Bread. Technology and recipes
49.99 €
In stock
Bread. Technology and recipes
49.99 €
The third, significantly revised and expanded edition of this practical guide for bakers. This best-selling book has earned deserved recognition from experts across the globe, from Russia to America, China, Spain, and Japan. The International Association of Culinary Professionals (IACP) has called it "a masterpiece of baking literature." Author Jeffrey Hamelman has dedicated over 45 years to the art of bread baking, rising through the ranks from apprentice, baker, and bakery owner to coach of the American Bread Baking Team, director of a training center, and a renowned international trainer and mentor. In this guide, he has beautifully combined the traditions of artisan breadmakers with the demands of modern production. It describes the essential ingredients and their role in bread production, examines the production processes, provides valuable practical advice, and reveals the "secrets" of an experienced baker and technologist.
The third edition adds 36 new recipes with variations, each with detailed descriptions of the production processes for each product, both in industrial and amateur versions. The edition also includes original recipes for sourdough and pre-fermented breads from master bakers on five continents. A distinct advantage of the book is the step-by-step illustrations of dough handling and finishing operations. A special feature of the new Russian-language edition is the inclusion of over 60 videos illustrating the author's techniques. The presented technological operations, dough handling techniques, and product recipes will be in demand by specialists at businesses of all sizes—from small bakeries to large enterprises. The book will undoubtedly be of interest to artisan bakers, chain bakers, bakery technologists and master bakers, as well as amateur home bakers.
What's new in the 3rd edition?
- 60+ video illustrations have been added to the third Russian edition. Scan the QR codes in the text and follow them, or watch the "Illustrations for the Book 'Bread'" playlist on the school's YouTube channel, hleb.club;
- Important recommendations before the main chapters, as well as the basic technological first part of the book, have been updated and supplemented;
- 36 new recipes have been added, marked with the NEW icon;
- The original names have been included in the recipe descriptions;
- The "homemade" version of the recipes has been recalculated for 1-2 baked goods or for the amount of dough that fits in a home oven;
- Some of the "old" recipes have been clarified by the author, and preparation options have been added.
The third edition adds 36 new recipes with variations, each with detailed descriptions of the production processes for each product, both in industrial and amateur versions. The edition also includes original recipes for sourdough and pre-fermented breads from master bakers on five continents. A distinct advantage of the book is the step-by-step illustrations of dough handling and finishing operations. A special feature of the new Russian-language edition is the inclusion of over 60 videos illustrating the author's techniques. The presented technological operations, dough handling techniques, and product recipes will be in demand by specialists at businesses of all sizes—from small bakeries to large enterprises. The book will undoubtedly be of interest to artisan bakers, chain bakers, bakery technologists and master bakers, as well as amateur home bakers.
What's new in the 3rd edition?
- 60+ video illustrations have been added to the third Russian edition. Scan the QR codes in the text and follow them, or watch the "Illustrations for the Book 'Bread'" playlist on the school's YouTube channel, hleb.club;
- Important recommendations before the main chapters, as well as the basic technological first part of the book, have been updated and supplemented;
- 36 new recipes have been added, marked with the NEW icon;
- The original names have been included in the recipe descriptions;
- The "homemade" version of the recipes has been recalculated for 1-2 baked goods or for the amount of dough that fits in a home oven;
- Some of the "old" recipes have been clarified by the author, and preparation options have been added.
See also:
- All books by the publisher
- All books by the author