Bread

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.

JEFFREY HAMELMAN has been baking professionally for nearly thirty years. For half that time he owned a bakery in Vermont. He has served as a baking and pastry instructor at several culinary schools and has baked and taught in France, Germany, Canada, Ireland, Brazil, and Japan. In 1996, he was selected as Captain of Baking Team USA, the three-person team that represented the United States in Paris at the Coupe du Monde de la Boulangerie--the World Cup of Baking. In 1998, he became the 76th Certified Master Baker in the United States. He is Director of the Bakery and Baking Education Center at

" Bread is worthy of high praise, from the generous number of recipes to the scientific discussions on pre-ferments. I wish that I had this book to guide me when I started my life as a bread baker 42 years ago. The author's sensibility toward bread and his attitude as a bread baker are evident throughout this book." --TOSHIO NIHEI, Advisor, Donq, Japan " Bread is the masterwork of bread baking literature. It guides us through the journey that harvested grains make from the milling process to their subsequent interaction in the bakery environment with other ingredients and in the baker's hands, the transformations that take place within the environment of intense oven heat, and up to the final loaves' eventual cooling on racks." --JIM HAAS, Baker, AgroEast Baking & Milling Co., Ukraine "Jeffrey's book is an ideal companion in the kitchen. He invites novice bakers to explore the world of bread baking with confidence, building a solid foundation of process and understanding of principles of fermentation and yeast dough production. His clear explanation of challenging ingredient functions and food science are key stepping stones for professionals improving their skills. This book includes inventive and delectable formulas and illustrative graphics that clearly walk the reader through shaping steps." --MILINA PODOLSKY, Instructor, Kendall College, Chicago, Illinois "This new edition of Jeffrey Hamelman's book brings to light a great diversity of artisan bread making methods. Readers will discover an anthology of recipes from the French, German, Italian, and Swiss traditions, patiently reconsidered and shared with great generosity. It is a milestone in American bakers' increasingly serious approach to artisan baking. With her wonderful drawings, Chiho leads the reader to an easier understanding of hand skills. This landmark book enables both home bakers and experienced professionals not only to make breads of the highest quality, but also to guide them to a thorough understanding of the keys to success." --HUBERT CHIRON, Institut National de Recherche Agricole (INRA), Nantes, France "Jeffrey Hamelman has taught and influenced an entire generation of bakers. With his latest contribution, he shares his uncompromising, exacting methods, love for bread, and noble labor, along with the will to never stop learning and improving. This book is a gift to the world of artisan baking." --MARKUS FARBINGER, Owner,

" Bread is worthy of high praise, from the generous number of recipes to the scientific discussions on pre-ferments. I wish that I had this book to guide me when I started my life as a bread baker 42 years ago. The authors sensibility toward bread and his attitude as a bread baker are evident throughout this book." --Toshio Nihei, Advisor, Donq, Japan " Bread is the masterwork of bread baking literature. It guides us through the journey that harvested grains make from the milling process to their subsequent interaction in the bakery environment with other ingredients and in the bakers hands, the transformations that take place within the environment of intense oven heat, and up to the final loaves eventual cooling on racks." --Jim Haas, Baker, AgroEast Baking & Milling Co., Ukraine "Jeffreys book is an ideal companion in the kitchen. He invites novice bakers to explore the world of bread baking with confidence, building a solid foundation of process and understanding of principles of fermentation and yeast dough production. His clear explanation of challenging ingredient functions and food science are key stepping stones for professionals improving their skills. This book includes inventive and delectable formulas and illustrative graphics that clearly walk the reader through shaping steps." --Milina Podolsky, Instructor, Kendall College, Chicago, Illinois "This new edition of Jeffrey Hamelmans book brings to light a great diversity of artisan bread making methods. Readers will discover an anthology of recipes from the French, German, Italian, and Swiss traditions, patiently reconsidered and shared with great generosity. It is a milestone in American bakers increasingly serious approach to artisan baking. With her wonderful drawings, Chiho leads the reader to an easier understanding of hand skills. This landmark book enables both home bakers and experienced professionals not only to make breads of the highest quality, but also to guide them to a thorough understanding of the keys to success." --Hubert Chiron, Institut National de Recherche Agricole (INRA), Nantes, France "Jeffrey Hamelman has taught and influenced an entire generation of bakers. With his latest contribution, he shares his uncompromising, exacting methods, love for bread, and noble labor, along with the will to never stop learning and improving. This book is a gift to the world of artisan baking." --Markus Farbinger, Owner, le de Pain, Knysna, South Africa

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