Reviews look good - this is on my wish list.

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Product Description

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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Product Details

• Amazon Sales Rank: #13726 in Books
• Published on: 2004-09-03
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 432 pages

Features

• ISBN13: 9780471168577
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

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.

From the Back Cover
"It was a most agreeable surprise to find that such a book exists in English, and I find it most difficult to adequately express the joy that this has brought me. I see something of myself in these pages, and often, a better version of myself. I can only hope that those whose mission it is to make good bread seize the opportunity to read Jeffrey Hamelman’s book, heed his advice, and adopt his methods with due care and respect."
--Raymond Calvel

"With this work, Jeffrey Hamelman will increase professional bakers’ knowledge and savoir faire. Its approach to research and quality is a revelation. The book combines technique with quality, and I am convinced that it will become a benchmark reference work on artisanal baking."
--Christian Vabret

"What a wonderful book! It’s sure to become the definitive guide for professional and home bakers alike. Jeffrey Hamelman’s voice as a seasoned baker and teacher makes the technical information clear and easy to understand."
--Amy Scherber
owner of Amy’s Bread, New York City

"Bravo to Jeffrey Hamelman! Bread: A Baker’s Book of Techniques and recipes is the new classic for serious home bakers and professionals. Jeffrey has melded accurate and detailed technical information and a comprehensive array of artisan bread formulas with short essays that capture his passion and appreciation for his craft. Chiho Kaneko’s exquisite line drawings complete the book, bringing to the pages a sense of handcraft and the simple beauty of Jeffrey’s breads."
--Maggie Glezer

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Customer Reviews

One to Buy!!!!!!!!!!!
This is absolutely the best of the bread books. However, I'll warn the novice baker that it is also much more technical than many of the other books on the market. If you are looking for a simple recipe book and have no desire to understand the bread-baking process, then skip this book. On the other hand, if you want to produce quality bread and are willing to read the text, you will be delighted with the results. Hamelman's writing is clear and concise; he provides detailed drawings to explain various processes. For example, when giving directions on folding bread, Hamelman actually shows each step. This is in sharp contrast to Peter Reinhart's "Bread Baker's Apprentice" which instructs the baker to fold the dough, but never explains how it should be done. I wish I'd found this book before I bought a number of others. I probably would have purchased those at some point because I like having multiple references, but this book is one to which I would refer.

2005 IACP Award Winner!
THIS is the definitive guide for professional and serious home bakers; it is precisely the caliber of detailed information serious bakers have demanded in order to reach their next plateau of bread baking excellence. This is unmistakably the most comprehensive bread book of its type on the market. I am so delighted with the results it has shown my own baking.

As a serious and dedicated cook, I have never experienced such instant gratification and remarkable improvements in my own craft than is evidenced via the advice available from this extraordinary reference.

Through dedicated effort, and much trial and effort - in the method of Nancy Silverman - my sourdough eventually met the high goal I set for it; to taste like that of Fisherman's Wharf sourdough. Nevertheless, my ciabatta and country style loaves remained, in my opinion, sub-par.

This book's detailed; professional instructions launched my country bread and ciabatta loaves to bakery status within only two passes! I am now able to go beyond my original benchmark and further tweak the percentages in BREAD to achieve what ever I want for this style of bread. It is such a wonderful experience! The first try did not deviate from BREAD's formula. The second pass was formulae - plus - experience, and that was the charm. We are simply blown-away at how something exponentially went from good to excellent in two batches.

JEFFREY HAMELMAN, a former bakery owner has been baking professionally for thirty years. In 1998, he became the 76th Certified Master Baker in the United States. Unlike the other author of five bread books, Mr. Hamelman's book, Bread stays on point.

He does not have the ungracious, annoying habit of referencing himself as "acclaimed" and famous, nor does he continuously interject references to old James Beard awards. Mr. Hamelman does not patronize the reader and talk down to them, nor does he disingenuously convolute his instructions to make them appear more complicated to elevate his own importance.

I bought four of the other author's books in a single optimistic purchase for which I regret. Reinhart's recipes produced baked goods that could double as doorstops and his sourdough starter was a waste of ingredients, both tries were scaled and to the letter!

There are 118 detailed formulas. Each formula is charted in four versions:

- U.S. Imperial weight - for professional yields (about 22-25 loaves)
- Metric weight - for large professional yields
- Home - Imperial volume (cups, teaspoons) w/some weights - 2-3 loaves
- Bakers Percentages

Home artisan bakers can easily scale their ingredients by looking at the professional metric weights and moving the decimal point for home yields. The only math necessary is converting fresh yeast to either active or instant yeasts. OR, if one wishes to customize ingredients, they can combine the baker's percentages as appropriate.

Additional information might be as follows:

-Ciabatta with Stiff Biga-

pre-fermented flour 20%
Dough Yield: U.S. __ - Metric ___ - Home: __

Overall Formula:
Each ingredient is charted in columns per US, Metric, Home, and %
BIGA - also listed in columns per US, Metric, Home, and %
FINAL DOUGH in columns per US, Metric, Home

Then detailed instructions are categorized as 1. Biga, - 2. Mixing, - 3. Bulk Fermentation: 3 hours, - 4. Folding, - 5. Dividing and Shaping, - 6. Final Fermentation: time - 7. Baking.

The typeface and layout are such that they are user friendly. Mountains of information is there at one's ready without flipping all over and digging for salient information.

Lastly, Hamelman is the baking director of King Arthur Flour. They sell their live sourdough to the public. It is perfectly balanced lactic to acetic and originates from 200 year old cultures. Save yourself the aggravation of fiddling with organic grapes, or other methods that do not always work. Buy a small culture from King Arthur and watch it sponsor a lifetime of artisan loaves. Mine had been making beautiful music for years. It is delicious!

Where has this Bread Cookbook been all my Life?
I've been a home baker for many years and have owned ALL of the bread cookbooks that have been touted as 'the definitive' one to have. However, NONE of them ever helped me to achieve the type of perfect artisanal bread that this one did on my first attempt after reading it.

My thanks to reviewers like Southern Review who helped me to believe that this one might be the 'holy grail' of bread books, because IT IS!

When you get it, sit down and read the first chapters before the recipes and you'll learn so many things that will help to make all your breads SO much better! I've tried sourdough breads off and on for years and was never satisfied with what I achieved with them. The first recipe I tried was the Vermont Sourdough and I just couldn't believe how perfect it was! I'd finally DONE it!

Several things that the other cookbooks all stated one must do in handling the doughs turns out to be just flat wrong, just the simple information he gives on folding the dough a few times during the initial rise has given me the sort of beautiful, silky, full of life dough that before I'd only dreamed of!

Easy to read and understand, good illustrations on how to shape, score, and bake, I don't think I'll ever use another bread book, but when I do I'll follow the techniques in this book!