Bread
by Jeffrey Hamelman · first published 2004
3mentions
3recommended by
3HN commenters
2009–2024first – last mentioned
100% recommend
"Jeffrey Hamelman, a professional baker for nearly three decades, shares his experience, putting world-class artisanal loaves within reach of any serious baker. Opening with a overview of the foundations - essential ingredients; hand techniques for kneading, scoring, and shaping; the basic process from mixing through baking - he guides bakers through all elements of this craft." "Bread contains 118 detailed, step-by-step recipes for an array of breads. Hundreds of drawings illustrate techniques, and 35 color photographs display finished breads. Sidebars accompany each recipe and section with v
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Not necessarily easy, but I cannot recommend "Bread" by Hamelman enough: http://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/d... It's actually geared towards professional (artisanal) bakers, but all recipes include home proportions as well. I've…
on “How cost-effective is it to make pantry staples from scratch?” ↗In addition to those books, Jeffrey Hamelman’s Bread is an excellent resource.
on “Baking a Better Loaf of Bread” ↗I found Forkish's book to be skippable. A lot of that flufftype "writing about thoughts about food" content to increase the length, similar to what you might find on a web log. A good book on bread is called Bread and it is by Jeffrey Hamelman, published by Wiley. He understands you might not know anything about bread. All recipes are well-explained and scaled to both the home kitchen and the professional…
on “Carl Griffith's 1847 Oregon Trail Sourdough Starter” ↗