New Updated Edition of 'Bread'

[Zeb]

Hello Mellows!

I was just wondering how you are all doing? I am currently baking with locally grown and milled flour which I really love, and Jeffrey Hamelman's Vermont with extra grains has become my go to sourdough recipe for home use.  I noticed that there is a brand new updated version of the book coming out soon. I am wondering how updated it is going to be and whether the format of the recipes will have changed, would love to have a version with a gram based home user column. Has anyone seen the new issue yet?

sending bready love and hugs,

Joanna

[Paul]

Hi Joanna,

The book doesn't come out until October sometime, Jeffrey said he'll send me a copy when he gets his promo copies (which is good because my old copy is literally falling apart). I will be able to let you know what's new and updated (or not) when I get mine.

[Sloan]

Amazon is saying November 20.  Looking at their ad, it appears to be about 64 pages longer.  I attended his workshop on rye breads last weekend and asked about the new edition. He said there are about 40 new recipes, that a number of old recipes have been tweaked, and that some of the science had been updated.

[Sloan]

Amazon has pushed back the delivery date to December 20.

[Paul]

Boo.

[Paul]

It looks like the release date is now Dec. 10th. Woohoo! Less than a week away!

http://amzn.to/QFdSgC - on Amazon.com for our American friends
http://amzn.to/ViEjpl - for our UK friends
http://amzn.to/R5c4iu - for the Canucks amongst us.

[Sloan]

Got it.  At first glance, 478 pages compared to 415. Gray-ish san serif print on white, so it is not any easier to read than the original.  One section of color prictures rather than two, some old pictures, some new.  More to follow...

[Sloan]

Changes to Recipes by Section: +added, -removed, N:apparent name change from/to

Under Yeated Pre-Ferments
+Honey Spelt Bread
+Brown Rice Bread
+Cracked Wheat Bread
+Buttermilk Bread
-Beer Bread with Roasted Barley

Levain Breads
+Durham Bread
+Sourdough Baguettes
+Walnut Raisin Ciabatta
+Hazelnut and Fig Levain
+Harvest Bread
+Carrot and Walnut Bread

Sourdough Rye Breads
N:Light Rye Bread/Deli Rye
+Quarkbrot
+Vollkornbrot with Currants
+Flaxseed Rye with Old Bread Soaker
+Beer Bread
+65 Percent Sourdough Rye with Rye Sourdough
+65 Percent Rye with Firm White Levain
+65 Percent Rye with No Acidified Flour

Under Straight Doughs
+Hand-Mixed White Bread
+Baguettes de Tradition
+"Slow Rise" (Pointage en Bac) Baguettes
N:Pain de Mie/Pullman Bread
+Whey Bread
+German Farmer Bread

Miscellaneous Breads
+Beesting (Bienenstich)
+Brioche Coffee Cake with Cheese Filling, Fruit, and Streusel
+Braided Brioche with Fresh Ginger Cooked in Honey
+Brioche Feuilletee
+Flamiche aux Maroilles
+Savory Brioche Empanadas

+Savory Crown Tart
+Swiss Farmhouse Bread
+Simits
+Tarte Flambee
+Rosemary Crackers with Olive Oil
+Lavash
+Socca
+Whole-Wheat Flat Breads with Filing (w/ Two Filling)
-Aloo Paratha
+Lebkuchen
+Crackers and Flat Breads
+Pancakes and Waffles
-Focaccia con Formaggio

[Zeb]

Thanks Sloan, I have a copy on order from Amazon UK. I think we are due to get them here at the end of the month.   
Your list is tantalising me...  thank you!

[Zeb]

Heh! It came today