The warm, complex aroma of a fresh baked loaf of bread can be utterly tantalizing; the first bite, a revelation. In Bread: A Baker s Book of Techniques and Recipes, award winning master baker Jeffrey Hamelman presents the definitive, one stop reference on the art and science of bread baking—a kitchen essential for seasoned home bakers and professionals alike. < >Hamelman, a professional baker for nearly three decades, was a member of Baking Team USA,which represents the United States in the international Coupe du Monde de la Boulangerie, the bread baking World Cup. Here, he shares this experience, putting world class artisanal loaves within reach of any serious baker. Opening with a comprehensive overview of the foundations—essential ingredients; hand techniques for kneading, scoring, and shaping; the basic process from mixing through baking—he lucidly guides bakers through all elements of this richly rewarding craft. < >Bread contains 118 detailed, step by step
