Test Bank Bread A Bakers Book of Techniques and Recipes 3rd Edition by Jeffrey Hamelman

Test Bank Bread A Bakers Book of Techniques and Recipes 3rd Edition by Jeffrey Hamelman

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Test Bank Bread A Bakers Book of Techniques and Recipes 3rd Edition by Jeffrey Hamelman

Bread: A Bakers Book of Techniques and Recipes, 3rd Edition it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic

ISBN: 978-1-119-57749-2

Jeffrey Hamelman

Table of Contents
Recipes ix

Acknowledgements, Changes To The Third Edition and Random Thoughts xi

Preface xiii

Part One Ingredients and Techniques 1

1 The Bread-Making Process From Mixing Through Baking 5

2 Ingredients and Their Function 27

3 Hand Techniques 49

Part Two Formulas and Decorative Breads 77

4 Breads Made With Yeasted Pre-Ferments 83

5 Levain Breads 141

Inserts C-1

6 Sourdough Rye Breads 209

7 Straight Doughs 279

8 Miscellaneous Breads 313

9 Braiding Techniques 401

10 Decorative and Display Projects 429

Appendix A-1

Developing and Perpetuating A Sourdough Culture A-1

Three Important Milling Tests A-14

Flour Additives A-16

Baker’s Percentage A-18

Desired Dough Temperature A-20

Yeast Conversions, Fresh To Dry A-22

Dry Yeast Conversions, Ounce To Tablespoons/Teaspoons A-22

Glossary G-1

Bibliography B-1

Epilogue E-1

Index I-1

About The Author AA-1