Bread: A Bakers Book of Techniques and Recipes

"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

Jeffrey Hamelman is one of the very few Certified MasterBakers in the United States. He is the bakery director at the KingArthur Flour Company and teaches professional–level classes at KingArthur′s Baking Education Center. He has taught in baking andpastry schools around the world and is the 2005 recipient of theGolden Baguette Award, the highest individual honor bestowed by theBread Bakers Guild of America.

Chiho Kaneko is a fine artist whose work has beenexhibited in both the United States and Japan. She also works as atranslator and interpreter. She is a native of Japan with abackground in landscape architecture, agronomy, and art.