Download Bread: A Baker's Book of Techniques and Recipes (2nd by Jeffrey Hamelman PDF

By Jeffrey Hamelman

While Bread was once first released in 2004, it obtained the Julia baby Award for most sensible First e-book and have become an immediate vintage.

Hailed as a “masterwork of bread baking literature,” Jeffrey Hamelman’s Bread good points a hundred and forty distinct, step by step formulation for flexible sourdough ryes; a number of breads made with pre-ferments; and straightforward, directly dough loaves.

Here, the bread baker and scholar will find a diversified selection of flavors, tastes, and textures; hundreds and hundreds of drawings that vividly illustrate options; and four-color photos of comprehensive and ornamental breads.

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About the Author-
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Extra info for Bread: A Baker's Book of Techniques and Recipes (2nd Edition)

Example text

For all the many parts of baking that require your hands, dedicate yourself to focusing all your attention when mixing, folding, dividing, shaping, and scoring. The hands have an astonishing capacity for memory; when your baking is no longer primarily a cerebral act but more of a tactile one, you have arrived at a place of experience and skill. Learn to make the classic breads—rye breads, white breads, whole grain breads, enriched breads—they are classics for a good reason. With time and practice, and a measure of patience, you will learn all you need to.

Pye, and to the practitioners of all handcrafts. As bakers, we face risk every day. On a humid day the dough may feel a little slack, and with no conscious cerebral effort, we shaping theme, proceed toward their destiny as the baker takes the preshaped loaves and gives them a final shaping (the specifics of how to make some of the various shapes are detailed beginning on page 58). Once shaped, the loaves go into bannetons or between folds of baker’s linen, or into metal loaf pans or onto sheet pans.

Clearly, the worst environment for bread is in the refrigerator.

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