Bread A Baker's Book of Techniques and Recipes
Edition: 2nd 2013
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 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.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $58.95
Copyright year: 2013
Publisher: John Wiley & Sons Canada, Limited
Publication date: 12/10/2012
Size: 7.75" wide x 9.50" long x 1.50" tall
|Changes to the Second Edition|
|Ingredients and Techniques|
|The Bread-Making Process from Mixing Through Baking|
|Ingredients and their Function|
|Formulas and Decorative Breads|
|Breads Made with Yeasted Pre-Ferments|
|SourDough Rye Breads|
|Decorative and Display Projects|
|Developing and Perpetuating a Sourdough Culture|
|Rheological Testing and the Analysis of Flour|
|Desired Dough Temperature|
|Computing Batch Cost|
|Useful Conversions and Equivalencies|
|Sample Proofing Schedule|