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AC/DC: For Those About To Rock
AC/DC: For Those About To Rock
AC/DC: For Those About To Rock
AC/DC: For Those About To Rock
AC/DC: For Those About To Rock

2 November 2023

ISBN13: 9781786751386

PB - 234 x 153mm


Rights: World 

Rights Sold: UK

Market: Baking, Cookbook

Artisan Bread from your Bread Machine

Quick, easy and excellent bread at home, including sourdough
Manuel Monade

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.

Art Deco City
Arts and Crafts
The Art of Protest
Are You Smarter Than A Baby Boomer?
Are You Smarter Than a Millennial?
Bauhaus Women
Bowie Album by Album
Classic Queen
The Cure : A Perfect Dream
Debbie Harry And Blondie
Depeche Mode
Elton John
Foo Fighters
The Forking Trolley
Freddie Mercury
Guns N' Roses
Hitchcock's Heroines
Joan Baez
Joy Division + New Order
Lee Miller's War
Leonard Cohen
London Art Deco
Mick Rock Exposed
Neil Young
No Direction Home
Portraits in Fashion
Ridley Scott
Rubbish Seaside
Stephen King At The Movies
The Centre of the Earth
Woody Allen
William Morris and the Arts and Crafts Home
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