Bread: A Baker's Book of Techniques and Recipes Hardcover – 13 Aug 2013
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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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Top Customer Reviews
If you are not interested in all these details and you just want a simple book with recipes then buy some other book!
"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 ›
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.
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.
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.
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.
not using Celsius. Same for weight. I would prefer if the measurement was in Kilograms and grams.
Most Recent Customer Reviews
I learned to bake bread from this. Still my reference for poolish and sourdough formulasPublished 3 months ago by tetrapanax
A really good book, especially as it describes techniques as well as recipes.Published 8 months ago by DavidS
If you are serious about bread and improving your skills through really understanding the process and want a huge range of recipes to work from, then BUY THIS BOOK. Read morePublished 11 months ago by Mrs. F. Auty
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... Read morePublished 11 months ago by Paul S.