Bread A Baker's Book of Techniques and Recipes

Name: Bread A Baker's Book of Techniques and Recipes
Price: 32.56 USD
Availability: InStock
ISBN: 9781118132715

ISBN-10: 1118132718

ISBN-13: 9781118132715

Edition: 2nd 2013

Authors: Jeffrey Hamelman

List price: $58.95

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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. 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…

Book details

List price: $58.95
Edition: 2nd
Copyright year: 2013
Publisher: John Wiley & Sons Canada, Limited
Publication date: 12/27/2012
Binding: Hardcover
Pages: 496
Size: 7.68" wide x 9.37" long x 1.14" tall
Weight: 2.706
Language: English



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