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Bread : A Baker's Book of Techniques and Recipes

by
Edition:
2nd
ISBN13:

9781118132715

ISBN10:
1118132718
Format:
Hardcover
Pub. Date:
12/10/2012
Publisher(s):
Wiley
List Price: $48.00

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This is the 2nd edition with a publication date of 12/10/2012.
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Summary

An updated new edition of the essential resource for professionals and seasoned home bakers Hailed 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 products Written 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 America Fully updated to include the latest techniques, methods, trends, and bread varieties Whether 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.

Author Biography

Jeffrey Hamelman is one of the very few Certified Master Bakers in the United States. He is the bakery director at the King Arthur Flour Company and teaches professional-level classes at King Arthur's Baking Education Center. He has taught in baking and pastry schools around the world and is the 2005 recipient of the Golden Baguette Award, the highest individual honor bestowed by the Bread Bakers Guild of America.

Chiho Kaneko is a fine artist whose work has been exhibited in both the United States and Japan. She also works as a translator and interpreter. She is a native of Japan with a background in landscape architecture, agronomy, and art.

Table of Contents

List of Recipes

Acknowledgments

Changes to the Second Edition

Foreword by Raymond Calvel

Preface

Part One: Ingredients and Techniques

1              The Bread-Making Process from Mixing through Baking

2             Ingredients and Their Function

3              Hand Techniques

Part Two: Formulas and Decorative Breads

4             Breads Made with Yeasted Pre-Ferments

5             Levain Breads

6             Sourdough Rye Breads

7              Straight Doughs

8             Miscellaneous Breads

9             Braiding Techniques

10           Decorative and Display Projects

Appendix

Glossary

Bibliography

About the Author



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