The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

Hamelman's bread, third edition is coming.

suave's picture
suave

Hamelman's bread, third edition is coming.

A new edition is coming in two weeks, on March 16th.  Myself I own two copies, first edition I purchased around 2006-2007, and the second, bought in 2012, when the first one started coming apart.  I haven't used the second book nearly as much, in part because I'd baked so many breads from the first, in part, because my baking interests went into a different direction by that point.  I doubt I will be picking up this new edition, particularly if Amazon price, $81 for me, is to be believed.  But if you don't have a copy - consider at least getting the still available second edition.

 

Update: According to the table of content, the book is not just a facelift designed to capitalize on the latest instance of the baking craze.  It drops quite a few familiar recipes - for example  perennial favorites like pain rustique or poolish ciabatta are no longer there, and adds quite a few new ones.  Perhaps I will get a copy after all. 

idaveindy's picture
idaveindy

Jeff and his publisher have previously been the victims of a scammer trying to sell bootleg Kindle editions of his book.

I checked the publisher's website: https://www.wiley.com/en-us/search?pq=hamelman%7Crelevance

It does look like they are about to release a third edition.  It is listed at $45 $60 on wiley.com.

But the current listing for the 3rd edition on Amazon is either wrong, or some scam from a hacker/scammer.

suave's picture
suave

Interesting, I've never seen that before - I know that eBay is chock full of illegal e-books, but creating a completely fake book listing takes it to the next level.

idaveindy's picture
idaveindy

It's apparently easy.  Ever see "collectible" editions of just ordinary modern books listed at over $1,000  on Amazon?  They just "tack it on" to a pre-existing book's primary listing. And if someone is naive enough to buy it, it's easy money.  And the scammer can disappear their seller's account before the buyer asks Amazon for a refund.

So instead of calling it a "collectible edition", this scammer just called it a "third edition".  

--

That said, I am open to the possibility that an employee at Wiley just screwed up.  

--

And I hope that's not the real cover. 

suave's picture
suave

No, it's real, they do have it on Wiley site

https://www.wiley.com/en-us/Bread%3A+A+Baker%27s+Book+of+Techniques+and+Recipes%2C+3rd+Edition-p-9781119577492R120

And judging by the table of content it is actually reworked quite a bit.

Benito's picture
Benito

That seems legit to me.

Benny

idaveindy's picture
idaveindy

I agree that it looks like a real 3rd edition is coming.

I'm saying that a scammer created a false Amazon listing.  Or else some Wiley person messed up when they created the Amazon listing for it.

I hope no one attempts to pre-order it on Amazon for $81, or $75, or $60 even.

suave's picture
suave

We'll see soon enough.

SheGar's picture
SheGar

Not a scam. He already talked about it last June

idaveindy's picture
idaveindy

Please -- I wrote the Amazon  listing (not the book) because the price was higher than Wiley's stated retail price.

Charging more than retail list price is either a scam, or an error.  

The Amazon page has since been corrected to show Wiley's list price of $60, so I concede that the orginal listing had an error.

 

SheGar's picture
SheGar

Sorry I hadn’t read the whole thread. The listing was real in Canada. I had pre-ordered it since January. Picking it up from the post office as we speak. 

dmsnyder's picture
dmsnyder

Thanks for posting this. It looks like the retail price for the hardcover edition will be $60. The table of contents lists a number of "new breads" that I am likely to want to try baking.

I'm hoping there will be some discounts, but I'm likely to bite the bullet and pay full fare if needed.

David

 

gavinc's picture
gavinc

Amazon Australia lists the hardcover at $109.09 AUD release date 26 April 2021. Currently 60 USD to AUD = 76.9562 Australian Dollars. We always pay far more than US folks.

 

jl's picture
jl

Were there significant changes between the first and second editions?

gavinc's picture
gavinc

Yes, there were many new recipes. I gave my adult son my 1st edition after I bought the 2nd.

LauraJP's picture
LauraJP

I checked the second edition out of the lib and it's amazing. I'm really hoping the home bake measurements will switch to metric measurements, though. It would make it much easier for me to compare the recipes to ones I've already used. 

LauraJP's picture
LauraJP

I checked the second edition out of the lib and it's amazing. I'm really hoping the home bake measurements will switch to metric, though. It would make it much easier for me to compare the recipes to ones I've already used. 

 

MikeV's picture
MikeV

For those interested, Hamelman did an interview with German bread blogger/podcaster Lutz Geissler last year in which he talks about the upcoming 3rd edition. The podcast audio is edited to have Geissler posing questions in German, to which Hamelman responds in English, but you can probably guess most of the questions from Hamelman's responses. There's also a transcript of Hamelman's part at the website:

https://www.ploetzblog.de/2020/10/19/podcast-episode-11-interview-mit-jeffrey-hamelman/

The part where he talks about the book is 52 minutes in, but I recommend reading/listening to the whole thing. They cover everything from what makes American baking distinctive, to Hamelman's experiences learning to bake German-style bread, to the ethics of low-yield "ancient" grains.

