A Baker's Book of Techniques and Recipes

Book - 2013
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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.

Publisher: Hoboken, N.J. : John Wiley & Sons, Inc., c2013
Characteristics: xvii, 478 p., [16] p. of plates : ill. (some col.) ; 24 cm
Edition: 2nd ed
ISBN: 9781118132715 (cloth)
1118132718 (cloth)
Call Number: 641.815 HAMELMAN


From the critics

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Apr 30, 2017

This book is comparable to Lauren Chattman's Bread Making (2011) but I'd recommend reading that first because this is more like a reference book. This has essentially the same scientific background content but lots more recipes and a couple of chapters on decorative techniques that are probably more than a home baker needs. Unfortunately, most of the illustrations are drawn and the few photos are not presented with their recipes.

Feb 04, 2017

I learned to make yeasty breads back in the 70s. Lots of yeast and lots of kneading. This process is very different and I'm excited about it. Scant yeast, long ferment time, no kneading, a couple of folds and a lovely crusty yet moist bread. Jeffrey includes a chart for yeast percent versus ferment periods - helpful.

This book has numerous recipes. However, I would have rather Jeffrey have his measurements in grams than pounds and ounces for the home cook.

This cookbook is full of recipes and details. I might just get one for my library.

Jan 12, 2014

Whether you are planning on opening up your own bakery or just want to make a few intersting loaves of bread at home, this book is for you. The recipes are clearly written and the inredients presented in bulk formulas as well as Home amounts--both by weight and volume. However, I would venture to say, that the typogaphy is better suited to a jet pilot (or an eagle) who likes to bake bread, because for an ordinary mortal with lesser eye power, the fractional amounts are almost impossible to read without a magnifying glass!

May 06, 2013

I had to do a math conversion to metric and applied only half of the measurements on the recipe before starting the experiment. I used a cheap bread machine to knead the dough & very pleased with the outcomes. The successul result are Vermont Sourdough, Pizza Dough, Olive Levain, Golden Raisin & Walnut Rye Sourdough. Fantastic recipes for a beginner like myself and recommend to own this book as a bread making bible.

Sep 23, 2012

Some good recipes in this book with a few caveats. The home baking instructions seem to be an afterthought in this book as the home-scaled amounts are still quite large (my kitchen aid couldn't handle it all). Also, most of the instructions start wtih commercial style instructions and include commercial equipment for proofing. The measurements are also difficult as there is no metric conversion for home baking and the standard is in tenths of an ounce (most scales read in fractions of ounces). Still, the batches I made were quite tasty, especially the fig/hazenut/rosemary/fennel rolls I made!


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