Bread: A Baker's Book of Techniques and Recipes
Format: PDF / Kindle (mobi) / ePub
An updated 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 around the world. 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.
- Features nearly 150 detailed, step-by-step recipes, along with vivid drawings and photographs showing techniques and finished products
- Written by Jeffrey Hamelman, one of fewer than 200 Certified Master Bakers in the United States and a recipient of the Golden Baguette Award (2005), the highest honor bestowed by the Bread Baker's Guild of America
- Fully updated to include the latest 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 almost any variety of bread you can imagine.
develop quite slowly—it takes hours before they are sufficiently present to benefit bread flavor—the use of pre-ferments, which mature over the span of many hours and are replete with developed organic acids, is a highly effective way of augmenting bread flavor. Another result of dough fermentation is the production of carbon dioxide, a by-product of the yeast’s activity. Some of the carbon dioxide exists in a gaseous form in the dough and some is present in a dissolved state in the liquid
elasticity and extensibility. These two qualities, in balance with each other, enable the dough both to resist stretching (elasticity) and to be stretched without tearing (extensibility). And the balance between these discrete aspects continues to be important throughout the entire bread-production process. Here’s an example: Imagine that you are shaping a baguette, and the small 12- or 14-ounce dough piece is about to be rolled to 24 inches long, with an even diameter along its entire length. If
Make the soaker at least 4 hours before mixing the final dough so the grains have enough time to absorb the water and soften. If rye chops are not available, cracked rye can be used, but use boiling water in the soaker. 2. PÂTE FERMENTÉE: Disperse the yeast in the water, add the flour and salt, and mix just until smooth. Cover the bowl with plastic and let stand for 12 to 16 hours at about 70°F. Alternatively, remove a portion from a previous mix for use as pâte fermentée. In this case, refer to
.75 kg 2.4 oz (½ cup) 11.3 lb 5.65 kg 1 lb, 2 oz (2¼ cups) .4 lb .2 kg .6 oz (1 T) .23 lb, fresh .115 kg, fresh .13 oz, instant dry (1¼ tsp) 8.11 lb 4.055 kg 13 oz (all of above) Walnuts 3.2 lb 1.6 kg 5.1 oz (1¼ cups) Golden raisins 3.2 lb 1.6 kg 5.1 oz (1 cup, packed) 41.44 lb 20.72 kg 4 lb, 1.9 oz Bread flour Whole-wheat flour Water Salt Yeast Biga Total 1. BIGA: Mix the bread flour, whole-wheat flour, wa- ter, and yeast on first speed until evenly incorporated. The
less open, yet the bread has a clean flavor and a balanced acidity that will make it compatible with a wide range of foods. Pre-fermented flour: 15.5% Dough Yield U.S.: About 22 loaves at 1.5 lb each Metric: About 25 loaves at .68 kg each Home: 2 large loaves Overall Formula U.S. Metric Home Baker’s % 15 lb 7.5 kg 1 lb, 8 oz 75% Whole-wheat flour 4 lb 2 kg 6.4 oz 20% Medium rye flour 1 lb .5 kg 1.6 oz 5% 13.6 lb 6.8 kg 1 lb, 5.8 oz 68% .36 lb .18 kg .6 oz 1.8% 33.96 lb