Yumarama.com is happy to offer our readers a chance to score a copy of the book Baking By Hand:
The authors, Andy and Jackie King, run a bakery, A&J King Artisan Bakers in Salem, Massachusetts, where they create a delicious and extensive line of hand-made breads and pastries.
Here a brief description of the book from Amazon:
Keep your mixer in the closet as Andy and Jackie King teach you long-forgotten methods that are the hallmarks of their exceptional bakery. In their book Baking By Hand, they’ll take you through all of the steps of making amazing bread, from developing your own sourdough culture, to mixing by hand, traditional shaping techniques and straight on to the final bake. Most importantly, you’ll learn the Four-Fold technique—the key to making the kind of bread at home that will simply be top tier in any setting.
Just a fast note for anyone who bakes from the wonderful book “Bread: A Baker’s Book of Techniques and Recipes“ by Jeffrey Hamelman: Mr Hamelman has very kindly sent me a copy of his most up to date Errata for the First Edition of the book and has asked that I share it with everyone.
This is a 6 page .doc file with many fixes for typos, correcting formulas and even making several changes in the more technical discussions at the beginning of the book.
If you have this book, you want these corrections.
The file is available HERE at MellowBakers and you simply need to download it. It does need a program that can read Microsoft Word (.doc) files.
I’ve also created a .pdf version for those who prefer that forma which is also available at that link.
This will make an astounding book even more… uhhh… astoundinger? Sure, let’s go with that!
And if you don’t already have the book, yes you really should still get it!
Where to get it? Click the book to get to a local Amazon:
Or your local bookstore, of course. Just get it.
UPDATE: There is, as noted, a new, 2nd edition of the book which is available here as well:
Wanna see? This is the “short version”, there are lots more photos that, had this worked out, would be in here too, like the usual Mis. I’ll just jump right in then. Come along and see if you can spot where it went wrong.
So I make the rye sourdough. Nothing tricky here: mix and let sit for 14-16 hours, I went with 16. Next morning, it has expanded nicely.
My third bread in the MellowBakers.com group bake, the Rustic Bread from Jeffrey Hamelman’s wonderful book Bread: A Baker’s Book of Techniques and Recipes is a pre-fermented loaf and has a combination of white bread, rye and whole wheat flours. Although it takes about 22 hours from start to finish, the time actually spent doing anything besides ‘waiting’ is really not that different from other breads.
The pre-ferment is designed to allow a portion of the dough to ferment and age, bringing out a lot of the wheat’s flavour without needing the whole batch of dough to sit about for 12-16 hours. I pretty much went from start to finish doing everything as expected, except for a little extra hand kneading after the first rough mix to add a small handful of flour as the dough was just a little too sticky.
As I noted, this bread used a pre-ferment so let’s start with a look at this step.