The best in: Bread: A Baker’s Book of Techniques and Recipes


Price: $26.98
(as of Mar 23,2020 21:14:15 UTC – Details)


When Bread was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic.  Hailed as a “masterwork of bread baking literature,” Jeffrey Hamelman’s Bread features 140 detailed, step-by-step formulas for versatile sourdough ryes; numerous breads made with pre-ferments; and simple, straight dough loaves.  Here, the bread baker and student will discover a diverse collection of flavors, tastes, and textures; hundreds of drawings that vividly illustrate techniques; and four-color photographs of finished and decorative breads.



BREAD WHEN JEFFREY HAMELMAN’S BREAD was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic. In this updated edition, Hamelman covers the gradual evolution of the craft, adding 40 new recipes and incorporating the important technique of hand mixing. Hamelman, a professional baker for more than three decades, was a member and captain of Baking Team USA, which represents the United States in the international Coupe du Monde de la Boulangerie, the World Cup of bread baking. Here, he shares this experience while 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; and the basic process from mixing through baking–he guides bakers through all the elements of this richly rewarding craft. Bread contains 140 detailed, step-by-step recipes for a vast 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 staples augment the diverse collection of flavors, tastes, and textures. You will discover a bread for every season and every palate, including recipes new to this edition, many for underappreciated delights like Swiss Farmhouse Bread, German Farmer’s Bread, and Baguettes de Tradition. 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 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 narrative offers a compelling portrait of a lifelong love affair with bread and vividly communicates the passion he shares with so many other bakers. For those seeking to share a dialog with a real master, Bread is a resource that you will use time and time again.