Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman

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Notes about this book

  • Eat Your Books

    2005 International Association of Culinary Professionals Award Winner

  • KatherineKehrli on May 23, 2020

    Would love to have the 2nd edition indexed.

  • Recluse on January 27, 2011

    A wonderfully comprehensive collection of bread recipes, with each recipe scaled for both home and bakery use. The Vermont Sourdough is my default bread recipe.

Notes about Recipes in this book

  • Roasted-potato bread

    • SpatulaClark on May 05, 2020

      Crackly crust and superb crumb, and stunning looks with the fendu shaping. Added dried herbs for a flavour boost. Cut potato into small cubes to expedite the roasting, and it brought a bonus of more 'roasty' flecks through the loaf - but only a mild potato undertone.

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Reviews about Recipes in this Book

  • Ciabatta with stiff biga

    • Lisa Is Cooking

      As promised, the loaves had a “thin, blistered crust” that “splintered” when cut. The crumb was delightfully chewy and holey and everything that my previous failed ciabatta attempts were not.

      Full review
  • ISBN 10 0471168572
  • ISBN 13 9780471168577
  • Linked ISBNs
  • Published Sep 03 2004
  • Format Hardcover
  • Page Count 432
  • Language English
  • Countries United States
  • Publisher Wiley

Publishers Text

2005 IACP Award Winner - First Book: The Julia Child Award!

A comprehensive, illustrated bread-making reference from an award-winning master baker.

Interest in fresh-baked breads is on the rise both in restaurants and at home, where more and more people are turning to the age-old comforts of baking and breaking bread with family and friends - the perfect antidote to modern stress. This book puts perfect loaves within reach of serious home bakers and professionals, detailing how to create everything from Baguettes and Whole Wheat Bread with Hazelnuts and Currants to Semolina Bread and Focaccia con Formaggio. It contains more than 118 recipes, including a whole chapter on decorative breads, as well as detailed coverage of bread baking techniques, from scaling and mixing through shaping, scoring, and baking. Nearly 250 beautiful black-and-white illustrations demonstrate methods step by step, while full-color inserts throughout the book show a broad selection of both simple and decorative finished breads.

Jeffrey Hamelman (Hartland,VT) has been baking professionally for more than 25 years. He is the Director of the Bakery and the Baking Education Center at King Arthur Flour in Norwich, Vermont. He was the captain of the United States team that won the prestigious Coupe du Monde de la Boulangerie (the World Cup of Baking) in Paris. He became the 76th Certified Master Baker in the United States in 1998./p>

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