Bread
A Baker's Book of Techniques and Recipes

3. Auflage April 2021
528 Seiten, Hardcover
Wiley & Sons Ltd
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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.
Acknowledgments
Changes to the Second Edition
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
Developing and Perpetuating a Sourdough Culture
Flour Additives
Baker's Percentage
Desired Dough Temperature
Computing Batch Cost
Useful Conversions and Equivalencies
Sample Proofing Schedule
Glossary
Bibliography
Epilogue
Index