Bread
John Wiley & Sons Inc (Verlag)
978-1-118-13271-5 (ISBN)
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An updated new edition of the essential resource for professionals and seasoned home bakers Hailed as a "revelation" when it first appeared in 2004, Jeffrey Hamelman's Bread is a legendary resource praised by baking luminaries from around the world. 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. * Features nearly 150 detailed, step-by-step recipes, along with vivid drawings and photographs showing techniques and finished products * Written by Jeffrey Hamelman, one of fewer than 200 Certified Master Bakers in the United States and a recipient of the Golden Baguette Award (2005), the highest honor bestowed by the Bread Baker's Guild of America * Fully updated to include the latest techniques, methods, trends, and bread varieties Whether you're an aspiring or practicing professional baker or a dedicated home hobbyist, Bread is the ultimate resource for almost any variety of bread you can imagine.
Jeffrey Hamelman is one of the very few Certified Master Bakers in the United States. He is the bakery director at the King Arthur Flour Company and teaches professional-level classes at King Arthur's Baking Education Center. He has taught in baking and pastry schools around the world and is the 2005 recipient of the Golden Baguette Award, the highest individual honor bestowed by the Bread Bakers Guild of America. Chiho Kaneko is a fine artist whose work has been exhibited in both the United States and Japan. She also works as a translator and interpreter. She is a native of Japan with a background in landscape architecture, agronomy, and art.
Recipes viii
Acknowledgments x
Changes to the Second Edition xii
Foreword by Raymond Calvel xv
Preface xvi
Part One Ingredients and Techniques 1
1 The Bread-Making Process from Mixing through Baking 5
2 Ingredients and Their Function 29
3 Hand Techniques 53
Part Two Formulas and Decorative Breads 81
4 Breads Made with Yeasted Pre-Ferments 87
5 Levain Breads 145
6 Sourdough Rye Breads 203
7 Straight Doughs 267
8 Miscellaneous Breads 299
9 Braiding Techniques 367
10 Decorative and Display Projects 395
Appendix 421
Developing and Perpetuating a Sourdough Culture 421
Rheological Testing and the Analysis of Flour 434
Flour Additives 441
Baker’s Percentage 442
Desired Dough Temperature 446
Computing Batch Cost 449
Useful Conversions and Equivalencies 449
Sample Proofing Schedule 452
Glossary 453
Bibliography 459
Epilogue 461
Index 462
| Verlagsort | New York |
|---|---|
| Sprache | englisch |
| Maße | 195 x 238 mm |
| Gewicht | 1220 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Backen | |
| ISBN-10 | 1-118-13271-8 / 1118132718 |
| ISBN-13 | 978-1-118-13271-5 / 9781118132715 |
| Zustand | Neuware |
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