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Bread: A Baker's Book of Techniques and Recipes

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Bread: A Baker’s Book of Techniques and Recipes (Revised) (2ND ed.)

2012 Wiley

by

An updated new edition of the essential resource for professionals and seasoned home bakers

Hailed as a "revelation" when it first appeared in 2004, Jeffrey Hamelman's Bread is a legendary resource praised by baking luminaries from around the world. Explaining complex techniques with simple and helpful illustrations, the book includes recipes for a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and much more.

Features nearly 150 detailed, step-by-step recipes, along with vivid drawings and photographs showing techniques and finished products
Written by Jeffrey Hamelman, one of fewer than 200 Certified Master Bakers in the United States and a recipient of the Golden Baguette Award (2005), the highest honor bestowed by the Bread Baker's Guild of America
Fully updated to include the latest techniques, methods, trends, and bread varieties

Whether you're an aspiring or practicing professional baker or a dedicated home hobbyist, Bread is the ultimate resource for almost any variety of bread you can imagine.

Tagged: bread, sourdough

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