2 November 2023
PB - 234 x 153mm
Rights Sold: UK
Market: Baking, Cookbook
Artisan Bread from your Bread Machine
Quick, easy and excellent bread at home, including sourdough
Let a professional baker show you how to use your bread machine to make a variety of excellent artisan breads at home
When teaching at Bread Ahead, Manuel noticed that many enthusiastic home bakers would sheepishly admit to using a bread machine at home, expecting to be frowned upon by a ‘real’ baker. But, as Manuel points out, 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, then your bread machine will deliver fantastic results. Let Manuel show you how to use your bread machine to produce awesome, guilt-free breads you can be proud of.
Manuel also shows you how to use your slow cooker to help with your bread-making to produce even better results.
First though, he shares the basic principles of artisan baking: understanding fermentation; the need to knead; the importance of proving; finally, shaping; and how to get the best bake for a perfect loaf. Recipes are arranged in four sections: enriched doughs for the morning; our daily bread; more advanced breads; the baker’s unlikely ally – the slow cooker.
Recipes included a basic pain de mie for a sandwich loaf; challah; granary; ciabatta; blue-cheese-and-walnut bread sourdough; pumpernickel; and spelt.
Manuel Monade moved to the UK in 1987, from Paris, where he was studying archaeology and art history at La Sorbonne. In London, he first qualified as a chef before baking in various West End restaurants in the 1980s and 1990s. He joined the original team at St John Restaurant in Smithfield, where head chef and owner Fergus Henderson insisted on having real artisan bread freshly baked in-house for each service. Dan Lepard, the main baker, introduced Manuel to breadmaking. When Dan left, Manuel took over the small bakery and never returned to working as a chef again. Manuel returned to France to train at l’Institut National de la Boulangerie Pâtisserie in Rouen before returning to work in London. For many years he worked with Matt Jones at Flourpower City Bakery, before becoming a teacher at Bread Ahead baking school.