January 26, 2013 - 11:43am
updated Hamelman bread book
Hi fellow breadheads
I am thinking of purchasing Hamelman's Bread, the updated edition, and I wanted to find out if any of you have bought this book and find it useful. I don't have the first edition, and despite widespread praise I remember there were some issues with the recipes being designed more for commercial bakers, and there were some errors in the book. The large volume recipes would not bother me if there are baker's percentages listed, but I'm wondering if the errors were corrected. I have other bread books such as Peter Reinhart's Bread Bakers Apprentice and Whole Grain Breads, and Laurel's Bread Book, and I'm wondering if this book will offer anything not contained in these fine books.
I would welcome any input.
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Jeff Hamelman had Debra Wink check his formula conversions, and yes there are Baker's Percentages included.
Jim
If anyone has a previous edition, seriously consider updating to the new one. For someone who has no edition? No brainer, get it!
Jeff's book has helped pro and amateur alike.
Cheers
I have the new edition and it's a useful book. There is a a fair amount of overlap with Reinhart in terms of teaching basic techniques and a range of fermentation strategies, but Hamelman has more recipes and variants, and some differences in technique. I don't know how often it's used as a textbook, but it's written and designed like one, aimed at professional baking with just enough translation and adaptation for geeky home bakers.