Bread : a baker's book of techniques and recipes /
Jeffrey Hamelman
- 2nd Edition
- New Jersey : Wiley, c2013
- xvii, 478 pages : illustrations ; 24 cm.
Includes bibliographical references and index.
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 --
"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."