The Fresh Loaf

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flournwater's picture
flournwater

Just Another "One Day" White Loaf - Great Sandwiches

I just finished this white loaf and we liked it well enough that I figured it was worth sharing.  This makes a one pound loaf (give or take an ounce) and it is delicious.  Can be prepared in a loaf pan so it's a nice sandwich bread too.

(click on thumbnails for larger image)

Process is so easy some might even consider it a "quick" bread. 

I assembled a polish consisting of 15 g flour and 16 g water along with 2 g instant yeast; fermented in fridge for a little over 24 hours.

Combined that with 295 g flour, 162 g water, 6 g instant yeast, 5 g sugar,  6 g salt and 19 g solid vegetable shortening in the bowl of my mixer and mixed until pulled away from sides of the bowl.  Changed to dough hook and kneaded for about 8 minutes, until it all came together in a nice smooth dough ball. 

Rolled it into a ball, flattened it and rolled it on the counter top into a cylinder and shaped into nice loaf.  Oiled the top, covered with plastic wrap; allowed it to rise until doubled.

Preheated the oven to 425F, cut an angular slash along the full length of the risen dough (about 1/2 inch deep) and popped it into the oven on a parchment paper covered baking sheet.  Reduced heat to 400 and baked 15 minutes, the rotated and baked another ten minutes (until internal temp. reached 200 degrees).

It's a "one day" bread (except for the poolish which can be fermented for a shorter amount of time  -  e.g. 3 - 4 hours if you don't want to wait 24 hours as I did) that's both easy and delicious.

Gonna try it next time with bacon fat ....

 

Szanter5339's picture
Szanter5339

Pumpkin cake.


 
1 cup warm milk 2 dl
2 tablespoons sugar
1 tsp salt
50 g of soft butter
1 egg
100 g of yogurt
600 gram flour
20 ram yeast
+ 1 egg for lubrication
The dough for the lubrication of:
150 g Mascarpone cheese
150 g pumpkin
few sweetener
A cs. of vanilla sugar
2 tablespoons cornstarch

baby Sponge
Some black coffee

The yeast should megfuttatni little milk.
Moderately soft dough kalácstésztát
Half an hour keleszteni be covered with a board and can be sampled.

I made half of the croissant. Rectangular and I gave the anointing and the cheese pumpkin mixture. Anointed the dough thinly and dipped in coffee cake ráfektettem baby and rolled up.

The remaining dough in different samples was developed.

lumos's picture
lumos

XXV – A Tale of the Unfaithful : My Take on Tartine’s Basic Country Bread……4 months ago!

Been clearing up old files on my PC and found photos of breads I baked ages ago and had comletely forgotten about….. One of them was Tartine’s Basic Country Bread.

Ever since I read Shiao-Ping’s blog about her ‘imitation of Chad Robertson’s Country Sourdough’ and all the buzz following the publication of ‘Tartine Bread’ last year, I’d been so intrigued to find out how wonderful its famous bread.  Thought of buying a book, but didn’t in the end after reading many reviews and contemplating for a long time. It was very interesting to read Eric’s view on the book he posted a while ago, because that was exactly what I’d thought the book might be like and the reason why I decided not to buy. 

 But still, my interest in the bread itself never faltered, so I searched through the internet for the formula and found this wonderfully generous site with detailed formula. It was a God sent! (Thank you, Martha! :))

 Didn’t follow its method of ‘how to start the levain’ but I just fed my starter with 50:50 = WW : Strong with hydration of 75%, as my regular starter, and increased the ratio of pre-ferment to a bit over 30%.  Here’s my formula for my take.

