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Old 01-19-2006, 04:29 PM
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Default 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.

James
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Old 06-08-2007, 08:57 AM
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Default 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.
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Old 06-08-2007, 03:19 PM
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Default Re: New Bread Cookbook -- Hamelman

James,

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.

Jim
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Old 06-08-2007, 03:23 PM
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Default 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.

Drake
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Old 06-09-2007, 08:44 AM
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Default 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... :-)
James
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