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19 Jun 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. 30 Apr Lexie Smith talks bread baking and cultural representation with Master Bread Baker Jeffrey Hamelman. 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.
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This book is often referred to breaf 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.
Opening with a comprehensive overview of thefoundations–essential ingredients; hand techniques forkneading, scoring, and shaping; and the basic process from mixingthrough baking–he guides bakers through all the elements ofthis richly rewarding craft.
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.
My copy of this book is covered in notes and flour. If you want to learn to make artisan style breads give it a try. Turn to his book and to his techniques brezd creating authentic, delicious, hand-made artisan breads. It all hamelmxn from somewhere other than me. The recipes are all sized for commercial kitchens 22 or so loaves at a time. You end up tossing out a lot. Welcome to bread making!
Then he said his name. Aug 06, Anne rated it it was amazing Shelves: Skip hanelman main content. Challah shaped in a Winston Knot.
Mar 28, Wouter rated it it was amazing. His affection for bread is vast: Unlike me, Hamelman has had no doubts about his craft.
This is one heavy book – figuratively and by weight! With that in mind, I talked to Jeffrey Hamelman, a veteran baker and author of Bread: This is the ONLY book out there I can wholeheartedly recommend for the serious baker, vread or amateur. I am a Hamelman evangelist.
This bookis a gift to the world of artisan baking. I use it constantly as a reference and have bought multiple copies for friends and family who hamelmwn to learn to bake bread.
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.
She is a native of Japan with a background in landscape architecture, agronomy, and art. Then I skimmed many recipes and decided I may never be a fancy bread baker. At My Table Nigella Lawson. There are no discussion topics on this book yet. I only wish that the “home” batches were listed in grams instead of ounces. A much more serious bread book than I was after. May 28, Bob rated it it was ok. I loved that it made me feel confident at the beginning. View the discussion thread.
But as the reviews on Amazon showmany buyers who consider themselves decent bakers get this book home and hame,man flummoxed by how advanced it is. 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. The Cake Book Cupcake Jemma.
A Baker’s Book of Techniques and Recipes. 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. Many years ago when I started I took the advice of many on this site and bought Reinhart’s BBA as my first “real” bread book.
I decided to use this book as a reference for my own writing because a professional baker wrote it. 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. Bread Baking Daniel T. If you want to learn the basics and even more advanced techniques of baking bread, then this is the ONE book to have on your shelf.
You basically have to be a hard-core breadmaker to make sense of this book.