When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic.  Hailed as a “masterwork of bread baking literature,” Jeffrey Hamelman’s Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.

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

Acknowledgments

Changes to the Second Edition

Preface

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

Appendix

Developing and Perpetuating a Sourdough Culture

Flour Additives

Baker’s Percentage

Desired Dough Temperature

Computing Batch Cost

Useful Conversions and Equivalencies

Sample Proofing Schedule

Glossary

Bibliography

Epilogue

Index