 

My Take on the famous Tartine’s Basic Country Bread


 

INGREDIENTS

Levain.....WW 35g

                  Strong flour 35g

                   Water 50g

 

Main Dough ..... Strong 220g *

                                Plain  50g *

                                        * (or 270g AP flour)

                                 WW  30g

                                 Water  210g

                                  Salt 6g

 

 METHOD

  1. Mix WW and strong flour for the levain ingredient. Feed the starter with it twice during 10-12 hr period before use.  (1st feed = 20g flour + 15g water, 2nd feed = 50g flour + 35g water)
  2. Mix all of the levain with main dough flours and water until shaggy mess. Autolyse for 30 – 40 minutes.
  3. Sprinkle the salt over the dough and S & F in the bowl until the salt is evenly distribute. Rest for 40- 45 minutes.
  4. Repeat S & F in the bowl every 35 – 40 minutes over next 3 hrs until the dough increases the volume by 30% or so.
  5. Pre-shape and rest for 20 minutes.
  6. Shape and cold retard overnight.
  7. Take out of the fridge and leave until the dough returns to room temperature and fully proofed. (finger-poking test!)
  8. Pre-heat the oven to 240C with a Pyrex with lid or a cast iron/Dutch oven in it.
  9. Bake at 240C for 20 minutes in a covered Pyrex (or similar).
  10. After 20 minutes, remove the cover, lower the temperature to 200C, and bake for another 20 minutes.

 

Verdict :  Not too sure……:p  It was pleasant tasting bread with quite well balanced, gentle flavour, for sure.  I can see why a lot of people like this as the daily basic bread, but tbh it was too gentle and lacked complexity of flavour I’m used to from other breads I bake regularly, I thought.  It was good bread, but to be entirely honest, I didn’t find it was that sensational.  Which is actually very similar thing I’d found from Hamelman’s Pain au Levain (::gasps:: BLASPHEMY!!!!) ; another bread which is very popular,  but the one I only baked a few times.

I did not follow CR’s formula to a tee, so it’s quite possible I’m missing something here, I must admit.  

 OK….I’m open to anyone telling me off!!!

 ::braces herself::   :p

(Must admit it makes good sandwich bread, though, thanks to its mild flavour profile, probably....)

 

OldWoodenSpoon's picture
OldWoodenSpoon

ITJB Vienna Bread - 3rd Time Not the Charm

I baked this recipe for the third time tonight, and I am still scratching my head.   For this iteration I made the following adjustments:

1)  Reduced the malt to 10 grams, based on Eric Hanner's parallel bake comments and results here.
2)  Reduced my mixing time to 10 minutes to reduce the level of dough development.
3)  Added a wire rack to the middle of my oven to avoid baking directly on my quarry tiles.

The results are strange, to say the least, and certainly not "right" yet.  Here is a pictorial tour:

After 10 minutes the dough still seems fairly well developed, but it is certainly much less so than the previous iterations.

This blurry shot shows the dough at the very beginning of bulk fermentation.

Here is the dough 45 minutes later at the end of bulk fermentation.  I may have let it go just a bit too long.

Divided into 2 loaves of 521 grams each, shaped and panned,  and ready to proof.

After 45 minutes they were proofed to show above the top of the pan.

Here are the panned, slashed and egg-washed loaves in the 350 F oven (that really needs a good cleaning so please ignore that if you would).  Note that the loaves are even, there is good clearance all around, and the slashes are down the center.  I am using conventional heat, not convection, so the fan at the back is not in use.  From here it gets really strange.

These loaves baked for 35 minutes.  I tested the internal temperature of the one on the left at 25 minutes, and stuck my big thumb into it getting it out of the oven.  That is why it has the big dent in the end.  It was not up to temperature yet so I put it back in the oven for 10 more minutes.  After a total of 35 minutes the internal temperature was 207F. 

The loaves rose unevenly in the oven, or so it appears to me.  The slashes now appear to be off center, and the outer edges of the loaves are taller than the inner edges.  This could be from weak shaping, or from uneven temperature, or from something I have not thought of.  They also have the same caved in side profile (see the next photo) that the previous bakes have shown.

I have not yet cut a loaf, so I do not know what the crumb looks like, or if there is a compressed doughy line up the inner or outer sidewall of these loaves.  I do expect to find one, but I will do that in the morning and post it back here then.

