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Bread
A Baker's Book of Techniques and Recipes
Jeffrey Hamelman (Author)
9781119577515, Wiley
Hardback, published 14 April 2021
528 pages
25.9 x 21.1 x 2.8 cm, 1.383 kg
When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.
Recipes ix Acknowledgements, Changes To The Third Edition and Random Thoughts xi Preface xiii Part One Ingredients and Techniques 1 1 The Bread-Making Process From Mixing Through Baking 5 2 Ingredients and Their Function 27 3 Hand Techniques 49 Part Two Formulas and Decorative Breads 77 4 Breads Made With Yeasted Pre-Ferments 83 5 Levain Breads 141 Inserts C-1 6 Sourdough Rye Breads 209 7 Straight Doughs 279 8 Miscellaneous Breads 313 9 Braiding Techniques 401 10 Decorative and Display Projects 429 Appendix A-1 Developing and Perpetuating A Sourdough Culture A-1 Three Important Milling Tests A-14 Flour Additives A-16 Baker’s Percentage A-18 Desired Dough Temperature A-20 Yeast Conversions, Fresh To Dry A-22 Dry Yeast Conversions, Ounce To Tablespoons/Teaspoons A-22 Glossary G-1 Bibliography B-1 Epilogue E-1 Index I-1 About The Author AA-1
Subject Areas: Cookery / food & drink etc [WB]
