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Jeffrey Hamelman Bread

Bread : A Baker's Book of Techniques

SKU: BB-343 | Product Shipped Worldwide
Out of Stock
£19.00
This book brings all of the most important techniques of bread baking to the professional baker and the serious home baker: scaling, mixing, folding, dividing, pre-shaping, bench resting, shaping, scoring, and baking, so that they may create the best loaf.
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    Details

    This book brings all of the most important techniques of bread baking to the professional baker and the serious home baker: scaling, mixing, folding, dividing, pre-shaping, bench resting, shaping, scoring, and baking, so that they may create the best loaf.

    Jeffrey Hamelman began baking professionally more than twenty-five years ago. He owned his own bakery in Vermont for fourteen years, worked as a baking and pastry instructor in baking at several culinary schools, and baked and taught in France, Germany, Canada, Ireland, Brazil, and Japan. In 1996 he was Captain of Baking Team USA, the three-person team of bakers that represented the United States in Paris at the Coupe du Monde de la Boulangerie (the World Cup of Baking). In 1998 he became the 76th Certified Master Baker in the United States. Jeffrey is the Director of the Bakery and the Baking Education Center at King Arthur Flour in Norwich, Vermont. He teaches professional baking classes one week per month, and bakes for three weeks each month in King Arthur's production bakery.

    Pub Date: Autumn 2004
    ISBN: 978-0-471-16857-7
    RRP Price: £26.99
    Binding: Hardback (cloth)
    Size: 19.05 x 23.18cm
    Extent 432 pages
    Illustrations colour photos and black-and-white drawings throughout
     

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    Additional Information

    Pack Size Single
    In Depth

    This book brings all of the most important techniques of bread baking to the professional baker and the serious home baker: scaling, mixing, folding, dividing, pre-shaping, bench resting, shaping, scoring, and baking, so that they may create the best loaf.

     

    Jeffrey Hamelman began baking professionally more than twenty-five years ago. He owned his own bakery in Vermont for fourteen years, worked as a baking and pastry instructor in baking at several culinary schools, and baked and taught in France, Germany, Canada, Ireland, Brazil, and Japan. In 1996 he was Captain of Baking Team USA, the three-person team of bakers that represented the United States in Paris at the Coupe du Monde de la Boulangerie (the World Cup of Baking). In 1998 he became the 76th Certified Master Baker in the United States. Jeffrey is the Director of the Bakery and the Baking Education Center at King Arthur Flour in Norwich, Vermont. He teaches professional baking classes one week per month, and bakes for three weeks each month in King Arthur's production bakery.

    Pub Date: Autumn 2004
    ISBN: 978-0-471-16857-7
    RRP Price: £26.99
    Binding: Hardback (cloth)
    Size: 19.05 x 23.18cm
    Extent 432 pages
    Illustrations colour photos and black-and-white drawings throughout
     

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    Manufacturer BakeryBits
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