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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It all came from somewhere other than me. Jan 26, Stacy rated it liked it. His understanding of the craft is based on personal experience, not public taste, and has developed through experience, not simulation.

Bread: A Baker’s Book of Techniques and Recipes

Jan 10, Breadman rated it it was ok. Mixing bread by weight was a very welcome change to my bread making. Sidebars accompany eachrecipe and section with valuable tips, from the subtle art oftasting and evaluating breads to the perfect fare to complementVollkornbrot.

But, considering the number of excellent bread books, published sincewith the home baker in mind, I decided not to continue. Goodreads is the world’s largest site for readers with over 50 million reviews.

I could appreciate what this book had to offer but I wish I was further along in my skill level to use its lessons to their true advantage – for intermediate to advanced bakers, not novices. Dec 21, Wayne rated breaf really liked it Shelves: Almost every culture has some kind of bread that marks their culinary and, in turn cultural, identity.

All the advanced techniques are here, the author includes his lifetime of baking experience and his passion for making and sharing bread. A much more serious bread book than I was after.

Simply the best book on bread, good for bakers of any skill level. To include jeffrwy recipe without recognizing our relationship to its origin is no longer sufficient.

And should the gluten free craze have you fooled, let me assure you: Here, he shares this experience, putting world-class artisanal loaves within reach of any serious baker.

The author’s sensibility toward bread and hisattitude as jeffre bread baker are evident throughout this book. The pizza recipe is excellent as well, as are so many of the other recipes. Hamelman is a master. My baker friend, a former Head Baker at Per Se and Bouchon Bakery recommended it to me for the few days I spent working with him and I would say it was the best assigned reading I’ve had in jeffreey long time. Hardcoverpages. Readers jetfrey an anthology of recipes from the French, German, Italian, and Swiss traditions, patiently reconsidered and shared with greatgenerosity.


Opening with a comprehensive overview of thefoundations–essential ingredients; hand techniques forkneading, scoring, and shaping; and the basic process from mixingthrough bfead guides bakers through all the elements ofthis richly rewarding craft.

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.

With his latest contribution, he shares hisuncompromising, exacting methods, love for bread, and noble labor, along with the will to never stop learning and improving.

Thus they rip the book on Amazon, which I’m sure has had depressing effect on sales. I only wish that the “home” batches were listed in grams instead of ounces.

Goodreads helps you keep track of books you want to read. Feb 02, Jason rated it really liked it. Hamelman, a The warm, complex aroma of a fresh-baked loaf of bread can be utterly tantalizing; the first bite, a revelation. No trivia or quizzes yet. Coming from a borrower culture, the role of author is not always clear. Simply a few more sentences here or there stating things like “Home bakers can skip ejffrey lye bath and just boil the pretzels in water” see my pretzel article for more information on what I’m talking about would have made a huge difference.

Dec 02, Denise rated it really liked it.

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

I love straight doughs, sourdoughs, seeded breads, breads with fruits and nuts, flatbreads, egg breads, rolls, braids, giant loaves, baguettes, round and oval loaves. That makes it quite limiting and provincial, actually since the US is the ONLY country still using that outmoded system of measurement.

Just a moment while we sign you in to your Goodreads account. That said, it is geared more towards the professional, or, at least, someone who takes their baking very seriously.


By using our website you agree to our use of cookies. Aug 06, Anne rated it it was amazing Shelves: 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.

Also, I love the broad range of recipes thoughtfully included which bresd as starting places for imagination and experimentation, not a final destination. The weight of each ingredient is determined as a percentage of the total weight of flour.

Talking Bread and Evolution with Jeffrey Hamelman

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. 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.

Only two breads in the book, simit and lavash, hail from outside Europe or North America.

This is an excellent, detailed bread baking book that I absolutely depend on. Mine is covered in little notes and higlights. My beead mild quibble is that I neffrey the amounts for the home baker were given in metric as well as imperial. 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. May 26, Kyle rated it it was amazing Recommends it for: Also, I love the broad range of recipes thoughtfully included which act as starting places for imagination and experimentation, not My bread book.

My copy of this book is covered in notes and flour. She is a native of Japan with hamelkan background in landscape architecture, agronomy, and art. Mar 28, Wouter rated it it was amazing.