Edit on Tuesday, 11/8/2011:  Crumb shot added below.  This is the less distorted of the two loaves posted above.  There is an only-barely-visible compressed doughy line up one side of this loaf, and the crumb is a little less airy and insubstantial than previous bakes.  The largest holes seem to be smaller than in previous bakes.

My next steps are going to be to buy some true All Purpose flour, remove my baking tiles entirely for the next bake, and recheck the temperature of my oven in several locations to make sure I am still getting even and accurate heating.  It was accurate and consistent (as much as can be expected from a home oven) just six months or so ago, but this project requires re-verifying everything.  I will also consider modifying the shaping from that commended by the authors.

Thanks for stopping by.
OldWoodenSpoon

ananda's picture
ananda

“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style ..

“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style” Loaves with mixed leavens.

Refreshment Régimes:

  1. 1.     Rye Sourdough

Refreshment One.   Saturday 16:00

Material

Weight [grams]

Rye Sour from Stock

90

Bacheldre Organic Dark Rye Flour

60

Water

100

TOTAL

250

 

Refreshment Two.   Sunday 07:30

Material

Weight [grams]

Refreshment One

250

Bacheldre Organic Dark Rye Flour

300

Water

500

TOTAL

1050

 

Refreshment Three.   Sunday 15:00

Material

Weight [grams]

Refreshment Two

1050

Bacheldre Organic Dark Rye Flour

130

Water

215

TOTAL

1395

 

  1. 2.    Wheat Levain

Refreshment One.   Saturday 16:00

Material

Weight [grams]

Wheat Levain from Stock

20

Marriage’s Organic Strong White Flour

100

Water

60

TOTAL

180

 

Refreshment Two.   Sunday 07:30

Material

Weight [grams]

Refreshment One

180

Marriage’s Organic Strong White Flour

200

Water

120

TOTAL

500

 

Refreshment Three.   Sunday 15:00

Material

Weight [grams]

Refreshment Two

500

Marriage’s Organic Strong White Flour

315

Water

189

TOTAL

1004

 

************************************************************************************************

  1. 1.    “Rossisky” using the Three Stage Auerman Process

See Refreshment Régime above for sour building.   The “Scald” was made at the same time as the 3rd refreshment.   The “Sponge” was made 21:00 Sunday night.   The final paste was made 09:00 Monday morning.

Material/Stage

Formula [% of flour]

Recipe [grams]

1. a] Built Sour [see above]

 

 

Bacheldre Organic Dark Rye Flour

24

240

Water

40

400

TOTAL

64

640

 

 

 

1. b] “Scald”

 

 

Crystal Barley Malt Powder

6

60

Bacheldre Organic Dark Rye Flour

20

200

Boiling Water

39

390

TOTAL

65

650

 

 

 

2. “Sponge”

 

 

Built Sourdough [from 1. a]]

64

640

“Scald” [from 1. b]]

65

650

TOTAL

129

1290

 

 

 

3. Final Paste

 

 

“Sponge” [from 2.]

129

1290

Bacheldre Organic Dark Rye Flour

50

500

Salt

1.5

15

Water

6

60

TOTAL

186.5

1865

Overall % pre-fermented flour

24 + 26 =50

-

Overall % hydration

85

-

FACTOR

10

-

Method:

    • Build the sour as above.   Make the “scald” at the same time as the final refreshment of the sour, by pouring boiling water onto the flours and mixing.   Allow to cool to room temperature, covered.
    • Make the “Sponge”, by combining the Built Sour with the “Scald”.   Leave to ferment, covered, for a further 12 hours [this proved to be too long; recommended time is 4 hours!]
    • Add the remaining ingredients to the “Sponge” to make the final paste.   Target temperature is 29 - 30°C.
    • Bulk Ferment for one hour.
    • Scale and divide: I made one loaf in a pan @ 1kg, and one shaped round and proved in a banneton using the remaining paste.
    • Bake on the “dead” wood-fired oven.
    • Cool on wires, and set aside wrapped in linen cloth for 24 hours, before slicing.

