Bread: A Baker's Book of Techniques and Formulas / Edition 1by Jeffrey Hamelman
Pub. Date: 09/06/2004
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… See more details below
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.
- Publication date:
- Product dimensions:
- 7.74(w) x 9.42(h) x 1.44(d)
Table of Contents
Foreword by Raymond Calvel.
PART ONE: INGREDIENTS AND TECHNIQUES.
1. The Bread-Making Process from Mixing through Baking.
2. Ingredients and their Function.
3. Hand Techniques.
PART TWO: FORMULAS AND DECORATIVE BREADS.
4. Breads Made with Yeasted Pre-Ferments.
5. Levain Breads.
6. Sourdough Rye Breads.
7. Straight Doughs.
8. Miscellaneous Breads.
9. Braiding Techniques.
10. Decorative and Display Projects.
Developing and Perpetuating a Sourdough Culture.
Rheological Testing and Analysis of Flour.
Desired Dough Temperature.
Computing Batch Cost.
Useful Conversions and Equivalencies.
Sample Proofing Schedule.
About the Author.
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Most Helpful Customer Reviews
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This book is outstanding. It appears formidable, and at first glance it would appeal more to serious bakers than to those who only bake once a year, but in fact most of the recipes are more trouble-free than equivalents elsewhere because of Hamelman's theory that dough does not need lots of pummeling but only long rests. The miche pointe a (should be a grave, but can't get programme to do it!) cailliere is quite simply the best bread I have ever made, and the baguettes the best baguettes ever (yes, even better than Acme's in Maggie Glezer's book). And I write as someone who owns over 50 baking books. However, if I had to save just one from a house fire, I'd pick this one. It is light years ahead of Peter Reinert. It also has staggeringly good shaping instructions for complex shapes. It's aimed at professionals, but the home-adapted recipes given work perfectly.