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Emmanuel Hadjiandreou
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How to Make Bread: Step-by-step recipes for yeasted breads, sourdoughs, soda breads and pastries Kindle Edition

by Emmanuel Hadjiandreou (Author) Format: Kindle Edition
4.5 out of 5 stars 463 ratings
Today, people are rediscovering the joys of baking their own bread, not only as a cost-saving measure, but with the desire to go back to basics and enjoy making something rewarding. Emmanuel Hadjiandreou is passionate about bread and in this, his first book, he shows you how to make it, step by step. The book starts by explaining the key to good bread: why flour, yeast and temperature are important, and which kitchen equipment makes life easier. In Basic Breads, you'll learn how to make a Basic White Loaf with clear, step-by-step photos. With this method, you'll have the base for a number of variations. The rest of the book covers Wheat- or Gluten-free Breads, Sourdoughs, Flavoured Yeasted Breads, and Pastries and Morning Bakes - in more than 60 easy-to-follow recipes. Emmanuel Hadjiandreou has worked for Gordon Ramsay, Flour Power City Bakery, Daylesford Organic and Judges Bakery in Hastings. He currently teaches at The School Of Artisan Food in Nottinghamshire. His sourdough bread, stollen and other bread creations have won him several awards.
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  1. Print length
    450 pages
  2. Language
    English
  3. Publisher
    Ryland Peters & Small
  4. Publication date
    21 Feb. 2014
  5. File size
    31.8 MB
  6. Page Flip
    Enabled
  7. Word Wise
    Enabled
  8. Enhanced typesetting
    Enabled
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Product description

About the Author

Emmanuel Hadjiandreou has worked for Gordon Ramsay, Flour Power City Bakery, Daylesford Organic and Judges Bakery in Hastings. He currently teaches at The School Of Artisan Food in Nottinghamshire. His sourdough bread, stollen and other bread creations have won him several awards. He lives in Hastings.

Product details

  • ASIN ‏ : ‎ B00J75NCRM
  • Publisher ‏ : ‎ Ryland Peters & Small
  • Publication date ‏ : ‎ 21 Feb. 2014
  • Edition ‏ : ‎ Illustrated
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 31.8 MB
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Not Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 450 pages
  • ISBN-13 ‏ : ‎ 978-1849753203
  • Page Flip ‏ : ‎ Enabled
  • Customer reviews:
    4.5 out of 5 stars 463 ratings

About the author

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Emmanuel Hadjiandreou

Emmanuel Hadjiandreou

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Emmanuel Hadjiandreou is from South Africa but learned his craft in a German bakery. In the UK he has worked for chef Gordon Ramsay and Daylesford Organic, an award-winning organic farm shop in Oxfordshire. He currently teaches bread-making classes at The School Of Artisan Food in Nottinghamshire. His bread creations have won him several awards, such as the Soil Association Organic Food Award for his sourdough. This is his third book for RPS after How To Make Bread and Making Bread Together.

Customer reviews

4.5 out of 5 stars
463 global ratings

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Customers say

Customers find the book's instructions clear and easy to follow, particularly praising the dough kneading guidance. Moreover, the book is beautifully illustrated with step-by-step photos, and customers appreciate its informative content, with one review highlighting detailed information about different flours and equipment. Additionally, the book covers many different types of bread, and customers report that the recipes produce perfect results.

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55 customers mention ‘Ease of follow’51 positive4 negative

Customers find the book easy to follow, with clear instructions and excellent dough kneading guidance, making it perfect for novices.

"...lovely glossy colourful book with some really good recipes, tips and tricks. Full of useful information and was well worth the cost." Read more

"Very good book, good instructions, lots of pics etc...was very surprised at the size, its a big book, quite heavy...expected a book a quarter of the..." Read more

"...and fold" technique of kneading, which works well and is very easy to master, especially with the detailed instructions provided and accompanying..." Read more

"...think this book is probably the best one for several reasons: very clear instructions; good photos that show many of the steps; simple technique..." Read more

33 customers mention ‘Pictures quality’33 positive0 negative

Customers appreciate the pictures in the book, describing them as wonderful and beautifully illustrated, with step-by-step guides throughout. One customer specifically mentions the helpful photos showing dough at various stages.

"Fantastic lovely glossy colourful book with some really good recipes, tips and tricks. Full of useful information and was well worth the cost." Read more

"Very good book, good instructions, lots of pics etc...was very surprised at the size, its a big book, quite heavy...expected a book a quarter of the..." Read more

"...master, especially with the detailed instructions provided and accompanying pictures...." Read more

"...probably the best one for several reasons: very clear instructions; good photos that show many of the steps; simple technique (stretch and fold);..." Read more

20 customers mention ‘Information quality’20 positive0 negative

Customers find the book informative, containing useful tips and excellent hints, with one customer noting it provides detailed information about different flours and equipment.