 

  1. 2.    Pain au Levain using Rye Sour and Wheat Leavens

See Refreshment Régime above for the rye sour and wheat levain building.

Material/Stage

Formula [% of flour]

Recipe [grams]

1. a] Wheat Leaven

 

 

Marriage’s Organic Strong White Flour

15

300

Water

9

180

TOTAL

24

480

 

 

 

1. b] Rye Sourdough

 

 

Bacheldre Organic Dark Rye Flour

9

180

Water

15

300

TOTAL

24

480

 

 

 

2. Final Dough

 

 

Wheat Leaven [from 1. a]

24

480

Rye Sourdough [from 1. b]

24

480

 Carrs Special CC Flour

60

1200

Allinson Strong Wholemeal

16

320

Salt

1.8

36

Water

44

880

TOTAL

169.8

3396

% overall pre-fermented flour

24

-

% overall hydration

68

-

FACTOR

20

-

 

Method:

    • Build the sour and leaven as above.
    • Autolyse flours, water and rye sourdough for the final dough for 1 hour.
    • Combine all materials for the final dough and mix to develop.
    • Bulk proof 1½ hours
    • Retard overnight, covered.
    • Scale and divide: one @ 1500g, one @ 700g and one just short of 1200g.   Mould round and proof in prepared bannetons.
    • Final proof: 3 hours
    • Bake: Decant each loaf onto the peel, score an “S” shape onto the top, and set in the wood-fired oven to bake.
    • Cool on wires.

 

  1. 3.    Panned “Wholewheat-style” Loaves with mixed leavens.

These loaves are a request from a new-found customer who lives in the next village to us, and has been buying bread from the Village Bakery, Melmerby, where I used to work, for many years.

It’s as “plain”, as I go when working at home, and is largely wholewheat-based, which was the main tenor of the request.   It’s also made in pans, to allow for breaking into small and easy quantities for freezing down.

The refreshment régimes for both the pre-ferments are shown above.   The soaker was prepared at the same time as the final refreshments took place.

Material/Stage

Formula [% of flour]

Recipe [grams]

1. a] Wheat Levain

 

 

Marriage’s Organic Strong White Flour

25

300

Water

12

144

TOTAL

37

444

 

 

 

1. b] Rye Sourdough

 

 

Bacheldre Organic Dark Rye Flour

6

72

Water

10

120

TOTAL

16

192

 

 

 

2. Soaker

 

 

Gilchesters Organic Farmhouse Flour

9

108

Salt

10.8

129.6

Water

0.2

2.4

TOTAL

20

240

 

 

 

3. Final Dough

 

 

Wheat Levain [from 1. a]

37

444

Rye Sourdough [from 1. b]

16

192

Soaker [from 2.]

20

240

Allinson Strong Wholemeal

60

720

Salt

1.5

18

Organic Lightly Salted Butter

1.5

18

Water

37

444

TOTAL

173

2076

% overall pre-fermented flour

31

-

% overall hydration

69.8

-

FACTOR

12

-

 

Method:

    • Build the leaven and sour as above, and prepare a cold soaker [2], at the same time as the final refreshment stage for each pre-ferment.
    • Combine the rye sourdough, soaker, flour and water for the final dough for 1 hour autolyse.
    • Add the remaining ingredients and mix to develop a strong dough.
    • Bulk proof 1½ hours.
    • Retard overnight in the chiller, covered.
    • Scale and divide: 4 pieces @ 390g for the Pullman Pan, and one piece @ 516g for the smaller loaf.  Mould round and rest, covered for 15 minutes.   Shape and pan.
    • Final proof for 3 hours.
    • Bake in the wood-fired oven.
    • De-pan and cool on wires.

Comments.

The Russian Rye paste was too stiff, and therefore slow to prove; always a worry from my experience, producing a tasty, but dense loaf of reduced quality.   I fear the “zavarka” was too stiff, as a result of exuberance on my part boiling the water, resulting in excessive starch gelatinisation.   Result?   A very tasty dark loaf, but very dense!

