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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Oh, and I suggest avoid the second edition — he switched to a sans-serif font that, in my opinion, renders it much harder to read.

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. Hamelan will continue to use this book to enhance my skills. I’m perplexed as to why the editor of this book didn’t send the manuscript back to Hamelman and tell him to add more tips for the home baker or just hired an intern to put more such tips in if Hamelman wasn’t willing to.

And should the gluten free craze have you fooled, let me assure you: Rioting ensued after bread subsidies were cut in Cairo and more recently in Syria; Portuguese rolls sold on trains through Mozambique show the remnants of imperialism; the baking powder that has replaced sourdough in remote areas of northern India whispers jefdrey effects of new trade routes and globalization.

A Baker’s Book of Techniques and Recipes.

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, Looking for beautiful books? Want to Read saving…. This is my go-to bread baking book. She is a native of Japan with a background in landscape architecture, agronomy, and art.

The cookbook itself has some drawbacks, like the inaccurate indexing of the recipes but if you can overcome that, you’ll like hamelan for sure. Want to Read Currently Reading Read.

It gives scale weights and baking percentages. I didn’t actually read every word of this book, jeffreh 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. 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.


Hamelman, a The warm, complex aroma of a fresh-baked loaf of bread can be utterly tantalizing; the first bite, a revelation.

Skip to main content. Aug 06, Anne rated it it was amazing Shelves: Hamelmman explanations of the science behind baking bread, which was valuable to me.

No trivia or quizzes yet. Sure, they have bakers’ percentages listed for each recipe but does a home baker really want to get the calculator out every time? That said, it is geared more towards the professional, or, at least, someone who takes their baking very seriously. Simply the best book on bread, good for bakers of any skill level.

Talking Bread and Evolution with Jeffrey Hamelman | SAVEUR

But it turns out that Hamelman’s idea of “a baker” is one who is running a bakery, not someone like me who has a little kitchen, enough room in the oven for two loaves of bread, and not quite enough counter space for them once they are cooling. Goodreads is the world’s largest site for readers with over 50 million reviews. I decided to use this book as a reference for my own writing because a professional baker wrote it. Skip to main content.

To include a recipe without recognizing our relationship to its origin is no longer sufficient. Challah shaped in a Winston Knot. By that I mean, since we do not have an intact, centuries-old food culture, we dash from one crazy diet obsession to the next every five years.

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Talking Bread and Evolution with Jeffrey Hamelman

You will discover a bread for every seasonand every palate, including recipes new to this edition, many forunderappreciated delights like Swiss Farmhouse Bread, GermanFarmer’s Bread, and Baguettes de Tradition.


In fact, I need to replace my book because I recently burnt the last pages or so while baking! A masterpiece of bread information. He has taught in baking and jegfrey schools around the world and is the recipient of the Golden Baguette Award, the highest individual honor bestowed by the Bread Bakers Guild of America.

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. Your one-stop shop for everything you need to know about cheese, from the cheesiest recipes to the best dairy adventures around the world.

This book is often referred to as the “bible” of bread-baking, and it is hamel,an by the head baker at King Arthur Flour, but I found it lacking in many ways. Very good resource for understanding the science behind breadmaking. Explaining complex techniques with simple and helpful illustrations, the book includes recipes for a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and much more.

Itguides us through the journey that harvested grains make from themilling process to their subsequent interaction in the bakeryenvironment with other ingredients and in the baker’s hands, thetransformations that take place within the environment of intenseoven heat, and up to the final loaves’ eventual cooling onracks.

This goes for the challah bread especially. Readers willdiscover an anthology of recipes from the French, German, Italian, and Swiss traditions, hame,man reconsidered and shared with greatgenerosity. A Baker’s Book of Techniques and Recipes is an solid baking book, but not one I would recommend to everyone.