Bread : a baker's book of techniques and recipes
"When Bread was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic. Hailed as a 'masterwork of bread baking literature, ' Jeffrey Hamelman's Bread features 140 detailed, step-by-step formulas for versatile sourdough ryes; numerous breads made with pre-ferments; and simple, straight dough loaves. Here, the bread baker and student will discover a diverse collection of flavors, tastes, and textures; hundreds of drawings that vividly illustrate techniques; and four-color photographs of finished and decorative breads."--Publisher
Cookbook
xvii, 478 pages : illustrations (some color) ; 24 cm
9781118132715, 1118132718
972059210
List of recipes
Acknowledgments
Changes to the second edition
Foreword by Raymond Calvel
Preface
Part One. Ingredients and techniques. The bread-making process from mixing through baking
Ingredients and their function
Hand techniques
Part Two. 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
Glossary
Bibliography
About the author