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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 (18 customer reviews)
  • Amazon Bestsellers Rank: 16,918 in Books (See Top 100 in Books)

More About the Author

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Product Description

About the Author

Jeffrey Hamelman is one of the very few Certified Master Bakers in the United States. He is the bakery director at the King Arthur Flour Company and teaches professional-level classes at King Arthur's Baking Education Center. He has taught in baking and pastry schools around the world and is the 2005 recipient of the Golden Baguette Award, the highest individual honor bestowed by the Bread Bakers Guild of America. Chiho Kaneko is a fine artist whose work has been exhibited in both 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.

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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

8 of 9 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 TOP 1000 REVIEWER on 20 Sep 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.
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2 of 2 people found the following review helpful By Judy HL Phillips 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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Format: Hardcover Verified Purchase
This is a wonderful book giving in depth information on the techniques and role of ingredients used in bread making, plus many inspirational bread recipes of all types - sourdough, regular yeast breads, decorative breads, brioches, bagels, breadsticks, etc.... the list goes on. There are diagrams to give guidance on folding, shaping, scoring breads etc.. and some colour photos of breads to inspire further. The recipes (in lbs/oz and also grams) are given in quantities for those baking in very large batches, and also quantities for the home baker only wanting to produce a couple of loaves. A very good reference/recipe book for enthusiastic bread bakers.
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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 Suzy on 3 July 2014
Format: Hardcover Verified Purchase
Really good book, excellent help and advice, back to basics and more. Many many recipes to enjoy!
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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
Beautiful illustrations, clear instructions and a wealth of information and details on baking, from why and how things happen, to suggestions stemming from years of love and experience in baking
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