I badly need more wood to fire the oven.   It was pleasing to bake these 3 varieties, but I now acknowledge I need a regular supply of tinder dry, soft wood; cut small.   The search continues…

Both the other doughs proved well and made good bread.   Today was a lovely sunny day here in Northumberland; however, there was a really sharp frost overnight, so it was a challenge to keep the dough warm enough to enable active final ferment, given 2 of the doughs had overnight retard.   The wholemeal looked particularly good.   Oven spring in both was fine, and the crumb of the Pain au Levain with the 2 pre-ferments looks great.   The crust?   This is where the wood-fired oven is really coming into its own with wonderful radiated heat from the arched roof of firebrick.

I managed to sell 4 of the 7 loaves I made today and net £10 proceeds.   My business adviser came to see me, and he left with a loaf he was happy to purchase, full of positivity about my progress, and other ideas I have too: a “pre-order Pizza Takeaway” service one night a week?   Seems like a winner to me!

This is arriving on a pallet by courier tomorrow, and I can’t wait!   An old 20 quart Hobart planetary mixer, but in excellent working order.   So, making up to 10kg of dough at a time should be really easy moving forward.

http://www.flickr.com/photos/24731237@N03/6324106618/in/photostream

 

Happy Baking Everybody!

Andy

ehanner's picture
ehanner

ITJB Vienna Bread

When I saw the strong proofing OWS was getting from his attempts at baking the Vienna Bread from Inside the Jewish Bakery.  I baked this as a tester a long time ago but this is the now released version so I thought I’d give it a whirl. It's a fast rising enriched dough that just takes a few hours to complete.

The first thing I noticed is that the volume amounts an gram measurements don’t line up just right for me. The flour I scoop and level weighs 135g per cup. The recipe calls for 4-1/3 Cups. In my kitchen that would be 584 grams where the gram number is 620g. The oil is 2 T at 3.0 grams. I measured over 3 T of oil to be 30 grams. I didn’t go down item by item to see how they all worked out, I figured these are really Norms recipes and he would have kept notes in percents, Cups and pounds/ounces. I chose to use the gram weights and ignore everything else.

Another variable I had to make a decision on was the dough temperature. The recipe calls for warm water. I figured if the water was 82F the dough would come out near 78F after adding a cold egg and the other room temperature ingredients. That worked out perfectly. My dough temp was 77F.

My standard bread flour is Gold Medal, Better For Bread in the bright yellow bag. I think it’s right around 12% protein. The recipe calls for bread flour so my BFB should be OK.

One other thing that caught my attention was the use of malt and sugar. I only added 1 heaping teaspoon of dry malt powder where as the recipe calls for 2 T of dry or liquid malt or 20 grams. 2 T seems like a lot for under 4 cups of flour.

I used my Kitchen Aid mixer for this 2.3 Lb batch. It took 10 full minutes to reach a semi smooth consistency and a decent window pane window.  I think I could of continued a little longer and fully developed the dough in retrospect. After removing the dough and manually kneading it for a minute or so, I shaped it in a ball and returned it to the mixer bowl and put it in the proofer, set at 78F. The dough was at 78F and after the rise it was still just where I wanted it, 78F. It took just 1 hour to double as you can see. I divided and shaped it into 2-534g logs. The recipe calls for 510 g pieces but this is what the recipe gave me. I don’t think the additional 24 grams will cause any serious over flowing of the dough. But considering what OWS has been seeing, it’s worth considering.

I egg washed after slashing and baked for what turned out to be 30 minutes at 350F to get an internal of 205F. I’m a little surprised the top tore open so much but It looks nice. The crumb is soft and tight grained as would be expected. The crust has a little bit of crunch where the egg wash came in contact with the sides of the pan. Sugar is caramelized slightly. I followed the directions pretty near right like the recipe called for, except for holding a little malt back. Looks OK to me and tastes great. This would be a great French Toast. Actually I almost made rolls out of half the dough and stuffed them with stewed onions. The girls loved this bread.

