--- product_id: 1816221 title: "Bread: A Baker's Book of Techniques and Recipes" brand: "jeffrey hamelman" price: "₱9736" currency: PHP in_stock: true reviews_count: 13 url: https://www.desertcart.ph/products/1816221-bread-a-bakers-book-of-techniques-and-recipes store_origin: PH region: Philippines --- # Bread: A Baker's Book of Techniques and Recipes **Brand:** jeffrey hamelman **Price:** ₱9736 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Bread: A Baker's Book of Techniques and Recipes by jeffrey hamelman - **How much does it cost?** ₱9736 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.ph](https://www.desertcart.ph/products/1816221-bread-a-bakers-book-of-techniques-and-recipes) ## Best For - jeffrey hamelman enthusiasts ## Why This Product - Trusted jeffrey hamelman brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## 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. ## Technical Specifications | Specification | Value | |---------------|-------| | Dimensions | 7.3 x 1.3 x 9.2 inches | | Edition | 2nd | | Isbn 10 | 1118132718 | | Isbn 13 | 978-1118132715 | | Item Weight | 2.72 pounds | | Language | English | | Print Length | 496 pages | | Publication Date | December 27, 2012 | | Publisher | Wiley | ## Images ![Bread: A Baker's Book of Techniques and Recipes - Image 1](https://m.media-amazon.com/images/I/81MHW2eQLoL.jpg) ![Bread: A Baker's Book of Techniques and Recipes - Image 2](https://m.media-amazon.com/images/I/71BEJr-v3CL.jpg) ![Bread: A Baker's Book of Techniques and Recipes - Image 3](https://m.media-amazon.com/images/I/81+F0AmUE6L.jpg) ## Available Options This product comes in different **Format** options. ## Customer Reviews ### ⭐⭐⭐⭐⭐ But for the types of European breads I happen to like, it's the perfect book *by on Reviewed in the United States 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. ### ⭐⭐⭐⭐⭐ Even BETTER Than Before *by on Reviewed in the United States 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 PercentagesHome 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. ### ⭐⭐⭐⭐⭐ Outstanding *by on Reviewed in the United States March 13, 2015* Very in-depth book. I have made bread for years and recently the quality has dropped. As I started reading this book, I realized how little I really knew and while it is easy to make bread, it is hard to make GREAT bread. This book has transformed my bread making. I now making some of the best bread ever. Yes the recipes are very detailed and precise. And yes there are still some mystery points in it all. But if you want to learn how to make great bread, get this book. Read it and re-read the key sections to get the most and a better understanding. Bread is a very complex product. You may have to make the same recipe 10 times to get it great, but you will get close. Each time you make it it will be different. And what you will be learning with the effort and this book is how to get a truly good bread to eat.The book details are phenomenal. Lots of info and techniques. Lots of details on the chemistry of the bread making. The recipes are precise and need to be followed. Do so and you will be rewarded with truly wonderful bread. The book is an outstanding guide.PS: if your standards are not low and you want to make the average American white a little better than Walmart, as one critical reviewer said, don't bother trying to make bread. --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.ph/products/1816221-bread-a-bakers-book-of-techniques-and-recipes](https://www.desertcart.ph/products/1816221-bread-a-bakers-book-of-techniques-and-recipes) --- *Product available on Desertcart Philippines* *Store origin: PH* *Last updated: 2026-08-15*