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BREAD
A Baker’s book of
techniques and recipes
2nd edition
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BREAD
A Baker’s book of
techniques and recipes
2nd edition
Jeffrey Hamelman
Illustrations and Photography
Chiho Kaneko
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This book is printed on acid-free paper. ∞
Copyright © 2013, 2004 by Jeffrey Hamelman. All rights reserved.
Interior line drawings and photography © 2013 by Chiho Kaneko.
Published by John Wiley & Sons, Inc., Hoboken, New Jersey.
Published simultaneously in Canada.
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form
or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as
permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior
written permission of the Publisher, or authorization through payment of the appropriate per-copy fee
to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400,
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Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts
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Interior Design: Vertigo Design NYC
Library of Congress Cataloging-in-Publication Data
Hamelman, Jeffrey.
Bread: a baker’s book of techniques and recipes / Jeffrey Hamelman; illustrations and photography by
Chiho Kaneko. -- Second Edition.
pages cm
Includes bibliographical references and index.
ISBN 978-1-118-13271-5 (cloth)
1. Cooking (Bread) 2. Bread. I. Title.
TX769.H235 2012
641.81’5--dc23
2012015744
Printed in the United States of America
10 9 8 7 6 5 4 3 2 1
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I dedicate this book to all my
teachers. The scope and range of your
skills have had an immeasurable
impact on my life. The best thanks
I can offer you is to present a book
that is beneficial to other bakers.
And if I achieve that goal, I will have
succeeded completely.
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contents
Recipes viii
Acknowledgments x
Changes to the Second Edition xii
Foreword by Raymond Calvel xv
Preface xvi
part one Ingredients and Techniques 1
1 The Bread-Making Process from Mixing
through Baking 5
2 Ingredients and Their Function 29
3 Hand Techniques 53
part two Formulas and Decorative Breads 81
4 Breads Made with Yeasted Pre-Ferments 87
5 Levain Breads 145
6 Sourdough Rye Breads 203
7 Straight Doughs 267
8 Miscellaneous Breads 299
9 Braiding Techniques 367
10 Decorative and Display Projects 395
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Appendix 421
Developing and Perpetuating a Sourdough Culture 421
Rheological Testing and the Analysis of Flour 434
Flour Additives 441
Baker’s Percentage 442
Desired Dough Temperature 446
Computing Batch Cost 449
Useful Conversions and Equivalencies 449
Sample Proofing Schedule 452
Glossary 453
Bibliography 459
Epilogue 461
Index 462
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Recipes
4 Breads Made with yeasted Durum Bread 174
pre-ferments Sourdough Baguettes 176
Baguettes with Poolish 92 Golden Raisin Bread 178
Baguettes with Pâte Fermentée 94 Walnut Raisin Ciabatta 180
Ciabatta with Stiff Biga 96 Five-Grain Levain 182
Ciabatta with Poolish 99 Hazelnut and Fig Levain 184
Ciabatta with Olive Oil and Wheat Germ 101 Sourdough Seed Bread 186
Pain Rustique 103 Olive Levain 188
Country Bread 105 Cheese Bread 190
Rustic Bread 107 Normandy Apple Bread 192
Roasted Potato Bread 109 Roasted Garlic Levain 194
Potato Bread with Roasted Onions 112 Harvest Bread 196
Honey Spelt Bread 115 Carrot and Walnut Bread 198
Whole-Wheat Bread 117 Roasted Hazelnut and Prune Bread 200
Whole-Wheat Bread with Hazelnuts
