Reviewed in the United States on February 24, 2009. I wish I had bought this book first - all the others are gathering dust now. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. The directions within recipes are very brief so you will have to flip back to the expanded directions in the beginning of the book until you get the hang of things. Your recently viewed items and featured recommendations, Select the department you want to search in.
Great bread! Recipes look a bit complicated at first if you are a beginner baker. 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. There's a problem loading this menu right now. (Valentinas Kochbuch, Sept 2011). "Bread is worthy of high praise, from the generous number of recipes to the scientific discussions on pre-ferments. JEFFREY HAMELMAN has been baking professionally for nearly thirty years. 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. 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. Customer Review. 7 Reviews 4.4 out of 5 stars.

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.
In this updated edition, Hamelman covers the gradual evolution of the craft, adding 40 new recipes and incorporating the important technique of hand mixing. Since it was my first time trying, I am not sure exactly how my doug is , do I need more flour or water? I've tried two of the recipes and had success in both cases with complements from all that eat the results. Enter code BKS15OFF at checkout. These promotions will be applied to this item: JEFFREY HAMELMAN is one of the very few Certified Master Bakers in the United States. Hamelman, a professional baker for nearly three decades, was a member of the United States national baking team that won first place in the 1996 Coupe du Monde de la Boulangerie, the bread-baking World Cup. Hamelman's MO is folding--mix a little for gluten development, then fold periodically to finish it. This is required for school or I would return it. Disabling it will result in some disabled or missing features. In this updated edition, Hamelman covers the gradual evolution of the craft, adding 40 new recipes and incorporating the important technique of hand mixing. I have read and reread passages, and always finding another nugget of wisdom, something that would "click" only after gaining more experience. Good but for that. But for the types of European breads I happen to like, it's the perfect book. For smaller quantities (3 to 24 dozen), a small spiral mixer or 20- to 30-quart planetary mixer works well.

However, once one is somewhat comfortable with their baking skills, even if not an expert, this could be an excellent book for the serious hobbyist and definitely for any professional. * 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. This landmark book enables both home bakers and experienced professionals not only to make breads of the highest quality, but also to guide them to a thorough understanding of the keys to success." But for the types of European breads I happen to like, it's the perfect book. Reading [PDF] Bread: A Baker's Book of Techniques and Recipes Read Full Ebook Popular Books Reads [PDF] Bread: A Baker's Book of Techniques and Recipes Read Full Ebook New E-Books


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