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New Bread Cookbook -- Hamelman - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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New Bread Cookbook -- Hamelman

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  • New Bread Cookbook -- Hamelman

    A friend who is an avid baker just sent me Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman. He's says it's his favorite Bread cookbook. Anyone have it?

    I will start reading and post anything interesting.

    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: New Bread Cookbook -- Hamelman

    Here's another bit of light reading while you're waiting for the first rise: The baguette is back - TLS Highlights - Times Online

    Bread is back? I must have been out when it left.
    Un amico degli amici.


    • #3
      Re: New Bread Cookbook -- Hamelman


      I've been using Hamelman's book for about 2 years now. It's not written in the popular style of, say, Reinhart, and it does lean in the pro direction rather heavily. However, for theory and practice, it's absolutely the best out there. Check out his section on the friction factors of various models, for example. Have a look at his discussion of water temps. Then try some of the formulas. Outstanding.

      "Made are tools, and born are hands"--William Blake, 1757-1827


      • #4
        Re: New Bread Cookbook -- Hamelman

        I am using that too (based on CanuckJim's advice). Lots of theory which I find helpful. The braiding section is also excellent.

        My Oven Thread:


        • #5
          Re: New Bread Cookbook -- Hamelman

          I think the only solution to bad bread is to make your own.

          Jim, I like "friction factors." I didn't really believe in the importance of fiction and fermenation temperature until the past six months. It's really remarkable.

          Alfredo, maybe good bread left for a while... :-)
          Pizza Ovens
          Outdoor Fireplaces