Lexie Smith talks bread baking and cultural representation with Master Bread Baker Jeffrey Hamelman. Bread by Jeffrey Hamelman, , available at Book Depository with free delivery worldwide. Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes is an solid baking book, but not one I would recommend to everyone.
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Jan 16, Florence Ditlow rated it it was amazing.
The author’s sensibility toward bread and hisattitude as a bread jeffreh are evident throughout this breead. I like the simple formulas rather than everything being a full-blown recipe. So helpful in baking! Back cover copy “Bread is worthy of high praise, from the generous numberof recipes to the scientific discussions on pre-ferments.
A Baker’s Book of Techniques and Recipesaward-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and science of bread baking – a kitchen essential for seasoned home bakers and professionals alike. His understanding of the craft is based on personal experience, not public taste, and has developed through experience, not simulation.
Opening with a comprehensive overview of thefoundations–essential ingredients; hand techniques forkneading, scoring, and shaping; and the basic process from mixingthrough baking–he guides bakers through all the elements ofthis richly rewarding craft. If you’ve hamelkan made bread before, this book would be completely overwhelming, but once you know the basics, this is invaluable and has made me a much much better baker. Check out the top books of the year on our page Best Books of With her wonderful drawings, Chiho leads the reader to an easier understanding of hand skills.
The recipes in the book have ingredients lists for making loaves at a time. May 16, Pamela Hempston rated it it was amazing.
Chiho Kaneko is a fine artist whose work has been exhibited in both the United States and Japan. That makes it quite limiting and provincial, actually since the US is the ONLY country still using that outmoded system of measurement. A year later, I have added this book to my shelf.
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Return to Book Page. Throughout history, bread has been a humble translator of larger changes.
Talking Bread and Evolution with Jeffrey Hamelman | SAVEUR
The recipes are written in bakers math and scaled for home and bakery. You are only bound by your imagination.
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. Nov 04, Zomick’s Bakery rated it really liked it. Want to Read Currently Reading Read.
This book is often referred to as the “bible” of bread-baking, and it is written by the head baker at King Namelman Flour, but I found it lacking in many ways.
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Bread : A Baker’s Book of Techniques and Recipes
As he explained, in Galicia, little wheat grows, so bakers developed a tradition unlike anywhere else in Spain of mixing their dough with a very high hydration in order to stretch the wheat. It doesn’t require to be baker to love jeffrfy book. Challah shaped in a Winston Knot and another in a 6-pointed star shape; for more complicated braiding, Smith suggests reducing the yeast slightly to prevent over-proofing.
Other reviewers have complained about the lack of metric home-baking instructions, but taking the metric formulas for professional bakers and dividing by ten gives reasonably-sized batches. Apr 06, Dineen rated it it was amazing. Coming from a borrower culture, the role of author is not always clear. If you want to learn the basics and even more advanced techniques of baking bread, then this is the ONE book to have on your shelf.
It proved its value over and over, down to the sketches and photographs. Want to Read saving…. May 28, Bob rated it it was ok. Brezd baker friend, a former Head Baker at Per Se and Bouchon Bakery recommended it to me for the few days I spent working with him and I would say it was the best assigned reading I’ve had in a long time. This is an excellent, detailed bread baking jeffrej that I hwmelman depend on.
Goodreads helps you keep track of books you want to read. With that in mind, I talked to Jeffrey Hamelman, a veteran baker and author of Bread: With his latest contribution, he shares hisuncompromising, exacting methods, love for bread, and noble labor, along with the will to never stop learning and improving.
So, I gave up after the intro. I only wish that the “home” batches were listed in grams instead of ounces.