---
product_id: 1816221
title: "Bread: A Baker's Book of Techniques and Recipes"
price: "₪397"
currency: ILS
in_stock: true
reviews_count: 13
url: https://www.desertcart.co.il/products/1816221-bread-a-bakers-book-of-techniques-and-recipes
store_origin: IL
region: Israel
---

# Hundreds of technique illustrations 4 formula measurement systems 140 detailed recipes Bread: A Baker's Book of Techniques and Recipes

**Price:** ₪397
**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?** ₪397 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.il](https://www.desertcart.co.il/products/1816221-bread-a-bakers-book-of-techniques-and-recipes)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
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## Key Features

- • **Visual Learning Boost:** Hundreds of detailed drawings and vibrant photos to guide your technique flawlessly.
- • **Precision at Your Fingertips:** Four measurement systems including baker’s percentages for perfect scaling every time.
- • **Master the Art of Bread Baking:** 140 step-by-step recipes from sourdough to ciabatta, crafted by a Certified Master Baker.
- • **Stay Ahead with Updated Recipes:** 30 new recipes emphasizing modern flours and seeds to keep your baking on trend.
- • **Pro-Level Techniques Made Accessible:** Clear, user-friendly layout and expert tips that elevate home baking to bakery quality.

## Overview

Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman is a definitive guide featuring 140 meticulously detailed bread formulas, four measurement systems for precise ingredient scaling, and hundreds of illustrations and photos. Authored by a Certified Master Baker, this book bridges professional techniques with home baking, offering updated recipes and expert insights that transform your bread-making into an art form.

## Description

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.

Review: Even BETTER Than Before - THIS is the definitive guide for serious home bakers seeking a professional result. It is precisely the caliber of detailed information serious home bakers have demanded in order to reach their next plateau of bread baking excellence. This is unmistakably the most comprehensive bread book of its type on the market. I am so delighted with the results it has shown my own baking. As a serious and dedicated cook, I have never experienced such instant gratification and remarkable improvements in my own craft than is evidenced via the advice available from this extraordinary reference. Through dedicated effort, and much trial and effort; in the method of Nancy Silverman, - my sourdough eventually met the high criteria I set for it. I want my sourdough to taste like that I had on Fisherman's Wharf in the 1970's! Nevertheless, my ciabatta and country style loaves remained, in my opinion, sub-par. This book's detailed; professional instructions launched my country bread and ciabatta loaves to bakery status within only two passes! I am now able to go beyond my original benchmark and further tweak the percentages in BREAD to achieve what ever I want for this style of bread. It is such a wonderful experience! The first try did not deviate from BREAD's formula. The second pass was formulae - plus - experience, and that was the charm. We are simply blown-away at how something exponentially went from good to excellent in two batches. JEFFREY HAMELMAN, a former bakery owner has been baking professionally for thirty years. In 1998, he became the 76th Certified Master Baker in the United States. Unlike the other author of five bread books, Mr. Hamelman's book, Bread stays on point. There are detailed formulas. Each formula is charted in four versions: - U.S. Imperial weight - for professional yields (about 22-25 loaves) - Metric weight - for large professional yields - Home - Imperial volume (cups, teaspoons) w/some weights - 2-3 loaves - Bakers Percentages Home artisan bakers can easily scale their ingredients by looking at the professional metric weights and moving the decimal point for home yields. The only math necessary is converting fresh yeast to either active or instant yeasts. OR, if one wishes to customize ingredients, they can combine the baker's percentages as appropriate. The typeface and layout are such that they are user friendly. Mountains of information is there at one's ready without flipping all over and digging for salient information.
Review: Like taking a class from the master baker! - In addition to being a world class and decorated baker, Jeffrey Hamelman is a superb and entertaining teacher. I have had the good fortune to take multiple classes with him, and the techniques in Bread are explained exactly as he explains them in class--often accompanied by historical or personal anecdotes and enlivened by his dry wit. Most professional bakers have a copy of Bread, so this review is aimed at the home baker. If you're serious about your bread, you should own this book, end of story. Many of his recipes, like the Vermont Sourdough, are world renowned and it's wonderful to learn how to make them from the master. Though there are 130 recipes, every one of them seems unique and made by hand and you will want to bake them all and in time you will. With most cookbooks, you have the choice of reading whatever techniques and background the author provides as introduction, or diving right in and starting to make the recipes. If you're experienced with preferments, dividing and shaping, applying steam and other building blocks of the baker's repertoire, maybe you can just dive right into Bread. But that would be a shame because his explanations at the beginning of the book, of these and many other topics, are so clear and thorough that even the master baker has plenty to learn. I own the first edition of the book and was eager to get my hands on this new edition to see what's changed. Much of it is the same, yet the 30 new recipes are in my opinion worth the price of the new book on their own. Hamelman's perspective on flours has evolved in the 8 years since the first edition and the new recipes reflect it. There's more emphasis on added seeds and other enhancements. Interestingly, he's reworked several of the original recipes to replace high-gluten flour with lower-protein flour out of a confidence that America's bakers are ready to work with looser doughs. If you've already got a good starter (or are ready to make one from scratch), there's no better place to begin as your first loaf than the Vermont Sourdough. Otherwise, try one of the new yeasted recipes for either Unkneaded Six-Fold French Bread or "Slow Rise" Baguettes. We made both of these in class, and I predict your results will be not only delicious and satisfying, but the essence of all that is good about bread.

