Hi all!I am newly obsessed with bread tely green but enthusiastic. I did 4 batches/8 loaves this weekend, some sour dough. 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. German black bread made with coffee, sourdough and an altus (slurry) for flavor This recipe comes from Jeffrey Hamelman, a Certified Master Baker (one of.
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Return to Book Page. Hamelman is a master. It is, IMHO, the best bread book available now.
Jeffrey Hamelman did an amazing job in explaining how to create sourdough, including your own starter. 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: 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.
Hamelman’s Bread – suitable for a beginner? | The Fresh Loaf
Dispatched from the UK in 2 business days When will my order arrive? A complete chapter on decorative breads–with instructions on techniques as well as a wide variety of exquisite patterns–will inspire magnificent display creations. I didn’t actually read every word of this book, but I gleaned what I wanted to from it, which is to say that I read the first chapter in it’s entirety and read more than I ever want to know about The Bread Process, from Mixing through Baking.
Highly recommended for the home cook wanting to experiment. The only thing that I really disliked are the imperial measurements. I love straight doughs, sourdoughs, seeded breads, breads with fruits and nuts, hamelan, egg breads, rolls, braids, giant loaves, baguettes, round and oval loaves.
It is a milestone in American bakers’ increasinglyserious approach to artisan baking. Ingredients and their Function.
Bread : A Baker’s Book of Techniques and Recipes
Also, I love the broad range of recipes thoughtfully included which act as starting places for imagination and experimentation, not a final destination. Mr Hamelman provides encouragement, advice,interesting snippets of history and anecdotes, all mixed with a sprinkling of gentle humour and a passion for his craft.
Welcome and happy baking: A much more serious bread book than I was after. That said, it is geared more towards the professional, or, at least, someone who takes their baking very seriously.
Bread : Jeffrey Hamelman :
The solution to that is to post and ask on your own – people will adjust to you. So no harm buying it and seeing how much you can get out of it. Enjoyed it so much I plan to purchase it and bake through many more of the recipes.
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.
This was my first read of anything Bread related.
Hamelman’s Bread – suitable for a beginner? Its story is even better told when in the hands of a baker and writer of similar qualities, whose recipes and approach supplant ego with curiosity. Thing to know about Hamelman, he assumes you know the basics Mixing bread by weight was hameoman very welcome change to my bread making.
Hundreds of drawings vividly illustrate techniques, and 35 handsome color photographs display finished breads. May 15, Elizabeth Cramer added it.
Here, he shares this experience, putting world-class artisanal loaves within reach of any serious baker. I am a Hamelman evangelist. Jun 06, Dana rated it it was amazing. Hamelman, a professional baker for nearly three decades, was a member of the United States national baking team that won first place in the Coupe du Monde de la Boulangerie, the bread-baking World Cup. This is an excellent, detailed bread baking book that I absolutely depend on.
Looking for beautiful books? 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. Jeffrey has melded accurate and detailed technical information and a comprehensive array of artisan bread formulas with short essays that capture his passion and appreciation for his craft.
My copy of this book is covered in notes and flour. I just was watching some tutorials on youtube and found a certain instructor very likable, and clear in his instruction style.