and Currants 119 6 Sourdough rye Breads
Whole-Wheat Bread with a Multigrain 40 Percent Caraway Rye 208
Soaker 122 Whole-Rye and Whole-Wheat Bread 210
Brown Rice Bread 125 Deli Rye Bread 212
Five-Grain Bread with Pâte Fermentée 127 Sourdough Rye with Walnuts 214
Cracked Wheat Bread 129 Three-Stage 90 Percent Sourdough Rye 218
Sunflower Seed Bread with Pâte Fermentée 132 Three-Stage 80 Percent Sourdough Rye 221
Golden Raisin and Walnut Bread 135 Three-Stage 70 Percent Sourdough Rye 224
Buttermilk Bread 137 Sourdough Rye with Raisins and Walnuts 227
Semolina (Durum) Bread 139 Quarkbrot 229
Semolina (Durum) Bread with a 66 Percent Sourdough Rye 231
Whole-Grain Soaker 141
Flaxseed Bread 233
Corn Bread 143
80 Percent Sourdough Rye with a Rye-Flour
Soaker 235
5 levain Breads 70 Percent Rye with a Rye Soaker and
Vermont Sourdough 152 Whole-Wheat Flour 237
Vermont Sourdough with Whole Wheat 154 Vollkornbrot 239
Vermont Sourdough with Increased Vollkornbrot with Flaxseeds 241
Whole Grain 156 Vollkornbrot with Currants 243
Pain au Levain (Sourdough Bread) 158 Horst Bandel’s Black Pumpernickel 246
Pain au Levain with Whole-Wheat Flour 160 Flaxseed Rye with an Old Bread Soaker 250
Pain au Levain with Mixed Sourdough Black Bread 252
Starters 162
Five-Grain Sourdough with Rye Sourdough 254
Miche, Pointe-à-Callière 164
Sunflower Seed Bread with Rye Sourdough 257
Mixed-Flour Miche 166
Beer Bread 259
Whole-Wheat Levain 168
65 Percent Sourdough Rye with Rye
Whole-Wheat Multigrain 170 Sourdough 262
Semolina Bread 172
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65 Percent Sourdough Rye with Firm Bialys 332
White Levain 264 Irish Soda Bread 334
65 Percent Rye with No Acidified Flour 266 Traditional English Hot Cross Buns 336
Pretzels 340
7 Straight doughs Pizza Dough 344
Hand-Mixed White Bread 269 Tarte Flambée 347
Unkneaded Six-Fold French Bread 272 Pissaladière 348
Baguettes de Tradition 273 Fougasse with Olives 351
“Slow Rise” (Pointage en Bac) Baguettes 274 Focaccia 354
French Bread 276 Rosemary Crackers with Olive Oil 356
Oatmeal Bread 277 Lavash 357
Oatmeal Bread with Cinnamon and Raisins 279 Socca 358
Five-Grain Bread 281 Whole-Wheat Flat Bread with Filling 359
Challah 284 Two Fillings 360
Berne Brot 286 Lebkuchen 361
Pullman Bread 288 Crackers and Flat Breads 364
Whey Bread 289 Pancakes and Waffles 366
Semolina Bread with a Soaker and
Fennel Seed 290 9 braiding techniques
Whole Wheat with Pecans and Challah 372
Golden Raisins 292
One-Strand Rolls 373
Hazelnut and Fig Bread with Fennel Seeds
and Rosemary 294 Two-Strand Braid 375
German Farmer’s Bread 296 Three-Strand Braid 377
Toast Bread 298 Four-Strand Braid 379
Five-Strand Braid 381
8 miscellaneous breads Six-Strand Braid 383
Brioche 300 Seven-Strand Braid 387
Beesting (Bienenstich) 306 Tiered Braids 388
Brioche Coffee Cake with Cheese Filling, Fruit, Two Advanced Braiding Techniques 390
and Streusel 308
Braided Brioche with Fresh Ginger Cooked in 10 decorative and display projects
Honey 310 Light Yeasted Decorative Dough 396
Brioche Feuilletée 311 Dark Yeasted Decorative Dough 397
Flamiche aux Maroilles 316 Making a Lattice Braid 398
Savory Brioche Empanadas 317 Sugar Syrup for Pâte Morte 409
Savory Crown Tart 318 Pâte Morte 410
Swiss Farmhouse Bread 320
Sesame Bread Sticks 323 appendix
Grissini 324 Developing a Liquid Levain Culture 427
Soft Butter Rolls 326 Developing a Stiff Levain Culture 429
Bagels 328 Developing a Sourdough Rye Culture 430
Simits 331
ix
recipes
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Acknowledgments
I
have the immense good fortune of being a the last couple of decades was then barely nascent.
