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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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. I believe hakelman in this time and age the whole book should be in metrical units – they are way more precise than imperial ones are.

But as the reviews on Amazon showmany buyers who consider themselves decent bakers get this book home and are flummoxed by how advanced it is.

Recipesfor brioche, focaccia, pizza dough, flat breads, and othertraditional staples augment the diverse collection of flavors, tastes, and textures. The continual references to steam injectors and oven vents, proper posture hzmelman lifting 75 pounds of dough, and potential injury from improperly holding 7 to 8 foot long peels while unloading dozens of jeffrdy of bread quickly make the amateur realize this book was not intended for him.

Looking for beautiful books? Apr 06, Dineen rated it it was amazing.


Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman

So, I gave up after the intro. This book lives in my kitchen. Just a moment while we sign you in to your Goodreads account. 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. Great, I was researching sours and pre-ferments.

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His recipes include a conversation with you about the variations. Nov 11, Rob Durante rated it it was amazing Shelves: Nov ejffrey, Mary Beth rated it really liked it.

View the discussion thread. Sidebars accompany eachrecipe and section with valuable tips, from the subtle art oftasting and evaluating breads to the perfect fare to complementVollkornbrot.

Bread: A Baker’s Book of Techniques and Recipes

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.

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Talking Bread and Evolution with Jeffrey Hamelman | SAVEUR

Some great advice and insight here — given me lots of ideas for new stuff at home, as well as why things happen they way they do for bread homemade or otherwise. I couldn’t read this book because it’s mainly drawn pictures. Hamelman, a The hameelman, complex aroma of a fresh-baked loaf of bread can be utterly tantalizing; the first bite, a revelation. We bgead Zomick’s bakery have this cookbook for many hamekman and must admit we learned many new recipes from it. For those seeking to share a dialog with a real master, Bread is a resource that you will use time and timeagain.


Refresh and try again. I’m a home cook that wanted good info on making bread and learned quickly that this book is really intended more for people who are commercially making bread, not for people like me.

Almost every culture has some kind of bread that marks their culinary and, in turn cultural, identity. Great explanations of the science behind baking bread, which was valuable to me.

She also works as a translator and interpreter. It proved its value over and over, down to the sketches and photographs. Jan 04, Ivory rated it liked it.