Hamelman, Jeffrey, <br/><br/>
Bread :  a baker's book of techniques and recipes / 
Jeffrey Hamelman ; illustrations and photography Chiho Kaneko. 
 - 2nd edition. 
 - xvii, 478 pages :  illustrations ;  24 cm 
<br/><br/>Includes bibliographical references and index. 
<br/><br/> Part One. Ingredients and techniques. The bread-making process from mixing through baking --  Ingredients and their function --  Hand techniques --  Part Two. Formulas and decorative breads. Breads made with yeasted pre-ferments --  Levain breads --  Sourdough rye breads --  Straight doughs --  Miscellaneous breads --  Braiding techniques --  Decorative and display projects.  1.  2.  3.  4.  5.  6.  7.  8.  9.  10. 
<br/><br/> "When Bread was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic. Hailed as a 'masterwork of bread baking literature,' Jeffrey Hamelman's Bread features 140 detailed, step-by-step formulas for versatile sourdough ryes; numerous breads made with pre-ferments; and simple, straight dough loaves. Here, the bread baker and student will discover a diverse collection of flavors, tastes, and textures; hundreds of drawings that vividly illustrate techniques; and four-color photographs of finished and decorative breads."--Publisher. 
<br/><br/><label>ISBN: </label>1118132718 9781118132715 
<br/><br/><label>LCCN: </label>2012015744 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking (Bread)<br/>Bread.
<br/><br/><label>LC Class. No.: </label>TX769  / .H235 2013 
<br/><br/><label>Dewey Class. No.: </label>641.815