NOTE TO OWS: The only thing I am aware of that I did differently than you did is change the flour and held a stable dough temperature so I could judge the oven spring fairly. The spring seemed about right to me. Oh, and the malt may have been lower.

Eric


No collapsing here. Just a great enriched dough loaf.


After 8 minutes the dough looks about there. Total mix/kneading was 10 minutes


I would call this the right size pan for 534 grams of dough. 8.5X4.5 inches


Finishing proof at 78F at one hour.


Divided and shaped


Back in the 78F proofer for another hour.


Proofed to just over the top of the pans. Looks good.


Better lighting, proofed.


Egg wash and slash.


They look pretty good to me here.


Not overly expanded. Just right. They didn't collapse after cooling

 

 

Figaro79's picture
Figaro79

Bread vs. all-purpose flour

I've been baking bread for almost 60 years and I still can't tell the difference between bread baked with bread flour and bread baked with all-purpose. Am I the only one who sees no discernable difference?

GermanFoodie's picture
GermanFoodie

German Sourdough Rye

Sourdough is as old as humankind, or at least that is what I would like to think. This is how bread baking must have started: let a bowl with hydrated flour stand somewhere, and magically it rises at some point. It took mankind until the 17th century to figured out what organism actually worked that magic.

As fickle as a sourdough starter can be at times, the taste it conveys to a loaf of bread is unsurpassed. Tangy, rich, moist, and in this case perfectly complemented by the dark rye flour, which is at the same time sweet and tart. Give me a slice of sourdough rye with butter and some cheese and I am in Heaven.

I typically “feed” my sourdough starter, fondly referred to as “Hermann”, the day before I intend to make the dough. This treatment ensures that its taste is at its best, its freshest. “Hermann” is a 100% rye starter, so my sourdough rye bread has a LOT of dark rye in it.

The original recipe, which I found on Chefkoch.de, called for 250 g of cooked potatoes, but I have also used flax seed, pumpkin seeds (pictured) or sunflower seeds.

Basic Sourdough Rye Bread

700 g rye sourdough starter
250 g dark rye flour
400 g bread flour
300 g water
20 g salt
10 g gluten
10 g malt, dissolved in water
(10 g yeast, optional)
(250 g cooked potatoes or seeds, optional)

Preheat the oven to 200 C or 400 F. From the ingredients work up a dough, let rise until doubled (preferably retard over night). Divide dough into two equal parts, form boules and place them in proofing baskets. Proof until visibly doubled. Turn baskets onto baking sheet lined with a greased sheet liner. Bake for about 45 – 60 minutes or until the internal temperature is at least 200 F and the thermometer shows no signs of wet dough on it. Let cool completely before cutting.

SallyBR's picture
SallyBR

My first pain de mie....

I wanted to get a pullman type pan for a long, long, time - finally caved in, after a post a month or so ago at the King Arthur's blog.

I made a few mistakes with this recipe, mainly because I'm too impatient to wait for the dough to rise, but I think for a first time it turned out pretty good.  The recipe is a keeper for sure, oats and honey.... very tasty bread

the link to the whole article on my blog is here,

http://bewitchingkitchen.com/2011/11/06/honey-oat-pain-de-mie/

 

and I will attach a photo of the sliced loaf.

 

 

 

bshuval's picture
bshuval

Review: FCI's "The fundamental techniques of classic bread baking" and Hadjiandreou's "How to make Bread"

Recently, everyone has been waxing lyrical, with good reason, I should add, about Elagins and Norm's new book "Inside the Jewish Bakery". I have also bought the book, and found it to be a well-researched, excellent book, that should be on any serious baker's bookshelf. That said, a few other good books has been published very recently. These books were not by names that were familiar to me, and I was very pleasantly surprised by them, so I decided to review them here. 

The Fundamental Techniques of Classic Bread Baking (by the French Culinary Institute).

