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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. Recipe Excerpts from Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman Ciabatta with Stiff Biga
(Click for recipe) Flaxseed Rye with an Old Bread Soaker
(Click for recipe) Grissini
(Click for recipe) 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
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