5.0 out of 5 based on 3 reviews. – Customer review on 07/01/2009

This book was referred to me through a friend who said it was one of the best books to get on bread. He was correct. I purchased this book as a gift for my partner. He was very impressed with the amount of information and recipes in the book. I have even recommended it to other friends who enjoy baking.

5.0 out of 5 based on 3 reviews. – Customer review on 21/06/2008

This book is definitely not for people who own a breadmaking machine and want to fiddle with flour at home. Fishpond has cheaper alternatives for home bread bakers available.
This book is for serious bakers who want to learn about every aspect of making the best bread possible - including baker's maths, which is an invaluable tool to up- or downscale recipes.
I've been making ciabatta for some time and thought nothing could be improved - how wrong I was! I learnt that the moisture content within the crumb seeps into the crust and makes it less crusty as the bread cools - seemed obvious when I read it, but I'd not thought of it. Now I adjust baking temperature and time to get chewyness and crustyness just right.
The chapter on techniques is concise and easy to understand. The line drawings illustrate wonderfully, what is required - but only if you have already been shown what to do and how it's meant to look and feel.
The recipes include mostly classic breads, such as pain au levain, bagels, ciabatta and brioche, but my favourite part is the comprehensive writing on sourdough - particularly on the German rye varieties that are more difficult to achieve. The recipes are written for professionals, but also give measurements for home bakers, and they are detailed, clear and achievable.
Unfortunately, the author's assumption of previous knowledge is a bit on the vast side and although the line drawings are numerous and very sweet, I would have appreciated lots more pictures - preferably photographs. The photographs that are included mostly show breads that are decoratively arranged, but are not very informative. The book also doesn't give enough information about the various additives that bakers have to use nowadays. (I say 'have to' because not everyone owns their own bakery...)
Hamelman assembled a wealth of information that is both hands on and useful in everyday baking and at the same time quite philosophical and readable. Overall, I'm sure Hamelman's book on bread will become my bread bible - much more so than Beth Hensperger's Bread Bible and all the other bread baking books I own.

5.0 out of 5 based on 3 reviews. – Customer review on 12/08/2007

this breadmaking book if for you if you own a breadmaker, but it has seemed to accumulate dust as you have never used it! this book has so many easy to follow recipes that will have you beating down the breadmaking door (metaphorically speaking) and everyone will get a hankering for your bread! along with recipes and helpful tips and techniques, this book is a bargain.