Bread A Baker's Book of Techniques and Recipes

ISBN-10: 1118132718
ISBN-13: 9781118132715
Edition: 2nd 2013
Authors: Jeffrey Hamelman
List price: $58.95 Buy it from $33.35
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Description: An updated new edition of the essential resource for professionals and seasoned home bakersHailed as a "revelation" when it first appeared in 2004, Jeffrey Hamelman's Bread is a legendary resource praised by baking luminaries from around the world.  More...

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Book details

List price: $58.95
Edition: 2nd
Copyright year: 2013
Publisher: John Wiley & Sons Canada, Limited
Publication date: 12/10/2012
Binding: Hardcover
Pages: 496
Size: 7.75" wide x 9.50" long x 1.50" tall
Weight: 1.386
Language: English

An updated new edition of the essential resource for professionals and seasoned home bakersHailed as a "revelation" when it first appeared in 2004, Jeffrey Hamelman's Bread is a legendary resource praised by baking luminaries from around the world. Explaining complex techniques with simple and helpful illustrations, the book includes recipes for a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and much more.Features nearly 150 detailed, step-by-step recipes, along with vivid drawings and photographs showing techniques and finished productsWritten by Jeffrey Hamelman, one of fewer than 200 Certified Master Bakers in the United States and a recipient of the Golden Baguette Award (2005), the highest honor bestowed by the Bread Baker's Guild of AmericaFully updated to include the latest techniques, methods, trends, and bread varietiesWhether you're an aspiring or practicing professional baker or a dedicated home hobbyist, Bread is the ultimate resource for almost any variety of bread you can imagine.

Recipes
Acknowledgments
Changes to the Second Edition
Foreword
Preface
Ingredients and Techniques
The Bread-Making Process from Mixing Through Baking
Ingredients and their Function
Hand Techniques
Formulas and Decorative Breads
Breads Made with Yeasted Pre-Ferments
Levain Breads
SourDough Rye Breads
Straight Doughs
Miscellaneous Breads
Braiding Techniques
Decorative and Display Projects
Appendix
Developing and Perpetuating a Sourdough Culture
Rheological Testing and the Analysis of Flour
Flour Additives
Baker's Percentage
Desired Dough Temperature
Computing Batch Cost
Useful Conversions and Equivalencies
Sample Proofing Schedule
Glossary
Bibliography
Epilogue
Index

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