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A Baker's Book of Techniques and Recipes

Bread by Jeffrey Hamelman
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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.
Wiley; November 2012
514 pages; ISBN 9781118333129
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Title: Bread
Author: Jeffrey Hamelman
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