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Table of Contents

Recipes viii Acknowledgments x Changes to the Second Edition xii Foreword by Raymond Calvel xv Preface xvi Part One Ingredients and Techniques 1 1 The Bread-Making Process from Mixing through Baking 5 2 Ingredients and Their Function 29 3 Hand Techniques 53 Part Two Formulas and Decorative Breads 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 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

About the Author

Jeffrey Hamelman is one of the very few Certified MasterBakers in the United States. He is the bakery director at the KingArthur Flour Company and teaches professional-level classes at KingArthur's Baking Education Center. He has taught in baking andpastry schools around the world and is the 2005 recipient of theGolden Baguette Award, the highest individual honor bestowed by theBread Bakers Guild of America. Chiho Kaneko is a fine artist whose work has beenexhibited in both the United States and Japan. She also works as atranslator and interpreter. She is a native of Japan with abackground in landscape architecture, agronomy, and art.

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