Bread: A Baker's Book of Techniques and Recipes
- Downloads：4559
- Type：Epub+TxT+PDF+Mobi
- Create Date：2021-04-08 11:52:21
- Update Date：2025-09-06
- Status：finish
- Author：Jeffrey Hamelman
- ISBN：1119577519
- Environment：PC/Android/iPhone/iPad/Kindle
- Download
Summary
When Bread was first published in 2004， it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic。 Hailed as a "masterwork of bread baking literature，" Jeffrey Hamelman's Bread features over 130 detailed， step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads， numerous breads made with yeasted pre-ferments， simple straight dough loaves， and dozens of variations。 In addition， an International Contributors section is included， which highlights unique specialties by esteemed bakers from five continents。 In this third edition of Bread， professional bakers， home bakers， and baking students will discover a diverse collection of flavors， tastes， and textures， hundreds of drawings that vividly illustrate techniques， and evocative photographs of finished and decorative breads。
Reviews
Adriana
，
My Bible！ Genius！
Jacqui
，
I read this after Ken Forkish’s Flour， Water， Yeast， Salt and found it to be more geared to someone running a bakery than the home baker。 That’s not to say the home baker can’t find value - they’re just the second audience considered。 I’m glad I read them in this order because Forkish was a 101-level and this was probably 201 （expected you to have at least a little experience going in， recipes were good， but sparse in instruction compared to Forkish， who was。。。 verbose）。 Both certainly have thei I read this after Ken Forkish’s Flour， Water， Yeast， Salt and found it to be more geared to someone running a bakery than the home baker。 That’s not to say the home baker can’t find value - they’re just the second audience considered。 I’m glad I read them in this order because Forkish was a 101-level and this was probably 201 （expected you to have at least a little experience going in， recipes were good， but sparse in instruction compared to Forkish， who was。。。 verbose）。 Both certainly have their place。 。。。more
James Housworth
，
Not for someone who’s never made bread before， but basically every bread I’ve made from here turns out amazing （not true of the 2-3 other bread books I’ve used）
Ashani
，
Not for the faint hearted cook to try breads。 But if you want to be a Pro at bread baking: this is it。
Caolan McMahon
，
So much good information here， and much of it I've not seen elsewhere。 It's currently my go-to bread baking book， and I admit， I've even taken it to bed to read on several occasions。It's not without it's flaws though。 The recipes are developed with commercial bakeries in mind （e。g。 yields 32 loaves）， and the home-scaled weights are imperial - I just write my own metric conversions in pencil where there's a convenient space。 Some panels use light text on a textured background and can be hard to r So much good information here， and much of it I've not seen elsewhere。 It's currently my go-to bread baking book， and I admit， I've even taken it to bed to read on several occasions。It's not without it's flaws though。 The recipes are developed with commercial bakeries in mind （e。g。 yields 32 loaves）， and the home-scaled weights are imperial - I just write my own metric conversions in pencil where there's a convenient space。 Some panels use light text on a textured background and can be hard to read。 But I'm sticking to 5 stars because I'd probably run into a burning building to save this thing。 。。。more
Marina
，
My favorite reference book。 All recommendations and recipes work。 Great buy！
Laura
，
Este libro está orientado a panaderos。No a panarras aficionados de segunda categoría como una servidora， a panaderos profesionales。Vamos， con decir que el autor considera el amasado a mano casi tan raro como amasar con los pies lo digo todo。Así que muchos de los aspectos que trata son demasiado técnicos para mí， y aunque puede que para un panadero el índice de cenizas de la harina que utiliza sea fundamental yo me seguiré conformando con emplear unas de la fuerza adecuada。Pero como el saber no o Este libro está orientado a panaderos。No a panarras aficionados de segunda categoría como una servidora， a panaderos profesionales。Vamos， con decir que el autor considera el amasado a mano casi tan raro como amasar con los pies lo digo todo。Así que muchos de los aspectos que trata son demasiado técnicos para mí， y aunque puede que para un panadero el índice de cenizas de la harina que utiliza sea fundamental yo me seguiré conformando con emplear unas de la fuerza adecuada。Pero como el saber no ocupa lugar， ha resultado muy interesante aprender sobre los temas que Hamelman expone。Los distintos tipos de harina。。。 y los aditivos empleados， y los distintos procesos como el blanqueamiento。 Hay aquí mucha información。De hecho， incluso quedándome solo con los temas que sí que utilizaré a pequeña escala， he hecho anotaciones como nunca antes con un libro de cocina。