Bread: A Baker's Book of Techniques and Recipes
by Jeffrey Hamelman
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Book Summary Information
Author: Jeffrey HamelmanEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2004-09-03
ISBN: 0471168572
Number of pages: 432
Publisher: Wiley
Book Reviews of Bread: A Baker's Book of Techniques and Recipes
Book Review: 2005 IACP Award Winner!
Summary: 5 Stars
THIS is the definitive guide for professional and serious home bakers; it is precisely the caliber of detailed information serious bakers have demanded in order to reach their next plateau of bread baking excellence. This is unmistakably the most comprehensive bread book of its type on the market. I am so delighted with the results it has shown my own baking.
As a serious and dedicated cook, I have never experienced such instant gratification and remarkable improvements in my own craft than is evidenced via the advice available from this extraordinary reference.
Through dedicated effort, and much trial and effort - in the method of Nancy Silverman - my sourdough eventually met the high goal I set for it; to taste like that of Fisherman's Wharf sourdough. Nevertheless, my ciabatta and country style loaves remained, in my opinion, sub-par.
This book's detailed; professional instructions launched my country bread and ciabatta loaves to bakery status within only two passes! I am now able to go beyond my original benchmark and further tweak the percentages in BREAD to achieve what ever I want for this style of bread. It is such a wonderful experience! The first try did not deviate from BREAD's formula. The second pass was formulae - plus - experience, and that was the charm. We are simply blown-away at how something exponentially went from good to excellent in two batches.
JEFFREY HAMELMAN, a former bakery owner has been baking professionally for thirty years. In 1998, he became the 76th Certified Master Baker in the United States. Unlike the other author of five bread books, Mr. Hamelman's book, Bread stays on point.
He does not have the ungracious, annoying habit of referencing himself as "acclaimed" and famous, nor does he continuously interject references to old James Beard awards. Mr. Hamelman does not patronize the reader and talk down to them, nor does he disingenuously convolute his instructions to make them appear more complicated to elevate his own importance.
I bought four of the other author's books in a single optimistic purchase for which I regret. Reinhart's recipes produced baked goods that could double as doorstops and his sourdough starter was a waste of ingredients, both tries were scaled and to the letter!
There are 118 detailed formulas. Each formula is charted in four versions:
- U.S. Imperial weight - for professional yields (about 22-25 loaves)
- Metric weight - for large professional yields
- Home - Imperial volume (cups, teaspoons) w/some weights - 2-3 loaves
- Bakers Percentages
Home artisan bakers can easily scale their ingredients by looking at the professional metric weights and moving the decimal point for home yields. The only math necessary is converting fresh yeast to either active or instant yeasts. OR, if one wishes to customize ingredients, they can combine the baker's percentages as appropriate.
Additional information might be as follows:
-Ciabatta with Stiff Biga-
pre-fermented flour 20%
Dough Yield: U.S. __ - Metric ___ - Home: __
Overall Formula:
Each ingredient is charted in columns per US, Metric, Home, and %
BIGA - also listed in columns per US, Metric, Home, and %
FINAL DOUGH in columns per US, Metric, Home
Then detailed instructions are categorized as 1. Biga, - 2. Mixing, - 3. Bulk Fermentation: 3 hours, - 4. Folding, - 5. Dividing and Shaping, - 6. Final Fermentation: time - 7. Baking.
The typeface and layout are such that they are user friendly. Mountains of information is there at one's ready without flipping all over and digging for salient information.
Lastly, Hamelman is the baking director of King Arthur Flour. They sell their live sourdough to the public. It is perfectly balanced lactic to acetic and originates from 200 year old cultures. Save yourself the aggravation of fiddling with organic grapes, or other methods that do not always work. Buy a small culture from King Arthur and watch it sponsor a lifetime of artisan loaves. Mine had been making beautiful music for years. It is delicious!
Summary of Bread: A Baker's Book of Techniques and Recipes
The warm, complex aroma of a fresh-baked loaf of bread can be utterly tantalizing; the first bite, a revelation. 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. 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. Here, he shares this experience, putting world-class artisanal loaves within reach of any serious baker. Opening with a comprehensive overview 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 contains 118 detailed, step-by-step recipes for an array of breads: versatile sourdough ryes; 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 handsome 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 magnificent display creations.
Laced throughout the book, Hamelman's personal narratives offer a compelling portrait of a lifelong love affair with bread and vividly communicate this passion. For bakers seeking to finesse this time-honored craft or simply to learn the tricks of the trade from a real master, Bread is a resource to be consulted time and time again.
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