Does anyone know which recipes didn't make it from the first to the second edition of Hamelman's "Bread"? I don't seem to be able to find that information anywhere. I think I read that somewhere but for the life of me can't find it.
I have owned all three editions and can say the 3rd Edition is fabulous. There are about 36 new recipes with some contributions from around the world. He has rationalised some formulas by merging similar formulas; eg. Vermont sourdough is one recipe instead of two, simply by stating one can sub whole-rye for whole-wheat. Similarly, the 3-stage Detmoulder rye is only two rye instead of three, stating it is easy for the baker to adjust the formula using baker's per cent. It's well worth the cost IMO. I haven't performed a detailed reconciliation though.
Yeah, I'll definitely be getting the third edition. I lost my first one and the second was a big improvement over it. At this point it doesn't make sense to me to source the first edition, but I know there were some recipes that were cut from the second edition. Just trying to find out which ones so I know what I'm missing.
If you do a deep enough web search, you might find a list of the recipes / formulas in the first edition.
suggested search terms:
list recipes hamelman bread
list formulas hamelman bread
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I was recently searching for used copies of the 1st and 2nd editions, and noticed that no one was selling used copies of the 1st edition on Amazon anymore. I went to ebay, and found used copies of the first edition for sale for $15 and up. That price is a testament to its popularity.
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If you do acquire a copy of the first edition, be sure to get the errata file, and pencil in the corrections. Or maybe just print out the errata file, and put a note on the corrected formulas to "see errata."
There were several new ones added to 2, including Beer Bread, pg 259 and Deli Rye Bread, pg 212, which appear to be their newer and improved replacements.
Thank you! It's good to hear that there weren't many that didn't make the cut. Still, maybe I'll get the first edition just to see what the differences between these are. If it bugs me enough.
All right! I found a beat up and falling apart copy of the first edition and did some comparing with the second. Here are the ones that did not make it to the second edition:
Beer Bread with Roasted Barley: removed; the Beer Bread recipe in the second edition is totally different as it uses sourdough and levain instead of yeast and doesn't use any malted barley
Light Rye Bread: renamed to Deli Rye Bread; bread flour instead of high-gluten flour; Hamelman mentioned that many recipes in the second edition specify bread flour instead of high-gluten flour so this one is really the same recipe with a different name
Aloo Paratha: replaced by Whole-Wheat Flat Bread with Filling; both mention the use of Chapati flour but the second edition version adds oil to the dough; the first edition's Potato Filling is replaced with Spicy Tomato Filling and Feta Cheese Filling
You will find a comment from Hamelman here: Hamelman's bread, third edition is coming. | The Fresh Loaf
I have owned all three editions and can say the 3rd Edition is fabulous. There are about 36 new recipes with some contributions from around the world. He has rationalised some formulas by merging similar formulas; eg. Vermont sourdough is one recipe instead of two, simply by stating one can sub whole-rye for whole-wheat. Similarly, the 3-stage Detmoulder rye is only two rye instead of three, stating it is easy for the baker to adjust the formula using baker's per cent. It's well worth the cost IMO. I haven't performed a detailed reconciliation though.
Cheers,
Gavin
Yeah, I'll definitely be getting the third edition. I lost my first one and the second was a big improvement over it. At this point it doesn't make sense to me to source the first edition, but I know there were some recipes that were cut from the second edition. Just trying to find out which ones so I know what I'm missing.
If you do a deep enough web search, you might find a list of the recipes / formulas in the first edition.
suggested search terms:
list recipes hamelman bread
list formulas hamelman bread
--
I was recently searching for used copies of the 1st and 2nd editions, and noticed that no one was selling used copies of the 1st edition on Amazon anymore. I went to ebay, and found used copies of the first edition for sale for $15 and up. That price is a testament to its popularity.
--
If you do acquire a copy of the first edition, be sure to get the errata file, and pencil in the corrections. Or maybe just print out the errata file, and put a note on the corrected formulas to "see errata."
I have the errata file for edition 1, dated Feb 2011. PM me if you want a copy.
Cheers,
Gavin
There were just two that were dropped between 1 and 2:
Beer Bread with Roasted Barley, pg 141
Light Rye Bread, pg 197
There were several new ones added to 2, including Beer Bread, pg 259 and Deli Rye Bread, pg 212, which appear to be their newer and improved replacements.
Thank you! It's good to hear that there weren't many that didn't make the cut. Still, maybe I'll get the first edition just to see what the differences between these are. If it bugs me enough.
I've created a spreadsheet comparing the recipes listed in Edition 2 and Edition 3. (Covid lockdown does have some benefits). Enjoy!
Thank you very much!
Nice! Looks like there is way more difference between Ed2 and Ed 3 than Ed1 and Ed 2.
That is dedication. Me, I'll just stick with the one I have and writing all over it.
Thanks!
That deserves a post of its own.
All right! I found a beat up and falling apart copy of the first edition and did some comparing with the second. Here are the ones that did not make it to the second edition:
Beer Bread with Roasted Barley: removed; the Beer Bread recipe in the second edition is totally different as it uses sourdough and levain instead of yeast and doesn't use any malted barley
Light Rye Bread: renamed to Deli Rye Bread; bread flour instead of high-gluten flour; Hamelman mentioned that many recipes in the second edition specify bread flour instead of high-gluten flour so this one is really the same recipe with a different name
Aloo Paratha: replaced by Whole-Wheat Flat Bread with Filling; both mention the use of Chapati flour but the second edition version adds oil to the dough; the first edition's Potato Filling is replaced with Spicy Tomato Filling and Feta Cheese Filling
Foccaccia con Formaggio: removed
Thank you very much, bitcat70! Very useful.