Publisher's Synopsis
Let professional baker Manuel Monade show you how to use your bread machine to produce awesome breads you can be proud of.
A bread machine will make only the bread you enable it to make; sub-standard ingredients and quick, over-yeasted fermentation can only ever produce a less than exceptional loaf. But if you use your bread machine differently, respecting the basic principles of artisan baking -- understanding fermentation; the need to knead; the importance of proving; shaping; and how to get the best bake for a perfect loaf - then your bread machine will deliver fantastic results.
Recipes include a basic pain de mie for a sandwich loaf; granary; ciabatta; blue-cheese-and-hazelnut bread; sourdough; pumpernickel; and spelt.
