Bread: A Baker's Book of Techniques and Recipes (2nd Revised edition)

by

2 Customer Reviews
Bread: A Baker's Book of Techniques and Recipes - Hamelman, Jeffrey
Browse related Subjects
+ Browse All Subjects

An updated new edition of the essential resource for professionals and seasoned home bakers Hailed as a "revelation" when it first appeared in 2004, Jeffrey Hamelman's Bread is a legendary resource praised by baking luminaries from around the world. Explaining complex techniques with simple and helpful illustrations, the book includes recipes for a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and much more. Features nearly 150 detailed, step-by-step recipes, along ...

Bread: A Baker's Book of Techniques and Recipes 2012, Wiley

ISBN-13: 9781118132715

2nd Revised edition

Hardcover

Select 		Bread: A Baker's Book of Techniques and Recipes 2004, John Wiley & Sons, Hoboken, NJ

ISBN-13: 9780471168577

Hardcover

Select

All Editions of Bread: A Baker's Book of Techniques and Recipes

Bread: A Baker's Book of Techniques and Recipes

2012, Hardcover

ISBN-13:

9781118132715

Bread: A Baker's Book of Techniques and Recipes

2004, Hardcover

ISBN-13:

9780471168577

Books by Jeffrey Hamelman

Related Books

Customer Reviews

Write a Review

rods

Mar 13, 2009

A good how-to-book

I have baked bread off and on for 10 years. With craft loaves now approaching $4.50, I am back to baking regularly. I learned first from "Bread Alone" which was a good learning book. Hammelman's book introduced new techniques which immediately improved the loaves I was baking. The folding of the dough during the main fermentation gave it extra strength and improved the oven spring ; it was also easier to load the baking stone. He has a nice full discussion of hand techniques for preparing loaves for baking. I have used his Pain Rustique recipe with great success and with modifications to include whole wheat flour up to 25 %. It is nice to have a bread ready in 3 hours or so (not counting the long time for the poolish). I do not have an electric mixer but so far it hasn't been a problem. I break up a stiff poolish or biga with my fingers. It is messy but it works. I steam by spraying water on the oven sides. My loaves have looked nice like the pictures in books.

Lavender

Apr 24, 2007

Great resource!

I have read many a bread book trying to understand the art of bread baking. I own several and this one is my favorite. The author is not just a cookbook author, he is a baker with many many years of experience. He describes in detail what each ingredient contributes to the final product and passes on his wisdom so that we can achieve great results at home. The recipes are easy to follow and the results are suberb.
Highly recommend.

See All Customer Reviews

Terms of Use | Privacy Policy | Recommendations by Simularity | Copyright © 1998 - 2018 Alibris. All rights reserved.

Alibris, the Alibris logo, and Alibris.com are registered trademarks of Alibris, Inc.

Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited, Baker & Taylor, Inc., or by their respective licensors, or by the publishers, or by their respective licensors. For personal use only. All rights reserved. All rights in images of books or other publications are reserved by the original copyright holders.