Cheers,
Mike

gavinc's picture
gavinc

Thanks, Mike. That was very helpful. Hamelman says "There's 36 new breads and lots of new variations and new material in general." in the 3rd edition.

Cheers,

Gavin. 

PeterPgh's picture
PeterPgh

Thoroughly fascinating, at least to me.  I'll definitely be getting the 3rd edition, and I sure hope they'll be listing all the ingredients in grams.  I've watched all his Isolation Baking videos (on the KAF website), several of the videos several times, and have never tired of his instruction.  

Another Girl's picture
Another Girl

I received my copy from Wiley a few days ago. The book is formatted similarly to the prior editions, but does include some color photographs of the breads, which is nice to see. The "Home" column still uses pounds and ounces, but as Dr Synder points out, you can always use the metric column and slide the decimal point over. I haven't had time to do a full comparison, but there appears to be a fair amount of new content and I'm anxious to dive in. If life slows down, I'll report back with a more thorough comparison.

I'm wondering about a Kindle version. The Wiley site says its ebooks are formatted for use with a reader called VitalSource Bookshelf. I'm guessing that this platform facilitates more economical textbook rental, but the ebook is expensive to own at $48 US. I do hope a Kindle version is made available at an early juncture for the retail market. That said, past editions of this book did not translate well into the Kindle platform and since this edition is formatted similarly, I doubt if this one will either. The call out boxes and sidebars provide good content, but they're clunky on the Kindle platform. 

dmsnyder's picture
dmsnyder

If you prefer using metric measurements but don't want to make 20Kg of dough, just use Hamelman's metric measures divided by 10. Easy peasy. That's what I have been doing for years.

Happy baking!

David

Filomatic's picture
Filomatic

I’m very likely to get this book. It’s curious that he puts out new editions instead of new books. But I guess the core explanations and techniques are as important as the recipes. I’m curious to know if there are any updates to the techniques. His Isolation Baking series with King Arthur during the early months of the pandemic only increased my love for the man.

Benito's picture
Benito

I still haven’t purchased current editions of this book.  If there is an e-book version I may just finally buy it.

Benny

suave's picture
suave

Right now the problem is that Kindle edition costs twice as much as the hardcover.  However, the upcoming edition wil address this disparity.

G. Marie's picture
G. Marie

I got an email from Wiley that it was shipped last Wednesday. Hopefully It'll arrive soon!

idaveindy's picture
idaveindy

I sincerely hope the Amazon price comes down to earth.  Which I think it will, once Amazon actually has the book in inventory.  $30-$35 seems more reasonable, even when the MSRP is $60.

To assure that you are getting the real legitimate book, look in the right hand column, somewhere near the "Buy now" button, and it should say "Sold by Amazon" and "Shipped by Amazon."   

(I frequently buy from 3rd pary sellers, but only those with high customer ratings.)

When you do buy, here is a link that will give webmaster Floyd an Amazon affiliate commission:

https://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes-dp-1119577519/dp/1119577519?tag=froglallabout-20

Benito's picture
Benito

Dave, do you know if there is a link for the Canadian Amazon store to Floyd can get an affiliate commission?  Also, I really do want to buy the ebook version, hopefully that will be available at a reasonable price and eligible to help Floyd out as well.

Benny

idaveindy's picture
idaveindy

Just change the .com to .ca:

https://www.amazon.ca/Bread-Bakers-Book-Techniques-Recipes-dp-1119577519/dp/1119577519?tag=froglallabout-20

Usually, but not always, .uk and .de can be substituted as well, but sometimes there is a separate English edition for UK/EU, and that has a different ASIN 

The kindle will likely come out on the release date of April 6.  There is no need to preorder an ebook, as there is an "ulimited supply" of electronic copies.  But there is a chance that a first-printing will sell out, or a given retailer could sell all of their allocation, so pre-ordering is essentially a waiting list.

As much as I want to see  Jeff reap a profitable reward for his efforts, I can't see paying MSRP of $60.  I was raised by parents who lived through the Great Depression, so I'm a cheapskate.  Maybe it also has something to do with being 1/4 Scottish and 1/2 Jewish.

As we sometimes say "Well, somebody has to pay retail."  ;-)

--

I am disappointed in the publisher, Wiley, charging $48 for the ebook version of the 2nd edition, when Amazon is selling new copies of the 2nd edition for under $25.

I'm guessing that after April 6, the online hardcover price will drop to somewhere between $30 and $48.