El autor habla de la futilidad de congelar masa madre （a pesar de lo extendido de la práctica） e incluso del refrigerado （que en cualquier caso ha de hacerse apenas una hora después del refresco， para que las bacterias puedan seguir alimentándose lentamente durante el periodo de refrigeración） y de la utilidad de la sal para evitar la sobrefermentación。Explica los refrescos de masa madre que se realizan en panadería， que muy lejos de multiplicar la cantidad por tres o por cinco， la multiplica por 20， 30 o más en pocas horas。Me hizo sonreír el hecho de que defiende que las medidas volumétricas son demasiado imprecisas， al mismo tiempo que continuamente menciona que el panadero debe observar su masa y hacer las modificaciones necesarias; es mi opinión es un poquitín contradictorio， pero sé de sobra que mi preferencia por las medidas volumétricas es altamente impopular。Además de los aspesctos más teóricos， explicada detalladamente una serie de técnicas （poolish， bigas， pliegues， etc。） y aporta una amplia colección de recetas， explicadas de forma precisa。En resumidas cuentas， un libro muy didáctico。No lo recomendaría a aquellos que se inicien en el mundo del pan， por excesivamente complejo， pero si ya tienes algo de experiencia y quieres un aprendizaje más formal este es， sin duda， un gran manual。 。。。more
Raheel Shaharyar
，
Every bread baker needs this book in their library。 He really delves into the science of bread baking and covers a variety of different types of bread。 He talks about sourdough and commercial yeast。 he explains Baker's percentages really well and all his recipes are designed for both the professional and the homebaker。 Easily scalable and very well explained。 Every bread baker needs this book in their library。 He really delves into the science of bread baking and covers a variety of different types of bread。 He talks about sourdough and commercial yeast。 he explains Baker's percentages really well and all his recipes are designed for both the professional and the homebaker。 Easily scalable and very well explained。 。。。more
Miranda
，
I think I maybe could have benefitted from a simpler introduction to bread， but I learned a lot and it’s much less of a mystery！
Tymciolina
，
Książka dobra jak chleb。Chleb towarzyszył człowiekowi od czasów rewolucji neolitycznej， był pokarmem codziennym， powszechnym， egalitarnym， pańsko-chłopskim。 Aż do XX w。 cieszył się słuszną renomą。 Niestety jego chwała dzisiaj przeminęła。 Na początku ludzie przestali go piec， a zaczęli kupować。 Potem został zbezczeszczony dodatkiem drożdzy， by obecnie dogorywać na półkach marketu po upieczeniu uprzednio rozmrożonego surowego ciasta。Tej sromocie i hańbie sprzeciwił się Jeffrey Hamelman， wynosząc p Książka dobra jak chleb。Chleb towarzyszył człowiekowi od czasów rewolucji neolitycznej， był pokarmem codziennym， powszechnym， egalitarnym， pańsko-chłopskim。 Aż do XX w。 cieszył się słuszną renomą。 Niestety jego chwała dzisiaj przeminęła。 Na początku ludzie przestali go piec， a zaczęli kupować。 Potem został zbezczeszczony dodatkiem drożdzy， by obecnie dogorywać na półkach marketu po upieczeniu uprzednio rozmrożonego surowego ciasta。Tej sromocie i hańbie sprzeciwił się Jeffrey Hamelman， wynosząc ponownie chleb na jego właściwe miejsce， tj。 na piedestał。 Jego książka kolejnymi przepisami składa hołd każdemu bochenkowi。 Nie ukrywam， że Hamelman kieruje swoje dzieło raczej do piekarzy， przepisy podają proporcje na 20-30 bochenków。 Jednak i zwykły domowy piekarz jak ja znajdzie tam sporo wskazówek i rad przede wszystkim o sztuce składania chleba。"Chleb" to nie tylko przepisy。 To również solidna garść faktów około chlebowych。 To z tej książki dowiedziałam się o sporyszu， który bytując powszechnie na zbożach sprowadzał na ludzi śmierć （40 tys ludzi w Akwitanii w roku pańskim 994 r。） lub halucynacje （w tym zbiorowe）。 Średniowieczne cuda przestają być otoczone aurą niesamowitości。Polecam。 Jako miłośnik własnego chleba na zakwasie mogę powiedzieć jedno - warto piec， jak naucza tego Hamelman。Ps。 Jako protip od siebie dodam， że warto wyrabiać chleb mokrymi dłońmi。 。。。more
Adam E
，
This book helped me take my baking to a level I thought would take me years to achieve。 I could not be happier。
Denis
，
This is my go to book for baking - after reading the very large science section you have an insight into what is going on as the dough develops and the bread bakes。 This helps the mistakes to be better understood and not left to complete randomness of what happens。
Nicole
，
