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

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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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Description

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.

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Recipes viii

Acknowledgments x

Changes to the Second Edition xii

Foreword by Raymond Calvel xv

Preface xvi

Part One Ingredients and Techniques 1

1 The Bread-Making Process from Mixing through Baking 5

2 Ingredients and Their Function 29

3 Hand Techniques 53

Part Two Formulas and Decorative Breads 81

4 Breads Made with Yeasted Pre-Ferments 87

5 Levain Breads 145

6 Sourdough Rye Breads 203

7 Straight Doughs 267

8 Miscellaneous Breads 299

9 Braiding Techniques 367

10 Decorative and Display Projects 395

Appendix 421

Developing and Perpetuating a Sourdough Culture 421

Rheological Testing and the Analysis of Flour 434

Flour Additives 441

Baker’s Percentage 442

Desired Dough Temperature 446

Computing Batch Cost 449

Useful Conversions and Equivalencies 449

Sample Proofing Schedule 452

Glossary 453

Bibliography 459

Epilogue 461

Index 462

  • 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.