This book is not the work of one person, but of the master bread bakers at the FCI. It has been ghost-written by Judith Choate, and the gorgeous photographs are by Matthew Septimus. This book came out of the bread-baking program at the FCI, and is intended for a wide audience, from professional bakers to home enthusiasts. The book is a self-contained to bread baking. The book is divided into twelve session, which I discuss below. 

The first seven sessions comprise roughly a quarter of this large book and discuss the theory of bread making. You won't find explanations of bread science here, but you will find other useful material. There is a good account of bread ingredients and their functions. Again, I have seen more detailed explanations, but these are quite good. The list of ingredients is quite comprehensive, covering even some more obscure bread making ingredients such as soy flour and raisin juice concentrate. Among the sessions are also explanations of bread-making processes, of sourdough and preferments, and, of course, baker's percentages. 

While there are some agreed conventions to BP (e.g. flour = 100%), there are many variations. In this book, all recipes are accompanied by BP. The convention this book uses is that every portion of the dough receives its own set of BP. For example, if a recipe contains a soaker, a biga, and the final dough, the amount of flour for each of the components will be 100%. I prefer the Hamelman system of BP myself, but the system in this book is clear enough. 

The final five chapters of the book contain formulas (called "demonstrations" in this book) for many breads. The chapters are for French breads, Italian breads, German and Middle-European breads, Advanced bread formulas, and Gluten-Free formulas. The recipes are all very clear and consistent. Each recipe begins with its name, yield, time-to-make, kneading method, and desired dough temperature. Then, there is a list of ingredients. The ingredients are specified in metric and imperial units. There are no volumetric measurements in the book (a big plus, in my opinion). The overall weight of each portion of the dough, as well as the final dough, is listed as well. There is also a list of equipment required for each recipe (from scale to cooling rack). Following these are the instructions. The recipe instructions are very clear. The one thing the recipes are missing is a short blurb for each recipe -- I would have liked to read a little bit about the recipes. 

The formulas really cover a great variety of breads. They are very interesting. Most are accompanied by beautiful pictures. In a few cases there are also some step photos. For example, in the recipe for Pain Normand (a French bread containing apples) there is a series of pictures showing the instructor thinly slicing an apple, brushing the loaves with cider, and topping them with the apple slices. 

The French chapter covers many types of French breads one would expect to find in a bread book: several baguette formulas, pain de mie, pain au cereales, fougasse aux olives, pain viennois, brioche, and even a rye bread (with 65% rye flour out of the total amount of flour). They also have a pain de campagne that they call "bordelaise". Similarly, the Italian chapter contains many Italian bread formulas: ciabatta, focaccia, carta di musica, pugliese, pane toscano, pizza, and more. There are also formulas for some sweeter breads here, such as panettone and pane al cioccolata. 

The two most exciting chapters are the ones about German breads and advanced breads. The German breads chapter contains an interesting array of German and related breads. Of the 22 formulas in these chapter, 4 are adapted from Hamelman's "Bread", with credit given (40% sourdough rye, sourdough rye with walnut (this has excellent photos here), whole wheat and rye sourdough, and 66% sourdough bread). There both wheat and rye breads here, from pretzels and bagels, to vichgauer, krauterquarkbrot and an excellent-sounding leinsamenbrot. There are also a couple of sweet breads here: kugelhopf and stollen, both complete with mouthwatering photographs. The recipe I am most intrigued by is the one for a German fruit bread I have never seen before; the recipe is for 2 kg of dough, three quarters of which are a mixture of dried fruit! Sadly, this bread is one for which there are no pictures. 

The advanced bread chapter contains 14 bread that did not fit in any of the previous chapters. I can't say that any of these is ultra complex or anything, but this is a nice selection. This chapter contains the highlights of this book for me: some recipes by Didier Rosada. I have heard so many good things about this baker, and I am waiting for him to publish a book. If the his formulas in this chapter are any indication, I will be the first in line to get such a book if it ever becomes real. Anyhow, some of the intriguing recipes in this chapter are millet bread, a 90% whole-wheat bread with walnuts, a molasses rye bread, and a rye and whole wheat bread with seeds. 

