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

4.7 out of 5 stars 42 customer reviews

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Product details

  • Hardcover: 496 pages
  • Publisher: John Wiley & Sons; 2nd Revised edition edition (13 Aug. 2013)
  • Language: English
  • ISBN-10: 1118132718
  • ISBN-13: 978-1118132715
  • Product Dimensions: 19 x 4.3 x 23.4 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (42 customer reviews)
  • Amazon Bestsellers Rank: 11,095 in Books (See Top 100 in Books)
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Product description

From the Inside Flap

When Jeffrey Hamelman′s Bread was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic. In this updated edition, Hamelman covers the gradual evolution of the craft, adding 40 new recipes and incorporating the important technique of hand mixing.

Hamelman, a professional baker for more than three decades, was a member and captain of Baking Team USA, which represents the United States in the international Coupe du Monde de la Boulangerie, the World Cup of bread baking. Here, he shares this experience while 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; and the basic process from mixing through baking he guides bakers through all the elements of this richly rewarding craft.

Bread contains 140 detailed, step–by–step recipes for a vast array of breads versatile sourdough ryes; numerous breads made with pre–ferments; and simple, straight dough loaves. Recipes for brioche, focaccia, pizza dough, flat breads, and other traditional staples augment the diverse collection of flavors, tastes, and textures. You will discover a bread for every season and every palate, including recipes new to this edition, many for underappreciated delights like Swiss Farmhouse Bread, German Farmer′s Bread, and Baguettes de Tradition.

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 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 narrative offers a compelling portrait of a lifelong love affair with bread and vividly communicates the passion he shares with so many other bakers. For those seeking to share a dialog with a real master, Bread is a resource that you will use time and time again.

From the Back Cover

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

"Bread is the masterwork of bread baking literature. It guides us through the journey that harvested grains make from the milling process to their subsequent interaction in the bakery environment with other ingredients and in the baker′s hands, the transformations that take place within the environment of intense oven heat, and up to the final loaves′ eventual cooling on racks."
Jim Haas, Baker, AgroEast Baking & Milling Co., Ukraine

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

"This new edition of Jeffrey Hamelman′s book brings to light a great diversity of artisan bread making methods. Readers will discover an anthology of recipes from the French, German, Italian, and Swiss traditions, patiently reconsidered and shared with great generosity. It is a milestone in American bakers′ increasingly serious 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 experienced professionals not only to make breads of the highest quality, but also to guide them to a thorough understanding of the keys to success."
Hubert Chiron, Institut National de Recherche Agricole (INRA), Nantes, France

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

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Customer Reviews

4.7 out of 5 stars
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Top Customer Reviews

Format: Hardcover Verified Purchase
This is my go-to bread baking cookbook! It never fails me. And the measurements are in both U.S. (cups, tablespoons, etc.) as well as weight measures. It even has a column for large scale dough production. I have purchased this book for myself, a chef friend in the U.K., and other friends who like to dabble in flour and yeast. Every one of them loves it. I highly recommend adding this one to your kitchen shelf.
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Format: Hardcover Verified Purchase
Very good bread book. Recipes look a bit complicated at first if you are a beginner baker. It's important to read about different techniques and ingredients and their properties (all is explained in the book) before going to recipes.
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Format: Hardcover Verified Purchase
Great book
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Format: Hardcover Verified Purchase
I am currently studying HND Pro Cookery and this book was recomended reading for our fermented bread products! In depth fantastic easy read with good easy recipies that actualy work
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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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Format: Hardcover Verified Purchase
This is a great reference book for bread bakers. Written and published in the US it concentrates on US (Imperial) commercial baking quantities, but also has metric and home baker alternatives. It also gives baker percentages and so it is pretty easy to work out what ingredient quantities to use for any of the recipes.

This was a snip on special offer, but not to be dismissed if you want a good reference book with a wide variety of bread recipes using al in one mixers, through overnight sponges and sourdoughs.
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Format: Hardcover
A very interesting book with lots of scientific details. The only thing to mention that is not quite ideal is that it is written for a US readership and therefore does not give temperatures in Celsius and only gives metric weights for large-scale batches of bread. The smaller-scale versions of the recipes use pounds and ounces. This is not a big problem as metric weights are easy to scale. Overall, a fascinating book that answers a lot of questions about bread. Very nicely written too.
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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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