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Bread: A Baker's Book of Techniques and Recipes Hardcover – 13 Aug 2013


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Product details

  • Hardcover: 496 pages
  • Publisher: John Wiley & Sons; 2nd Edition edition (13 Aug. 2013)
  • Language: English
  • ISBN-10: 1118132718
  • ISBN-13: 978-1118132715
  • Product Dimensions: 19.8 x 3 x 23.9 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Bestsellers Rank: 22,997 in Books (See Top 100 in Books)

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Product Description

From the Inside Flap

When Jeffrey Hamelman′s Bread was firstpublished in 2004, it received the Julia Child Award for best FirstBook and became an instant classic. In this updated edition,Hamelman covers the gradual evolution of the craft, adding 40 newrecipes and incorporating the important technique of handmixing.

Hamelman, a professional baker for more than three decades, wasa member and captain of Baking Team USA, which represents theUnited States in the international Coupe du Monde de laBoulangerie, the World Cup of bread baking. Here, he shares thisexperience while putting world–class artisanal loaves within reachof any serious baker. Opening with a comprehensive overview of thefoundations essential ingredients; hand techniques forkneading, scoring, and shaping; and the basic process from mixingthrough baking he guides bakers through all the elements ofthis richly rewarding craft.

Bread contains 140 detailed, step–by–step recipes for avast array of breads versatile sourdough ryes; numerous breadsmade with pre–ferments; and simple, straight dough loaves. Recipesfor brioche, focaccia, pizza dough, flat breads, and othertraditional staples augment the diverse collection of flavors,tastes, and textures. You will discover a bread for every seasonand every palate, including recipes new to this edition, many forunderappreciated delights like Swiss Farmhouse Bread, GermanFarmer′s Bread, and Baguettes de Tradition.

Each recipe clearly outlines the key stages, with easy–to–usecharts 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 handsomecolor photographs display finished breads. Sidebars accompany eachrecipe and section with valuable tips, from the subtle art oftasting and evaluating breads to the perfect fare to complementVollkornbrot. A complete chapter on decorative breads withinstructions on techniques as well as a wide variety of exquisitepatterns will inspire magnificent display creations.

Laced throughout the book, Hamelman′s personal narrative offersa compelling portrait of a lifelong love affair with bread andvividly communicates the passion he shares with so many otherbakers. For those seeking to share a dialog with a real master,Bread is a resource that you will use time and timeagain.

From the Back Cover

"Bread is worthy of high praise, from the generous numberof recipes to the scientific discussions on pre–ferments. I wishthat I had this book to guide me when I started my life as a breadbaker 42 years ago. The author′s sensibility toward bread and hisattitude as a bread baker are evident throughout this book."
Toshio Nihei, Advisor, Donq, Japan

"Bread is the masterwork of bread baking literature. Itguides us through the journey that harvested grains make from themilling process to their subsequent interaction in the bakeryenvironment with other ingredients and in the baker′s hands, thetransformations that take place within the environment of intenseoven heat, and up to the final loaves′ eventual cooling onracks."
Jim Haas, Baker, AgroEast Baking & Milling Co.,Ukraine

"Jeffrey′s book is an ideal companion in the kitchen. He invitesnovice bakers to explore the world of bread baking with confidence,building a solid foundation of process and understanding ofprinciples of fermentation and yeast dough production. His clearexplanation of challenging ingredient functions and food scienceare key stepping stones for professionals improving their skills.This book includes inventive and delectable formulas andillustrative graphics that clearly walk the reader through shapingsteps."
Milina Podolsky, Instructor, Kendall College, Chicago,Illinois

"This new edition of Jeffrey Hamelman′s book brings to light agreat diversity of artisan bread making methods. Readers willdiscover an anthology of recipes from the French, German, Italian,and Swiss traditions, patiently reconsidered and shared with greatgenerosity. It is a milestone in American bakers′ increasinglyserious approach to artisan baking. With her wonderful drawings,Chiho leads the reader to an easier understanding of hand skills.This landmark book enables both home bakers and experiencedprofessionals not only to make breads of the highest quality, butalso to guide them to a thorough understanding of the keys tosuccess."
Hubert Chiron, Institut National de Recherche Agricole(INRA), Nantes, France

"Jeffrey Hamelman has taught and influenced an entire generationof bakers. With his latest contribution, he shares hisuncompromising, exacting methods, love for bread, and noble labor,along with the will to never stop learning and improving. This bookis a gift to the world of artisan baking."
Markus Farbinger, Owner, Île de Pain, Knysna,South Africa


Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

9 of 10 people found the following review helpful By Doros Tsissios on 14 July 2013
Format: Hardcover Verified Purchase
Excellent book for every baker! For amateurs and for professionals as well. Maybe a bit difficult to understand when reading for the first time especially if English is not your first language. If you have passion for bread this is the book! You don't just follow a recipe but you also learn why you are doing every step, from mixing to cooling and also how every ingredient affects the final product.
If you are not interested in all these details and you just want a simple book with recipes then buy some other book!
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12 of 14 people found the following review helpful By John W Pennell on 20 Sept. 2013
Format: Hardcover Verified Purchase
In my review of the first edition of this book I wrote
_____________________

"Having watched some videos of this master baker working on YouTube I had to buy this book cos this chap has a real knack for making really good bread.

"A comment on one of his videos said "He makes it seem so easy. With a few simple folds he shapes that mound of dough into almost a pillow."

"This book tells you exactly how to do as he does and to produce the most wonderful bread with a minimum of effort. Watch his videos, read the book and you too will produce magnificent bread both full of flavour, with a good crumb and which keeps.

"I have learned so much from this book that I simply have to recommend it to anyone who is serious about bread making - for those with a bread maker it's totally useless because you simply can't make really tasty bread in a bread maker. You need to use sourdough or - as I do - a pre-ferment which allows the full flavour to develop.

Why the question mark in the title? Well - there is a new edition which I have just ordered. I expect/hope that will be even better."
_________________________

This is undoubtedly better than the first edition.and so the question mark in the title is removed - this is the best book ever.

What's changed ? Clearer layout, better tables, more on folding (including an easier way), a section on hand kneading (including a no knead technique - which is the one I have been using for years), an enhanced section on pre-ferments which shows you how to bring out the flavour of the bread, but most importantly lots of new recipes - mostly using Brioche dough - almost a cake section but much better.
Read more ›
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2 of 2 people found the following review helpful By Judy P on 16 Dec. 2013
Format: Hardcover Verified Purchase
Gives a terrific insight into bread baking with many techniques described in detail. Great for professionals and home bakers alike
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By S. Bell on 8 Dec. 2014
Format: Hardcover Verified Purchase
I have been baking at home for a number of years.
Like another reviewer here I was impressed by a series of YouTube videos showing Hamelman at work so I had to get his book.
It is no exaggeration to say it has had the greatest influence on my ability to produce consistently good bread.
It is not aimed at the beginner, so previous experience in the recognition and handling of good dough is important, but Hamelman’s explanation of every stage of the baking process influencing all succeeding stages was a revelation to me. His text is clear, you can refer to those YouTube videos if his diagrams don’t do it for you, there are lots of recipes covering a wide variety of breads.
Yes, Hamelman uses quaint imperial measurements, but metric quantities are given. (Sadly, temperatures are only in Fahrenheit.) Even so, I have no hesitation in rating this book five stars.
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4 of 5 people found the following review helpful By Simon Quirk on 2 Nov. 2013
Format: Hardcover Verified Purchase
Very large and comprehensive book on baking bread, extremely detailed on process, technique, the science behind bread and a great many recipes.

Not a simple book, and not a book if you just want recipes, this is an instructional volume that'll help you understand why the ingredients and methods are important and the effects they'll have on the final bake.

I'm not sure I'll ever get to make every bread listed here, but I'm enjoying the journey this book presents.
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By Booksie on 8 Feb. 2014
Format: Hardcover Verified Purchase
All bread bakers have their choice of 'bible', this (had I kept it), would be something like a New Testament for me. For now, it's not the time for a new baking book, but this is top of my list when energy for refreshing my daily staple comes calling.

An alarmingly fabulous find. Nothing fashionable about this, a really solid book full of technique and instruction, that would be intimidating for a newbie. Includes recipes scaled to enterprise production too.
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Format: Hardcover Verified Purchase
Excellent, classic baker's manual, everything you ever needed to know...
Note that measurements for home baking are given in imperial (pounds & ounces) and cups, not metric.
Would definitely recommend, particularly for gaining understanding of how bread works, how to knead, fold, shape etc.
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1 of 1 people found the following review helpful By L. Young on 5 Jan. 2015
Format: Hardcover Verified Purchase
Excellent book, technical in detail, but just what we wanted.
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