"...Full of useful information and was well worth the cost." Read more

"This goes into all the detail anyone would need to be successful. If you need leading by the hand, this is the book for you...." Read more

"...by Emmanuel at the School of Artisan Food and this book perfectly complements the content. Great photos and easy to follow recipes...." Read more

"...This particular one differs by giving very comprehensive and specific step by step instructions for each recipe...." Read more

11 customers mention ‘Bread recipes’11 positive0 negative

Customers appreciate the variety of bread recipes in the book, which covers many different types including sourdough.

"...There are also a lot of interesting recipes for different kinds of bread, including sourdough, gluten-free and wheat-free options...." Read more

"I bought this book to learn how to make bread, there so many different types of bread ,the book shows you step-by-step how to make the perfect bread..." Read more

"...(in my experience at least) and deliver excellent bread in great variety...." Read more

"...easy to follow recipes and helpful hints and lots of room for making your bread a little individual. A great buy, you will not be disappointed...." Read more

11 customers mention ‘Recipe quality’9 positive2 negative

Customers are satisfied with the recipes in the book, reporting perfect results, with one customer noting they work well with a mixer.

"...The author uses the "stretch and fold" technique of kneading, which works well and is very easy to master, especially with the detailed instructions..." Read more

"...have meant I’ve now tried several recipes and they have all turned out really well...." Read more

"...I have made delicious croissants and baguettes and the results have been perfect. The sourdoughs are amazing. Baking bread is a real joy now...." Read more

"...Good recipes, easy to follow, great results." Read more

Top reviews from United Kingdom

  • Dawn
    5.0 out of 5 stars Great book
    Reviewed in the United Kingdom on 4 February 2025
    Verified Purchase
    Fantastic lovely glossy colourful book with some really good recipes, tips and tricks. Full of useful information and was well worth the cost.
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  • Maggi
    5.0 out of 5 stars Bread making book
    Reviewed in the United Kingdom on 22 August 2024
    Verified Purchase
    Very good book, good instructions, lots of pics etc...was very surprised at the size, its a big book, quite heavy...expected a book a quarter of the size, but will keep.
    One person found this helpful
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  • L. Taylor
    4.0 out of 5 stars Very clear instructions BUT quite a lot of errors in the recipes
    Reviewed in the United Kingdom on 7 February 2022
    Verified Purchase
    This is a really good book for novice and experienced bakers alike. The author uses the "stretch and fold" technique of kneading, which works well and is very easy to master, especially with the detailed instructions provided and accompanying pictures. There are also a lot of interesting recipes for different kinds of bread, including sourdough, gluten-free and wheat-free options.

    The first loaf I made was a traditional granary tin loaf, which came out well. The next one I tried was from the sourdough chapter - the "levain de campagne". This is where I noticed the first major error, which was that the quantity of water was completely incorrect and meant that the recipe could not work as written. Because I'm quite an experienced baker, I added more water because I know the dough was far too dry. I sent Emmanuel Hadjiandreou a message on Instagram but unfortunately he didn't reply. However a bit of googling revealed a whole list of errata on his Facebook page which I've added to my copy of the book. For those who are interested, in the above recipe, 150g of water should read 250-300g - a massive difference.

    I do really like this book, but have deducted a star because of the number of errors. I can only conclude that the book was badly edited, or not properly recipe tested. Do try the potato sourdough though - it's great!
    17 people found this helpful
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  • R. Kong
    5.0 out of 5 stars Superb book - simple clear instructions and excellent photos
    Reviewed in the United Kingdom on 11 April 2013
    Verified Purchase
    I can believe that every recipe here has been tried and tested. I have gone through about a dozen of the recipes and the breads come out pretty much perfect.There was only one I was not 100% happy with so far - the croissant recipe, which does not use any milk at all, but that's a very minuscule point. I've used other croissant recipes that use milk (50%) in the dough and seem to give a better texture. I own several bread-making books and would rate this one 5/5. If you are learning to make bread without going on a course, I think this book is probably the best one for several reasons: very clear instructions; good photos that show many of the steps; simple technique (stretch and fold); extensive range of recipes. If you follow the instructions to the letter, you can't go wrong. I like Hadjiandreou's approach for sourdough - keeping a very small quantity of starter and making a sort of a poolish (maybe not technically the correct term) from this; a much more economical and practical approach than the large quantity starters, which involves throwing away "half" each time the starter is refreshed. The bread-making technique he teaches is essentially "stretch and fold" so no energetic kneading required ( c.f. Bertinet or Hollywood). Instructions are very precise and easy to follow. Incidentally, I own a other bread-making books which I would rate as: RB's Dough - 4/5; PH'S Bread - 3/5; PR's Bread Maker's Apprentice - 4/5.
    55 people found this helpful
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  • Tina heley
    5.0 out of 5 stars Bread
    Reviewed in the United Kingdom on 25 February 2025
    Verified Purchase
    I bought this book to learn how to make bread, there so many different types of bread ,the book shows you step-by-step how to make the perfect bread, the was great value and the quality was really great, fast delivery, highly efficient
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  • C. L. Sams
    5.0 out of 5 stars A masterpiece for the home baker
    Reviewed in the United Kingdom on 4 November 2011
    Verified Purchase
    As a commercial baker I have bought most of the books about baking, going right back to the 1970s classics such as the Sunday Times Book of Real Bread and Elizabeth David's English Bread and Yeast Cookery. I have to declare that Emmanuel was head of production at Judges Bakery in Hastings, our business which we started with him. So we already knew he was a master at making perfect bread. This book is brilliant - the photographs ensure that you never get lost or end up wondering if what you have in front of you looks like it should - it holds your hand as it takes you step by step through the almost magical process where flour is transformed into a living dough and then into a wonderful loaf of bread. The patisserie recipes are excellent too - if you make the Napoleons I suggest a double batch - the first lot out of the oven will disappear into grateful mouths - they are the best Danish pastry type recipe I've ever tried
    Craig Sams
    61 people found this helpful
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  • Cathy
    3.0 out of 5 stars Arrived badly damaged
    Reviewed in the United Kingdom on 21 January 2025
    Verified Purchase
    The book itself seems really good, although I haven’t tried any recipes yet. How on earth did the carrier manage to badly bend a sturdy book like this in transit though? It must have been seriously mishandled, it looks like someone has driven over it. It won’t even sit on my bookshelf properly, it’s so badly distorted.
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  • BC
    5.0 out of 5 stars Present
    Reviewed in the United Kingdom on 12 November 2024
    Verified Purchase
    This is a Christmas present for a family member who has just started making bread. Beautifully illustrated. Arrived very quickly.
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Top reviews from other countries

