Lexie Smith talks bread baking and cultural representation with Master Bread Baker Jeffrey Hamelman. Bread by Jeffrey Hamelman, , available at Book Depository with free delivery worldwide. Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes is an solid baking book, but not one I would recommend to everyone.
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Only two breads in the book, simit and lavash, hail from outside Europe or North America. It doesn’t require to be baker to love this book. 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: Hardcoverpages. I will continue to use this book to enhance my skills. 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, 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.
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It proved its value over and over, down to the sketches and photographs. Hundreds of drawings vividly illustrate techniques, and handsomecolor photographs display finished breads. 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 hamdlman.
Jan 04, Ivory rated it liked it.
He invitesnovice bakers to explore the world of bread baking with confidence, building a solid foundation of process and understanding ofprinciples of fermentation and yeast dough production. Challah shaped in a Winston Knot.
Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman
Still, it’s a little difficult to translate into home baking sometimes. Additionally, the beginning of the book covering ingredients, techniques, etc was much lighter on the science jsffrey in depth “why”s of baking than m This book is often referred to as the “bible” hread bread-baking, and it is written by the head baker at King Arthur Flour, but I found it lacking in many ways.
Visit our Beautiful Books page and find lovely books for kids, photography lovers and more. Jan 26, Stacy rated it liked it.
I love straight doughs, sourdoughs, seeded breads, breads with fruits and nuts, flatbreads, egg breads, rolls, braids, giant loaves, baguettes, round and oval loaves. 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.
Unlike me, Hamelman has had no doubts about his craft. 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: If you’ve never made bread before, this book would be completely overwhelming, but once you know the basics, this is invaluable and has made me a much much better baker.
Hamelman, a professional baker for more than three decades, wasa member and captain of Baking Team USA, which represents theUnited States in the international Coupe du Monde de laBoulangerie, the World Cup of bread baking. Goodreads is the world’s largest site for readers with over 50 million reviews. Bread contains detailed, step-by-step recipes for avast array of breads–versatile sourdough ryes; numerous breadsmade with pre-ferments; and simple, straight dough loaves.
My only mild quibble is that I wish the amounts for the home baker were given in metric as well as imperial. You are only bound by your imagination.
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. It all came from somewhere other than me. Just a moment while we sign you in to your Goodreads account.
Nov 25, Mary Beth rated it really liked it. Over the years, I’ve brewd great things about Jeffrey Hamelman and I was really looking forward to reading his book.
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.
A complete namelman on decorative breads–withinstructions on techniques as well as a wide variety of exquisitepatterns–will inspire magnificent display creations.
Preview — Bread by Jeffrey Hamelman. I use it constantly as a reference and have bought multiple copies for friends and family who want to learn to bake bread.
Talking Bread and Evolution with Jeffrey Hamelman
Highly recommended for the home cook wanting to experiment. This book lives in my kitchen. This goes for the challah bread especially. Goodreads helps you keep track of books you want to read.
Bread : A Baker’s Book of Techniques and Recipes
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. With the sourdough, it was more likely baker’s error than a problem with the forumula or method set out in the book!
Great, I was researching sours and pre-ferments. That is if you like spending time in preparing and baking foods.
A complete chapter on decorative breads – with instructions on techniques as well as a wide variety of exquisite patterns – will inspire magnificent display creations.
His affection for bread is vast: Breaddespite its sweeping title, focuses mostly on recipes of European descent, with a Eurocentric bibliography to back it up. It struck me that while inclusion was once gesture enough, cultural representation today requires acknowledgment of authenticity and authorship.
With his latest contribution, he shares hisuncompromising, exacting methods, love for bread, and noble labor, along with the will to never stop learning and improving.
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