yeast and starter, french, rye, challah, special doughs - pretty much the whole range. This book isn't for everyone, but I like it far better than the Reinhart series, and it is truly the one bread book I couldn't live without.
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Format: Hardcover
Baking is not my job, and before buying Bread I had read some criticism of Bread as being too geared to professional bakers, and I don't agree. Yes, the book seems to be written more with the professional in mind, but care is taken to provide the home baker with alternatives that work at home. I also feel that if you want to do something right, then a good place to learn is from material intended for people who do it for a living, and that not only is it interesting to see how things are done, (or at least how Hamelman recommends that they're done), in a "real" bakery, but knowing what a professional does to make the great bread we buy at the bakery can only help us replicate that at home. That's enough about the professional/home division.

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.
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Format: Hardcover
This book has so much information in it that I have to reread it every once in a while. I bake bread at home on a regular basis. The recipes are great but it's the thorough explanation of the bread making process (for yeasted bread, sourdough bread, rye bread, and many more)that make this book stand out from the rest. The author's love and passion for the art of bread making is apparent on every page. I highly recommend this book if you are serious about making delicious bread.
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Format: Hardcover
I gave this edition of the book five stars because it is a very well written, detailed and thorough education on bread baking. It is like a major baking course right at your fingertips but for a whole lot less money than actually going to baking school.

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.
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Format: Hardcover Verified Purchase
This is the second copy I've bought of this book. This one was a gift for my son-in-law who has started an artisanal bakery as a small business. I've been using my copy for about a year. Just did the Olive Levain, which was truly excellent. My Jewish rye is based on his recipe, a bit revised (I use more sour than he does). This is the one that I turn to, of all the bread books we've bought.

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.
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