19 Jun 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. 30 Apr Lexie Smith talks bread baking and cultural representation with Master Bread Baker Jeffrey Hamelman. In Bread: A Baker’s Book of Techniques and Recipes, award-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and.
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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. Sourdough Casper Andre Lugg. Skip to main content.
Talking Bread and Evolution with Jeffrey Hamelman | SAVEUR
A complete chapter on decorative breads–withinstructions on techniques as well as a wide variety of exquisitepatterns–will inspire magnificent display creations. I will continue to use this book to enhance my skills. A Baker’s Book of Techniques and Recipesaward-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and science of bread baking – a kitchen essential for seasoned home bakers and professionals alike.
hamdlman Reinhart really wasn’t that book. Mar 28, Wouter rated it it was amazing. Dec 21, David McCormick rated it it was amazing. A complete chapter on decorative breads – with instructions on techniques as well as a wide variety of exquisite patterns – will inspire magnificent display creations. Vegan Christmas Gaz Oakley. May 15, Elizabeth Cramer added it. Aug 28, Julie Rose rated it liked it Shelves: Turn to his book and to his techniques for creating authentic, delicious, hand-made artisan breads.
Simply hajelman best book on bread, good for bakers of any skill level. I was reminded of this when Hamelman told me about a baking event he attended in Spain a couple months back. Jun 06, Dana rated it it was amazing. I believe that in this time and age the whole book should be in metrical units – they are way more precise than imperial ones are.
Here, he shares hwmelman experience, putting world-class artisanal loaves within reach of any serious baker. Jun 19 – 8: May 28, Bob rated it it was ok. Welcome to bread making! May 22 – 2: I’ve been cooking and baking for a lot of years and did not find the technical discussion in the book problematic at all. The Cookbook Sami Tamimi. There are reading groups on the internet who encourage Bfead can’t say I’ve “read” it completely as I’m still trying out new recipes, but as far as techniques for baking go, this is “THE ONE” book.
To be honest there were breav I didn’t breac when I started using it like how to regulate dough temperaturebut even without this knowledge almost every loaf was a success.
But it turns out that Hamelman’s idea of “a baker” is one who is running a bakery, not someone like me who has a little kitchen, enough room Granted, this rating of only 2 stars is probably grossly unfair, especially because I hardly read any of the book public library copy of the 2nd edition: It is a milestone in American bakers’ increasinglyserious approach to artisan baking. Only two breads in the book, simit and lavash, hail from outside Europe or North America. I still have both books, and I still use them both.
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I love straight doughs, sourdoughs, seeded breads, breads with fruits and nuts, flatbreads, egg breads, rolls, braids, giant loaves, baguettes, round and oval loaves. First we vilify fermentation or white flour, then we vilify whole wheat flour. We’re featuring millions of their reader ratings on our book pages to help you find your new favourite book.
You’d be hard pressed beead find something not covered in the book. It even ispired a chapter about bread in an interpretive dance. You are only bound by your imagination. Hundreds of drawings vividly illustrate techniques, and handsomecolor hamelmaj display finished breads. It all came from somewhere other than me.
Hamelman’s Bread – suitable for a beginner?
I was curious if Hamelman, having seen the industry change through the decades, thought that America was finally developing its own bread culture amidst this new baking enthusiasm. Written in English with french breadmaking techniques typically in french. I simply didn’t have the time to spend closely following Reinhart’s recipes.
He also informs you in general about what you can expect when you vary things. I use a metric scale so the “home” recipe weights were useless. Laced throughout the book, Hamelman’s personal narrative offersa compelling portrait of a lifelong love affair with bread andvividly communicates the passion he shares with so many otherbakers. Hamelman, a professional baker for more than three decades, wasa member and captain of Baking Team USA, which represents theUnited States in the international Coupe du Monde de laBoulangerie, the World Cup of bread baking.
I’m still glad I began with Forkish.
I wishthat I had this book to guide me when I started my life as a breadbaker 42 years ago. The recipes require reading a couple of times to best understand where he is coming from.
Hamelman is a master. Smith made a loaf of Hamelman’s mixed-flour miche using freshly milled whole wheat, einkorn, and rye from Upstate New York. May 21, – 7: May 26, Kyle rated it it was amazing Recommends it for: Until recently, it was primarily circumstance and resources that determined why and how we made things. There was a thread in the forums here a week or two ago about whether this book is suitable for a beginning baker.