{"product_id":"bread-isbn-9781119577515","title":"Bread","description":"\u003cp\u003eWhen \u003ci\u003eBread\u003c\/i\u003e 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 \u003ci\u003eBread\u003c\/i\u003e 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 \u003ci\u003eBread,\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003eRecipes ix\u003c\/p\u003e \u003cp\u003eAcknowledgements, Changes To The Third Edition and Random Thoughts xi\u003c\/p\u003e \u003cp\u003ePreface xiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart One Ingredients and Techniques 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1 The Bread-Making Process From Mixing Through Baking 5\u003c\/p\u003e \u003cp\u003e2 Ingredients and Their Function 27\u003c\/p\u003e \u003cp\u003e3 Hand Techniques 49\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Two Formulas and Decorative Breads 77\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4 Breads Made With Yeasted Pre-Ferments 83\u003c\/p\u003e \u003cp\u003e5 Levain Breads 141\u003c\/p\u003e \u003cp\u003eInserts C-1\u003c\/p\u003e \u003cp\u003e6 Sourdough Rye Breads 209\u003c\/p\u003e \u003cp\u003e7 Straight Doughs 279\u003c\/p\u003e \u003cp\u003e8 Miscellaneous Breads 313\u003c\/p\u003e \u003cp\u003e9 Braiding Techniques 401\u003c\/p\u003e \u003cp\u003e10 Decorative and Display Projects 429\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAppendix A-1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDeveloping and Perpetuating A Sourdough Culture A-1\u003c\/p\u003e \u003cp\u003eThree Important Milling Tests A-14\u003c\/p\u003e \u003cp\u003eFlour Additives A-16\u003c\/p\u003e \u003cp\u003eBaker’s Percentage A-18\u003c\/p\u003e \u003cp\u003eDesired Dough Temperature A-20\u003c\/p\u003e \u003cp\u003eYeast Conversions, Fresh To Dry A-22\u003c\/p\u003e \u003cp\u003eDry Yeast Conversions, Ounce To Tablespoons\/Teaspoons A-22\u003c\/p\u003e \u003cp\u003eGlossary G-1\u003c\/p\u003e \u003cp\u003eBibliography B-1\u003c\/p\u003e \u003cp\u003eEpilogue E-1\u003c\/p\u003e \u003cp\u003eIndex I-1\u003c\/p\u003e \u003cp\u003eAbout The Author AA-1\u003c\/p\u003e \u003cp\u003e\u003cb\u003eJeffrey Hamelman\u003c\/b\u003e 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.\u003c\/p\u003e  \u003cp\u003eWhen \u003ci\u003eBread\u003c\/i\u003e 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 \u003ci\u003eBread\u003c\/i\u003e 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 \u003ci\u003eBread\u003c\/i\u003e, 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.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47988855210213,"sku":"NP9781119577515","price":61.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119577515.jpg?v=1761781790","url":"https:\/\/k12savings.com\/es\/products\/bread-isbn-9781119577515","provider":"K12savings","version":"1.0","type":"link"}