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Bread: A Baker's Book of Techniques and Recipes (Hospitality) [Hardcover]

Jeffrey Hamelman
4.5 out of 5 stars  See all reviews (32 customer reviews)
RRP: 86.71
Price: 57.21 & FREE Delivery in the UK. Details
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Book Description

3 Sep 2004 Hospitality
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.

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Frequently Bought Together

Bread: A Baker's Book of Techniques and Recipes (Hospitality) + The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master + Tartine Bread
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Product details

  • Hardcover: 432 pages
  • Publisher: John Wiley & Sons; 1 edition (3 Sep 2004)
  • Language: English
  • ISBN-10: 0471168572
  • ISBN-13: 978-0471168577
  • Product Dimensions: 3.8 x 19.7 x 24.1 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (32 customer reviews)
  • Amazon Bestsellers Rank: 245,927 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description

Review

"...comprehensive illustrated manual..." -- Food Science & Technology Abstracts, Vol 37 (7) 2005

From the Inside Flap

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

Most Helpful Customer Reviews
22 of 22 people found the following review helpful
5.0 out of 5 stars Bread: A Baker's Book of Techniques and Recipes 25 Feb 2010
Format:Hardcover|Verified Purchase
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.
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30 of 31 people found the following review helpful
5.0 out of 5 stars Excellent, maybe underrated? 7 Sep 2006
By N. Wood
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.
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8 of 8 people found the following review helpful
5.0 out of 5 stars A great book! 11 Mar 2009
Format:Hardcover|Verified Purchase
This is one of the best bread books I have ever bought. I would recommend it to anyone who wants to make great bread. Thank you for writing it and putting all those wonderful recipes and all that knowledge in one place.
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7 of 7 people found the following review helpful
3.0 out of 5 stars Good book but of limited use outside the US 25 May 2012
Format:Hardcover|Verified Purchase
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?) and the assumption that all mixing will be done with a pro mixer instead of kneading by hand. Still, the techniques are clearly written and have descriptive drawings that illustrate every step. The recipe index is fairly compendious, with the emphasis lying on breads made using pre-ferments although a variety of straight doughs and specialities are also discussed.

However, it is seriously -and for amateur bakers perhaps fatally- flawed:

The recipes scaled for professional quantities use (also) the metric system, which is fine if you're running a bakeshop and feel like baking 30 loaves in one go. The scaled down recipes for the home baker however indicate no metric quantities and go on endlessly about cups of flour, ounces, degrees Fahrenheit etc. This is all the more galling since the author himself writes that it's preferable to use metric quantities when dealing with ingredients. Unfortunately he doesn't practice what he preaches. The day is saved to some extent because the bakers' formula is also always given and this allows for easier conversion.

This is a great book for learning about baking in general, learning about technique, the ingredients etc. But if you're an amateur bread baker who's interested in baking a few loaves in one go and especially if you're in a country using the metric system I'd think really, really hard and consider some alternatives before pressing the 'buy' button.
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15 of 16 people found the following review helpful
5.0 out of 5 stars This IS for home bakers too 2 Jun 2010
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!
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Most Recent Customer Reviews
5.0 out of 5 stars a great help
Excellent book, good to complement with his videos on the website King Arthur Flower Bakery.
Published 11 days ago by MB
5.0 out of 5 stars A must have if you are serious about bread making.
This book is a gem, a must have for serious bakers, bought a second copy just in case, try to build a mud oven to complement the wonderful recipes from this great work.
Published 5 months ago by knightlylad
5.0 out of 5 stars THE BEST BOOK EVER(?) ON BREADMAKING
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.

e.g. [... Read more
Published 10 months ago by John W Pennell
2.0 out of 5 stars FOR PROFESSIONALS
I AM AN AMATEUR JUST MAKING BREAD FOR PLEASURE SO LOOKED FOR THIS BOOK FOR IDEAS. THIS IS MORE FOR THE PROFESSIONAL BAKER . Read more
Published 17 months ago by valerie howling
3.0 out of 5 stars Bread Book
Rather heavy going, highly technical, but, if you can wade into it, extremely informative. Would recommend as a reference book.
Published 17 months ago by nina
5.0 out of 5 stars A Helpful Book -in making Sourdough Bread
A Brillant Book if you want to learn how to make good Bread or refresh from past knowledge -Knowledge is the key.A book to trust. Read more
Published 18 months ago by Annie
5.0 out of 5 stars Amazing book! BUT wait for the second edition
This book is incredible. But just a heads up the second edition is out in a matter of weeks with tonnes of updates and added content. So sit tight and buy that.
Published 18 months ago by Alex
5.0 out of 5 stars This is the Book to Graduate To
this is the bible for artisan bread making. There is nothing missing and is the default reference work for me whenever I come across a problem or want to try something new. Read more
Published 19 months ago by Crofty
5.0 out of 5 stars Very good
I have a lot of cookery books, and a lot on bread. This is to me one of the greatest books on bread out so far. Well worth the money.
Published 20 months ago by joscelyn anne vivian
4.0 out of 5 stars Bread techniques
Excellent book, lots of tips and technical information and a real insight into many, many different types of bread and bread making methods. Read more
Published 22 months ago by Darren
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