Here's the deal, you take flour, warm water, salt, and yeast. Toss it in a bowl, stir a little.

This professional biography has been assembled exclusively using national third party cited references per Wikipedia Standards. The over 700 cited 3rd party sources. Timber Cruise Excel Programs here. Nov 13, 2007. For 30+ brand-new recipes and expanded 'Tips and Techniques', check out The New Artisan Bread in Five Minutes a Day, on sale now. Equipment, and tips and techniques, readers are presented with the master recipe, a free-form loaf of French boule that is the model for all breads in the book.

Let the bowl sit on the counter for two hours and you can grab a hunk of dough, shape it into a ball and bake it. Seriously, it's that easy. Put that bowl of dough in the fridge and it will last for days, and you can make pretty much anything out of it, sometimes three or four servings of anything, and you'd never know it was no-knead bread. This book explains the theory behind t Cookbook.

Here's the deal, you take flour, warm water, salt, and yeast. Toss it in a bowl, stir a little. Let the bowl sit on the counter for two hours and you can grab a hunk of dough, shape it into a ball and bake it. Seriously, it's that easy. Put that bowl of dough in the fridge and it will last for days, and you can make pretty much anything out of it, sometimes three or four servings of anything, and you'd never know it was no-knead bread. This book explains the theory behind this no-knead approach, goes over the ingredients and materials needed to make it, and offers several base doughs, as well as recipes for specialty breads. There are a few brown and white photographs throughout the book, with a group of color inserts in the middle.

The 'discovery that revolutionizes home baking' is a big deal. The cookbook is only fair to middling. The base doughs are the most important part and there's about ten of those. I felt like some of the recipes are padding, things to eat with bread rather than breads themselves, and I wanted more color photographs.

For me, photographs are the thing that makes me want to try a recipe; plus you get an idea of what the finished product should look like. Five stars for the method. It's wonderful for people who love fresh bread but don't have the time/energy/ability/mindfulness to make traditional breads. Three stars for the cookbook. My first batch of dough is now in the fridge ready for our first loaf in the morning. I know purists may scoff at the premise of this book, but if this is a way I can have real bread each day, with that great smell in the morning, and my kids eat it, then rock on. Josh loved to see how much the dough rose.

The idea is to make a big wet batch of dough that you keep in the fridge for a week, taking off a chunk each morning and cooking it. Taking the 'no-knead' idea one more step. *** Update - yum! Gr My first batch of dough is now in the fridge ready for our first loaf in the morning.

I know purists may scoff at the premise of this book, but if this is a way I can have real bread each day, with that great smell in the morning, and my kids eat it, then rock on. Josh loved to see how much the dough rose. The idea is to make a big wet batch of dough that you keep in the fridge for a week, taking off a chunk each morning and cooking it. Taking the 'no-knead' idea one more step.

*** Update - yum! Great crusty bread. Fast and easy.

Kids and I demolished the (small) loaf. Ready for the next one tomorrow *** First batch made three loaves and a pizza. We're half way through a light wheat dough batch. It's incredible to have fresh bread on tap whenever we want it. Well butter my butt and call me a biscuit!

I now have a bucket of dough in my fridge from which at any time, day or night, I can tear off a chunk, slap it on a baking sheet, and raise and bake a loaf of bread! And not just any bread: Lovely, crunchy-crusted, soft-middled bakery quality bread! Hertzberg and his co-author (who is the actual chef. He is, weirdly enough, an MD who just really loves carbs.) have totally simplified the recipes and changed up the method so that you can mix, s Well butter my butt and call me a biscuit! I now have a bucket of dough in my fridge from which at any time, day or night, I can tear off a chunk, slap it on a baking sheet, and raise and bake a loaf of bread! And not just any bread: Lovely, crunchy-crusted, soft-middled bakery quality bread! Hertzberg and his co-author (who is the actual chef.