Hamelman, Jeffrey Bread A Baker's Book of Techniques and Recipes
May 2013 ca. 38.90 Euro 2013. 496 Pages, Hardcover ISBN 978-1-118-13271-5 - John Wiley & Sons
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Detailed 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.
From the contents List of Recipes
Changes to the Second Edition
Foreword by Raymond Calvel
Part One: Ingredients and Techniques
1 The Bread-Making Process from Mixing through Baking