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  • bloggergirl
    5.0 out of 5 stars Tempting recipes, hard-to-find ingredients
    Reviewed in the United States on 12 October 2017
    Verified Purchase
    I've made bread but not sourdough bread, so this book was a perfect way to tempt me into bread baking more. There are some pros and cons of the book, most of them because I'm based in the US:

    Pros
    - Some people don't like that the portion sizes are small but I actually really like that the book focuses on recipes that yield a loaf that is portioned for a meal (for about 2-4 people). I can't tell you how many pounds of flour and minutes I've wasted making stodgy and dense loaves, so the small portion sizes are excellent for me and my preference to be moderate with my nutrition.
    - There are multiple photos per recipe, and several step by step photos. Ever since I bought the book, I find myself flipping through it daily wondering what I would make next.
    - I love the European recipes - tsoureki, stollen, etc. Food is a big way for me experience other cultures and I love that this book is so varied in its recipes.

    Cons
    - Since the author is in the UK, many ingredients and pan sizes are hard to find in the US. For example, he often uses a 6x4 loaf pan, called a farmhouse loaf size, which is smaller than the average 8x5 but bigger than a mini loaf pan (about 6x3 I believe). Malted wheat flakes can pretty much only be bought online, and I've purchased both of the above from BakeryBits, a U.K.-based website.
    - The rising times have consistently been much longer than indicated, or at least in my October Northeast kitchen. I wish he would consistently provide visible changes to note, e.g. (Let it rise for 30 minutes or until loaf has doubled)
    - I'm new to sourdough baking, and I find the sourdough starter instructions a little bit wanting, in that I'm not sure what to do with the extra starter I create - do I discard it? How long can I keep it if I wanted to use more for the next day?

    I've made three recipes from the book to date - the walnut bread, the raisin rye, and multigrain sunflower seed. The latter turned out dense and overly sour, likely because I used mature starter, and had to let it rise for much longer than suggested. The walnut bread was delicious, though, but required a special order from the UK (or you can get it from KAF too) for the malted wheat flakes
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  • J E
    5.0 out of 5 stars Highly recommend this book.
    Reviewed in Canada on 4 January 2017
    Verified Purchase
    Having tried making bread on a few occasions that were total failures, I decided to try this book as it looked good. I've made my first recipe from it, the Challah and it turned out great! This is so encouraging. There are great photos to guide you and lots of information. The step-by-step written/photo guides are really helpful. So, if you're a beginner bread maker or more experienced, I'd highly recommend this book. There are great photos of all recipes as well as photos describing various specialty steps.

    I like the technique which is easy. No need for a dough hook machine although I have one; it's just done by hand.
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  • Marco
    5.0 out of 5 stars Una maravilla para los amantes del pan.
    Reviewed in Spain on 21 January 2013
    Verified Purchase
    Mi "biblia" de como hacer pan. Explica desde lo más básico a como hacer panes muy complejos, pasando desde la forma más facil de fermentación hasta el uso de masa madre. Muy bien ilustrado.
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  • lesley b
    5.0 out of 5 stars una scoperta!
    Reviewed in Italy on 16 September 2014
    Verified Purchase
    Questo libro è diventato la mia bibbia! Una vera scoperta per una come me che fa il pane da sempre, soprattutto per le ricette con la pasta madre.
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  • Marcel Felipe
    5.0 out of 5 stars Ótimo para iniciantes
    Reviewed in Brazil on 2 June 2018
    Verified Purchase
    Já tinha alguns livros sobre panificação mas este é o mais indicado para quem quer começar. Muito bem ilustrado e explicado. A panificação exige um respeito muito grande em relação às proporções de ingredientes e tempo de preparo. Ótimo custo benefício.
    Report

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