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A Baker's Book of Techniques and Recipes by Jeffrey Hamelman
In Bread: A Baker's Book of Techniques and Recipes, award-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.
Opening with a comprehensive review of the foundations—essential ingredients; hand techniques for kneading, scoring, and shaping; the basic process from mixing through baking—he lucidly guides bakers through all elements of this richly rewarding craft.
Bread: A Baker's Book of Techniques and Recipes contains 118 detailed, step-by-step recipes for an array of breads—versatile sourdough ryes; numerous breads made with pre-ferments; and simple, straight dough loaves. Recipes for brioche, focaccia, pizza dough, flat breads and other traditional baking staples augment the diverse collection of flavors, tastes, and textures represented within these pages.
From the delicate flavor and aroma of classic French baguettes to the mellow smoothness of Roasted Garlic Levain, a bread for every season and every palate is here.
Each recipe clearly outlines the key stages with easy-to-use charts that list ingredients in both American and metric measures, quantities appropriate for home baking, and baker's percentages. Hundreds of drawings vividly illustrate techniques, and 35 color photographs display finished breads. Sidebars accompany each recipe and section with valuable tips, from the subtle art of tasting and evaluating breads to the perfect fare to complement Vollkornbrot. A complete chapter on decorative breads—with instructions on techniques as well as a wide variety of exquisite patterns—will inspire magnificient display creations.
Bread: A Baker's Book of Techniques and Recipes is definitely a resource you will refer to time and again.
Contents
Appendices:
Glossary
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