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Bread: A Baker's Book of Techniques and Recipes Hardcover – Illustrated, December 27, 2012
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From the Publisher
Italian Bread Sticks
The higher percentage of olive oil in the dough and the inclusion of butter make these bread stick a rich addition to your repertoire. Adding roasted garlic or grated Parmesan cheese are two ways they can be varied. Other variations for this versatile dough are the addition of ground black pepper, sesame seeds, or a mixture of sesame, poppy, and fennel seeds.
- US: 72 grissini at 1.33 oz each
- METRIC: 72 grissini at .038 kg each
- HOME: 24 grissini
1. Mixing: For large-scale production of grissini (50 dozen or more), a full-sized spiral mixer can be used. For smaller quantities (3 to 24 dozen), a small spiral mixer or 20- to 30-quart planetary mixer works well. Place all the ingredients in the mixing bowl. In a planetary-style mixer, mix on first speed until the ingredients are incorporated, about 3 minutes. The dough should be of medium consistency. Turn the mixer to second speed and mix for another 4 or 5 minutes, to a moderate gluten development. Desired dough temperature: 76°F.
2. Bulk fermentation: 1 hour.
3. Dividing and shaping: If using a 36-part dough divider, divide the dough into 2 pieces weighing 3 pounds (1.36 kg) each. If scaling the bread sticks individually, divide the dough into 1.33-ounce portions. Let the divided pieces rest on a lightly floured work surface, covered with plastic, for about 10 to 15 minutes. Roll or stretch the pieces, trying to keep an even dimension along the length, to 14 to 16 inches long. Before transferring to baking sheets, the individual bread sticks can be rolled in a tray of fine semolina if desired; this adds a bit of texture to the taste. An alternative means of dividing the dough is to press it into a flat rectangle on a floured bench and cut it into thin strips with a pizza wheel.
4. Baking: By the time the bread sticks have been divided, they can be baked right away with no further proofing. Bake at 380°F for about 20 minutes, or until golden brown. Once cool, the bread sticks can be stored in airtight containers for up to 5 days.
From the Inside Flap
WHEN JEFFREY HAMELMAN'S BREAD was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic. In this updated edition, Hamelman covers the gradual evolution of the craft, adding 40 new recipes and incorporating the important technique of hand mixing.
Hamelman, a professional baker for more than three decades, was a member and captain of Baking Team USA, which represents the United States in the international Coupe du Monde de la Boulangerie, the World Cup of bread baking. Here, he shares this experience while putting world-class artisanal loaves within reach of any serious baker. Opening with a comprehensive overview of the foundations--essential ingredients; hand techniques for kneading, scoring, and shaping; and the basic process from mixing through baking--he guides bakers through all the elements of this richly rewarding craft.
Bread contains 140 detailed, step-by-step recipes for a vast array of breads--versatile sourdough ryes; numerous breads made with pre-ferments; and simple, straight dough loaves. Recipes for brioche, focaccia, pizza dough, flat breads, and other traditional staples augment the diverse collection of flavors, tastes, and textures. You will discover a bread for every season and every palate, including recipes new to this edition, many for underappreciated delights like Swiss Farmhouse Bread, German Farmer's Bread, and Baguettes de Tradition.
Each recipe clearly outlines the key stages, with easy-to-use charts that list ingredients in both American and metric measures, quantities appropriate for home baking, and baker's percentages. Hundreds of drawings vividly illustrate techniques, and handsome color photographs display finished breads. Sidebars accompany each recipe and section with valuable tips, from the subtle art of tasting and evaluating breads to the perfect fare to complement Vollkornbrot. A complete chapter on decorative breads--with instructions on techniques as well as a wide variety of exquisite patterns--will inspire magnificent display creations.
Laced throughout the book, Hamelman's personal narrative offers a compelling portrait of a lifelong love affair with bread and vividly communicates the passion he shares with so many other bakers. For those seeking to share a dialog with a real master, Bread is a resource that you will use time and time again.
From the Back Cover
"Bread is worthy of high praise, from the generous number of recipes to the scientific discussions on pre-ferments. I wish that I had this book to guide me when I started my life as a bread baker 42 years ago. The author's sensibility toward bread and his attitude as a bread baker are evident throughout this book." ―TOSHIO NIHEI, Advisor, Donq, Japan
"Bread is the masterwork of bread baking literature. It guides us through the journey that harvested grains make from the milling process to their subsequent interaction in the bakery environment with other ingredients and in the baker's hands, the transformations that take place within the environment of intense oven heat, and up to the final loaves' eventual cooling on racks." ―JIM HAAS, Baker, AgroEast Baking & Milling Co., Ukraine
"Jeffrey's book is an ideal companion in the kitchen. He invites novice bakers to explore the world of bread baking with confidence, building a solid foundation of process and understanding of principles of fermentation and yeast dough production. His clear explanation of challenging ingredient functions and food science are key stepping stones for professionals improving their skills. This book includes inventive and delectable formulas and illustrative graphics that clearly walk the reader through shaping steps." ―MILINA PODOLSKY, Instructor, Kendall College, Chicago, Illinois
"This new edition of Jeffrey Hamelman's book brings to light a great diversity of artisan bread making methods. Readers will discover an anthology of recipes from the French, German, Italian, and Swiss traditions, patiently reconsidered and shared with great generosity. It is a milestone in American bakers' increasingly serious approach to artisan baking. With her wonderful drawings, Chiho leads the reader to an easier understanding of hand skills. This landmark book enables both home bakers and experienced professionals not only to make breads of the highest quality, but also to guide them to a thorough understanding of the keys to success." ―HUBERT CHIRON, Institut National de Recherche Agricole (INRA), Nantes, France
"Jeffrey Hamelman has taught and influenced an entire generation of bakers. With his latest contribution, he shares his uncompromising, exacting methods, love for bread, and noble labor, along with the will to never stop learning and improving. This book is a gift to the world of artisan baking." ―MARKUS FARBINGER, Owner, Île de Pain, Knysna, South Africa
- Item Weight : 2.69 pounds
- Hardcover : 496 pages
- ISBN-10 : 1118132718
- ISBN-13 : 978-1118132715
- Product Dimensions : 7.3 x 1.3 x 9.2 inches
- Publisher : Wiley; 2nd Edition (December 27, 2012)
- Language: : English
- Best Sellers Rank: #38,033 in Books (See Top 100 in Books)
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