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My No-Knead Turbo Bread Cookbook (Introducing "Hands-Free" Technique) (B&W Version): From the kitchen of Artisan Bread with Steve Paperback – December 15, 2014
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In the past two months, I have been making pizza dough almost every Thursday, using his book "Pizza Dough, Pizza, and Flatbread". He recently posted a new video updating his pizza technique.
He also updates his books, which is an advantage of self-publishing. I believe that this particular book is the most comprehensive, covering all types of breads, rolls, pizza,and sweet rolls. You can also get his books on more specific breads and also the traditional No-Knead technique. Once you get the hang of it, you can substitute flours or add seeds, grains, or nuts. Being in control of your ingredients is a big plus. If you love bread with a chewy crumb and nice crust, this is the way to go. So far, I prefer using the cast iron dutch oven to bake a round loaf of bread. I use le Creuset 3 1/2 quart French(dutch oven) for the Country white bread and Multigrain breads. Nothing beats the aroma of bread baking in your own oven, in my opinion.
Finally, I don't have to sit and write down Steve's wonderful baking recipes!!!