Bread

A Baker's Book of Techniques and Recipes

Inbunden, Engelska, 2021

739 kr

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Beskrivning

When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.

Produktinformation

Utgivningsdatum:2021-04-14
Mått:208 x 254 x 25 mm
Vikt:1 361 g
Format:Inbunden
Språk:Engelska
Antal sidor:528
Upplaga:3
Förlag:John Wiley & Sons Inc
ISBN:9781119577515

Utforska kategorier

Bakböcker inom Mat och dryck

Mer om författaren

Jeffrey Hamelman began his baking life in 1976. Over the years he has been a production baker, a bakery owner, and an instructor of baking classes on six continents. His dedication to the good work of baking, and his respect and admiration for the world's bakers, have never wavered.

Innehållsförteckning

Recipes ixAcknowledgements, Changes To The Third Edition and Random Thoughts xiPreface xiiiPart One Ingredients and Techniques 11 The Bread-Making Process From Mixing Through Baking 52 Ingredients and Their Function 273 Hand Techniques 49Part Two Formulas and Decorative Breads 774 Breads Made With Yeasted Pre-Ferments 835 Levain Breads 141Inserts C-16 Sourdough Rye Breads 2097 Straight Doughs 2798 Miscellaneous Breads 3139 Braiding Techniques 40110 Decorative and Display Projects 429Appendix A-1Developing and Perpetuating A Sourdough Culture A-1Three Important Milling Tests A-14Flour Additives A-16Baker’s Percentage A-18Desired Dough Temperature A-20Yeast Conversions, Fresh To Dry A-22Dry Yeast Conversions, Ounce To Tablespoons/Teaspoons A-22Glossary G-1Bibliography B-1Epilogue E-1Index I-1About The Author AA-1