Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman
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Book Summary Author: Jeffrey Hamelman Edition: Hardcover Audio: English (Original Language); English (Unknown); English (Published) Published: 2004-09-03 ISBN: 0471168572 Number of pages: 432 Publisher: Wiley |
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Book Reviews of the Bread: A Baker's Book of Techniques and Recipes
Customer Review: The most advanced bread book I own
Summary: 5 Stars
"Bread" is, by far, the best book on the subject that I own. It has large sections on breads made with yeasted preferments, sourdoughs and ryes. I made one of the ryes last week and it was superb.
This book is really written for the professional baker. The home baker is really an afterthought in this book. Each recipe is given in metric and U.S. wieghts for about 40 loaves. The last column of each recipe is for the home baker, but most of the weights are in fractions of an ounce. If you have a digital scale that will weigh out (say) 6.4 ounces of whole wheat flour, that is great. If not, you'll need to buy one. You can use the volume approximations in the "Home baker" column, but Hamelman highly recommends that you weigh. All recipes are also given in "baker's percentages" which, once you master the idea, should allow you to make any size batch of dough. The recipe I tried called for 1 teaspoon of rye sourdough culture. Can you imagine making rye starter for this small amount? I used my white sourdough starter and the recipe came out fine. There is a lot of arithmetic taught in this book. For example, it teaches the reader how to use baker's percentages. It also teaches the reader how kneading the dough affects the dough's temperature.
The book also uses terms such as "bulk fermentation" and "folding" which are probably not familiar to many home bakers.
Why did I five this book 5 stars? It is because I have been a serious home baker for over 30 years and this book is the next step in my enjoyment of this hobby. I feel ready for all of the technical material it throws my way. It is, however, NOT for the person who is just starting to bake bread at home.