Hamelman, Jeffrey. <br/><br/>
Bread :  a baker's book of techniques and recipes / 
Jeffrey Hamelman. 
 - Hoboken, N.J. :  John Wiley,  c2004. 
 - xv, 415 p., [16] p. of plates :  ill. (some col.) ;  24 cm. 
<br/><br/> Illustrations on endpapers. 
<br/><br/>Includes bibliographical references (p. 401-403) and index 
<br/><br/>Part 1: Ingredients and techniques - 1. The bread-making process from mixing through baking - 2. Ingredients and their function - 3. Hand techniques -- Part 2: Formulas and decorative breads - 4. Breads made with yeasted pre-ferments - 5. Levain breads - 6. Sourdough rye breads - 7. Straight doughs - 8. Miscellaneous breads - 9. Braiding techniques - 10. Decorative and display projects - Appendix - Epilogue - Glossary - Bibliography - Index - About the author. 
<br/><br/><label>ISBN: </label>0471168572 (hbk.) 9780471168577 (hbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking (Bread)<br/>Bread.
<br/><br/><label>Dewey Class. No.: </label>641.815  / HAM