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Hamelman, Jeffrey

Bread: A Baker's Book of Techniques and Recipes (3rd Ed.)

Bread: A Baker's Book of Techniques and Recipes (3rd Ed.)

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From the publisher

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.

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From Chef Scott

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This book is an invaluable resource for anyone passionate about baking bread, whether they are a beginner or an experienced baker. Hamelman, with his profound expertise and clear, engaging writing style, has created a guide that is both deeply informative and wonderfully inspiring. The book's greatest strength lies in its comprehensive coverage of a wide range of bread-making techniques and recipes. From the basics of mixing and kneading to the complexities of fermentation and shaping, Hamelman meticulously guides the reader through every step of the process. His explanations are clear and detailed, making even the most advanced techniques accessible to all. What truly sets this book apart is Hamelman's ability to blend technical knowledge with a deep passion for the craft of baking. Each recipe is not just a set of instructions but a journey into the heart of bread making. The recipes themselves are diverse, covering a wide array of bread from around the world, each accompanied by insightful comments that add depth and context. The quality of the recipes is impeccable. Each one has been thoroughly tested and is presented with precise measurements and timings, ensuring successful outcomes. The range of breads, from classic baguettes to rye sourdoughs and everything in between, provides bakers with an extensive palette of flavors and textures to explore. Hamelman's focus on the science of bread making is particularly commendable. He delves into the chemistry of ingredients and the biology of yeasts and sourdough cultures, providing a solid foundation of knowledge that allows bakers to understand and control the bread-making process. This scientific approach is balanced with practical tips and troubleshooting advice, making the book an essential reference in any baker’s kitchen. The photography in "Bread" is stunning, illustrating techniques and finished breads with clarity and beauty. These images not only serve as a visual guide but also inspire the reader to strive for excellence in their baking. This is a monumental work in the field of bread making. Jeffrey Hamelman has crafted a book that is both a comprehensive guide for baking enthusiasts and a source of inspiration for those who aspire to master the art of bread making. It is a book that will be cherished and referred to time and again, as each page turn reveals new insights and inspirations for creating exceptional bread.