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.
content and the relative lightness or darkness of the flour. The amount of ash correlates to the degree of extraction; Type 610 is about 60 percent extraction, with Type 1740 being close to 95 percent extraction. Beyond these gradations of rye flour, there is another German category called Schrot, which is a form of chopped grain. It 42 03_9781118132715-ch02.indd 42 is available in a number of degrees of coarseness, referred to as fein, mittel, or gross (fine, medium, or coarse). In the
undeniable, from the perspective of flavor, dough strength, keeping quality, and reduced production time (see Chapter 1, The Bread-Making Process from Mixing through Baking, for a full explanation of the benefits of pre-ferments). 87 05_9781118132715-ch04.indd 87 10/12/12 3:46 PM Yeasted Pre-Ferments Before discussing the specifics of bread production, we will clarify the basic types of yeasted pre-ferments and explain their predominant characteristics. Pâte Fermentée Pâte fermentée, or
la Boulangerie, the World Cup of Baking. The exceptional quality of Metric: About 34 loaves at .51 kg each the ciabatta helped earn the United States first prize for breads at that Home: 3 loaves memorable competition. Ciabatta dough is unique in many ways: First, it is a very wet and sticky dough, with often upwards of 80 percent or even higher hydration. This requires some special handling (like locking all the doors so the bakers can’t run for the exits). Further, there is no preshaping or
levain breads 163 10/12/12 3:50 PM Miche, Pointe-à-Callière I originally tasted this remarkable bread from the hands Pre-fermented flour: 20% of bread-master James MacGuire of Montreal. James developed this Dough Yield bread as an authentic rendition of the type of bread typically eaten by U.S.: About 7 loaves at 5 lb each the early European settlers of Canada (Pointe à Callière was the site of Metric: About 8 loaves at 2.25 kg each Montreal’s original settlement, on the banks of the St.
lb, fresh .1 kg, fresh .1 oz, instant dry 1% Oats, rolled 2 lb 1 kg 3.2 oz 10% Golden raisins 5 lb 2.5 kg 8 oz 25% 41.4 lb 20.7 kg 4 lb, 2 oz 207% 3 lb 1.5 kg 4.8 oz (1⅛ cups) 100% 3.75 lb 1.875 kg 6 oz (¾ cup) 125% .6 lb .3 kg 1 oz (2 T) 20% 7.35 lb 3.675 kg 11.8 oz Bread flour Whole-wheat flour Water Salt Yeast Total Yield Liquid-Levain Build Bread flour Water Mature culture (liquid) Total 178 06_9781118132715-ch05.indd 178 Bread: A Baker’s book of