Bread: A Baker's Book of Techniques and Recipes

514 Pages·2012·34.36 MB·English

by  Jeffrey Hamelman

BreAd
A BAker’s Book of
techniques And recipes 2nd edition
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BreAd
A BAker’s Book of
2 edition
nd
techniques And recipes
Jeffrey hamelman
illustrations and photography
chiho kaneko
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This book is printed on acid-free paper. ∞
Copyright © 2013, 2004 by Jeffrey Hamelman. All rights reserved.
Interior line drawings and photography © 2013 by Chiho Kaneko.
Published by John Wiley & Sons, Inc., Hoboken, New Jersey.
Published simultaneously in Canada.
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Interior Design: Vertigo Design NYC
Library of Congress Cataloging-in-Publication Data
Hamelman, Jeffrey.
Bread: a baker’s book of techniques and recipes / Jeffrey Hamelman; illustrations and photography by
Chiho Kaneko. -- Second Edition.
pages cm
Includes bibliographical references and index.
ISBN 978-1-118-13271-5 (cloth)
1. Cooking (Bread) 2. Bread. I. Title.
TX769.H235 2012
641.81’5--dc23
2012015744
PRINTED IN THE UNITED STATES OF AMERICA
10 9 8 7 6 5 4 3 2 1
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I dedicate this book to all my
teachers. The scope and range of your
skills have had an immeasurable
impact on my life. The best thanks
I can offer you is to present a book
that is beneficial to other bakers.
And if I achieve that goal, I will have
succeeded completely.
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contents
recipes viii
Acknowledgments x
changes to the second edition xii
foreword by raymond calvel xv
preface xvi
ingredients techniques
partone and 1
1 the Bread-Making process from Mixing
through Baking 5
2 ingredients and their function 29
3 hand techniques 53
formulas decorative Breads
parttwo and 81
4 Breads Made with Yeasted pre-ferments 87
5 Levain Breads 145
6 sourdough rye Breads 203
7 straight doughs 267
8 Miscellaneous Breads 299
9 Braiding techniques 367
10 decorative and display projects 395
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Appendix
421
developing and perpetuating a sourdough culture 421
rheological testing and the Analysis of flour 434
flour Additives 441
Baker’s percentage 442
desired dough temperature 446
computing Batch cost 449
useful conversions and equivalencies 449
sample proofing schedule 452
Glossary 453
Bibliography 459
epilogue 461
index 462
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recipes
4 Breads Made with yeasted Durum Bread 174
pre-ferments Sourdough Baguettes 176
Baguettes with Poolish 92 Golden Raisin Bread 178
Baguettes with Pâte Fermentée 94 Walnut Raisin Ciabatta 180
Ciabatta with Stiff Biga 96 Five-Grain Levain 182
Ciabatta with Poolish 99 Hazelnut and Fig Levain 184
Ciabatta with Olive Oil and Wheat Germ 101 Sourdough Seed Bread 186
Pain Rustique 103 Olive Levain 188
Country Bread 105 Cheese Bread 190
Rustic Bread 107 Normandy Apple Bread 192
Roasted Potato Bread 109 Roasted Garlic Levain 194
Potato Bread with Roasted Onions 112 Harvest Bread 196
Honey Spelt Bread 115 Carrot and Walnut Bread 198
Whole-Wheat Bread 117 Roasted Hazelnut and Prune Bread 200
Whole-Wheat Bread with Hazelnuts
and Currants 119 6 sourdough rye Breads
Whole-Wheat Bread with a Multigrain 40 Percent Caraway Rye 208
Soaker 122 Whole-Rye and Whole-Wheat Bread 210
Brown Rice Bread 125 Deli Rye Bread 212
Five-Grain Bread with Pâte Fermentée 127 Sourdough Rye with Walnuts 214
Cracked Wheat Bread 129 Three-Stage 90 Percent Sourdough Rye 218
Sunflower Seed Bread with Pâte Fermentée 132 Three-Stage 80 Percent Sourdough Rye 221
Golden Raisin and Walnut Bread 135 Three-Stage 70 Percent Sourdough Rye 224
Buttermilk Bread 137 Sourdough Rye with Raisins and Walnuts 227
Semolina (Durum) Bread 139 Quarkbrot 229
Semolina (Durum) Bread with a 66 Percent Sourdough Rye 231
Whole-Grain Soaker 141
Flaxseed Bread 233
Corn Bread 143
80 Percent Sourdough Rye with a Rye-Flour
Soaker 235
5 levain Breads
70 Percent Rye with a Rye Soaker and
Vermont Sourdough 152 Whole-Wheat Flour 237
Vermont Sourdough with Whole Wheat 154 Vollkornbrot 239
Vermont Sourdough with Increased Vollkornbrot with Flaxseeds 241
Whole Grain 156
Vollkornbrot with Currants 243
Pain au Levain (Sourdough Bread) 158 Horst Bandel’s Black Pumpernickel 246
Pain au Levain with Whole-Wheat Flour 160 Flaxseed Rye with an Old Bread Soaker 250
Pain au Levain with Mixed Sourdough Black Bread 252
Starters 162
Five-Grain Sourdough with Rye Sourdough 254
Miche, Pointe-à-Callière 164
Sunflower Seed Bread with Rye Sourdough 257
Mixed-Flour Miche 166
Beer Bread 259
Whole-Wheat Levain 168
65 Percent Sourdough Rye with Rye
Whole-Wheat Multigrain 170
Sourdough 262
Semolina Bread 172
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BreAd: A BAker’s Book of techniques And recipes
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