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My No-Knead Bread Cookbook (B&W Version): From the Kitchen of Artisan Bread with Steve Paperback – June 3, 2014
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You get a book full of common sense guides and no high priced glassy color pictures--it is better than that--it lists Free You Tube videos for almost every recipe in the book. Got a question, you can watch the author make and mix the ingredients. You cannot find anything anywhere that will help you bake better bread items.
Many bakers tell you how precise the measurements have to be. This man tells you how flexible they can be. Big difference!
Great gift for a young baker and a great revelation for those that wanted to bake but were turned off with the time and labor required. This puts flavor and fun back into baking with real detailed videos on how to do it and tghe best tasting food you ever ate.
Keep up the great work Steve! We look forward to the follow up books that will bring Glutin Free into the game! Blessings your way
He talks about a particular recipe & then refers to a youtube video that will show you the actual process of making that particular type of bread. Also, his method does not call for using a mixer to mix the dough, which is a big plus.
I have always used Peter Reinhart's method which calls for dough being mixed in a mixer & then refrigerated for a couple days, which has always resulted in excellent bread, but I was just tired of hauling out the Kitchen Aid & then having to wash the paddle, & bowl. I have tried Steve's method & it is so much easier & results in a very good bread too, different flavor from Peter's bread. His recipe calls for letting dough sit at room temp which is better for me since sometimes I do not have room in the fridge for a bowl of dough.
I can mix up Steve's recipe while I am waiting for the coffee to brew. But remember to plan ahead. He says to wait for 8 to 24 hours to bake it. I always go beyond 8 hours, which makes for a more flavorful loaf.