## Features

- Used Book in Good Condition

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #941,428 in Books ( See Top 100 in Books ) #1,230 in Bread Baking (Books) #13,295 in Culinary Arts & Techniques (Books) #81,173 in Textbooks (Special Features Stores) |
| Customer Reviews | 4.6 out of 5 stars 778 Reviews |

## Images

![Bread: A Baker's Book of Techniques and Recipes - Image 1](https://m.media-amazon.com/images/I/81MHW2eQLoL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Even BETTER Than Before
*by S***W on December 13, 2013*

THIS is the definitive guide for serious home bakers seeking a professional result. It is precisely the caliber of detailed information serious home bakers have demanded in order to reach their next plateau of bread baking excellence. This is unmistakably the most comprehensive bread book of its type on the market. I am so delighted with the results it has shown my own baking. As a serious and dedicated cook, I have never experienced such instant gratification and remarkable improvements in my own craft than is evidenced via the advice available from this extraordinary reference. Through dedicated effort, and much trial and effort; in the method of Nancy Silverman, - my sourdough eventually met the high criteria I set for it. I want my sourdough to taste like that I had on Fisherman's Wharf in the 1970's! Nevertheless, my ciabatta and country style loaves remained, in my opinion, sub-par. This book's detailed; professional instructions launched my country bread and ciabatta loaves to bakery status within only two passes! I am now able to go beyond my original benchmark and further tweak the percentages in BREAD to achieve what ever I want for this style of bread. It is such a wonderful experience! The first try did not deviate from BREAD's formula. The second pass was formulae - plus - experience, and that was the charm. We are simply blown-away at how something exponentially went from good to excellent in two batches. JEFFREY HAMELMAN, a former bakery owner has been baking professionally for thirty years. In 1998, he became the 76th Certified Master Baker in the United States. Unlike the other author of five bread books, Mr. Hamelman's book, Bread stays on point. There are detailed formulas. Each formula is charted in four versions: - U.S. Imperial weight - for professional yields (about 22-25 loaves) - Metric weight - for large professional yields - Home - Imperial volume (cups, teaspoons) w/some weights - 2-3 loaves - Bakers Percentages Home artisan bakers can easily scale their ingredients by looking at the professional metric weights and moving the decimal point for home yields. The only math necessary is converting fresh yeast to either active or instant yeasts. OR, if one wishes to customize ingredients, they can combine the baker's percentages as appropriate. The typeface and layout are such that they are user friendly. Mountains of information is there at one's ready without flipping all over and digging for salient information.

