Bread: Baking by Hand or Bread Machine by Eric Treuille and Ursula Ferrigno

  • Plain or basic white bread (Pain ordinaire) (page 72)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; French; Vegan
    • Ingredients: dried yeast; strong white flour
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Notes about this book

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Notes about Recipes in this book

  • German country-style rye bread (Landbrot)

    • manycookbooks on March 10, 2019

      This recipe is seriously flawed, unless I missed something. After making the starter, which, despite fresh yeast, did not become very "bubbly", the instructions follow to make the dough. Step 2 indicates that you should "mix the flours in a large bowl. Make a well in the center and add the dissolved yeast and starter" (so far, so good). After mixing, the mixture is supposed to be a "thick batter", but it's more like a heavy bowl of sludge. It did not "sponge" and get frothy! Even worse, in step 4, you are to add the "fermented batter" and "mix in the flour"! Excuse me, but didn't we already do that in step 2? The entire recipe is very poorly described and I needn't tell you about the dismal result! Not only does the dough need "proofing" correctly, but the recipe needs "proofreading"!

  • Pumpkin bread

    • SugarFree_Vegan on April 29, 2020

      A really good way to stretch (no pun intended!) your flour out if you don't have much left. I had an old can of pumpkin puree that I used and froze the remaining pumpkin for a cake maybe. A great looking bread, makes a much softer loaf too.

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Reviews about this book

  • Farmgirl Fare

    If you learn best by looking at pictures, then this is definitely the book for you...And while it's a perfect book for beginners...many experienced bakers would also enjoy it.

    Full review
  • ISBN 10 1409352722
  • ISBN 13 9781409352723
  • Published Sep 01 2014
  • Format Hardcover
  • Page Count 168
  • Language English
  • Countries United Kingdom
  • Publisher Dorling Kindersley Ltd
  • Imprint Dorling Kindersley Publishers Ltd

Publishers Text

This title helps you turn your home into a bakery with 100 delicious recipes from granary loaves to focaccia. Bake by hand or use a bread machine with Bread and enjoy every type of bread from baguettes to buns, moist pumpkin loaf, Italian Panettone and more. From mixing and shaping to proving and glazing - each stage of the bread making process is clearly explained. It includes instructions for bread machines, problem-solving tips and advice on selecting the best ingredients to support the bread making techniques. Bread (previous ISBN 9781405319966), now with a new jacket, makes baking bread accessible to even the beginner and will effortlessly turn you into a master baker in your own home.

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