Artisan Bread From Your Bread Machine (Manuel Monade)

Although the bread machine has made bread making easier in the busy households we live in nowadays, it still leaves the bread lover with some frustration. The bread it produces is not so crusty, lacks flavour and always comes out with the same shape. This is what the author decided to explore, to think out of the pan and see how the bread machine could be used as a partner to use its best features within the overall bread making process.
The first part of the book shares a wealth of information about how bread machines work, the ingredients, the important topic of temperatures and techniques. It is followed by a number of recipes for a variety of breads, including sourdough, pain de campagne, brioche etc. At the end, the author reflects on which features would deserve to be redesigned in bread machines to overcome some of the limitations most existing models have.
There are different ways to look at using the bread machine. It can be an exploration for bread machine users, going outside of the automatic programmes and trying out more complex techniques. Or it can be an exploration for experienced bakers to see how the bread machine can bring something to their work. This book is definitely the latter. To succeed in following this book and taking full advantage of it, some previous knowledge of bread making is necessary. But the talented beginners can also enjoy it. The explanations are clear and the list of ingredients well done, and the book is full of excellent advice from a professional baker. This helps avoid some common errors and enjoy the partnership with the bread machine.
A good book for bread makers eager to try out something new.