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No Need to Knead: Handmade Italian Breads in 90 Minutes Hardcover – November 10, 1999
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From Library Journal
Dunaway grew up in a family of bread bakers, and shortly after a friend encouraged her to sell her breads, she found herself making 1000 loaves a week in her home kitchen. Today she and her husband are the owners of Buona Forchetta Hand Made Breads in Los Angeles, a professional bakery where her wonderful loaves are still made by hand. She prefers the texture of bread made with little or no kneading, and she likes loaves with a high ratio of crust to crumb (the inside of a loaf), e.g., baguettes; long, thin filoncini; and ladder-shaped fougasse. Illustrated with Dunaway's own charming line drawings, her book provides recipes for dozens of breads, including sweet loaves, and pizzas, along with many ways for using leftovers, from bread salads to bread puddings. There are a number of good artisan bread books available, but with its user-friendly recipes and readable text, this is recommended for most baking collections.
Copyright 1999 Reed Business Information, Inc.
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Top customer reviews
Recently on a lark I Googled "Suzanne Dunaway", hoping to learn where in the world she was baking, and up popped this book, first published in 1999 while BF was still in business. It was recently republished. It has all (well, probably most), of the secrets of BF bread. Dunaway had invented and documented no-knead bread and was making it at BF; I was not the only one who gave her loaves top ratings. Seven years later, after BF was gone, no-knead bread became a fad among big-name artisanal publishing bakers on the East Coast.
I gave up on trying to buy the bread I wanted, bought a bread machine, and started learning. As of now I can bake only average bread. Intent on continuing to learn, I instantly acquired this book when I became aware it existed.
Unless you are really an expert, you will want to get this book and try Dunaway's methods. This book offers something different. It is unlike a lot of other books, which provide minimal details for new bakers, have nice things to say about every recipe, are littered with pretty but uninformative pictures, and yield variations of the same balloon-bread loaves I could buy at the supermarket but do not want. Yes, there are personal stories in the book, but they are mostly in one section at the beginning of the book. They also impart knowledge. Dunaway explains her methods and the reasons for them clearly in an easy-to-read style.
I can't wait to try baking bread the Dunaway way. Of course I will measure in grams instead of her teaspoons and cups, but I will stir--briefly!--using a bread machine programmed to make dough without kneads and deflates, will refrigerate dough overnight, and will bake it in a very hot oven for a rather short time. To be continued.
I've made several recipes so far and am delighted with the book. The focaccia is the best I've ever made and as good as those I've had in Italy. And it truly takes only 90 minutes to make! The first time I made it, I had a hard time keeping my husband from nibbling it all away before serving it for dinner! Now I'll try mastering the other "daily breads."
One of the best things about the book is the author's approach that takes some of the mystery out of bread making. She tells us that bread dough is forgiving and that bread is NOT difficult to make. I'm particularly happy to give up kneading dough--which I was never good at anyway.
I heartily recommend this book to anyone who wants to make good bread but who may have been put off by thinking it was too difficult. The recipes are excellent, and the author's writing style is friendly and conversational. Her illustrations are charming. I finished reading the book and wished that I could meet the author in person.
I've been working my way through the book recipe by recipe--have not had a single disappointment yet. The dough handles just as Suzanne describes it. The proof is in the outstanding breads you can produce.
This conversational book "talks to me"--puts me at ease. It makes bread making "user friendly". I've recommended No Need to Knead to relatives, friends, even a Williams Sonoma Store Manager who used to own a specialty bakery and who now does not have the time to give to elaborate bread making--yet she still wants that old world quality and excellence.
Over the years, I've baked over 2000 loaves of bread made from scratch as well as a hundred or so loaves with bread machines. I have a working familiarity with books including Beard on Bread, Lora Brody, Jacques Pepin, Bernard Clayton, Julia Childs among others. Suzanne Dunaway's book is one I recommend to all: the simplest to follow. It's a no brainer to make outstanding bread following her methods.