Really， really really good bread。 I'm baking ciabatta as I type this。 I love you， Jeffrey Hamelman。 I'm still too much of a novice to have made my own starter culture， but my experiments with pâte fermentée have been delightful。 The only downside is that it's definitely for an American audience， so the home measures are in freedom units rather than metric。 As I'm not going to make a professional baker's worth of bread in one go （even I can't eat THAT much bread in a week）， I do need to do some a Really， really really good bread。 I'm baking ciabatta as I type this。 I love you， Jeffrey Hamelman。 I'm still too much of a novice to have made my own starter culture， but my experiments with pâte fermentée have been delightful。 The only downside is that it's definitely for an American audience， so the home measures are in freedom units rather than metric。 As I'm not going to make a professional baker's worth of bread in one go （even I can't eat THAT much bread in a week）， I do need to do some arithmetic using the baker's percentages。 Still， yum。 。。。more
Sandy
，
Every recipe I read， every technique I tried was superb。 My new go to bread book。
Val
，
Recommended at Mark Vetri cooking class
Elizabeth
，
June 2018: Granted， this rating of only 2 stars is probably grossly unfair， especially because I hardly read any of the book （public library copy of the 2nd edition: John Wiley & Sons， 2012） and didn't try any of the recipes or outlined techniques。 Over the years， I've heard great things about Jeffrey Hamelman and I was really looking forward to reading his book。 But it turns out that Hamelman's idea of "a baker" is one who is running a bakery， not someone like me who has a little kitchen， enoug June 2018: Granted， this rating of only 2 stars is probably grossly unfair， especially because I hardly read any of the book （public library copy of the 2nd edition: John Wiley & Sons， 2012） and didn't try any of the recipes or outlined techniques。 Over the years， I've heard great things about Jeffrey Hamelman and I was really looking forward to reading his book。 But it turns out that Hamelman's idea of "a baker" is one who is running a bakery， not someone like me who has a little kitchen， enough room in the oven for two loaves of bread， and not quite enough counter space for them once they are cooling。 The recipes in the book have ingredients lists for making 22-25 loaves at a time。 Sure， they have bakers' percentages listed for each recipe but does a home baker really want to get the calculator out every time？ Filled with photos and good drawings of various techniques， I'm sure this is a terrific book for people who are planning to start or improve their own bakeries。 But， considering the number of excellent bread books， published since 2004， with the home baker in mind， I decided not to continue。+ + + + +September 2020: Once again， this 2 stars rating is probably not really fair。 After hearing rave reviews from several sources about Jeffery Hamelman's tome， in July， I got it out of the library again， to try to actually read it。 Alas。 I failed to get very far （public library copy of the 2nd edition: John Wiley & Sons， 2012）。 First of all the print is tiny dark（ish） grey fine-lined sans-serif font that is closely spaced。 Some of the print is on a medium blue background。 There are， however， very good drawings depicting shaping techniques and how to lift large weights without hurting one's back。Over the weeks， I picked up the book repeatedly， leafing through various sections， stopping to squint and struggle to read the section on scoring （the primary reason I got the book out of the library again）， some of the parts about creating and maintaining cultures， and the use of commercial yeast in so-called sourdough bread。 The book is heavy - both in weight and substance。 I'm afraid that once again， I did not manage to read any of the many recipes， other than to skim the recipe for creating/maintaining sourdough Sadly， the section on scoring isn't quite heavy enough in substance， missing out exactly how deeply to score。 Nor does it delve even remotely into what kind of scoring is best to encourage expansion。 Two types of blades （or lames） are used to score bread: curved and straight。 The curved is appropriate for cutting "ears" in baguettes and oval loaves; the straight blade is used when vertical cuts are made on round or oval loaves。 [。。。] The lame is held so that the razor is at about a 30-degree angle to horizontal。[。。。]Using a straight blade to cut round or oval loaves offers the baker （and consumer） a wide variety of visual possibilities The straight blade is held perpendicular to the loaf [。。。] Incisions with the straight blade are generally slightly deeper than those made with the curved blade， in order to encourage maximum expansion in the oven [。。。] [S]trive for symmetry， evenness of line length and depth， and a balanced pattern that not only is pleasing to the eye， but that also encourages good dough expansion。 [Scoring Bread， p。72-73]~ ~ ~ ~ ~After all our efforts at developing a vigorous sourdough culture， we want to be sure it remains in good health for many years。 This is comparatively easy in a production bakery， where the cultures are fed and used every day。 But what about for those of us who bake just once a week — what strategies can be employed so that the sourdough continues to provide good flavor and good leavening power to the loaves， but does not necessitate twice-daily feedings and the discarding of most of the culture at each new feeding？ [。。。] Let's remember that during the initial phase of developing a culture， we discard a portion of it with every feeding。 Why？ If， for example， a feeding consists of equal weights of culture， flour， and water， the weight would increase exponentially， so if we had 12 ounces of culture after a first build （four ounces each）， that weight would balloon to over 20 pounds after the four build and over 180 pounds after six builds！ [Sourdough Maintenance and storage for the occasional baker p432] Let's see now。。。 4 ounces = 113。4 grams; 180 pounds = 81。65 kilograms。First of all， why on earth would a home baker want to have 340 grams on day one of building？ Exactly how many rooms and people are in that particular home？！ I find myself completely flummoxed when reading further to see the continued suggestion for giant sized amounts of starter Hamelman uses as examples， for a person who is "baking 100 loaves for the farmer's market"。 He writes "Let's imagine that we keep a sourdough culture at 100 percent hydration" and suggests that 36 ounces of sourdough culture is required。 That's just over a kilogram！For the home baker's Day One initial mix in developing a sourdough rye culture， Hamelmain suggests using 6。4 ounces flour。 That is 181。4 grams， to create a total of 363 grams！ Then， to add insult to injury （rye flour is NOT cheap）， he suggests using only 3。2 ounces （that's 90 grams） of the 1st day's mixture， along with 90 grams rye flour and 90 grams of water， to create a new total of 272 grams 。 The 3rd， 4th， 5th， and 6th days are more horrifying with two feedings per day rather than one， with each feeding beginning with just 90 grams of the previous feedings' mixture。 That amounts to a LOT of rye flour thrown down the drain。Then， after all that work to build up a healthy starter that is teaming with natural yeasts， there is Hamelman's continued recommendation to add commercial yeast: A small portion of baker's yeast — up to 。2 percent — can be added to a levain dough without any noticeable changes in the bread's sourdough characteristics。 This small amount of yeast will have a slight impact on fermentation and loaf volume。 On the other hand， some of the formulas contain yeast in the 1 to 1。25 percent range。 When using this amount of yeast， bulk fermentation time can be substantially reduced， a factor that might benefit the baker's production schedule。 [Levain Breads， p。151] But does adding commercial yeast to a wild yeast leavener benefit the diners' tasting schedule？ Perhaps not， if the fermentation time is substantially reduced。 。。。unless I have misread the sections in several other bread books that say that the longer bread dough is fermented， the more flavourful the final bread will be。 Sure， I understand that a bakery has to be able to have several loaves of bread ready and perfect for sale at a specific time。 But home bakers generally do not have those constraints when mixing and baking just one or two loaves at a time。 Conclusion: Once again， I come away convinced that this book is for people wanting to run their own bakery。 It is not at all designed for the home baker。 。。。more
Dale Johnson
，
An excelent how-to book on artisan bread-making。 Probably the diffinative work on bread。 I love it。
Lea
，
Hands down the best book I've read so far on bread when it comes to technical side of it all （ingredients， shaping， proofing， baking， commercial side， recipes，。。。）。 This is a book that most bakers I know have and keep coming back to as their go-to bread book。 For a reason。 It's great for beginners as is for pros。 Something you can always come back to for inspiration。 You are only bound by your imagination。 Mine is covered in little notes and higlights。The only thing that I really disliked are th Hands down the best book I've read so far on bread when it comes to technical side of it all （ingredients， shaping， proofing， baking， commercial side， recipes，。。。）。 This is a book that most bakers I know have and keep coming back to as their go-to bread book。 For a reason。 It's great for beginners as is for pros。 Something you can always come back to for inspiration。 You are only bound by your imagination。 Mine is covered in little notes and higlights。The only thing that I really disliked are the imperial measurements。 I believe that in this time and age the whole book should be in metrical units - they are way more precise than imperial ones are。 。。。more
Patrick Beach
，
Great， I was researching sours and pre-ferments。
Bill T。
，
