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Learn to COOK - Bread: A Baker's Book of Techniques and Recipes
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List Price: $40.00
Our Price: $26.40
Your Save: $ 13.60 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Wiley
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Average Customer Rating:  
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Binding: Hardcover
Dewey Decimal Number: 641.815
EAN: 9780471168577
ISBN: 0471168572
Label: Wiley
Manufacturer: Wiley
Number Of Items: 1
Number Of Pages: 432
Publication Date: 2004-09-03
Publisher: Wiley
Studio: Wiley
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Editorial Reviews:
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The warm, complex aroma of a fresh-baked loaf of bread can be utterly tantalizing; the first bite, a revelation. In Bread: A Baker's Book of Techniques and Recipes, award-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and science of bread baking - a kitchen essential for seasoned home bakers and professionals alike. Hamelman, a professional baker for nearly three decades, was a member of the United States national baking team that won first place in the 1996 Coupe du Monde de la Boulangerie, the bread-baking World Cup. Here, he shares this experience, putting world-class artisanal loaves within reach of any serious baker. Opening with a comprehensive overview of the foundations - essential ingredients; hand techniques for kneading, scoring, and shaping; the basic process from mixing through baking - he lucidly guides bakers through all elements of this richly rewarding craft. Bread contains 118 detailed, step-by-step recipes for an array of breads: versatile sourdough ryes; breads made with pre-ferments; and simple, straight dough loaves. Recipes for brioche, focaccia, pizza dough, flat breads, and other traditional baking staples augment the diverse collection of flavors, tastes, and textures represented within these pages. From the delicate flavor and aroma of classic French baguettes to the mellow smoothness of Roasted Garlic Levain, a bread for every season and every palate is here. Each recipe clearly outlines the key stages, with easy-to-use charts that list ingredients in both American and metric measures, quantities appropriate for home baking, and baker's percentages. Hundreds of drawings vividly illustrate techniques, and 35 handsome color photographs display finished breads. Sidebars accompany each recipe and section with valuable tips, from the subtle art of tasting and evaluating breads to the perfect fare to complement Vollkornbrot. A complete chapter on decorative breads - with instructions on techniques as well as a wide variety of exquisite patterns - will inspire magnificent display creations. Laced throughout the book, Hamelman's personal narratives offer a compelling portrait of a lifelong love affair with bread and vividly communicate this passion. For bakers seeking to finesse this time-honored craft or simply to learn the tricks of the trade from a real master, Bread is a resource to be consulted time and time again.
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Spotlight customer reviews:
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Customer Rating:
Summary: Best Bread Book Ever!!!
Comment: I totally love this book. There is so much info in it, it should be used as a text book for Baking courses (I wish I had it when I was in culinary school!). This may be a little difficult for a novice baker, but anyone in the field will have no problem. The recipes are listed in four ways pounds, kilograms, bakers' percentage (all for professional use), and then one for the home baker, which I think is way cool. I have tried a few recipes so far and they all were great! I can't wait to try out more!
Customer Rating: 
Summary: Very good and comprehensive book
Comment: This book is very comprehensive yet clear and interesting for bread enthusiasts around the globe.
David J. Kraus
Food Engineer
Customer Rating:
Summary: Best of many bread books
Comment: Jeff Hamelman is clear and articulate in this book. While I don't think this should be your first "how to" bread book, everything you need to become a good artisan baker can be found in these pages. The recipes (formulas) work and are easily scalable to suit your needs. Many delicious breads and techniques for the home and artisan baker. Excellent!
Customer Rating:
Summary: The best bread book
Comment: I'm Polish and I'm used to great European breads, especially sourdough breads. My grand grandma and grandma had been baking them and I remember the taste of a real sourdough loaf. I have been baking for 4 years and have about 20 bread books. This one is the best - I've tried out 80% of the recipes from "Bread" and all were fabulous. Hamelman understands the soul of the European bread and every recipe he gives you is explained in details. It doesn't have many pictures and I didn't like it at the beginning, but this book is worth to buy. It's fantastic. If you want to buy only one bread book, buy this one. You won't regret.
Customer Rating:
Summary: Not for the home baker - nor the beginner
Comment: This book is absolutely not for the home baker, or the inexperienced baker. Though I'd never attempted to make a loaf of bread before, I purchased this book with the expectation that after reading 400 pages about bread I should be fairly proficient at it. Not only was the book a horrible read (extraordinarily boring and lacking any kind of character)but it is exclusively geared toward those with high-end industrial equipment (which I do not have) or to those who are making bread in large quantities. Having been extremely disappointed in his first 86 excruciating pages, I decided to learn the "how-to" of baking bread elsewhere. I found a great three page article online which I printed out, and by that afternoon I had baked my first outstanding loaf of bread. Several weeks and half a dozen loaves later I returned to Hamelman's book, confident in my newly developed baking skills and anxious to try one of his award winning recipes. What I found was disaster. Hamelman's recipes have come to be unaffectionately known as 24 hour bread in our home. What is most discouraging is that I have thus far made three attempts at one of his basic white bread recipes with no success. To dedicate several hours into something as simple as bread and fail is discouraging - but to carefully tend to a piece of dough for 24 hours and at the end of the day have either a nonworking (crumbly, hole-y) loaf, or worse, no bread at all - well, it's just plain maddening! I did, however, just read a couple reviews in which the readers suggest his recipes in the home column are inaccurate, so I wonder whether this is true of the two recipes I have tried. Perhaps someday I will try a third recipe, but for now this book is going back on the shelf while I search for better one.
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