baker. For me, the baker’s life has always been Where once there was anonymity, we now have bak-
one of work and reward. What begins as ers enjoying celebrity status. Regardless of the lights
tangible—the work—has often over the years and clamor surrounding baking today, the bread itself
been transformed into something less tangible, is still the most important thing. A baker has the
because the rewards of baking are not just financial. potential to make breads that are enriching, delicious,
The rewards can take the form of community service, and memorable. This, I hope, remains our steadfast
personal growth, and often social and spiritual goal.
development. It may be commonplace these days for What a wonderful feeling it is to turn and look
people to romanticize the life of a baker, but it would behind us at the hundreds of generations who have
be wrong to underestimate the amount of work baked before us, and realize that we have inherited
the baker is required to perform daily. Coupled as it the accumulation of their experience. When we turn
is with early and often long hours, the baking trade and look forward to the innumerable generations of
is a strenuous one that requires physical dexterity, bakers to come, we realize that we are at the fulcrum
finesse, and stamina. Years of determined focus and of this great balance, imbued with a deep responsibil-
commitment to hard work are necessary in order to ity to the future, and hopefully equally imbued with
achieve mastery. gratitude to our colleagues from the past.
When I began baking professionally in the mid- I would like to acknowledge and thank the read-
1970s, I was attracted by both the manual nature of ers and users of this book. Whatever little spark the
the work and the anonymity of being a baker. What book may have ignited in you, you have expressed
has become an explosion of “artisan” bakeries in that spark by becoming better bakers and better
x Bread: A Baker’s book of techniques and recipes
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friends to good bread. It is only because of you that I leave for last my thanks to my dear wife and
this second edition exists. partner and best friend Chiho. She inspires me daily
Through her belief in and commitment to both with the lucidity of her life and vision, as clear as a
the first and second editions of this book, Pam Chirls, bird’s. Her ability to elucidate the inner nature of
my editor at John Wiley & Sons, has manifested her things is remarkable, and her illustrations and photos
own values and her steadfast dedication to the publi- add the perfect visual aspect to the book.
cation of books that she believes have lasting culinary After all, this book, no matter how good, is merely
value. I am grateful and immeasurably fortunate to words on paper, at best a two-dimensional endeavor.
have such a superlative editor. The process and the joy of discovery, of learning not
Debbie Wink has labored with a sharp eye and the “secrets” but rather the nature and needs and
a sharp pencil, and meticulously ensured that the characteristics of bread, is there for all of us to attain,
formulas and the scientific information in the second each in our own way, at our own pace, beyond the
edition are accurate. Looking over my shoulder, she confines of any book. We learn these things with
has so often seen things that I missed, and her efforts floury palms and sweaty faces. We bake, we learn, we
have made for a marked improvement in this edition. share our loaves, and really, this above all is the best
James MacGuire, the master from Montreal, has thing of all. Remember this—for all your days, there
been a steadfast friend and colleague, and his inces- will be a hungry mouth for every loaf that comes out
sant curiosity about all things related to bread has of your oven.
nourished and enhanced my own, and I am a better
baker thanks to him. With apologies to T. S. Eliot, I
must say: Il miglior fabbro.
xi
acknowledgments
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CHANGES TO
THE SECOND EDITION
I
n the years since Bread was originally pub- quite varied and exceptional in their individual ways.
lished in 2004, there have been substantial In fact, I fear some may be in danger of being lost
changes in the quality of baking in America, forever and it’s my hope that including them here
and bread that is both good to look at and will bring wider exposure and appreciation. Some of
nourishing and pleasing to eat is now much my favorites are Swiss Farmhouse Bread, Lebkuchen,
more available in bakeries across the country. Further, Flaxseed Rye Bread Using an Old Dough Soaker,
the quality of the best bread being made by avid Brioche Feuilletée, German Farmer’s Bread, Beer Bread,
home bakers rivals that made in the nation’s finest and Baguettes de Tradition. A patient reader may per-
bakeries. These positive changes are not, of course, haps find more to add to this list.
the result of the publication of this or other books Many bakers eschew mixing machines and prefer
over the past decade. Thanks and credit goes to the the direct connection of hand to dough, and I’ve
gradual evolution of the craft that has resulted from included a section on hand mixing for those inter-
steady dedication to learning and sharing, exhibited ested. There really is no better way to see the extraor-
by both professional and recreational bakers alike. dinary transformation a dough undergoes than to
There are a number of additions to the second edi- mix it by hand. It’s hard to say if the tactile pleasure
tion of Bread, beginning with the inclusion of about of hand mixing surpasses the education of the hands.
