Bread A Baker's Book of Techniques and Recipes

The quality of baking in this country has started to improve beyond what we would have predicted many years ago.  This is the first book in the United States that is a reliable reference for serious home bakers and professional bakers from the hands of a true bread baker and winner of the 1996 Coupe du Monde (the World Cup for bread bakers).  It gives bakers the appropriate tools to master the art of bread making and includes formulas for such wonderful breads as baguettes with poolish, ciabatta with olive oil and wheat germ, country bread, sunflower seed bread, Vermont soudough with whole grain, whole wheat levain, golden raisin bread, cheese bread, sourdough rye, and many more.  Complicated techniques are illustrated and many of the breads are illustrated in full 4-color inserts throughout the book

An updated new edition of the essential resource for professionals and seasoned home bakers Hailed as a "revelation" when it first appeared in 2004, Jeffrey Hamelman's Bread is a legendary resource praised by baking luminaries from around the world. Explaining complex techniques with simple and helpful illustrations, the book includes recipes for a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and much more. Features nearly 150 detailed, step-by-step recipes, along with vivid drawings and photographs showing techniques and finished products Written by Jeffrey Hamelman, one of fewer than 200 Certified Master Bakers in the United States and a recipient of the Golden Baguette Award (2005), the highest honor bestowed by the Bread Baker's Guild of America Fully updated to include the latest techniques, methods, trends, and bread varieties Whether you're an aspiring or practicing professional baker or a dedicated home hobbyist, Bread is the ultimate resource for almost any variety of bread you can imagine.