### ⭐⭐⭐⭐⭐ Like taking a class from the master baker!
*by O***L on December 13, 2012*

In addition to being a world class and decorated baker, Jeffrey Hamelman is a superb and entertaining teacher. I have had the good fortune to take multiple classes with him, and the techniques in Bread are explained exactly as he explains them in class--often accompanied by historical or personal anecdotes and enlivened by his dry wit. Most professional bakers have a copy of Bread, so this review is aimed at the home baker. If you're serious about your bread, you should own this book, end of story. Many of his recipes, like the Vermont Sourdough, are world renowned and it's wonderful to learn how to make them from the master. Though there are 130 recipes, every one of them seems unique and made by hand and you will want to bake them all and in time you will. With most cookbooks, you have the choice of reading whatever techniques and background the author provides as introduction, or diving right in and starting to make the recipes. If you're experienced with preferments, dividing and shaping, applying steam and other building blocks of the baker's repertoire, maybe you can just dive right into Bread. But that would be a shame because his explanations at the beginning of the book, of these and many other topics, are so clear and thorough that even the master baker has plenty to learn. I own the first edition of the book and was eager to get my hands on this new edition to see what's changed. Much of it is the same, yet the 30 new recipes are in my opinion worth the price of the new book on their own. Hamelman's perspective on flours has evolved in the 8 years since the first edition and the new recipes reflect it. There's more emphasis on added seeds and other enhancements. Interestingly, he's reworked several of the original recipes to replace high-gluten flour with lower-protein flour out of a confidence that America's bakers are ready to work with looser doughs. If you've already got a good starter (or are ready to make one from scratch), there's no better place to begin as your first loaf than the Vermont Sourdough. Otherwise, try one of the new yeasted recipes for either Unkneaded Six-Fold French Bread or "Slow Rise" Baguettes. We made both of these in class, and I predict your results will be not only delicious and satisfying, but the essence of all that is good about bread.

### ⭐⭐⭐⭐⭐ But for the types of European breads I happen to like, it's the perfect book
*by J***K on August 12, 2014*

As an experienced home baker, this is the only book I've chosen to buy. I absolutely wouldn't say it's the be-all-and-end-all of baking; it's no "bread bible". But for the types of European breads I happen to like, it's the perfect book. There are no gimmicks here. Hamelman doesn't have some new method with each book (like Reinhart), he doesn't hold your hand (like Barenbaum). Just good core formulas and practical baking techniques. The critics are all correct when they note: the mixing times are for professional bakers and you have to double them for home; the moisture content can be off at home; the flour protein is not specified; you have to scale down for home use with a calculator; general hints are hidden in obscure places rather than highlighted for general use. He also leaves out many hand-holding steps he assumes you know. In other words, you pretty much have to make each of his recipes your own. That alone is why I can't recommend this book to the average home baker, especially a beginner. (Berenbaum's Bread Bible much better for beginner's.) But for the experienced home baker who already knows their way around dough feel, knows how to adjust hydration. salt, and yeast and sourdough fermentation times, this book is rock solid. Many classic formulas here, and once you get his thinking you can extrapolate many more. Most of the people I know who love this book end up adapting the recipes to their own tastes. In other words, Hamelman gives you an excellent starting point for many classic European breads. That is why I bought it. I have tons of recipes on my harddrive, but for a paper volume this was it. It's important to note Hamelman's training and tastes lean heavily toward German breads. You wouldn't guess that from the title or that he works for King Arthur. So you won't get "irish soda bread" or "anaconda bread" or many American classics. Heck, he barely has a classic white sandwich loaf here! Instead you'll find Sunflower seed bread, flax rye, vollkornbrot, pumpernickel, scalded rye. He also favors multigrain whites, with six different recipes for that in different forms. Those happen to be my favorite types of bread; but I wouldn't call that typical. Last criticism: not well bound. I already have pages falling out after a couple uses. No excuse! In short: Good book for core formulas for European (especially German) breads. No handholding for beginners, and no complex discussion of dough handling for experts. For those purposes I'd recommend a couple other books to augment this excellent resource.

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*Product available on Desertcart Israel*
*Store origin: IL*
*Last updated: 2026-09-13*