CDN$ 33.19
  • List Price: CDN$ 52.95
  • You Save: CDN$ 19.76 (37%)
Usually ships within 3 to 5 weeks.
Ships from and sold by Amazon.ca.
Gift-wrap available.
Quantity:1
Add to Cart
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Bread: A Baker's Book of Techniques and Recipes Hardcover – Dec 10 2012


Amazon Price New from Used from
Hardcover
"Please retry"
CDN$ 33.19
CDN$ 33.19 CDN$ 43.85

Join Amazon Student in Canada



Frequently Bought Together

Bread: A Baker's Book of Techniques and Recipes + The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread + Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
Price For All Three: CDN$ 85.86

Some of these items ship sooner than the others. Show details


Customers Who Bought This Item Also Bought

NO_CONTENT_IN_FEATURE

Product Details

  • Hardcover: 496 pages
  • Publisher: Wiley; 2 edition (Dec 10 2012)
  • Language: English
  • ISBN-10: 1118132718
  • ISBN-13: 978-1118132715
  • Product Dimensions: 23.6 x 19.5 x 3.7 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: #4,119 in Books (See Top 100 in Books)
  • See Complete Table of Contents


Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Search inside this book:

Customer Reviews

4.8 out of 5 stars
5 star
5
4 star
1
3 star
0
2 star
0
1 star
0
See all 6 customer reviews
Share your thoughts with other customers

Most helpful customer reviews

1 of 1 people found the following review helpful By Detlef Beck on Dec 15 2013
Format: Hardcover Verified Purchase
The book is indeed a great resource for a bread maker! As an apprentice, I found it a bit advanced. As well, it would be useful to have measures in grams as well a ounces. All in all, I now know why it is considered by some as the "bible" of bread making.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
Format: Hardcover Verified Purchase
This is my second purchase of Jeffrey's book, my first having be so well used that it is literally falling apart. This new edition adds numerous new formulas and expands on the (probably most important but likely overlooked by the majority) educational section at the beginning. This is like a Bread Baking University that I always strongly recommend people make a point of reading through, even if they insist on jumping to the plethora of excellent bread formulas right away.

There's complaints that this is not a good book for a beginner, and I'll grant this is true. Other books are perhaps more useful for holding new bakers' hands while they carefully take the first few steps into the ancient craft of bread making. However, once one is somewhat comfortable with their baking skills, even if not an expert, this is still an excellent book for the serious hobbyist and a must-have for any professional.

And of course, there are countless well tested recipes (the first edition got rid of a number of conversion problems) to suit most any needs. With the recipes given in (bakery sized) US measures, Metric weights and Bakers' Percentages BUT ALSO in home-baking portions (ounces and teaspoons), this will be useable by most everyone.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
Format: Hardcover Verified Purchase
I am a hobbyist baker and have been baking breads for many years, but never felt I was getting the results I wanted.
This book is written by a master baker who has perfected the art is science approach, he understands the chemistry and the mechanics of the process and is particularly good at explaining why breads fail and why some kinds of breads need one technique rather than another, or what soaking does to grains you want to add, exactly what humidity level your bread should be at (who would have thought Ciabatta started off as such a wet dough for example).
I have done several of the breads in his book and they turned out like they should. Where there were faults they were mine only and it was very evident why this was. His recipes are 100% trustworthy and will yield the results you want.
In particular his stories around some of the breads, esp the pumpernickel, make you want to do them, although they are difficult to do and very time consuming.
Speaking of time, you will need it. These recipes call for full proofing, there are no shortcuts taken, and where shortcuts are given, warnings about final quality are given as well. But the reward will be there with breads you did not think possible.
All of the recipes are based around bakers percentages and are geared for bakery output. The equivalent for a home batch is given. You will need scales, good equipment, a food processor that does dough (mix and knead) at the minimum and a good oven. Temperatures are critical and you will bake many breads at 450 fahrenheit. This is part of the precision needed to get excellent results on a consistent basis.
Oh, and the book has BRILLIANT techniques and examples on how to knead dough, shape it and the art of the cut.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.

Look for similar items by category


Feedback