---
product_id: 73501863
title: "Bread: A Baker′s Book of Techniques and Recipes"
price: "€ 247.10"
currency: EUR
in_stock: true
reviews_count: 13
url: https://www.desertcart.be/products/73501863-bread-a-baker-s-book-of-techniques-and-recipes
store_origin: BE
region: Belgium
---

# 35 color photos + hundreds of illustrations Dual metric & imperial measures 118 step-by-step recipes Bread: A Baker′s Book of Techniques and Recipes

**Price:** € 247.10
**Availability:** ✅ In Stock

## Summary

> 🍞 Elevate your kitchen game with the ultimate bread bible!

## Quick Answers

- **What is this?** Bread: A Baker′s Book of Techniques and Recipes
- **How much does it cost?** € 247.10 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.be](https://www.desertcart.be/products/73501863-bread-a-baker-s-book-of-techniques-and-recipes)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Visual Learning Boost:** Hundreds of technique drawings plus 35 stunning bread photos inspire perfection.
- • **Master the Art & Science:** From novice to pro, unlock world-class bread baking techniques.
- • **Versatile Recipe Arsenal:** 118 detailed recipes covering sourdough, brioche, focaccia & more.
- • **Baker’s Insider Secrets:** Expert tips, personal narratives & decorative bread chapter for show-stopping loaves.
- • **Precision Baking Made Easy:** Clear charts with baker’s percentages and dual measurement systems.

## Overview

Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman is the definitive guide for serious home bakers and professionals alike. Featuring 118 meticulously detailed recipes, dual measurement charts, and hundreds of illustrations, it demystifies artisanal bread baking from foundational techniques to advanced methods. This award-winning baker’s insights and personal stories make it an indispensable resource to create bakery-quality loaves at home.

## Description

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 breads: versatile sourdough ryes; breads made with pre-ferments; and simple, straight dough loaves. Recipes for brioche, focaccia, pizza dough, flat breads, and other traditional baking staples augment the diverse collection of flavors, tastes, and textures represented within these pages. From the delicate flavor and aroma of classic French baguettes to the mellow smoothness of Roasted Garlic Levain, a bread for every season and every palate is here. Each recipe clearly outlines the key stages, with easy-to-use charts that list ingredients in both American and metric measures, quantities appropriate for home baking, and baker's percentages. Hundreds of drawings vividly illustrate techniques, and 35 handsome color photographs display finished breads. Sidebars accompany each recipe and section with valuable tips, from the subtle art of tasting and evaluating breads to the perfect fare to complement Vollkornbrot. A complete chapter on decorative breads - with instructions on techniques as well as a wide variety of exquisite patterns - will inspire magnificent display creations. Laced throughout the book, Hamelman's personal narratives offer a compelling portrait of a lifelong love affair with bread and vividly communicate this passion. For bakers seeking to finesse this time-honored craft or simply to learn the tricks of the trade from a real master, Bread is a resource to be consulted time and time again.

Review: A Treasure Trove - I've been making all of the bread for our family for about 5 years now, and I've bought loads of books in the search for the perfect loaf. Of all of them, there are only two I really rate: - Dough by Richard Bertinet. This is my "how" book. It's great for learning the basic techniques, and getting you away from that bread machine and into the world of real bread. My only criticism is that the recipes are a bit limited and unadventurous, but that fits with it being a beginner's book. - This book, Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman. This is my "why" book. For those with an enquiring mind, it explains why you do certain things, and introduces advanced techniques, not just in folding, shaping and braiding, but also in scaling, so you can do any recipe in any quantity, to suit your needs. It also has a huge range of recipes. Not being content with mere 'straight' doughs, which merit only 17 pages, we have 40 pages of doughs made with yeasted pre-ferments (where Poolish, Biga and Pate Fermentee enter your vocabulary), followed by 56 pages of sourdoughs (and introduces us to the three main types of sourdough starter!). All in pursuit of the perfect tasting - and looking - loaf. And as an added benefit, all of the recipes are presented in 3 ways; for the home, for a commercial bakery, and as baker's percentages. Brilliant. As for concerns by some reviewers about metric/imperial units - conversion isn't difficult, particularly when you see that recipes are presented as baker's percentages. But I must admit, my favourite 12(ish) recipes have the weights in grams written in, in two different quantities (2 loaves and 3 loaves), to suit what I can handle. This is a working book, not for the coffee table, so I don't mind writing in it! I think you need both books; "Dough" to learn the basics, then the Hamelman book for everyday use. But if I had to choose, this is the one I just couldn't do without. It never has time to rest on the bookshelf.
Review: Nice book - Its difficult to know where to atsrt in reviewing this work.. I bake bread by hand at home and I already have the River Cottage handbook as a guide.. However I felt that I needed some more in depth knowledge and came across this book right here on desertcart.. I held back somewhat due to its American bias in ingredients but after It arrived I found that all the weights and measures were actually very workable for me as there is a home listing as well as a bakers listing for all the ingredients both in LBS and cups.. I love the way the book explains the process of bread making from the seed sowing to oven and incorporates as many potential failings during his descriptions. I like this book very much and I have begun reading it from start to end and I have already discovered so much new information. Highly recomended and practicle book to keep and use when baking bread at home or indeed at a bakery where you intend to be the sole bread maker and do it all yourself..

