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Bread : a baker's book of techniques and recipes / Jeffrey Hamelman ; illustrations and photography Chiho Kaneko.

by Hamelman, Jeffrey, author.

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Hoboken, New Jersey : John Wiley & Sons, Inc., c2013.

9781118132715 (hardcover)

1118132718 (hardcover)

xvii, 478 pages : illustrations (some color) ; 24 cm

List of recipes -- Acknowledgments -- Changes to the second edition -- Foreword by Raymond Calvel -- Preface -- Part One. Ingredients and techniques. The bread-making process from mixing through baking -- Ingredients and their function -- Hand techniques -- Part Two. Formulas and decorative breads. Breads made with yeasted pre-ferments -- Levain breads -- Sourdough rye breads -- Straight doughs -- Miscellaneous breads -- Braiding techniques -- Decorative and display projects -- Appendix -- Glossary -- Bibliography -- About the author.

"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."--Publisher.

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