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Review
"...comprehensive illustrated manual..." (Food Science & Technology Abstracts, Vol 37 (7) 2005)
"...comprehensive illustrated manual..." (Food Science & Technology Abstracts, Vol 37 (7) 2005)
"...comprehensive illustrated manual..." (Food Science & Technology Abstracts, Vol 37 (7) 2005)
"I am convinced that I found my bread making bible here." (Valentinas Kochbuch, Sept 2011)
Product Description
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 the United States national baking team that won first place in the 1996 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; 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.
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
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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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Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
13 of 13 people found the following review helpful
Format:Hardcover
I have quite a lot of books on cookery in general, cookery methods etc. and this book tops the lot.
It is not a book for general recipes of bread making, although it does contain a significant amount - 200 pages.
It is more for the casual home baker, or even the commercial startup, who wants a complete understanding of bread making. The first 60 pages give a thorough explanation of the constituent parts of bread, followed by 30 pages on Hand Techniques. The next 200 pages cover making just about any bread made in the world, with fully scaleable quantities in commercial US lbs, commercial Metric kg, Home making quanties and Bakers percentages. Each recipe has notes on taste, nature, preparation & appearance of the bread. If you are looking for a book full of glossy photographs, then this book is not for you, although there are some photos. This book does not need them. Although the book is of american origin, the author, Jeffrey Hamelman, does make comparisons with european grains and yeast involved. This is quite simply the best book on baking I own and can only inspire every reader/owner of the book.
It is not a book for general recipes of bread making, although it does contain a significant amount - 200 pages.
It is more for the casual home baker, or even the commercial startup, who wants a complete understanding of bread making. The first 60 pages give a thorough explanation of the constituent parts of bread, followed by 30 pages on Hand Techniques. The next 200 pages cover making just about any bread made in the world, with fully scaleable quantities in commercial US lbs, commercial Metric kg, Home making quanties and Bakers percentages. Each recipe has notes on taste, nature, preparation & appearance of the bread. If you are looking for a book full of glossy photographs, then this book is not for you, although there are some photos. This book does not need them. Although the book is of american origin, the author, Jeffrey Hamelman, does make comparisons with european grains and yeast involved. This is quite simply the best book on baking I own and can only inspire every reader/owner of the book.
25 of 26 people found the following review helpful
Format:Hardcover
I own a number of baking books, but this is one of the few that I consider truely valuable. I return to it each weekend for quality, staple breads that I can use throughout the week.
The methods are clearly described (the quantities accurate!), the recipies varied and interesting. The emphasis here is on flavoursome, functional breads - not glamourous party pieces.
Some parts of the book are geared toward professional bakers. Some space has been devoted to commerical production and baking at a large scale. Because of this I wouldn't recommend the book to bakers who have just progressed beyond the breadmachine.
This doesn't put this book beyond the reach of homebakers however, and would be a great addition to the library of a confident home baker looking for a single, "catch all" resource.
The methods are clearly described (the quantities accurate!), the recipies varied and interesting. The emphasis here is on flavoursome, functional breads - not glamourous party pieces.
Some parts of the book are geared toward professional bakers. Some space has been devoted to commerical production and baking at a large scale. Because of this I wouldn't recommend the book to bakers who have just progressed beyond the breadmachine.
This doesn't put this book beyond the reach of homebakers however, and would be a great addition to the library of a confident home baker looking for a single, "catch all" resource.
9 of 9 people found the following review helpful
Format:Hardcover
This is a serious work. It covers virtually every aspect of baking bread, but despite what other reviewers have said, it certainly doesn't leave out the home baker. Each recipe has a home baker version and all are carefully laid out with great attention to detail. What's more, they actually do the business!
My first effort was with the ciabatta with a poolish starter... and it worked. Wow! That's all I'm after, a good read (some lovely asides in here, things that make you chuckle to yourself... descriptions of bakers "running for the hills" because ciabatta dough is so wet and difficult to handle) and a reliable recipe bank.
There's loads to read and it's all written in a friendly but professional way that fully immerses you in the process. This is a definitive work in my opinion. I have a lot of books about bread (many by Peter Reinhart, Ed Wood etc) but this for me is the best. If I had to keep just two books on bread making it would be this and Joe Ortiz's 'The Village Baker'.
If you are an artisan baker, high street pro looking to create new loaves, a newbie home baker or just someone with a passion for real, flavourful bread, this is the book for you.
I heartily recommend this modern masterpiece. It's beautifully designed (I'm a graphic designer myself) and illustrated. It feels great with the matt/craft paper and... it's just a wonderful book. Buy it now!
My first effort was with the ciabatta with a poolish starter... and it worked. Wow! That's all I'm after, a good read (some lovely asides in here, things that make you chuckle to yourself... descriptions of bakers "running for the hills" because ciabatta dough is so wet and difficult to handle) and a reliable recipe bank.
There's loads to read and it's all written in a friendly but professional way that fully immerses you in the process. This is a definitive work in my opinion. I have a lot of books about bread (many by Peter Reinhart, Ed Wood etc) but this for me is the best. If I had to keep just two books on bread making it would be this and Joe Ortiz's 'The Village Baker'.
If you are an artisan baker, high street pro looking to create new loaves, a newbie home baker or just someone with a passion for real, flavourful bread, this is the book for you.
I heartily recommend this modern masterpiece. It's beautifully designed (I'm a graphic designer myself) and illustrated. It feels great with the matt/craft paper and... it's just a wonderful book. Buy it now!
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Most Recent Customer Reviews
Good book but of limited use outside the US
The intended target audience for this book are professional bakers, this shines through such as in the description of techniques (how to handle 20 kg's of dough, anyone? Read more
Published 3 days ago by Werner Van Der Cruyssen
Nice book
Its difficult to know where to atsrt in reviewing this work.. I bake bread by hand at home and I already have the River Cottage handbook as a guide.. Read more
Published 14 days ago by Philip55
Hard Going for Domestic Baker
I have given this one star not because it is not well written and packed full of information, mainly because it has too much information. Read more
Published 1 month ago by Christine Smith
a must have for all artisan bakers
This is a very useful book. A lot of information around breadbaking, good recipes, good instruction.
When you want to bake french or italian bread this book is 'obligatoire'.
When you want to bake french or italian bread this book is 'obligatoire'.
Published 2 months ago by Guido
Excellent book
This is one of the must-have books about bread. Do you need to understand how fermentation works? Do you need great recipes? Read more
Published 2 months ago by carpelo
Like it
This book is full of informations and easy to understand. I like the recipes, they're accurate. I'm living in Turkey, the package came to my adress in 7 days.. Read more
Published 3 months ago by Jvet
Great book
I got this book after some people recomended to me and It is really good. The wholes process of making bread adn descriptions of all the ingredients is extensive. Read more
Published 3 months ago by Bruno
Great bread book
This is a very detailed bakers book. Probably not for the first time baker, but very interesting and informative for the committed baker. Read more
Published 4 months ago by davbea
Go no further
There has been an explosion of books devoted to making real bread. This is simply the best and, along with Elizabeth David's "English Bread and Yeast Cookery", you don't need any... Read more
Published 11 months ago by Simon
Simply the best
Forget the others, this is THE best book on bread baking. It is intelligent, well written and easy to follow. I haven't looked back since I bought it.
Published 13 months ago by Home baker
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