"Bread. The process of bread baking is at once a simple endeavor, yet at the same time it can be one of enormous complexity. The merest of ingredients are required, and these few are easily procured, requiring little intricacy in their preparation. And since so few ingredients are needed or necessary to the bread baker, from one bake to the next not much seems to change. One style of mixer suffices and can mix a full range of doughs. Some couche linens, a few stacks of proofing baskets, a decent scale, a durable work table, ...
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"Bread. The process of bread baking is at once a simple endeavor, yet at the same time it can be one of enormous complexity. The merest of ingredients are required, and these few are easily procured, requiring little intricacy in their preparation. And since so few ingredients are needed or necessary to the bread baker, from one bake to the next not much seems to change. One style of mixer suffices and can mix a full range of doughs. Some couche linens, a few stacks of proofing baskets, a decent scale, a durable work table, a couple of razor blades stuck on slender lames, and a sturdy oven: The needs are few. And yet from the time the grain is planted until baked bread is on the table, the hands and skills of dozens of people have been engaged. Farmers in the field plow, plant, cultivate, and harvest. Grain is transported to the mill to be tempered, ground, sifted, analyzed, and bagged-brought from berry to flour. Flour in the bag is trucked and hefted to the domain of the baker. Here the final magic is performed, for the flour is nothing by itself-it needs the baker to bring it to fulfillment, to coax all the flavor he or she can from the inert grain. The flour, unable to sustain life on its own, is transformed by the hands of the baker into wondrous bread, nurturing and nourishing. What we hold in our hands, months after the original planting of the seed, is the final resolution of the labor of many: a loaf of bread-ephemeral, fragrant, alive."--
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Add this copy of Bread: a Baker's Book of Techniques and Recipes to cart. $31.39, fair condition, Sold by Goodwill of the Olympics rated 5.0 out of 5 stars, ships from TACOMA, WA, UNITED STATES, published 2012 by Wiley.
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Fair. An acceptable and readable copy. All pages are intact, and the spine and cover are also intact. This item may have light highlighting, writing or underlining through out the book, curled corners, missing dust jacket and or stickers.
Add this copy of Bread: a Baker's Book of Techniques and Recipes to cart. $31.40, good condition, Sold by Goodwill rated 4.0 out of 5 stars, ships from Brooklyn Park, MN, UNITED STATES, published 2012 by Wiley.
Add this copy of Bread: a Baker's Book of Techniques and Recipes to cart. $31.42, very good condition, Sold by Goodwill Books rated 5.0 out of 5 stars, ships from Hillsboro, OR, UNITED STATES, published 2012 by Wiley.
Add this copy of Bread: a Baker's Book of Techniques and Recipes to cart. $31.45, very good condition, Sold by More Than Words rated 5.0 out of 5 stars, ships from Waltham, MA, UNITED STATES, published 2012 by Wiley.
Add this copy of Bread: a Baker's Book of Techniques and Recipes to cart. $37.88, fair condition, Sold by Goodwill of the Olympics rated 5.0 out of 5 stars, ships from TACOMA, WA, UNITED STATES, published 2004 by John Wiley & Sons.
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Seller's Description:
Fair. An acceptable and readable copy. All pages are intact, and the spine and cover are also intact. This item may have light highlighting, writing or underlining through out the book, curled corners, missing dust jacket and or stickers.
Add this copy of Bread: a Baker's Book of Techniques and Recipes to cart. $41.35, good condition, Sold by Seattle Goodwill rated 5.0 out of 5 stars, ships from Seattle, WA, UNITED STATES, published 2012 by Wiley.
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May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwill's nonprofit mission!
Add this copy of Bread: A Baker's Book of Techniques and Recipes to cart. $54.83, like new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2021 by Wiley.
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Fine. Sewn binding. Cloth over boards. 528 p. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of Bread: a Baker's Book of Techniques and Recipes to cart. $54.84, very good condition, Sold by BooksRun rated 4.0 out of 5 stars, ships from Philadelphia, PA, UNITED STATES, published 2021 by Wiley.
Add this copy of Bread: A Baker's Book of Techniques and Recipes to cart. $59.76, like new condition, Sold by GreatBookPricesUK5 rated 4.0 out of 5 stars, ships from Castle Donington, DERBYSHIRE, UNITED KINGDOM, published 2021 by Wiley.
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Seller's Description:
Fine. Sewn binding. Cloth over boards. 528 p. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
I have baked bread off and on for 10 years. With craft loaves now approaching $4.50, I am back to baking regularly. I learned first from "Bread Alone" which was a good learning book. Hammelman's book introduced new techniques which immediately improved the loaves I was baking. The folding of the dough during the main fermentation gave it extra strength and improved the oven spring ; it was also easier to load the baking stone. He has a nice full discussion of hand techniques for preparing loaves for baking. I have used his Pain Rustique recipe with great success and with modifications to include whole wheat flour up to 25 %. It is nice to have a bread ready in 3 hours or so (not counting the long time for the poolish). I do not have an electric mixer but so far it hasn't been a problem. I break up a stiff poolish or biga with my fingers. It is messy but it works. I steam by spraying water on the oven sides. My loaves have looked nice like the pictures in books.
Lavender
Apr 24, 2007
Great resource!
I have read many a bread book trying to understand the art of bread baking. I own several and this one is my favorite. The author is not just a cookbook author, he is a baker with many many years of experience. He describes in detail what each ingredient contributes to the final product and passes on his wisdom so that we can achieve great results at home. The recipes are easy to follow and the results are suberb. Highly recommend.
