By Jeffrey Hamelman
An up to date re-creation of the fundamental source for pros and pro domestic bakers
Hailed as a "revelation" while it first seemed in 2004, Jeffrey Hamelman's Bread is a mythical source praised via baking luminaries from worldwide. Explaining advanced thoughts with easy and worthwhile illustrations, the e-book contains recipes for an enormous array of breads, together with sourdoughs, brioche, genuine rye breads, flat breads, French breads, and masses more.
- Features approximately one hundred fifty targeted, step by step recipes, in addition to brilliant drawings and pictures displaying innovations and accomplished products
- Written through Jeffrey Hamelman, certainly one of fewer than two hundred qualified grasp Bakers within the usa and a recipient of the Golden Baguette Award (2005), the top honor bestowed by way of the Bread Baker's Guild of America
- Fully up to date to incorporate the newest strategies, equipment, tendencies, and bread varieties
Whether you are an aspiring or working towards expert baker or a devoted domestic hobbyist, Bread is the last word source for nearly any number of bread you could imagine.
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Extra resources for Bread: A Baker's Book of Techniques and Recipes
Four kg each one domestic: four baguettes total formulation U. S. Metric domestic Baker’s percent 20 lb 10 kg 2 lb one hundred pc thirteen. 2 lb 6. 6 kg 1 lb, five. 1 oz. sixty six% . four lb . 2 kg . 6 oz. 2% . 25 lb, clean . one hundred twenty five kg, clean . thirteen oz., quick dry 1. 25% 33. eighty five lb sixteen. ninety three kg three lb, five. eight oz. 169. 25% five lb 2. five kg eight oz. (1¾ cups) one hundred pc three. three lb 1. sixty five kg five. three oz. (⅝ cup) sixty six% . 1 lb . 05 kg . 2 oz. (1 tsp) 2% Yeast . 01 lb, clean . 005 kg, clean (⅛ tsp, rapid dry) . 2% overall eight. forty-one lb four. 21 kg thirteen. five oz. Bread flour 15 lb 7. five kg 1 lb, eight ounces (5½ cups) Water nine. nine lb four. ninety five kg 15. eight oz. (2 cups) . three lb . 15 kg . four oz. (2 tsp) . 24 lb, clean . 12 kg, clean . thirteen oz., quick dry (1¼ tsp) eight. forty-one lb four. 21 kg thirteen. five oz. (all of above) 33. eighty five lb sixteen. ninety three kg three lb, five. eight oz. Bread flour Water Salt Yeast overall Yield Pâte Fermentée Bread flour Water Salt ultimate Dough Salt Yeast Pâte fermentée overall ninety four 05_9781118132715-ch04. indd ninety four Bread: A Baker’s ebook of suggestions and recipes 10/12/12 3:46 PM 1. PÂTE FERMENTÉE: Disperse the yeast within the water, upload the flour and salt, and combine till simply tender. conceal the bowl with plastic and permit stand for 12 to sixteen hours at approximately 70°F. however, eliminate a element from a prior combine to be used as pâte fermentée. hence, confer with “Preparing the Pre-Ferment” (page 88), for proper dealing with of the pre-ferment. 2. MIXING: upload the entire parts to the blending bowl other than the pâte fermentée. In a spiral mixer, combine on first velocity for three mins so one can comprise the parts. because the dough is coming jointly, upload the pâte fermentée in chunks. If worthy, right the hydration via including water or flour in small quantities. end blending on moment velocity for three to three½ mins. The dough may be supple and reasonably free. wanted dough temperature: 76°F. three. BULK FERMENTATION:2 hours. four. FOLDING: Fold the dough as soon as after 1 hour. 05_9781118132715-ch04. indd ninety five five. DIVIDING AND SHAPING:Divide the dough into 12- to 16-ounce items. Preshape flippantly into rounds and allow stand on a evenly floured paintings floor, seams up, lined with plastic. as soon as the dough has secure sufficiently (10 to half-hour, looking on how tightly it used to be preshaped), form into baguettes. position them among folds of baker’s linen, leaving enough house among every one baguette to allow them to extend with out tearing in the course of ultimate fermentation. conceal the loaves with baker’s linen and plastic to guard them from air currents and forestall the formation of a crust at the floor of the loaves. 6. ultimate FERMENTATION:1 to at least one½ hours at 76°F. 7. BAKING: With basic steam, 460°F for twenty-four to 26 mins for baguettes, counting on dough weight. around and oval loaves:about half-hour for a 1-pound loaf, with around loaves taking a little longer than oval ones. Breads Made with yeasted pre-ferments ninety five 10/12/12 3:46 PM Ciabatta with Stiff Biga Ciabatta is a bread that the United States has realized to like Pre-fermented flour: 20% dearly. Its family acceptance rose quick after it used to be selected as one in all Dough Yield the 5 breads that have been baked in 1996 in Paris, on the Coupe du Monde U.