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Lost recipies in Hamelman's "Bread"

bitcat70's picture
bitcat70

Lost recipies in Hamelman's "Bread"

Hi!

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.

gavinc's picture
gavinc

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

 

bitcat70's picture
bitcat70

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.

idaveindy's picture
idaveindy

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."

 

gavinc's picture
gavinc

I have the errata file for edition 1, dated Feb 2011. PM me if you want a copy.

Cheers,

Gavin

Debra Wink's picture
Debra Wink

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.

 

bitcat70's picture
bitcat70

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.

gavinc's picture
gavinc

I've created a spreadsheet comparing the recipes listed in Edition 2 and Edition 3. (Covid lockdown does have some benefits). Enjoy!

Recipe NameEd 2Ed 3
Baguettes with Poolish 89YY
Baguettes with Pate Fermentee 91 YY
Ciabatta with Stiff Biga 93YY
Ciabatta with Overnight Autolyse 95 NY
Ciabatta with PoolishYN
Pain RusticYN
Country BreadYN
Rustic Bread 97YY
Roasted Potato Bread 99YY
Potato Bread with Roasted Onions 102 YY
Honey Spelt Bread 104YY
Whole-Wheat Bread 106YY
Whole-Wheat Bread with Hazelnuts and Currants 108 YY
Oat and Apple Bread 111NY
Whole-Wheat Bread with a Multigrain Soaker 113 YY
Brown Rice Bread 116YY
Five-Grain Bread 118YY
Cracked Wheat Bread 120yY
Sunfower Seed Bread 122yY
Golden Raisin and Walnut Bread 124yY
Winter Squash and Pumpkin Seed Bread 126 NY
Buttermilk Bread 128yY
Semolina (Durum) Bread 130YY
Corn BreadYN
Llonguet (Iban Yarza) 134NY
Marchand du Vin (James MacGuire) 139NY
Vermont Sourdough 149YY
Pain au Levain with Three Builds (Traditional) 151 NY
Pain au Levain with One Build 154YY
Pain au Levain with Whole-Wheat Flour 156 YY
Pain au Levain with mixed sourdough startersYN
Miche, Pointe-A-Calliere 158YY
Mixed Flour Miche 160YY
Spelt Miehe with Roasted Buckwheat 162 NY
Busy Farmer Bread 164NY
100% Whole-Wheat "Workday" Bread 166 NY
Whole wheat levainYN
Whole-Wheat Multigrain 168YY
Semolina Bread 170YY
Durum Bread 172YY
Sourdough Baguettes 174YY
Golden Raisin Bread 176YY
Walnut Raisin Ciabatta 178YY
Five-Grain Levain 180YY
Purple Barley Bread 182NY
Hazelnut and Fig Levain 184YY
Sourdough Seed Bread 186YY
Barley and Beer Bread 188NY
Olive Levain 190YY
Quinoa Bread 192NY
Cheese Bread 194YY
Normandy Apple BreadYN
Roasted Garlic Levain 196 YY
Harvest Bread 198YY
Carrot and Walnut Bread 200YY
Roasted Hazelnut and Prune BreadYN
Perennial Wheat Sandwich Loaf (Emily Salkeld) 203 NY
Pain de Lodeve (Toshio Nihei) 207NY
40 Percent Caraway Rye 214 YY
Whole-Rye anfd Whole-Wheat BreadYN
Deli Rye Bread 216YY
Sourdough Rye with Walnuts 218yY
Three-Stage 90 Percent Sourdough Rye 222 yY
Three-Stage 80 Percent Sourdough Rye 225 yY
Three-Stage 70 Percent Sourdough RyeYN
Sourdough Rye with Raisins and Walnuts 228 YY
Litovsky Rye Bread 230NY
Potato Bread with Toasted Bread Crumbs 233NY
Quarkbrot 235YY
66 Percent Sourdough Rye 237YY