30 new recipes. Both old friends from my early baking No matter, all bakers will benefit from learning the
days as well as more recently developed recipes now method, and most will be amply surprised at how
rub shoulders with the original 100-plus breads. The good hand mixed breads can be.
new breads are not only delicious, but they are also
xii Bread: A Baker’s book of techniques and recipes
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There are many new illustrations in the second My goal in writing a second edition is simple: to
edition, as well as several new photographs, and make the book fuller, richer, broader, and ultimately
these in combination will hopefully add to the visual more valuable and pertinent to fellow bakers. I
breadth of the book and enhance its value for all don’t have any secrets to hold back—what good are
who use it. secrets after all, since they preclude dialog, and the
Finally, the high-gluten flour in several of the dialog that comes from the sharing of experience
first edition formulas has been replaced with lower- with colleagues is a lively joy. The great Raymond
protein flour, a reflection of what I perceive as bakers’ Calvel said, “La vérité sort du four.” The truth comes
increased confidence and capability working with out of the oven. I’ll be the last to judge whether my
less-strong doughs. Since higher-protein flours absorb efforts in writing this second edition have succeeded.
more liquid, the formulas in which the high-gluten Yes, you are the judge. Thank you.
flour has been replaced with bread flour also have
somewhat softer dough textures, even without an
increase in dough hydration. In the first edition, I gen-
erally stayed on the side of slightly firmer doughs for
the sake of those readers who found loose-textured
doughs challenging to work with; what I perceive as
an increased ability among bakers to manage wetter
doughs has led me to abandon the firmer dough
approach.
changes to the second edition xiii
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xiv Bread: A Baker’s book of techniques and recipes
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foreword
I
have taken pleasure in reading Bread and of myself in these pages, and often, a better version
being asked to give my impressions. It was for of myself.
me a most agreeable surprise to find that such I can only hope that those whose mission it is to
a book exists in English and I must add that I make good bread seize the opportunity to read our
find it most difficult to adequately express the colleague Jeffrey Hamelman’s book, heed his advice,
joy that this has brought me. and adopt his methods using due care and respect.
Everything about good bread is covered: how it is I should also say that it is clear that he has read
made, its role in gastronomy, and as with good bread my writings and often shares my opinions. I thank
itself, one can hardly resist indulging in the pure and him for this.
simple pleasure of partaking in it and savoring it. As I read I sensed his great experience, which to
I, who have written so much about bread, and so me is such a precious thing, and therefore, in conclu-
steadfastly maintained that well-made bread must sion, I can only say bravo and once again, thanks.
both look good and be good to eat, see something Raymond Calvel
xv
foreword
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Preface
B
read. The process of bread baking is It is difficult, albeit tempting, to generalize about
at once a simple endeavor, yet at the the quality of life enjoyed by bakers. The style of work
same time it can be one of enormous varies so widely from one shop to another that no
complexity. accurate generalization is possible. There are bakers
The merest of ingredients are who work in hard hats, using machinery on a scale
required, and these few are easily procured, requir- that produces tons and tons of bread. There are bak-
ing little intricacy in their preparation. And since so ers who work in factories larger than four football
few ingredients are needed or necessary to the bread fields, and whose breads travel thousands of miles
baker, from one bake to the next not much seems in a frozen state before reaching the final consumer.
