Bread : A Baker's Book of Techniques and Recipes

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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.
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Product details

  • Hardback | 496 pages
  • 196 x 238 x 31mm | 1,216g
  • New York, United States
  • English
  • 2nd Edition
  • 1118132718
  • 9781118132715
  • 6,898

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Flap copy

When Jeffrey Hamelman's Bread was firstpublished in 2004, it received the Julia Child Award for best FirstBook and became an instant classic. In this updated edition, Hamelman covers the gradual evolution of the craft, adding 40 newrecipes and incorporating the important technique of handmixing.

Hamelman, a professional baker for more than three decades, wasa member and captain of Baking Team USA, which represents theUnited States in the international Coupe du Monde de laBoulangerie, the World Cup of bread baking. Here, he shares thisexperience while putting world-class artisanal loaves within reachof any serious baker. Opening with a comprehensive overview of thefoundations--essential ingredients; hand techniques forkneading, scoring, and shaping; and the basic process from mixingthrough baking--he guides bakers through all the elements ofthis richly rewarding craft.

Bread contains 140 detailed, step-by-step recipes for avast array of breads--versatile sourdough ryes; numerous breadsmade with pre-ferments; and simple, straight dough loaves. Recipesfor brioche, focaccia, pizza dough, flat breads, and othertraditional staples augment the diverse collection of flavors, tastes, and textures. You will discover a bread for every seasonand every palate, including recipes new to this edition, many forunderappreciated delights like Swiss Farmhouse Bread, GermanFarmer's Bread, and Baguettes de Tradition.

Each recipe clearly outlines the key stages, with easy-to-usecharts that list ingredients in both American and metric measures, quantities appropriate for home baking, and baker's percentages.Hundreds of drawings vividly illustrate techniques, and handsomecolor photographs display finished breads. Sidebars accompany eachrecipe and section with valuable tips, from the subtle art oftasting and evaluating breads to the perfect fare to complementVollkornbrot. A complete chapter on decorative breads--withinstructions on techniques as well as a wide variety of exquisitepatterns--will inspire magnificent display creations.

Laced throughout the book, Hamelman's personal narrative offersa compelling portrait of a lifelong love affair with bread andvividly communicates the passion he shares with so many otherbakers. For those seeking to share a dialog with a real master, Bread is a resource that you will use time and timeagain.
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Back cover copy

"Bread is worthy of high praise, from the generous numberof recipes to the scientific discussions on pre-ferments. I wishthat I had this book to guide me when I started my life as a breadbaker 42 years ago. The author's sensibility toward bread and hisattitude as a bread baker are evident throughout this book."
--Toshio Nihei, Advisor, Donq, Japan

"Bread is the masterwork of bread baking literature. Itguides us through the journey that harvested grains make from themilling process to their subsequent interaction in the bakeryenvironment with other ingredients and in the baker's hands, thetransformations that take place within the environment of intenseoven heat, and up to the final loaves' eventual cooling onracks."
--Jim Haas, Baker, AgroEast Baking & Milling Co., Ukraine

"Jeffrey's book is an ideal companion in the kitchen. He invitesnovice bakers to explore the world of bread baking with confidence, building a solid foundation of process and understanding ofprinciples of fermentation and yeast dough production. His clearexplanation of challenging ingredient functions and food scienceare key stepping stones for professionals improving their skills.This book includes inventive and delectable formulas andillustrative graphics that clearly walk the reader through shapingsteps."
--Milina Podolsky, Instructor, Kendall College, Chicago, Illinois

"This new edition of Jeffrey Hamelman's book brings to light agreat diversity of artisan bread making methods. Readers willdiscover an anthology of recipes from the French, German, Italian, and Swiss traditions, patiently reconsidered and shared with greatgenerosity. It is a milestone in American bakers' increasinglyserious approach to artisan baking. With her wonderful drawings, Chiho leads the reader to an easier understanding of hand skills.This landmark book enables both home bakers and experiencedprofessionals not only to make breads of the highest quality, butalso to guide them to a thorough understanding of the keys tosuccess."
--Hubert Chiron, Institut National de Recherche Agricole(INRA), Nantes, France

"Jeffrey Hamelman has taught and influenced an entire generationof bakers. With his latest contribution, he shares hisuncompromising, exacting methods, love for bread, and noble labor, along with the will to never stop learning and improving. This bookis a gift to the world of artisan baking."
--Markus Farbinger, Owner, Île de Pain, Knysna, South Africa
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Table of contents

List of Recipes


Changes to the Second Edition

Foreword by Raymond Calvel


Part One: Ingredients and Techniques

1 The Bread-Making Process from Mixing through Baking

2 Ingredients and Their Function

3 Hand Techniques

Part Two: Formulas and Decorative Breads

4 Breads Made with Yeasted Pre-Ferments

5 Levain Breads

6 Sourdough Rye Breads

7 Straight Doughs

8 Miscellaneous Breads

9 Braiding Techniques

10 Decorative and Display Projects




About the Author
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About Jeffrey Hamelman

Jeffrey Hamelman is one of the very few Certified Master Bakers in the United States. He is the bakery director at the King Arthur Flour Company and teaches professional-level classes at King Arthur's Baking Education Center. He has taught in baking and pastry schools around the world and is the 2005 recipient of the Golden Baguette Award, the highest individual honor bestowed by the Bread Bakers Guild of America. Chiho Kaneko is a fine artist whose work has been exhibited in both the United States and Japan. She also works as a translator and interpreter. She is a native of Japan with a background in landscape architecture, agronomy, and art.
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Rating details

735 ratings
4.4 out of 5 stars
5 61% (446)
4 26% (189)
3 9% (65)
2 3% (24)
1 1% (11)
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