Bread: A Baker's Book of Techniques and Recipes

By Jeffrey Hamelman

Original Publisher
John Wiley & Sons
Date of publication
2004
ISBN
1118132718

says

Baking from scratch is far less daunting through Jeffrey Hamelman's Bread. Create your own glossy brioche loaf or step into wild territory while trying your hand at sourdough. Precise illustrations and step-by-step guides break down even the most challenging baking techniques.

from the publisher

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.
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