Read more to learn why. Simply put, the intended reader of this book is the professional baker. Here and there Hamelman makes a nod to the home baker, but it doesn't take long for the amateur baker to realize that Hamelman is not all that interested in his or her plight. The continual references to steam injectors and oven vents, proper posture when lifting 75 pounds of dough, and potential injury from improperly holding 7 to 8 foot long peels while unloading dozens of loaves of bread quickly make the amateur realize this book was not intended for him. That said, Hamelman is a world class baker, and this is a serious bread book, full of a ton of information that the home baker could use to improve his or her understand of baking and the quality of his or her bread: all of the recipes I've tried from this book have been solid; the diagrams and instructions for shaping loaves are meticulously detailed and helpful; and the final hundred page section of the book on braiding and other decorative techniques is without rival. I'm perplexed as to why the editor of this book didn't send the manuscript back to Hamelman and tell him to add more tips for the home baker or just hired an intern to put more such tips in if Hamelman wasn't willing to.
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An updated new edition of the essential resource for professionals and seasoned home bakers Hailed as a "revelation" when it first appeared in , 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.
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. He has taught in baking and pastry schools around the world and is the recipient of the Golden Baguette Award, the highest individual honor bestowed by the Bread Bakers Guild of America.
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 Recipes viii. Shop 1 Books 2. Add to Wishlist. Sign in to Purchase Instantly.
Members save with free shipping everyday! See details. Overview An updated new edition of the essential resource for professionals and seasoned home bakers Hailed as a "revelation" when it first appeared in , Jeffrey Hamelman's Bread is a legendary resource praised by baking luminaries from around the world.
Features nearly detailed, step-by-step recipes, along with vivid drawings and photographs showing techniques and finished products Written by Jeffrey Hamelman, one of fewer than Certified Master Bakers in the United States and a recipient of the Golden Baguette Award , 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.
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Bread: A Baker's Book of Techniques and Recipes, 2nd Edition
This recipe comes from Jeffrey Hamelman, a Certified Master Baker one of only about in this country , and a well-known teacher and author. In spite of the ingredients, the bread doesn't taste like coffee. Note: Read the recipe all the way through before starting, so you'll know how much time it takes. To make the slurry: Break the bread into pieces, sprinkle with the ground coffee, and pour the boiling water over it. Mix it all up so the bread is good and wet.
Talking Bread and Evolution with Jeffrey Hamelman
This formula is my approximation of the bread, and one I have been very fond of over the years. Although it seems almost too similar to the Whey Bread, a side-by-side bake would reveal differences in their characters like siblings, the two are connected yet distinct , and for bakers unable to source fresh whey, this bread is a good alternative. Mix for 8 minutes on first speed. The dough will be fairly loose textured with modest gluten development.
Bread: A Baker's Book of Techniques and Recipes
Albert Kumin is a Great and Venerable Chef with decades of accomplishments in the world of baking and pastry, not the least of which being that he served as White House pastry chef in the s. His skills are as legendary as his unending generosity. I am happily a sapling in the shadow of this grand tree. I learned this unusual bread-making technique from him in the s, and although I evolved it over the years, the germ method is entirely his. Growing up in the mountains of Switzerland, commercial yeast was either unavailable or too expensive, so the inhabitants of the mountain villages used what they had on hand to leaven their bread. The raisins soaked in water for several days, releasing their latent yeasts, and the water in which they soaked was then used to prepare one or two builds prior to making the final dough.