## Features

- International products have separate terms, are sold from abroad and may differ from local products, including fit, age ratings, and language of product, labeling or instructions.
- New
- Mint Condition
- Dispatch same day for order received before 12 noon

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | 677,416 in Books ( See Top 100 in Books ) 29,193 in Food & Drink (Books) 55,845 in Home & Garden (Books) |
| Customer Reviews | 4.6 out of 5 stars 222 Reviews |

## Images

![Bread: A Baker′s Book of Techniques and Recipes - Image 1](https://m.media-amazon.com/images/I/71NR+OqojYL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ A Treasure Trove
*by P***L on 18 June 2012*

I've been making all of the bread for our family for about 5 years now, and I've bought loads of books in the search for the perfect loaf. Of all of them, there are only two I really rate: - Dough by Richard Bertinet. This is my "how" book. It's great for learning the basic techniques, and getting you away from that bread machine and into the world of real bread. My only criticism is that the recipes are a bit limited and unadventurous, but that fits with it being a beginner's book. - This book, Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman. This is my "why" book. For those with an enquiring mind, it explains why you do certain things, and introduces advanced techniques, not just in folding, shaping and braiding, but also in scaling, so you can do any recipe in any quantity, to suit your needs. It also has a huge range of recipes. Not being content with mere 'straight' doughs, which merit only 17 pages, we have 40 pages of doughs made with yeasted pre-ferments (where Poolish, Biga and Pate Fermentee enter your vocabulary), followed by 56 pages of sourdoughs (and introduces us to the three main types of sourdough starter!). All in pursuit of the perfect tasting - and looking - loaf. And as an added benefit, all of the recipes are presented in 3 ways; for the home, for a commercial bakery, and as baker's percentages. Brilliant. As for concerns by some reviewers about metric/imperial units - conversion isn't difficult, particularly when you see that recipes are presented as baker's percentages. But I must admit, my favourite 12(ish) recipes have the weights in grams written in, in two different quantities (2 loaves and 3 loaves), to suit what I can handle. This is a working book, not for the coffee table, so I don't mind writing in it! I think you need both books; "Dough" to learn the basics, then the Hamelman book for everyday use. But if I had to choose, this is the one I just couldn't do without. It never has time to rest on the bookshelf.

### ⭐⭐⭐⭐⭐ Nice book
*by P***5 on 13 May 2012*

Its difficult to know where to atsrt in reviewing this work.. I bake bread by hand at home and I already have the River Cottage handbook as a guide.. However I felt that I needed some more in depth knowledge and came across this book right here on Amazon.. I held back somewhat due to its American bias in ingredients but after It arrived I found that all the weights and measures were actually very workable for me as there is a home listing as well as a bakers listing for all the ingredients both in LBS and cups.. I love the way the book explains the process of bread making from the seed sowing to oven and incorporates as many potential failings during his descriptions. I like this book very much and I have begun reading it from start to end and I have already discovered so much new information. Highly recomended and practicle book to keep and use when baking bread at home or indeed at a bakery where you intend to be the sole bread maker and do it all yourself..

### ⭐⭐⭐⭐⭐ Bread: A Baker's Book of Techniques and Recipes
*by D***S on 25 February 2010*

I have quite a lot of books on cookery in general, cookery methods etc. and this book tops the lot. It is not a book for general recipes of bread making, although it does contain a significant amount - 200 pages. It is more for the casual home baker, or even the commercial startup, who wants a complete understanding of bread making. The first 60 pages give a thorough explanation of the constituent parts of bread, followed by 30 pages on Hand Techniques. The next 200 pages cover making just about any bread made in the world, with fully scaleable quantities in commercial US lbs, commercial Metric kg, Home making quanties and Bakers percentages. Each recipe has notes on taste, nature, preparation & appearance of the bread. If you are looking for a book full of glossy photographs, then this book is not for you, although there are some photos. This book does not need them. Although the book is of american origin, the author, Jeffrey Hamelman, does make comparisons with european grains and yeast involved. This is quite simply the best book on baking I own and can only inspire every reader/owner of the book.

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*Product available on Desertcart Belgium*
*Store origin: BE*
*Last updated: 2026-08-29*