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How to Make Bread Hardcover – August 1, 2011

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Editorial Reviews

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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Product Details

  • Hardcover: 160 pages
  • Publisher: Ryland Peters & Small (August 1, 2011)
  • Language: English
  • ISBN-10: 1849751404
  • ISBN-13: 978-1849751407
  • Product Dimensions: 10.2 x 8.8 x 1 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (46 customer reviews)
  • Amazon Best Sellers Rank: #91,319 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

66 of 68 people found the following review helpful By Eric Rusch on December 4, 2011
Format: Hardcover Verified Purchase
My name is Eric and I'm a breadaholic. It's about all I eat. I bake bread frequently. I take bread baking classes and attend bread related events. When planning a vacation, I try to do it around popular artisan bakeries in the area. I could open a lending library with all the bread books I own. I think you get the picture.

This book, How to Make Bread, tops the list of my favorite bread books. The range and selection of recipes is unmatched. In the relatively short time I've had the book, I've already made many of the bread and one of the pastry recipes in it. The instructions are accurate (not always the case with some recipe books) easy to follow and most importantly, the results were excellent.

Do you like bread but not baking? Fine, buy this book for the gorgeous color photography throughout and leave it on your living room coffee table. The photography alone may just inspire a new hobby... or crazed obsession.
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49 of 50 people found the following review helpful By Biz Markie on March 2, 2013
Format: Hardcover
I've been baking for about 2 years, starting as a complete novice. I've learned most of what I know from Bread Baker's Apprentice and Reinhart's Whole Grain Breads. As such, you will tell that I am inevitably comparing this book to those books.
I bought How to Make Bread based on Breadtopia's recommendation. I was particularly interested in the purported large/good Sourdough section.
I've made 3 recipes from How to Make Bread, so this is somewhat of a preliminary review. Here are my thoughts:

- Lots of recipes
- Wide variety of recipes (basic, sourdough, gluten-free, soda breads, pastries)
- beautiful pictures and layout
- fun, international flavor to the book and recipes
- not terribly expensive
- pseudo-no-knead methodology is fun and seems to work well
- sourdough recipes are simple, one-build, using a 100% hydration barm

- I would not recommend this book for novices. Get BBA if you are a total beginner. How to Make Bread has extremely limited instructional information, especially as regards to "sourdough" culturing. Most of the book is just recipes.
- Weights are all in Grams (could be an issue for some, but most scales have a metric mode)
- No baker's percentages are given
- No information about total prep time for the recipe (a very nice feature of Reinhart's books)
- Total weight of the recipe is not given. Just phrases like "one large loaf". You can add it up, obviously, but it's really nice to see at a glance the weight of the recipe (and in imperial units, at that). Granted in the beginning he says that "large" is 900g and "small" is 500, but that doesn't apply to all recipes.
- No "qualitative" information is given about how the dough should feel.
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30 of 31 people found the following review helpful By Rudy on December 14, 2011
Format: Hardcover
This book is AWESOME. I bought it for my mom for Christmas but as I looked through it, I ended up using it it to make my first loaf of bread because it looked so cool.

It has step by step instructions for every of ~60 recipes which are accompanied by TONS of pictures. For example, the white loaf recipe has 29 pictures to show you exactly how to do every step, that's very unique for any category of cook book and the pictures themselves are so beautiful and inviting that it makes owning this bread worth it.

I baked my first bread with this book, the white loaf, and it turned out pretty badass. And of course it did, I was led by a very good writer that gave very precise directions on what I should do and when.

The recipes that I've tried have all been delicious and the variations of those offered by the book will keep me busy for months. The book has lots of cultural variants, from Danish to Greek, to English, to American breads. Ryes to sourdoughs to gluten-free breads. Awesome awesome variety. For those curious, there are recipes for, amongst many others:

Simple white bread
Pizza dough
Beer Bread
Bagels (the REAL way)
Many gluten/wheat-free breads
White, Wheat, Polenta, Potato, Tomato, Chocolate and many other types of sourdough breads.
Hot crossed buns, Stollen, Pain Aux Raisins, and other pastry breads.

I bought my copy at for $3 cheaper and it came with a free packet of sourdough starter so if you are thinking of making those kinds of breads, I'd suggest checking them out. I don't work nor am I affiliated with them, I just thought it was a good deal worth mentioning here for those interested.

Cheers and best gang,
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14 of 16 people found the following review helpful By Joanne on February 21, 2012
Format: Hardcover
If you like making bread with sourdoughs, this is for you. I was surprised how many are in this book. The book is beautifully photographed, but this is not a book for beginners, despite that the directions are written as clearly as they can probably be. I have about eight bread books of various difficulty levels, but I was not in the market for one with so many sourdough recipes. I know I know, it's simple some would argue; however, I know I'm not into that now and am guided by my current limitations. I have to stay narrowly focused on a few specific breads right now so as not to get myself overwhelmed. I have so many projects going--homemade pastas, homemade pizza doughs, new recipes for dinner I'm constantly whipping up, new baking projects, I am not ready for sourdough breads, just yet. We are all in different places at different times. So that is the only reason I have focused on the surprising number of sourdough recipes here.

There are four chapters of recipes. The first chapter: Basics and Other Yeasted Bread. The second chapter: Wheat-free or gluten-free breads (about a half dozen recipes). The third chapter: Sourdoughs. The fourth chapter: Pastries and Sweet Treats. Both the second and third chapters are virtually ALL sourdough recipes. The author uses active yeast and I like to use instant, and he gives no conversion formula. I have one from another bread book I could refer to, as you cannot use it in equal ratios. So now I have to consider that. On the plus side, the measurements for flours are given in ounces and grams.

I have about six or so pages tagged to try in the first "Basic" chapter and perhaps one or two in the Pastries Chapter; for me that's not a huge amount. I guess had there been a "Sneak Preview" capability to view the book or had something been mentioned in the product description saying how heavily this book relied on sourdough recipes, I would have waited to order this one at a later date.
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