Artisan Bread from Your Bread Machine Quick, easy and excellent bread at home, including sourdough

ISBN: 9781786751386
Publication date: 01/09/2024

Let a professional baker show you how to use your bread machine to make a variety of excellent artisan breads at home
Description

A bread machine will make only the bread you enable it to make; sub-standard ingredients and quick, over-yeasted fermentation can only ever produce a less than exceptional loaf.

But if you use your bread machine differently, respecting the basic principles of artisan baking - understanding fermentation; the need to knead; the importance of proving; shaping; and how to get the best bake for a perfect loaf - then your bread machine will deliver fantastic results.
Let professional baker Manuel Monade show you how to use your bread machine to produce awesome breads you can be proud of. Recipes include a basic pain de mie for a sandwich loaf; granary; ciabatta; blue-cheese-and-hazelnut bread; sourdough; pumpernickel; and spelt.
Biographical note

Manuel Monade moved to the UK in 1987 from Paris. He joined the original team at St John Restaurant in Smithfield, where Dan Lepard, the main baker, introduced Manuel to breadmaking. When Dan left, Manuel took over the small bakery. For many years he worked with Matt Jones at Flourpower City Bakery, before becoming a teacher at Bread Ahead baking school.

Pages: 192
Dimension: 234mm X 153mm
Author: MONADE, MANUEL