Bread: A Baker's Book of Techniques and Recipes, Edition 3

Jeffrey Hamelman

Mar 2021 · Sold by Wiley Global Education

About this ebook

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.

Ratings and reviews

Very similar to the original, with about a dozen of the previous formulas replaced by ones from international friends/colleagues. There is also a new formula for Workday 100% whole wheat, designed for working people - all work is done in the morning or evening over 3 days outside of working hours. It's a nice improvement on the 2nd edition, but not critical if the price is an issue for you.

About the author

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.