I am a former chef and comfortable with bread baking but I had never used the moist dough techniques before and now I am a true convert! Just mix the 4 ingredients in a 6 qt container (I bought the Cambro 6 qt round food canister with lid on this site), let it rise on the counter for two hours and then it can keep in the fridge for up to 2 weeks! The master recipe makes 6 medium loaves, when you want fresh bread just grab a grapefruit sized piece...let it rise for 30 minutes or so and bake for about 25 minutes. The result is a beautiful bakery quality loaf (I take that back, we don't have bread this good in our bakery) that is crispy chewy on the outside and soft and fragrant in the inside. My family of four adults will polish off a loaf for dinner and always look for more. There are endless variations you can create with this dough including dessert pastries. It is so easy, I feel like I'm cheating...minimal prep time and pretty much no clean up. The authors recommend a pizza stone for best quality but I chose to just use my cookie sheet and parchment and was very pleased with the results but I have just ordered a stone and peel because I now always have bread dough in my fridge and I can't imagine ever buying bread again. The best part of this book is the trouble shooting they do for you...giving you tips on why it may not have come out as perfect as you would like. This book is perfect for novice bread bakers but experts be warned, you will never knead a ball of dough again once you make it their way!
Update: I've been using the book for a couple of months now. There is always dough in the fridge now and I have gone through three different recipe variations each one better then the next. We make pizza all the time now and always have fresh bread on the table for family dinners. I bought a pizza stone and peel and I think the results are superb. I leave the stone in my oven as it makes it hold heat more efficiently and lowers energy usage. Pizza is done in about 8 minutes!
I feel more in control of the ingredients of my food. I can sneak some whole grains in the recipe and no one is the wiser. My pizza's are whole grain in part, use fresh tomatoes instead of sauce, sometimes some pesto...and I use less cheese that take out and enjoy it much more at a fraction of the cost. No more $5.00 bakery bread for family dinners. My wallet is just lovin it...
I haven't made any dessert breads yet. I now buy flour in 25 pound bags...lol.
UPDATE: It's been about six months now. I have made some amazing raisin bread and sticky buns with the sweet dough. I gave this book to my brother with a bucket and Danish dough whisk for his birthday and his just loves it! I will say that I learned in the beginning and was reminded again by my brother, that if you don't let the bread cool it will be gummy in the center as it continues to bake as it cools...no one can seem to wait so I have increased my oven time by up to ten minutes depending on the size of the loaf. I now try to have at least one bucket of dough in the fridge at all times...sometimes a sweet dough as well although it doesn't last two week (yeah like THAT would ever by a problem). Have picked up the "Healthy artisan bread" book but I love the first book so much I just haven't gotten around to making anything else yet...maybe tomorrow...
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Reviews with images
Unleash your inner bread baker
A good starter book to dip your fingers and toes into the world of bread baking. The instructions are clearly written and easy to follow. If you are new to bread baking, the key is to read through all of the introductory chapters, tips and tricks, and the master recipe details, make sure you have the right ingredients (organic makes especially good bread) and the equipment, and follow the master recipe to the letter. Do this until you are comfortable with the process. At that point, with the other recipes as a guide, you can really unleash your creativity. Once you understand the basics of what needs to be in your bread, how the rising process works, and what well baked bread looks like, you can really be adventurous.The process described here really is "no knead" and the bread I've produced has been crispy/chewy on the outside and with a wonderful soft crumb, even using whole grains like spelt and rye. Instead of a dough bucket, I use a large 1 gallon-plus plastic pitcher with a loose lid. In addition to making bread on a baking stone, I've also experimented with plain old parchment on cookie sheets for small loaves (works great) and rectangular loaf pans (with a parchment sling) for "wetter" breads (popping the breads out a little early to crisp the sides and bottom on the rack). As long as you have a steam pan in the bottom, it shouldn't be difficult to get a good loaf. The other key is to cook bread a little longer than you think it needs - it should sound kind of "hollow" when you rap it. Bake white breads at higher temps, and whole grains at lower temps. Get a thermometer to make sure your oven temp is accurate. ANd most of all, have fun!
Top reviews from other countries
Stephanie
Interessant und mit vielen Rezepten
Reviewed in Germany on December 19, 2014
V. Brummer
There is no better bread!
Reviewed in the United Kingdom on February 12, 2011
さばお
even a sleepy Japanese man have fun with this book
Reviewed in Japan on May 8, 2014
