Bread A Baker’s Book of Techniques and Recipes 2nd Edition by Jeffrey Hamelman – Ebook PDF Instant Download/Delivery: 1118548882, 978-1118548882
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Product details:
ISBN 10: 1118548882
ISBN 13: 978-1118548882
Author: Jeffrey Hamelman
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.
Bread A Baker’s Book of Techniques and Recipes 2nd Table of contents:
Recipes viii
Acknowledgments x
Changes to the Second Edition xii
Foreword by Raymond Calvel xv
Preface xvi
Part One Ingredients and Techniques 1
1 The Bread-Making Process from Mixing through Baking 5
2 Ingredients and Their Function 29
3 Hand Techniques 53
Part Two Formulas and Decorative Breads 81
4 Breads Made with Yeasted Pre-Ferments 87
5 Levain Breads 145
6 Sourdough Rye Breads 203
7 Straight Doughs 267
8 Miscellaneous Breads 299
9 Braiding Techniques 367
10 Decorative and Display Projects 395
Appendix 421
Developing and Perpetuating a Sourdough Culture 421
Rheological Testing and the Analysis of Flour 434
Flour Additives 441
Baker’s Percentage 442
Desired Dough Temperature 446
Computing Batch Cost 449
Useful Conversions and Equivalencies 449
Sample Proofing Schedule 452
Glossary 453
Bibliography 459
Epilogue 461
Index 462
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