Bread : A Baker's Book of Techniques and Recipes

Jeffrey Hamelman is one of the very few Certified Master Bakers in the United States. He is the bakery director at the King Arthur Flour Company and teaches professional-level classes at King Arthur's Baking Education Center. He has taught in baking and pastry schools around the world and is the 2005 recipient of the Golden Baguette Award, the highest individual honor bestowed by the Bread Bakers Guild of America.

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

List of Recipes

Acknowledgments

Changes to the Second Edition

Foreword by Raymond Calvel

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

Glossary

Bibliography

About the Author

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