Description
An up to date 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 world wide. 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 a lot more.
- Features nearly 150 detailed, step by step recipes, together with vivid drawings and photographs showing techniques and finished products
- Written by Jeffrey Hamelman, one of fewer than 200 Certified Master Bakers in america and a recipient of the Golden Baguette Award (2005), the highest honor bestowed by the Bread Baker’s Guild of America
- Fully up to date to include the recent 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 nearly any variety of bread you’ll believe.