Bread a bakers book of techniques and recipes

9.35  ·  9,978 ratings  ·  532 reviews
bread a bakers book of techniques and recipes

Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman, Hardcover | Barnes & Noble®

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Published 18.12.2018

Bread A Baker's Book of Techniques and Recipes

Bread: A Baker's Book of Techniques and Recipes [Jeffrey Hamelman] on contractorprofitzone.com *FREE* shipping on qualifying offers. When Bread was first published in.

Bread- A Baker's Book of Techniques and Recipes - Jeffrey Hamelman.pdf

You are currently using the site but have requested a page in the site. Would you like to change to the site? Jeffrey Hamelman. When Bread was first published in , it received the Julia Child Award for best First Book and became an instant classic. 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.

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Read more to learn why. Simply put, the intended reader of this book is the professional baker. Here and there Hamelman makes a nod to the home baker, but it doesn't take long for the amateur baker to realize that Hamelman is not all that interested in his or her plight. The continual references to steam injectors and oven vents, proper posture when lifting 75 pounds of dough, and potential injury from improperly holding 7 to 8 foot long peels while unloading dozens of loaves of bread quickly make the amateur realize this book was not intended for him. That said, Hamelman is a world class baker, and this is a serious bread book, full of a ton of information that the home baker could use to improve his or her understand of baking and the quality of his or her bread: all of the recipes I've tried from this book have been solid; the diagrams and instructions for shaping loaves are meticulously detailed and helpful; and the final hundred page section of the book on braiding and other decorative techniques is without rival. I'm perplexed as to why the editor of this book didn't send the manuscript back to Hamelman and tell him to add more tips for the home baker or just hired an intern to put more such tips in if Hamelman wasn't willing to. The blurbs on the dust jacket repeatedly mention the "seasoned" or "serious" home baker; I think it is clear that the publisher wanted to sell this book to more than just professional bakers.

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