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.
We at Zomick’s bakery have this cookbook for many years and must admit we learned many new recipes from it. 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.
Great explanations of the science behind baking bread, which was valuable to me. Sidebars accompany eachrecipe and section with valuable tips, from the subtle art oftasting and evaluating breads to the perfect fare to complementVollkornbrot.
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.
My only mild quibble is that I wish the amounts for the home baker were given in metric as well as imperial. 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.
There are reading groups on the internet who encourage I can’t say I’ve “read” it completely as I’m still trying out new recipes, but as far as techniques for baking go, this is “THE ONE” book. It is a milestone in American bakers’ increasinglyserious approach to artisan baking. 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.
A masterpiece of bread information. His clearexplanation of challenging ingredient functions and food scienceare key stepping stones for professionals improving their skills.
There are reading groups on the internet who encourage others to bake a specific recipe together such as http: Almost wholly doing whole-wheat sourdough variations.
Talking Bread and Evolution with Jeffrey Hamelman
Unlike me, Hamelman has had no doubts about his craft. Simply put, the intended reader of this book is the professional baker.
Jan 26, Stacy rated it liked it. 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.
Bread: A Baker’s Book of Techniques and Recipes | The Fresh Loaf
That makes it quite limiting and provincial, actually since the US is the ONLY country still using that outmoded system jeffrwy measurement. Without question, bread is a sly and able translator.
A Baker’s Book of Techniques and Recipes is an solid baking book, but not one I would recommend to everyone.
Bread contains detailed, step-by-step recipes for an array of breads: I love straight doughs, sourdoughs, seeded breads, breads with jeffgey and nuts, flatbreads, egg breads, rolls, braids, giant loaves, baguettes, round and oval loaves. Yes, the ejffrey include the quantities scaled down for the home baker, but rarely are the directions simplified.
Berad only thing that I really disliked are the imperial measurements. It struck me that while inclusion was once gesture enough, cultural representation today requires acknowledgment of authenticity and authorship. It all came from somewhere other than me. 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.
My rating is from the perspective of wanting a more light hearted bread book with some story, easy recipes and great tips.
This is one heavy book – figuratively and by weight! 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.
Bread : A Baker’s Book of Techniques and Recipes
Oh, and I suggest avoid the second edition — hamleman switched to a sans-serif font that, in my opinion, renders it much harder to read. The recipes are all sized for commercial kitchens 22 or so loaves at a time. This is a book that most bakers I know have and keep coming back to as their go-to bread book. 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.
The cookbook itself has some drawbacks, like the inaccurate indexing of the recipes but if you can overcome that, you’ll like it for sure. I jeffreyy would not recommend this book to a new baker, but it is an yamelman resource for a seasoned baker. In fact, I need to replace my book because I recently burnt the last pages or so while baking!
You are here Home. There are no discussion topics on this book yet. So helpful in baking!
This landmark book enables both home bakers and experiencedprofessionals not only to make breads of the highest quality, butalso to guide them to a thorough understanding of the keys tosuccess. Laced throughout the book, Hamelman’s personal narrative offersa compelling portrait of a lifelong love affair with bread andvividly communicates the passion he shares with so many otherbakers.
The nicest treatment of grain breads I’ve come across so far.