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Search Results for: how to make bread

How to make bread by Emmanuel Hadjiandreou: errata

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.

If you are on facebook, you might also wish to comment on the book’s page and start a discussion.
In case you are wondering, I should specify that I have no financial or other interest in the book except that I like it and that I paid for my copy out of my own pocket. 

Happy baking!

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April 28, 2012 · Filed Under: Books, Resources · 27 Comments

How to make 2,000-year-old bread…


Video by the British Museum

Recipe, courtesy of the British Museum
I love the string technique…
In the video, the baker says he’s using buckwheat flour as the Romans did in those days but the list of ingredients in the posted recipe calls for equal amounts of spelt and whole wheat flour. Note that the bread is shaped right after mixing and that there is only one fermentation. Not a very long one at that, most likely because of the very large amount of starter and the use of wholegrain flours. No mention of steam to promote oven spring, probably because the bread found during the excavations looks quite flat. If you make the recipe at home, remember that the posted baking temperature (200°) is expressed in Celsius: it translates into 392°F.
The recipe lists gluten as an ingredient, which I find slightly odd. I can’t imagine the Romans being in a position to supplement weak flour with gluten flour although, according to this article (scroll down to the paragraph titled Grains in Rome), they did favor high-gluten wheat. So maybe the added gluten is today’s baker’s way to approximate the wheat variety used in the original recipe.
For more info on ancient Rome’s access to grain, you may want to read Grain Supply to the city of Rome on Wikipedia.
Too bad the British Museum doesn’t provide a crumb shot. I would have loved to see one. My guess is that the bread turned out rather dense.
What makes my head spin is the idea that a bread could stay in an oven for close to 2000 years…

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August 16, 2014 · Filed Under: BreadCrumbs · 7 Comments

London: Today Bread

Today Bread

Bread displayRemember Alex Bettler  of Today Bread? I had the pleasure to go and visit him last year on the last day of our stay in London. He was on the verge of moving his home bakery to much larger premises in Walthamstow, North London. The actual move took place in July 2016. Fast forward one year and I was back in London and curious to see how things had changed for him as a baker since the move. Again Alex kindly found time for me despite a schedule that can only be described as packed. Read on and you’ll see…

[Read more…]

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July 25, 2017 · Filed Under: Bakeries, London · Leave a Comment

Brown Irish Soda Bread

I didn’t make the bread you see above. I just fell in love with it. On our very first morning in Ireland last June.

We were staying at Kenmur House, a very pleasant bed & breakfast in Kilkenny, County Kilkenny, halfway between Dublin where we had landed and the West coast where we were headed. The b&b owners, John and Peggy Kennedy, couldn’t have been more welcoming. They  had offered us tea and cookies when we arrived before giving us a map of their city and pointing out the best walking itineraries and places to eat. [Read more…]

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February 17, 2017 · Filed Under: Breads, Ireland, Milling, Quickbreads, Travel · 2 Comments

Irish Seaweed Bread

Back in June we spent a few days in Ireland. It was rather cold and sometimes wet (in Dublin, a taxi driver told us: “In Ireland, we have three types of weather: it rained, it’s raining, it will rain.”) But we must have slipped blithely between drops because I don’t remember much rain at all. What I do remember is how gorgeous and dreamy the landscape was and how I would have loved to stay longer. As it was, we stayed long enough to want to go back… [Read more…]

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December 20, 2016 · Filed Under: Breads, Breads made with starter, Milling · 2 Comments

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My name is MC: formerly a translator,  now a serious home baker and a blogger. If you like real bread and love to meet other bakers, you are in the right place. Come on in...

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