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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His recipes include a conversation with you about the variations. Laced throughout the book, Hamelman’s personal narratives offer a compelling portrait of a lifelong love affair with bread and vividly communicate brrad passion. Over the years, I’ve heard great things about Jeffrey Hamelman and I was really looking forward to reading his book.

Mine is covered in little notes and higlights. Throughout history, bread has been a humble translator of larger changes. Coming from a borrower culture, the role of author is not always clear. Until recently, it was primarily circumstance and resources that determined why and how we made things. Mar 24, Bill T. I admit, this wide-angle on bread feels verywhen the intersection of dialogues is practically jeffeey conversational requirement.

I didn’t actually read every word jedfrey this book, but I gleaned what I wanted to from it, which hamelkan to say that I read the first chapter in it’s entirety and read more than I ever want to know about The Bread Process, from Mixing through Baking. Your one-stop shop for everything you need to know about cheese, from the cheesiest recipes to the best dairy adventures around the world.

The warm, complex aroma of a fresh-baked loaf of bread can be utterly tantalizing; the first bite, a revelation.

If you want to learn to make artisan style breads give it a try. Jeffrey Hamelman did an amazing job in explaining how to create sourdough, including your own starter. Nov 25, Mary Beth rated it really liked it. Jun 21, Mary rated it liked it.


If the breads are better—please keep it up. Jan hamel,an, Breadman rated it it was ok. Dec 21, Wayne rated it really hamelamn it Shelves: I was reminded of this when Hamelman told me about a baking event he attended in Spain a couple months back.

Highly recommended for the home cook wanting to experiment. The continual references to steam injectors and oven vents, proper posture when lifting 75 pounds of dough, and potential injury from improperly holding 7 to 8 foot long peels while unloading dozens of loaves of bread quickly make the amateur realize this book was not intended for him.

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: Visit our Beautiful Books page and find lovely books for kids, photography lovers and more. So, I gave up after the intro.

All the advanced techniques are here, the author includes his lifetime of baking experience and his passion for making and sharing bread. I liked how recipes included side by side instructions for home bakers who did not want to bake in bulk and professional ba Great explanations of the science behind baking bread, which was valuable to me.

The recipes are written in bakers math and scaled for home and bakery. By using our website you agree to our use uamelman cookies.

This landmark book enables both home bakers and experiencedprofessionals not only to make breads of the highest quality, butalso to guide them to a thorough understanding of the keys tosuccess. The only thing that I really hxmelman are the imperial measurements. It gives scale weights and baking percentages. Only two breads in the book, simit and lavash, hail from outside Europe or North America. It brewd require to be baker to love this book.

Bread: A Baker’s Book of Techniques and Recipes | The Fresh Loaf

This is one heavy book – figuratively and by weight! A perfectly logical way to adapt to local conditions, no?


Jan 04, Ivory rated it liked it. Sidebars accompany eachrecipe and section with valuable tips, from the subtle art oftasting and evaluating breads to the perfect fare to complementVollkornbrot. Aug 28, Julie Rose rated it liked it Shelves: Its story is even better told when in the hands of a baker and writer of similar qualities, whose recipes and approach supplant ego with curiosity.

Talking Bread and Evolution with Jeffrey Hamelman

A complete chapter on decorative breads–withinstructions on techniques as well as a wide variety of exquisitepatterns–will inspire magnificent display creations. The industry math allows them to scale up and down easily and to develop and compare recipes at a glance.

Hundreds of drawings vividly illustrate techniques, and 35 handsome color photographs display finished breads. This book includes inventive and delectable formulas andillustrative graphics that clearly walk the reader through shapingsteps. It is a milestone in American bakers’ increasinglyserious approach to artisan baking. If you’ve never made bread before, this book would be completely overwhelming, but once you know the basics, this is invaluable and has made me a much much better baker.

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: That said, it is geared more towards the professional, or, at least, someone who takes their baking very seriously.

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