Hamelman, J: Bread

Hamelman, J: Bread

John Wiley & Sons Inc
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Format:
238x192x40 mm
Beschreibung:

When Bread was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features 140 detailed, step-by-step formulas for versatile sourdough ryes; numerous breads made with pre-ferments; and simple, straight dough loaves. Here, the bread baker and student will discover a diverse collection of flavors, tastes, and textures; hundreds of drawings that vividly illustrate techniques; and four-color photographs of finished and decorative breads.
List of Recipes

Acknowledgments

Changes to the Second Edition

Foreword by Raymond Calvel

Preface

Part One: Ingredients and Techniques

1 The Bread-Making Process from Mixing through Baking

2 Ingredients and Their Function

3 Hand Techniques

Part Two: Formulas and Decorative Breads

4 Breads Made with Yeasted Pre-Ferments

5 Levain Breads

6 Sourdough Rye Breads

7 Straight Doughs

8 Miscellaneous Breads

9 Braiding Techniques

10 Decorative and Display Projects

Appendix

Glossary

Bibliography

About the Author

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