Jeffrey Hamelman began his baking life in 1976. Over the years he has been a production baker, a bakery owner, and an instructor of baking classes on six continents. His dedication to the good work of baking, and his respect and admiration for the world's bakers, have never wavered.

Recipes

Acknowledgments

Changes to the Second Edition

Preface

part one Ingredients and Techniques

1 The Bread-Making Process from Mixing through Baking

2 Ingredients and Their Function

3 Hand Techniques

part two Formulas and Decorative Breads

4 Breads Made with Yeasted Pre-Ferments

5 Levain Breads

6 Sourdough Rye Breads

7 Straight Doughs

8 Miscellaneous Breads

9 Braiding Techniques

10 Decorative and Display Projects

Appendix

Developing and Perpetuating a Sourdough Culture

Flour Additives

Baker’s Percentage

Desired Dough Temperature

Computing Batch Cost

Useful Conversions and Equivalencies

Sample Proofing Schedule

Glossary

Bibliography

Epilogue

Index

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