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More About This Title Bread: A Baker's Book of Techniques and Recipes,Second Edition
English
Hailed as a "revelation" when it first appeared in 2004, Jeffrey Hamelman's Bread is a legendary resource praised by baking luminaries from around the world. Explaining complex techniques with simple and helpful illustrations, the book includes recipes for a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and much more.
- Features nearly 150 detailed, step-by-step recipes, along with vivid drawings and photographs showing techniques and finished products
- Written by Jeffrey Hamelman, one of fewer than 200 Certified Master Bakers in the United States and a recipient of the Golden Baguette Award (2005), the highest honor bestowed by the Bread Baker's Guild of America
- Fully updated to include the latest techniques, methods, trends, and bread varieties
Whether you're an aspiring or practicing professional baker or a dedicated home hobbyist, Bread is the ultimate resource for almost any variety of bread you can imagine.
English
Jeffrey Hamelman is one of the very few Certified Master Bakers in the United States. He is the bakery director at the King Arthur Flour Company and teaches professional-level classes at King Arthur's Baking Education Center. He has taught in baking and pastry schools around the world and is the 2005 recipient of the Golden Baguette Award, the highest individual honor bestowed by the Bread Bakers Guild of America.
Chiho Kaneko is a fine artist whose work has been exhibited in both the United States and Japan. She also works as a translator and interpreter. She is a native of Japan with a background in landscape architecture, agronomy, and art.
English
List of Recipes
Acknowledgments
Changes to the Second Edition
Foreword by Raymond Calvel
Preface
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
Appendix
Glossary
Bibliography
About the Author
