面包
Bread
Jeffrey Hamelman · 初版 2004 年
3人推荐
3位读者提及
3次提及
“拥有近三十年专业烘焙经验的 Jeffrey Hamelman 倾囊相授，让任何一位认真的烘焙师都能做出世界一流的手工面包。本书首先概述基础知识——关键原料；揉面、割口和整形的纯手法技巧；从搅拌到烘烤的基本流程——引导烘焙师掌握这门手艺的所有要领。”“Bread 包含 118 个详尽的分步食谱，涵盖各类面包。数百幅插图展示技巧细节，35 幅彩色照片呈现成品风貌。每个食谱和章节旁都附有补充
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不一定简单，但我真是极力推荐 Hamelman 的《面包》（Bread）：http://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/d... 它其实是面向专业（手工）烘焙师的，但所有配方也都附带了适合家庭制作的比例。我已经……
Not necessarily easy, but I cannot recommend "Bread" by Hamelman enough: http://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/d... It's actually geared towards professional (artisanal) bakers, but all recipes include home proportions as well. I've…
除了那些书之外，Jeffrey Hamelman 的《面包》（Bread）也是极其优秀的参考书。
In addition to those books, Jeffrey Hamelman’s Bread is an excellent resource.
我觉得 Forkish 的书可以直接跳过。里面充斥着大量那种“关于食物的心得体会”的水话来凑字数，很像你在博客上会看到的内容。一本讲做面包的好书是 Jeffrey Hamelman 写的《面包》（Bread），由 Wiley 出版。他明白读者可能完全不懂面包。所有食谱都解释得非常到位，而且既按家庭厨房也按专业……
I found Forkish's book to be skippable. A lot of that flufftype "writing about thoughts about food" content to increase the length, similar to what you might find on a web log. A good book on bread is called Bread and it is by Jeffrey Hamelman, published by Wiley. He understands you might not know anything about bread. All recipes are well-explained and scaled to both the home kitchen and the professional…