The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Second edition of "Bread" by J. Hamelman

hansjoakim's picture
hansjoakim

Second edition of "Bread" by J. Hamelman

Hi all,

I think I might have some good news for those of us that love the book "Bread" by Jeffrey Hamelman! On amazon.co.uk, there is an entry for the second edition of the book, expanded to 512 pages (the 1st edition is 432 pages). The release date is listed as November 21, 2012 - just in time for the Christmas rush! Start saving up, folks. Here's a link to the entry, and the production description reads as follows (third bullet point emphasised by me):

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.

I love the book, and use it in conjunction with AB&P as my definitive guides when it comes to bread. Eight years on, I still think the 2004 edition remains very fresh with an exciting and interesting range of recipes. Nevertheless, I'm now very much looking forward to an updated version of a definitive text.

PiPs's picture
PiPs

Thanks Hans,

I don't have this book ... yet. This seems like a pretty good reason to hold off until then.

Cheers,
Phil

yy's picture
yy

Exciting! I'll be on the lookout for the U.S. version. Hasn't shown up on amazon yet for us on the other side of the pond. 

suave's picture
suave

Shows up as available on Nov 20.  This is really fortunate - my book is coming apart, and I was thinking about getting a second one.

thomaschacon's picture
thomaschacon (not verified)

It's in tatters.

Really looking forward to the 2nd edition.

The 1st ed. disclaimers always make me laugh: "As a baker and not–distinctly not–as a scientist, I give this miniature explanation to bakers and distinctly not to scientists." (p. 7).

I'm hoping the science has hardened in the 2nd ed. The 1st ed. is already one of the most comprehensive sources available, but it still leaves much to be desired.

dmsnyder's picture
dmsnyder

While the contents of the first edition are supurb, the construction of the book was just awful. I hope the new edition is put together better.

It will be interesting to see what Hamelman perceives as the important new techniques, trends, etc. since he wrote the first edition.

David

hansjoakim's picture
hansjoakim

I completely agree, David, the binding of the first edition is very poor. Hopefully the second edition will be better, but notice that the current asking price for the 2nd edition is roughly the same as for the 1st...

If the product description is correct, the number of formulas will be significantly increased from the 1st edition, which "only" has some 80 formulas.

I wouldn't be surprised if some "trendy" alternative/ancient grains are covered in some depth in the new edition. Perhaps there'll be some spelt or emmer formulas in the new version? SFBI has been focusing quite a lot on ancient grains recently, right?

dmsnyder's picture
dmsnyder

Yes. SFBI has been offering a workshop on ancient grains for a couple years, at least. I believe there have been some BBGA workshops on that subject also. I have been mildly tempted to take a workshop on this, but would want to do some more background reading before deciding. Maybe the new edition of Bread will have the information I'm seeking.

David

 

LindyD's picture
LindyD

First, thanks very much, Hans, for the heads up on the second edition.  

I agree with you and David that the binding of the first edition is shoddy.  My first copy fell apart and while my second copy is holding up, I'm very careful with it.  Perhaps a polite request to Wiley (the publisher) for a stronger binding would be considered.

I sure hope metric is trendy enough for Mr. Hamelman's editors to be included for home bakers.

thomaschacon's picture
thomaschacon (not verified)

That's another great idea to send to Wiley.

Please, please, please use metric for the home column.

Personally, I ignore that column altogether. If I want to make 2 loaves and the metric column makes 28, I just divide 2/28 and use that number (multiply it) against the other metric numbers.

(Come to think of it, I think the uselessness (to me) (maybe aggravation is the better word, not useless) of the home column is what finally pushed me to learn baker's math.)

copyu's picture
copyu

Thomas, you've hit the nail most squarely on the head, with regard to aggravation, bakers' math, suggestions for the publishers and so on...

I am a great Hamelman fan, as I've indicated before, but the older edition that I have gives me pain (as well as 'pain'!) at times...Heheheh!

Adam

 

breadman_nz's picture
breadman_nz

Although it's probably worthless complaining about it here, I completely concur. Metric is FAR easier to work with, including calculating baker's percentages.

This is good timing - I'll probably buy the new edition for my brother's Christmas pressie (he was the one who got me into bread making).

thihal123's picture
thihal123

Is it just me or is there really no section on how to knead bread in the 1st edition? I borrowed a copy from my local library and was hoping to read up more on hand  kneading techniques but found none! Am I missing something?