This is the second edition of Hamelman’s impressive guide to bread making. Written for professional operations but with recipes also scaled for the ambitious home baker, the book has been expanded with more than thirty new recipes and extensive discussion of hand mixing technique. In addition, many of the original recipes have been adapted for lower protein flours and to produce looser textured doughs. Hamelman is the bakery director at King Arthur Flour Company and teaches many of their professional-level courses. A significant reference work.
Hardcover. Color inserts.