Search Results for: how to make bread

Fig-Anise Bread from How to make Bread

In a previous post I mentioned How to make bread by Emmanuel Hadjiandreou, a book which both beginners and more advanced bakers may find useful, inspiring and fun. I have already made half-a-dozen breads from the book and they came out really well, except for the last one I tried, Levain de campagne Bread (see Troubleshooting dough hydration: A trick “à la Gérard”). That last dough was so dry that there was no way it could be a simple matter of flour or weather differences.
So I wrote to the author who, to his credit, immediately emailed me back and subsequently called to ask which edition of the book I had. He then listed a few errors or omissions in the American edition (which is the one I have). I don’t know if the same errors are to be found in the British edition but those of you who have it may want to take a look.

Since quite a readers have written or commented that they ordered the book, in case you have the exact same edition as I do (and if you bought it from amazon.com, chances are you do), I thought it’d be useful to share the list of corrections:

Last edited March 13, 2014

• page 23: Step 24 reads, swivel the dough  and 180˚ then repeat Step 22. It should read, Swivel the dough 180 and then repeat Step 22 and 23.
• Page 44: Pecan Raisin Bread: spelling mistake golen should read golden.
• page 47: Beer Bread: In the list of ingredients, 10g/1 teaspoon should read 10g/ 2 teaspoons
• page 61: Bagels: In step 1, add the softened butter to the dry  mixture
• page 65: Armenian Flatbread:  Step 9 reads. Cover the bowl again and let rise for 30 minutes. It should read: Cover the bowl again and let rest not rise for 30 minutes, as there is no rising agent in the dough
• page 81: Gluten-free Bread with two variations: read “potato starch” instead of “potato flour”
• page 82: Gluten-free Cornbread: read “potato starch” instead of “potato flour”
• page 94: Levain de campagne Bread: replace “150 g warm water” by “250 g to 300 g warm water” (the author cannot be more specific as a lot depends on the capacity of your wholegrain flours to absorb water. Generally speaking American flours are stronger -have a higher protein content- than their British equivalent and therefore require more water;
• page 109: Beetroot Sourdough: In step 3, add the oil to the wet mixture
• page 115: Potato Sourdough Bread: In the list of ingredients, proofing/ dough rising basket (500g/ 1-lb. capacity) should be 1000g/ 2-lb. capacity.  Step 17: Should read Bake for about 40-50 minutes, or until golden brown. (M: shows 2 small loaves one made with raw, grated potato & another made with roasted potato;)
• page 129: Semolina Bread: In the list of ingredients, add 15 g of olive oil for folding
• page 138: Croissants: Step 23 should read, Remove the dough from the refrigerator and repeat Steps 17-22 (not Remove the dough from the refrigerator and repeat Steps 17-21).

If you notice anything else that doesn’t seem to make sense or if you have trouble with one of the recipes, Emmanuel Hadjiandreou says he can always be reached for questions through the School of Artisan Food (info@schoolofartisanfood.org). If you do contact him, please let me know what you learn so that I can update the list as necessary.

Happy baking!