Bread

Jeffrey Hamelman began his baking life in 1976. Over the years he has been a production baker, a bakery owner, and an instructor of baking classes on six continents. His dedication to the good work of baking, and his respect and admiration for the world's bakers, have never wavered.

Recipes ix

Acknowledgements, Changes To The Third Edition and Random Thoughts xi

Preface xiii

Part One Ingredients and Techniques 1

1 The Bread-Making Process From Mixing Through Baking 5

2 Ingredients and Their Function 27

3 Hand Techniques 49

Part Two Formulas and Decorative Breads 77

4 Breads Made With Yeasted Pre-Ferments 83

5 Levain Breads 141

Inserts C-1

6 Sourdough Rye Breads 209

7 Straight Doughs 279

8 Miscellaneous Breads 313

9 Braiding Techniques 401

10 Decorative and Display Projects 429

Appendix A-1

Developing and Perpetuating A Sourdough Culture A-1

Three Important Milling Tests A-14

Flour Additives A-16

Baker’s Percentage A-18

Desired Dough Temperature A-20

Yeast Conversions, Fresh To Dry A-22

Dry Yeast Conversions, Ounce To Tablespoons/Teaspoons A-22

Glossary G-1

Bibliography B-1

Epilogue E-1

Index I-1

About The Author AA-1