When Bread was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic. Hailed as a “masterwork of bread baking literature,” Jeffrey Hamelman’s Bread features 140 detailed, step-by-step formulas for versatile sourdough ryes; numerous breads made with pre-ferments; and simple, straight dough loaves. Here, the bread baker and student will discover a diverse collection of flavors, tastes, and textures; hundreds of drawings that vividly illustrate techniques; and four-color photographs of finished and decorative breads.
List of Recipes
Changes to the Second Edition
Foreword by Raymond Calvel
Part One: Ingredients and Techniques
1 The Bread-Making Process from Mixing through Baking
2 Ingredients and Their Function
3 Hand Techniques
Part Two: Formulas and Decorative Breads
4 Breads Made with Yeasted Pre-Ferments
5 Levain Breads
6 Sourdough Rye Breads
7 Straight Doughs
8 Miscellaneous Breads
9 Braiding Techniques
10 Decorative and Display Projects
About the Author
- Features 140 bread formulas (including 30 new breads)
- 252 illustrations of step-by-step techniques
- 41 full-color photographs
- Updated information on working with locally grown whole grains, understanding trends in milling technology, and teaching hand mixing techniques
- Jeffrey Hamelman, winner of the 1996 Coupe du Monde, provides bakers with the appropriate tools to master bread making, with hundreds of drawings and many color photographs.
- Bread contains 140 detailed, step-by-step formulas for a vast array of breads, including Swiss Farmhouse Bread, German Farmer’s Bread, and Baguettes de Tradition.
- Sidebars accompany each recipe and section with valuable tips, from the subtle art of tasting and evaluating breads.