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Bread: A Baker's Book of Techniques and Recipes Hardcover – Illustrated, December 27, 2012

4.6 out of 5 stars 689 ratings

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From the Publisher

Editorial Reviews

From the Inside Flap

"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

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

Product details

  • Publisher ‏ : ‎ Wiley; 2nd edition (December 27, 2012)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 496 pages
  • ISBN-10 ‏ : ‎ 1118132718
  • ISBN-13 ‏ : ‎ 978-1118132715
  • Item Weight ‏ : ‎ 2.69 pounds
  • Dimensions ‏ : ‎ 7.3 x 1.3 x 9.2 inches
  • Customer Reviews:
    4.6 out of 5 stars 689 ratings

Customer reviews

4.6 out of 5 stars
4.6 out of 5
689 global ratings
How are ratings calculated?

Top reviews from the United States

Reviewed in the United States on January 10, 2019
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96 people found this helpful
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Reviewed in the United States on September 26, 2018
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74 people found this helpful
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Reviewed in the United States on August 5, 2019
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23 people found this helpful
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Reviewed in the United States on August 12, 2014
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Top reviews from other countries

J K Parsons
4.0 out of 5 stars You can't just flip to a recipe and get going
Reviewed in the United Kingdom on April 16, 2020
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7 people found this helpful
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M. Crossley
3.0 out of 5 stars It's OK but some of the 'science' is plain wrong
Reviewed in the United Kingdom on September 10, 2017
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14 people found this helpful
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LCMW
3.0 out of 5 stars Not metric. US measurements. Good but for that.
Reviewed in the United Kingdom on September 28, 2019
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7 people found this helpful
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Danni
5.0 out of 5 stars Very happy that I bought it.
Reviewed in the United Kingdom on April 29, 2017
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5.0 out of 5 stars Very happy that I bought it.
Reviewed in the United Kingdom on April 29, 2017
Very good bread book. Recipes look a bit complicated at first if you are a beginner baker. It's important to read about different techniques and ingredients and their properties (all is explained in the book) before going to recipes.
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9 people found this helpful
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Mb2B
5.0 out of 5 stars The best book for making bread
Reviewed in the United Kingdom on May 14, 2019
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2 people found this helpful
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