This is my go-to bread baking book。 I like the simple formulas rather than everything being a full-blown recipe。Other reviewers have complained about the lack of metric home-baking instructions， but taking the metric formulas for professional bakers and dividing by ten gives reasonably-sized batches。 （Measuing flour in pounds and ounces is such a pain！）Oh， and I suggest you avoid the second edition and try finding the first edition instead -- he switched to a sans-serif font that， in my opinion， This is my go-to bread baking book。 I like the simple formulas rather than everything being a full-blown recipe。Other reviewers have complained about the lack of metric home-baking instructions， but taking the metric formulas for professional bakers and dividing by ten gives reasonably-sized batches。 （Measuing flour in pounds and ounces is such a pain！）Oh， and I suggest you avoid the second edition and try finding the first edition instead -- he switched to a sans-serif font that， in my opinion， renders it much harder to read， much like many of the crummy web sites you see on the Internet。 。。。more
Julie Rose
，
This book is often referred to as the "bible" of bread-baking， and it is written by the head baker at King Arthur Flour， but I found it lacking in many ways。 The recipes are all sized for commercial kitchens （22 or so loaves at a time）。 The column formatted for the home baker is in imperial units （pounds and ounces） instead of metric。 Very annoying。 Additionally， the beginning of the book （covering ingredients， techniques， etc） was much lighter on the science and in depth "why"s of baking than m This book is often referred to as the "bible" of bread-baking， and it is written by the head baker at King Arthur Flour， but I found it lacking in many ways。 The recipes are all sized for commercial kitchens （22 or so loaves at a time）。 The column formatted for the home baker is in imperial units （pounds and ounces） instead of metric。 Very annoying。 Additionally， the beginning of the book （covering ingredients， techniques， etc） was much lighter on the science and in depth "why"s of baking than most of my other bread books。 I'm sure his recipes are fantastic， but this book just didn't live up to my expectations。 。。。more
melissa
，
So I didn't "read" this whole book， but if you're interested in baking bread， this has a ton of good information。 And I successfully baked a loaf of his country bread！ It's a basic white bread， but it's good and I'm happy with it。 I'll be using this to try my hand at challah and focaccia though my first try at ciabatta was really bad。 I only knocked a star off because there aren't any pictures; there are drawings。 So when he says that my preferment should be stiff and my dough slack， I don't rea So I didn't "read" this whole book， but if you're interested in baking bread， this has a ton of good information。 And I successfully baked a loaf of his country bread！ It's a basic white bread， but it's good and I'm happy with it。 I'll be using this to try my hand at challah and focaccia though my first try at ciabatta was really bad。 I only knocked a star off because there aren't any pictures; there are drawings。 So when he says that my preferment should be stiff and my dough slack， I don't really know what that means or what that looks like。 I found myself Googling images to see if I was on the right track。 I wish that information was in the book， but I'm guessing this isn't really for brand new bread bakers。 。。。more
Elizabeth Cramer
，
I couldn't read this book because it's mainly drawn pictures。 Lots of cool techniques， but only needed when actually in the act of baking。 I couldn't read this book because it's mainly drawn pictures。 Lots of cool techniques， but only needed when actually in the act of baking。 。。。more
Dana
，
A masterpiece of bread information。 So helpful in baking！
Jason
，
This was my first read of anything Bread related。 Mixing bread by weight was a very welcome change to my bread making。 It helped me get out of my old routine。Enjoyed it so much I plan to purchase it and bake through many more of the recipes。
Tatyana
，
A good bread recipe book。 Still using a lot。
Yasmeen
，
Do you bake bread？ Yes-> Get this cookbook。No-> You're weird。 Get this cookbook。 Start baking bread。An absolute essential in every bread baker's home， though not flawless。 Do you bake bread？ Yes-> Get this cookbook。No-> You're weird。 Get this cookbook。 Start baking bread。An absolute essential in every bread baker's home， though not flawless。 。。。more
Jonathan Kandell
，
Excellent sourcebook for recipes for experienced bakers。 No frills， just tested formulas。 Bias toward german and rye breads， so you won't find "american classics"。 Excellent sourcebook for recipes for experienced bakers。 No frills， just tested formulas。 Bias toward german and rye breads， so you won't find "american classics"。 。。。more
Anne
，
This is an excellent， detailed bread baking book that I absolutely depend on。 The recipe for Pretzels is absolutely flawless， and the results are authentic， says my German-born and raised husband。 It is the only bread book that I found in the US that has good detail on making and using the lye solution to give the pretzels the shiny brown crust that is needed for an authentic pretzel。 The pizza recipe is excellent as well， as are so many of the other recipes。 This book lives in my kitchen。
Jen
，