to change. One style of mixer suffices and can mix a There are bakers who are not bakers at all, but simply
full range of doughs. Some couche linens, a few stacks specialized human cogs in a production plant that
of proofing baskets, a decent scale, a durable work keeps them separate and oblivious to the labor of
table, a couple of razor blades stuck on slender lames, others in the same bakery. In these conditions, some
and a sturdy oven: The needs are few. And yet from are mixers mixing, some are shapers shaping, and
the time the grain is planted until baked bread is on some are oven workers involved in the actual bake. A
the table, the hands and skills of dozens of people shaper leaves and applies for work in another bakery.
have been engaged. Farmers in the field plow, plant, “Can you mix?” asks the owner. “No, I can’t, but I sure
cultivate, and harvest. Grain is transported to the can shape,” comes the reply. In this sort of bakery,
mill to be tempered, ground, sifted, analyzed, and the segregation of labor ensures that no one person
bagged—brought from berry to flour. Flour in the knows all of the owner’s “secrets” of production. I
bag is trucked and hefted to the domain of the baker. would contend that the cogs-in-a-wheel approach
Here the final magic is performed, for the flour is has, at first, a de-skilling effect on the workers; when
nothing by itself—it needs the baker to bring it to the situation is prolonged, it degenerates into a dehu-
fulfillment, to coax all the flavor he or she can from manizing effect.
the inert grain. The flour, unable to sustain life on its I like to think of a more traditional sort of bak-
own, is transformed by the hands of the baker into ery when I consider the quality of life possible for
wondrous bread, nurturing and nourishing. What we a baker. This baker has earned, through hard work,
hold in our hands, months after the original plant- perseverance, and dedication, the ability to perform
ing of the seed, is the final resolution of the labor of all the tasks associated with bread production. The
many: a loaf of bread—ephemeral, fragrant, alive. subtleties of the mix, the complexities and variations
xvi Bread: A Baker’s book of techniques and recipes
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involved in fermentation, the strong hands and the the oven is loaded, again and again, and the bread
delicate touch needed for shaping, and the finesse racks are filled with golden crackling loaves. At day’s
in scoring and baking the golden loaves are all skills end, the baker’s pores have become permeated with
he or she has developed during years of focus and a mingling of sweat and the fragrance of bread. And
growth. Problems and mishaps occur in the bake- each morning, the bread racks are again empty, with
shop, as they do everywhere, and years of experienc- yesterday’s breads now in hundreds and hundreds of
ing the vagaries of the bake enable the baker to over- bellies. The bakery is quiet, the cycle of labor ready to
come obstacles and proceed. begin again.
In the traditional bakery, in all likelihood the baker The baker’s life may be more aligned with that of
knows a good portion of his customers, at least well the dairy farmer—milking the cows on Christmas
enough to offer a smile and a hello. He surely has day, just as the baker must set the poolish and sour-
heard many a story of how his breads are enjoyed by dough that day—than to the work life of most other
toddlers and children, by the elderly, and by adults in members of society. Is this baking life then a drudg-
their prime. It may be difficult to sort out who owns ery? I have worn an apron and been involved with
the place—is it the baker, who provides nourishment the work of bread for more than a third of a century.
and pleasure to the community, or is it the commu- In my experience, baking has not been a segmented
nity, which provides income and a livelihood to the job, where I have been a mixer for a decade and then
baker? There is a mutual need and a mutual benefit a shaper for another. For one whose work entails
to this relationship. The baker is a proud, valued, and the all of baking, there is no confusing the natural
essential person in the life of the community. repetitiveness of the work with drudgery. I believe
The work is demanding, ongoing, and manual— that, in the lives of many bakers, an immense inner
no need to romanticize it. The perishable nature dignity develops from the daily immersion in the
of bread requires a constant presence and connec- labor of the bake. John Ruskin, in the nineteenth cen-
tion to its life cycle on the part of the baker. The tury, said “Laborare est orare,” that is, “Labor is prayer.”
sourdough cultures are daily links in an old chain, The baker who has constructed a life around the
and each day they must be carefully fed, nurtured, wholeness of bread making might justifiably feel that
ripened. Each day, their living contents are dispersed Ruskin was speaking about him.
into the loaves, suffusing them with enlivening aro-
mas and delicate, distinct flavors. Each day, the ban-
netons and couches give up their fragile contents, and
xvii
preface
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