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200 Fast and Easy Artisan Breads: No-Knead, One Bowl Paperback – August 14, 2009
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There has been a recent surge in an interest in artisan bread and modern culinary knowledge can bring this ancient art to even busy contemporary homes. Just in time for the holidays, this 317-page book will help home cooks master the art of baking artisan-quality breads in minutes. The author shows the baker how he or she can achieve incredible results in just minutes. The book covers everything from your basic equipment, making it ahead of time, how to master easy dough methods, to knowing when your bread is done and learning easy, streamlined ways to make complements to bread, such as artisan butter and caramelized onions. The author also outlines the 10 Basic Steps to Artisan Bread, ensure success every time. (Debra A. Aleksinas Waterbury Republic-American 2009-10-17)
With "200 Fast and Easy Artisan Breads" and Judith Fertig's clear, detailed instructions, even a kitchen novice should be able to craft beautiful, bakery-style, premium-priced breads. (Sue Story-Truax Omaha World-Herald 2009-11-11)
About the Author
Judith Fertig is a recipe developer and the author of 300 Big & Bold Barbecue & Grilling Recipes. Her recipes are featured regularly on the Food Network and in USA Today. She lives in Kansas City, Missouri.
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Top Customer Reviews
After checking this book out of the library, along with a LOT of other books, I bought this book.
The "master recipe" for basic, crusty, white, artisan bread is really the same in all the books, it just depends on what you want out of a book. Artisan bread has 4 ingredients - flour, water, yeast, salt - the proportions don't change a whole lot.
What I like about this book, compared to the myriad other no-knead artisan bread cookbooks is that it has a lot more variations of the basic bread, a lot more ideas for add-in ingredients to change up the basic dough, and a lot less "filler" (ie it doesn't have a ton of sandwich recipes) Today I plan to make the Fig Gorgonzola Swirl loaf - it sounds awesome! Also, this book cost a penny (plus shipping of course) on Amazon.
I don't use the baking stone and hot water in a pan in the oven to bake the artisan bread - I use Jim Lahey's method and bake the bread in my Le Creuset pot and it works great. I also don't use a pizza peel, unless I'm making pizza. If I make pizza, I use my Lodge cast iron pizza pan and a pizza peel dusted with semolina (I don't like using cornmeal). If I'm making an egg dough (like brioche or challah) I use parchment paper and a heavy aluminum baking sheet.
What I don't like about this book is the measurements are in volume, not in weight, and I think weight is the most accurate method when it comes to baking. I also don't love that the pizza peel and baking stone are "required equipment" - you can make a decent loaf of bread on parchment paper and lift the parchment to transfer the bread to a baking sheet, a cast iron pot, or a cast iron griddle or pizza pan (see my review of the Lodge pizza pan - LOVE it!)
I use 4 main no knead dough recipes for breads and rolls: a basic dough for rustic boule, olive oil dough for pizza, focaccia, Italian Bread etc (my favorite versatile dough),a white sandwich dough and challah dough for cinnamon rolls, dinner rolls etc. I vary add ins with these dough recipes.
BTW, I don't use the book very often, but the back part of the binder is loose and back pages are falling out.
It's too late for me to return the book after 20+ days of studying it and putting flour-ed finger prints all over it. I will need to pay for return shipping and will only be getting 50% of the purchase price for it. It's not worth returning, oh well, I will stick it to the bookshelf then. Who knows, may be one day I will get back to it.
Meanwhile, I will search for a better no-knead cookbook that "teaches" beginner bread baker... Suggestion anyone? :)