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How to Make Bread Hardcover – 8 Sep 2011


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How to Make Bread + The Handmade Loaf: Contemporary Recipes for the Home Baker + Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche (with DVD)
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Product details

  • Hardcover: 160 pages
  • Publisher: Ryland Peters & Small (8 Sep 2011)
  • Language: English
  • ISBN-10: 1849751404
  • ISBN-13: 978-1849751407
  • Product Dimensions: 25.9 x 22.4 x 2.5 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (60 customer reviews)
  • Amazon Bestsellers Rank: 27,466 in Books (See Top 100 in Books)

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Product Description

Review

It is joy and an honour to own such a well thought out, artistic and beautiful book. If you know someone in your life who is keen to start baking then this is the gift to put on the Christmas or birthday present list. That's if you can bear to give it away.... --Eleanor de Cadiz - thefoodiebugle.com

How To Make Bread makes the art (of breadmaking) seem achievable to even the most unconfident novice. With its combination of step-by-step recipes and photographs, it demystifies the baking process. --Amy Bradford - Elle Decoration

About the Author

Emmanuel Hadjiandreou has worked for Gordon Ramsay, Flour Power City Bakery, Daylesford Organic and Judges Bakery in Hastings. He currently teaches at The School Of Artisan Food in Nottinghamshire. His sourdough bread, stollen and other bread creations have won him several awards.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.6 out of 5 stars

Most Helpful Customer Reviews

33 of 33 people found the following review helpful By C. L. Sams on 4 Nov 2011
Format: Hardcover Verified Purchase
As a commercial baker I have bought most of the books about baking, going right back to the 1970s classics such as the Sunday Times Book of Real Bread and Elizabeth David's English Bread and Yeast Cookery. I have to declare that Emmanuel was head of production at Judges Bakery in Hastings, our business which we started with him. So we already knew he was a master at making perfect bread. This book is brilliant - the photographs ensure that you never get lost or end up wondering if what you have in front of you looks like it should - it holds your hand as it takes you step by step through the almost magical process where flour is transformed into a living dough and then into a wonderful loaf of bread. The patisserie recipes are excellent too - if you make the Napoleons I suggest a double batch - the first lot out of the oven will disappear into grateful mouths - they are the best Danish pastry type recipe I've ever tried
Craig Sams
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8 of 8 people found the following review helpful By R. Kong on 11 April 2013
Format: Hardcover Verified Purchase
I can believe that every recipe here has been tried and tested. I have gone through about a dozen of the recipes and the breads come out pretty much perfect.There was only one I was not 100% happy with so far - the croissant recipe, which does not use any milk at all, but that's a very minuscule point. I've used other croissant recipes that use milk (50%) in the dough and seem to give a better texture. I own several bread-making books and would rate this one 5/5. If you are learning to make bread without going on a course, I think this book is probably the best one for several reasons: very clear instructions; good photos that show many of the steps; simple technique (stretch and fold); extensive range of recipes. If you follow the instructions to the letter, you can't go wrong. I like Hadjiandreou's approach for sourdough - keeping a very small quantity of starter and making a sort of a poolish (maybe not technically the correct term) from this; a much more economical and practical approach than the large quantity starters, which involves throwing away "half" each time the starter is refreshed. The bread-making technique he teaches is essentially "stretch and fold" so no energetic kneading required ( c.f. Bertinet or Hollywood). Instructions are very precise and easy to follow. Incidentally, I own a other bread-making books which I would rate as: RB's Dough - 4/5; PH'S Bread - 3/5; PR's Bread Maker's Apprentice - 4/5.
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11 of 11 people found the following review helpful By denis schluppeck on 7 Jan 2012
Format: Hardcover
Fantastic photos and descriptions that make you want to get in the kitchen and get started with baking immediately. As a German who loves nice photographs and wants to eat real bread this book easily gets 5 stars out of 5 from me. Have already tried the sourdoughs, which are great and now getting started on the sweet treats.

I have taken Emmanuel's course on Wild Yeast Baking at the Schol of Artisan Foods, which I can also highly recommend.
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10 of 10 people found the following review helpful By Arthur on 17 Feb 2013
Format: Hardcover
The book is excellent as stated in several of the reviews. However, there are some mistakes and it would be really helpful if the author/publisher would make an official errata available. Ironically, the "cover bread" is one of those that will never get right if prepared according to the recipe provided in the book. You will not be disappointed with the book, but do yourself a favor look for "How to make bread by Emmanuel Hadjiandreou: errata" on google for an unofficial errata, it might prevent some disappointments. For rye bread (such as the one in p. 70), don't be surprised if you need to nearly double the baking time suggested in order to avoid a getting a soggy loaf (30 min. is definitely not enough!).
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4 of 4 people found the following review helpful By julie Currie on 1 Mar 2013
Format: Hardcover Verified Purchase
I think a previous negative comment is because Emmanuel makes bread making so simple and you generally expect to do much more work to make your bread. Non of this wrist aching kneading for a solid 10 minutes. Clear easy simple to follow true pictures.

I know there are a few alterations to the text of the first print which does happen and if you get in touch with the author or the school of artisan food they will give you the alterations.

I am happily working my way through the book and have had success with every recipe so far.
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2 of 2 people found the following review helpful By Joanne on 7 Nov 2012
Format: Hardcover Verified Purchase
I bought this book after I attended one of Emmanuel's classes. I do not think that anyone buying this book would be disappointed at all. It is beautifully laid out with detailed step by step instructions with clear photographs.
I have been baking for years and was expecting similar / traditional breads but have been surprised in the different interesting recipes. The fig, walnut, and anise sour bread is the first one I am looking forward to making. I can highly recommend this book and it would make an excellent gift to anyone who is interested in baking.
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2 of 2 people found the following review helpful By FussFreeFlavours on 21 Nov 2011
Format: Hardcover
The increasingly popularity of cookery and baking programmes means that more and more people are baking. This book, by one of my favourite publishers, containing 60 recipes aims to help you on your way. Starting with the basics of a simple white loaf, to a pizza base to sourdough, gluten free and pastries the recipes are packed with information and numerous photos showing every step of the way. There is a lot of information on each page, and personally I think that the photos would look better with a little border around them. If you are not affected by the slight sensory overload it is an excellent first bread baking book. One to keep on my shelf for reference.
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