El pan, de Jeffrey Hamelman

El pan, by Jeffrey Hamelman, is the reference manual of artisan baking: 140 step-by-step recipes for classic breads — rye, natural sourdough, baguette, brioche or focaccia — explained with the rigour of a baker with more than 30 years in the trade. Published in Spanish by Libros con miga and translated by Ibán Yarza (ISBN 9788494193408), it serves both those who bake at home and those who want to bake professionally.

What El pan, by Jeffrey Hamelman, is about

Whether you bake at home or you are — or want to be — a professional baker, this is your reference manual: the masterpiece of artisan baking. Impeccable recipes and detailed explanations of the whole bread-making process, told with clarity and rigour, in simple, direct language, the fruit of the author's more than 30 years' experience as a teacher and baker.

In this book you will find 140 recipes described step by step, covering a wide selection of classic breads: rye, natural sourdough, baguette, brioche and focaccia. A collection of flavours, aromas and textures to delve into the infinite world of artisan bread. There is a bread for every season and every palate, including some little-known recipes such as German farmhouse bread or simit.

What you'll learn

• The technical foundations of the whole process: flours, hydration, kneading, fermentation and baking.
• Working with natural sourdough and pre-ferments.
• 140 step-by-step recipes, from everyday breads to bakery creations.
• Professional tips and criteria you can apply both at home and in a bakery.

Jeffrey Hamelman, the author

A baker for more than 30 years, he has taught at the Culinary Institute of America and captained the United States team at the Baking World Cup. He currently runs the King Arthur Flour bakery and teaches at its school in Vermont (USA). He is a leading figure in bakeries around the world, a true enthusiast of his trade who never stops learning.

The Spanish edition comes courtesy of Ibán Yarza, journalist, translator and tireless populariser of bread culture, founder of El Foro del Pan, the largest Spanish-language community devoted to bread, flours and doughs.

Book details

• Title: El pan
• Author: Jeffrey Hamelman
• Translator: Ibán Yarza
• Publisher: Libros con miga
• Language: Spanish
• Subject: artisan baking, sourdough, professional recipe book
• ISBN: 9788494193408

Frequently asked questions

Who is this book for?
For anyone interested in artisan bread, from home bakers to professionals looking for a reference manual.

How many recipes does it include?
140 recipes described step by step: rye, sourdough, baguette, brioche, focaccia and many other breads.

Is it in Spanish?
Yes. The Libros con miga edition is translated into Spanish by Ibán Yarza.

Do you need previous experience?
No. The explanations start from the basics and grow more complex, so it works both for beginners and for perfecting your technique.

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