Shop > Seasonal & occasions > Mother's day > Bread: A Baker's Book of Techniques and Recipes Cookbook
You may also like:
- Classic Fresh Sourdough Starter - 1 oz.
- item# 1522
- $6.95
- add
- Baker's Couche
- item# 6222
- $21.95
- add
- Salter Electronic Kitchen Scale
- item# 4204
- $59.95
- add
- Baker's Special Dry Milk - 16 oz.
- item# 1188
- $8.50
- add
- SAF Red Instant Yeast - 16 oz.
- item# 1458
- $5.95
- add
Bread: A Baker's Book of Techniques and Recipes Cookbook
item# 2193 $39.95
- Does not qualify for merchandise discount.
Online exclusive
average of 3 reviews 
read all reviews write a review
2005 IACP cookbook award winner! A masterpiece on bread.
Ingredients for each recipe are listed in baker's percentage & large quantities for the pros, and in home-baker quantity & style (American weight and volume) for those of us wanting just a few loaves at a time.
- Features more than 118 recipes, plus variations.
- Equally suited to the professional & ardent home baker.
- Details techniques & thoroughly explains ingredients.
- Gives you the "how & why,&qout; not just the "what".
- 415-page hardcover, color photos, technical illustrations.
- Authored by King Arthur certified master baker Jeffrey Hamelman.
Reviews
06/19/2009
I am in culinary school for baking and pastry. We use this book as our text book for Artisan Bread class. There is so many good recipes in here. I love the stories Jeffery tells and all the tips he gives. This is a book that I will keep and use the recipes for a lifetime.
03/17/2009
This book was recommended to me by a KAF baker while I was attending one of their national baking classes. I had been on a quest for many years for an authentic German rye recipe. The man said when it comes to sours Hamelman was the best. He was putting it lightly and JH spells it out in detail how you can do it too. He clearly explains the how's and why's of bread chemistry and has sidebar notes describing the nuances of the individual recipies. He also shares entertaining stories of some of his worldly baking experiences. The recipies themselves are all incredibly good and formatted step by step with space for notes if you choose. He explains clearly how to pre shape, shape and score different loaves and has beautiful drawings by his wife to add to the lesson. I had no idea I was scoring my breads wrong. I have not only achieved my lifelong goal of the German rye I have also found the wonderful flavors that come from starters and pre ferments. The Levains are out of this world. I am not able to make any other pizza dough now. I had no idea how insipid my old breads were. If you have a dozen bread books already and are unsure about another one do as I did and get it from the library first. You will buy it after trying it. Promise to JH: rest assured, I will never let anyone bring into our home that black and yellow swirly looking rye stuff. And as for the binding coming apart as mine did too - look at it this way - you can open the book to your favorite recipies all that much quicker!
12/30/2008
The explanations and techniques in this book are enlightening, making it a good read from cover to cover! "The autolyse technique" described on page 9 is simple yet has revolutionized my approach to bread making and bumped up the quality of my breads several notches! Thanks to this book I am now producing breads that look and taste better than I ever dreamed possible. I rated this book 4 stars instead of 5 due to its poor binding--my book (and that of a friend) soon came detached from its spine and is falling to pieces.
Sorry to hear the book is not holding up. Please contact us at customercare@kingarthurflour.com and we will be happy to look into this for you. MJR @ KAF
