Emmanuel Hadjiandreou

How to Make Bread

Today, people are rediscovering the joys of baking their own bread, not only as a cost-saving measure, but with the desire to go back to basics and enjoy making something rewarding. Emmanuel Hadjiandreou is passionate about bread and in this, his first book, he shows you how to make it, step by step. The book starts by explaining the key to good bread: why flour, yeast and temperature are important, and which kitchen equipment makes life easier. In Basic Breads, you'll learn how to make a Basic White Loaf with clear, step-by-step photos. With this method, you'll have the base for a number of variations. The rest of the book covers Wheat— or Gluten-free Breads, Sourdoughs, Flavoured Yeasted Breads, and Pastries and Morning Bakes — in more than 60 easy-to-follow recipes. 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.
596 printed pages
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  • Majashared an impression3 months ago
    💡Learnt A Lot


  • Majahas quoted3 months ago
    next day, use the amount of starter needed for your recipe.

    Add 1 teaspoon flour to the remaining ferment in the jar, seal and refrigerate for use another time.
  • Majahas quoted3 months ago
    To make a starter, mix 15 g/1 tablespoon from the jar with 150 g/1 generous cup flour and 150 g/150 ml/⅔ cup warm water in a large bowl. Cover and let ferment overnight. The
  • Majahas quoted3 months ago
    Day 1: Mix 1 teaspoon flour and 2 teaspoons water in a clear jar. Seal and let stand overnight.

    Days 2, 3, 4 and 5: Add 1 teaspoon flour and 2 teaspoons water to the jar and stir. More and more bubbles will form on the surface

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