The final chapter contains a few formulas for gluten-free breads. I am not too interested in these breads, so I don't have much to say about this chapter. 

Overall, this is an excellent bread baking book, containing a wide variety of formulas. There is something here for everyone: the white-bread baker, the French bread baker, the whole-grain baker, the rye enthusiast, and more. I highly recommend it. 

How to make Bread (by Emmanuel Hadjiandreou)

When I saw the name of this book's author, I was perplexed. Who is he? Where is he from? To me, Emmanuel sounded French, so I thought this would be a book about French bread baking. Thankfully, was I wrong. The author is South-African who trained in a German-style bakery. He is currently in the UK. His breads have won several awards. 

The intended audience for this book is the home baker. The recipes are scaled accordingly to make usually a single loaf. (If I have one criticism of this book is that several recipes make a very small loaf, requiring a 4x6 loaf pan, which is quite uncommon). The book contains all the information one needs to know about bread baking, and makes an excellent book for both the beginning baker and the seasoned baker.

Hadjiandreou begins the book with a brief introduction to bread baking: some information about ingredients, and a little about techniques. There is also an explanation of sourdough, essential to the later chapters. After the quick introduction we jump straight to the recipes. There are four chapters of recipes: "Basics & other yeasted breads", "Wheat-free or gluten-free breads", "sourdoughs" and "pastries & sweet treats". All of the recipes are accompanied by many beautiful pictures, both of the completed recipe as well as step photos. The photographer really did a great job here, as the book is a joy to look at. The recipes contain a short blurb about each recipe, the recipe yield and baking tin size if applicable, and a list of ingredients. The ingredients are given by metric weight (first) and also by the American volume system. There are no imperial measurements (not a great loss). The recipe instructions refer to the various step photos (not every step has a photo). 

The first recipe is for a "simple white bread" with two variations: malt loaf and whole-wheat loaf. This is just a simple loaf for learning, containing just flour, water, salt, and yeast. This recipe introduces the reader to the kneading style of this book. Here the kneading is done in my favorite method: 10 second kneads, in the bowl, spaced 10 minute apart. Really, the best kneading method in my opinion. This recipe ends with a beautiful picture comparing the three variations. There are other interesting breads in this chapter such as a multigrain seeded bread, a focaccia, an olive and herb bread, a beer bread, bagels, tsoureki, and more.

The second chapter is very exciting for me, as it contains several recipes for rye breads. This chapter begins with a beautiful photographs of rye dough being mixed by a wooden spoon in a large bowl. The various breads in this chapter are a dark rye bread, a prune and pepper rye bread, raisin rye bread, wholegrain rye bread, spelt bread, and more. Even though this is not the sourdough chapter, the recipes do require a rye sourdough. One shortcoming of this chapter is that several recipes require "hot water", but the exact temperature is not specified. 

The sourdough chapter contains a variety of sourdough breads: a white sourdough, a wholegrain sourdough, a whey sourdough, tomato sourdough, beetroot sourdough (gorgeously purple), caraway-rye sourdough, fig-walnut-and anise sourdough, multigrain sunflower bread, and more. Most breads in this chapter do not require any yeast.

The final chapter in the book is for pastries and treats. Here you will find croissants (and various preparations with this dough, such as pain au chocolat and copenhagens), brioche, hot cross buns, marzipan stollen, and even a poppyseed stollen I must make soon. 

This book really contains a great variety of recipes, including some German bread recipes. I am definitely going to try his rye bread soon. This book is a great book for beginners, with all the wonderful, well-done, step photos. It also contains a large number of advanced bread formulas for advanced bakers, and many breads that you won't find anywhere else (prune and pepper rye breads). Several of the recipes in this book have won various awards. This book definitely deserves a prominent place in any baker's bookshelf. 

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