"Bread" Wonderful book!
I have been baking for about 2 years now. A check of my history shows that I have been on the road to enlightenment for 1 year and 23 weeks at TFL. I started with the BBA by Peter Reinhart and then his Whole Grain Breads. A few other books have caught my interest along the way and I noticed that Hamelman's "Bread" always got high marks but some thought he was really talking to the pro audience. I started to notice that many of the breads I liked had references to Jeffrey Hamelman so I thought I would take the plunge and see if I could keep up.
To my delight, I spent the afternoon browsing my new copy of Bread. This is a wonderful book. The recipes are easy to understand and well described. Yes there are larger volume recipes for a commercial bakery but in every case there is a 10% Home version for my uses. Every technique I have been curious about, every style of bread common in this part of the Artisan world is covered with clarity and detail. Many have options for enhancing the flavors or adding ingredients to change the personality.
I have already been baking some of these recipes so I know they work, not that that would be a serious question. I'm going to enjoy trying some of the more unusual breads in this collection and learning the special techniques.
We at TFL are generous with sharing our recipes and methods and that's a good thing. Being able to pick up this book and understand the author from the first page is saying something. Mr. Hamelman is an effective communicator. This is a well written book and I highly recommend anyone who desires to understand baking and the methods involved, purchase a copy or try to get your local library to get it for you. The Amazon link from the front page here will take you to a link where TFL will get credit for the sale.
I'll be posting the results of my experiments here.