Flaxseed BreadYN
80 Percent Sourdough Rye with a Rye-Flour Soaker 239YY
70 percent Rye with a Rye Soaker and Whole-Wheat FlourYN
Vollkornbrot 241YY
Vollkornbrot with Flaxseeds 243 YY
Vollkornbrot with Currants 245 YY
Rye Miche 247NY
Rye Sticks with Dried Fruits and Chocolate 249 NY
Horst Bandel's Black Pumpernickel 251YY
Danish Black Rye Bread 255NY
Danish Rye Spelt Bread with Pumpkin Seeds 257 NY
Flaxseed Rye with an Old Bread Soaker 259YY
Black Bread 261YY
Five-Grain Sourdough 263 YY
Sunflower Bread with Rye SourdoughYN
Leinsamenbrot 266NY
Beer Bread 268YY
65 Percent Sourdough Rye with Rye SourdoughYN
65 Percent Sourdough Rye with Firm White LevainYN
65 Percent Rye with No Acidified FlourYN
Salzburger Weizenkeimbrot (Markus Farbinger) 273 NY
Borodinsky Rye Bread (Vitaly Lunin) 277NY
Hand-Mixed White Bread 281YY
Un kneaded Six-Fold French Bread 284 yY
Baguettes de Tradition 285yY
Pointage en Bae Baguettes 286 YY
French BreadYN
Oatmeal Bread 288YY
Oatmeal Bread with Cinnamon and Raisins 290 YY
Five-Grain Bread 292YY
Challah 295YY
Berne Brot 297YY
Pullman Bread 299YY
Whey Bread 300YY
Semolina Bread with a Soaker and Fennel Seed 301YY
Whole Wheat with Pecans and Golden Raisins 303 YY
Hazelnut and Fig Bread with Fennel Seeds and RosemaryYN
German Farmer's Bread 305YY
Toast BreadYN
100% Whole-Wheat Sandwich Loaf (Debra Wink) 308 NY
Khachapuri (Anastasia Svistunova) 310NY
Brioche 314YY
Beesting (Bienenstich) 320YY
Brioche Coffee Cake with Cheese Filling, Fruit, and Streusel 322YY
Braided Brioche with Fresh Ginger Cooked in Honey 324 YY
Brioche Feuilletee 325YY
Flamiche Aux Maroilles 330YY
Savory Brioche Empanadas 331YY
Savory Crown Tart 332YY
Brioche Breakfast Eggs 334NY
Swiss Farmhouse Bread 336YY
Sesame Bread Sticks 339YY
Grissini 340YY
Soft Butter Rolls 342 Bagels 344YY
BagelsYN
SimitsYN
Bialys 348YY
Irish Soda Bread 350YY
Traditional English Hot Cross Buns 352 YY
Pretzels 356YY
Spelt Pretzels with Levain 360 NY
Pizza Dough 362YY
Tarte Flambee 365YY
PissaladiereYN
Fougasse with Olives 366YY
Focaccia 369YY
Rosemary Crackers with Olive Oil 371 YY
LavashYN
Spicy Wheat Crackers 372NY
Gruyere Crackers 373NY
Socca 374YY
Whole-Wheat Flat Bread with FillingYN
Spicy Filled Flat Bread 375 NY
LebkuchenYN
Crackers and Flat BreadsYN
Pancakes and WafflesY N
Bierwecke 377NY
Stollen 380NY
Panforte 384NY
Chocolate Panforte 386 NY
Rye Bread Sabayon 391 NY
Bread Cake 392NY
Honig Salzbrot (John Mellquist) 395 NY
Cocas (Lot Roca) 399NY
Challah 405YY
Light Yeasted Decorative Dough 430YY
Dark Yeasted Decorative Dough 431YY
Pate Morte 444YY

 

jl's picture
jl

Thank you very much!

bitcat70's picture
bitcat70

Nice! Looks like there is way more difference between Ed2 and Ed 3 than Ed1 and Ed 2.

cfraenkel's picture
cfraenkel

That is dedication.  Me, I'll just stick with the one I have and writing all over it.

idaveindy's picture
idaveindy

Thanks!  

That deserves a post of its own.

bitcat70's picture
bitcat70

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

mariana's picture
mariana

Thank you very much, bitcat70! Very useful.