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Bread: A Baker's Book of Techniques and Recipes, 2nd Edition

Jeffrey Hamelman

ISBN: 978-1-118-54888-2 November 2012 496 Pages

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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.

Related Resources


View Instructor Companion Site

Contact your Rep for all inquiries

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.