Benito's picture
Benito

Thank you Dave, I too have a hard time paying that much for a book.  I’d like to get the ebook version when the price is reasonable.  I do look forward to checking this very popular book out, everyone who has a copy of previous editions obviously loves it for many reasons.

alfanso's picture
alfanso

Benny, I just checked and on Canada's Amazon site the 2nd edition is selling for $35 (CD$).  There's enough there for even you to never fully get through ;-) !  Even if there are a few dozen new entries, I can't imagine that would make me ever buy the new edition for myself.

There may be new techniques and methodology, but the 2nd ed. is rich enough with detail.  I was a reluctant purchaser for a while, but it is pretty much the only paperbound reference I go to anymore.

My 2016 copy has the defect of a few fat clumps of pages coming loose from the binding, re-glued back in and still more join the party.  But that wouldn't move me to buy it again, nor the 3rd edition.

It may well be worth it for you to render the $35 and hunker down with the 2nd ed.

Benito's picture
Benito

Thank you Alan, I saw that, but I really prefer ebooks, that way I always have them with me.  You never know when you want to kill time and read!  Also, knowing that there is a new book coming out, I’d want to look at it before making a decision.  But your points are well taken.

G. Marie's picture
G. Marie

I bought it directly from Wiley. $60 + $6 shipping. I got the notification that it was delivered! I'll look through it tonight.

ptix's picture
ptix

At the beginning of this post, the writer mentioned 2 recipes that were dropped - would anyone know how many more are missing and are any of these particularly good and should be saved ?

Another Girl's picture
Another Girl

I sat down to do a fuller comparison of the 2nd and 3rd editions and realized there is no need because the "Look Inside" feature on Amazon includes a compete list of 3rd edition recipes on pages ix and x. Apart from that, some differences that jumped out at me were these: Several pages with color photos of many of the breads; some newer techniques; vignettes of bakers from around the world with whom Hamelman has worked and a recipe from each. The thing that I appreciate most about this edition is that it's a much more personal offering than previous versions. 

Unsurprisingly, there is a lot of overlap, so it's judgment call as to whether there is enough new content to warrant owning both editions. Personally, I think the new content is worth the price. That said, textbooks are expensive and I can see why some people might prefer to wait for a sale or price drop before picking up the 3rd ed.

Benito's picture
Benito

Thanks for the information AG, very helpful.

dvdnvl's picture
dvdnvl

Making the Vermont sourdough from Hamelman 2nd edition for the first time today. Today is dough day, tomorrow bake. Will see how it goes vs other similar recipes. Levain was very happy and bubbly this morning to get started. 

Jeffrey Hamelman's picture
Jeffrey Hamelman

Hello fellow bakers,

I was browsing the FL site two evenings ago and came upon this thread. I thought I'd write to bring clarity to some of the questions. Yes, the third edition has just come out (I received my first copy last night). Initially Wiley said there could be no increase in pagination. There was a lot of new material I wanted to include (35 new formulas along with dozens of variations, more anecdotes and {overly?} opinionated opinions), which meant some of the formulas that had been in the first and second editions had to come out. Ultimately, I felt like I was given a large pasture to roam and write in--with a sturdy fence at the perimeter. In many ways, the pagination limit was a good thing: for instance, in the second edition there are Detmolder rye breads containing 90%, 80%, and 70% rye. Why not remove the 70%, since any good baker could easily write that one for him/herself, and add in something new? As it turned out, Wiley did not require the strict pagination after all, and the new edition is something like 50 pages longer than the second. My favorite part is the inclusion of 10 International Contributors--great bakers from five continents, who each contributed one favorite formula. A photo of them and their product completes the spotlight shining on them. 

I'm not entirely satisfied with the new edition, as I think the photos are over-exposed and the text is in places a shade too light. As for the content, I think it's an improvement over the first two editions, but I am too close to it to be completely objective. I should say, I was quite taken aback when I saw the $60 price tag--ouch! I hope it is worth it for anyone who chooses to buy it. Above all, please don't think I am writing this in order to promote the book. Since it first came out in 2004 I've always felt the same: if it's a good book, it will sell; if it isn't, it shouldn't sell. Thanks.

gavinc's picture
gavinc

Thank you for your post to clarify the questions about the third edition. We are a bit behind with the release in Australia through Amazon AU with a release date of 26th  April. I'm looking forward to exploring the new release. 

Cheers,

Gavin.

bakeyourownAU's picture
bakeyourownAU

Hey Gavin,

 

I'm really interested in this third edition as well, looks like Amazon Australia has got two versions though? 

 

and the whopping price tag of over 100 aud? :(   Booktopia has it for 139 I believe.. 

Not sure why we have such a big difference between Amazon US and Amazon AUD for

gavinc's picture
gavinc

I re-checked Amazon AU and indeed there are two versions. One a rental and the other full purchase. The rentals are aimed at students. and you can keep them for 130 days or 150 days for ebooks.  I'm glad you raised it as I mistakenly ordered the rental. I've cancelled the rental version and purchased the keep and own edition.

Cheers,

Gavin