BREAD A BAKERS BOOK OF TECHNIQUES AND RECIPES (H/C)

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 THE UNITED STATES NATIONAL BAKING TEAM THAT WON FIRST PLACE IN THE 1996 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 RECIPES FOR AN ARRAY OF