ePub: Download My No Knead Bread Cookbook Kitchen eBook (KINDLE, PDF, MOBI) + Audio Version


  • File Size: 7131 KB
  • Print Length: 136 pages
  • Publisher:
  • Publication Date: September 24, 2013
  • Language: English

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I acquired sucked into the international whirlwind of no- knead artisan bread when John Layhey published his recipe and u-tube video through the newest York Times. It is now in order I actually make bread and his publication " My Bread" is my bible. However , I actually came across Artisan Bread with Steve on u-tube recently and I liked the way he extended Jim Lahey's bread trend even further by developing lots of ideas for flavouring the bread and using the essential bread recipe to make other things, like pretzels, pizzas etc. The only thing I actually disagree with him about is cooking time, my preference is perfect for more cooking time to get a crunchy crust as Lahey recommends, but that's personal. I would highly recommend Steve's u-tube tutorials and his bread book if you are keen to make the easiest bread in the World, possibly the easiest cooking recipe full stop. I mix my dough at night and prepare it the following day whenever it suits me. I now prefer to cook in pyrex rather than my cast iron pot, therefore you don't need anything expensive to cook bread. I would also recommend you check out the New York Times no-knead bread recipe on u-tube which started this whole phenomenon and give it a go -even/especially if you have never grilled bread before. It is no fail if you the actual recipe and it will be better than any bread you have acquired from a shop. Thanks Steve and John., I am an older person, I like to cook. This particular is the most effective and least difficult to read guides in order to and baking all types of items with NO KNEADING and have superior taste.
You obtain a book filled with common sense guides and no high priced glassy color pictures--it is better than that--it lists Free You Pipe videos for almost every recipe available. Got a question, you can watch mcdougal make and combine the ingredients. You are unable to find anything anywhere that will help you make better bread items.
Many bakers tell you how precise the measurements have to be. This man tells you how flexible they may be. Large difference!
Great present for a young baker and a great revelation for those that wanted to bake but were turned off with time and labor required. This puts flavor and fun back into baking with real detailed videos about how to do it and tghe best tasting food you ever ate., I came across one of Steve's no knead bread utube videos and found it very well made, right to the point. Steve is a master at his craft and teaches us all we too can master the no knead mesthod of bread making. I actually acquired his book therefore i would have a ready reference on hand while producing some of the best possible loaf of bread I can remember. You can love his book and useful links to his u tube videos. The heart felt thanks to Steve for giving me a new hobbie that I don't need to toss hunderds of bucks at., Yes, there are tons of no knead videos & websites away there on this subject matter, but for a baffled beginner, I think this book will help you move away from to a wonderful solid beginning so you can confidently branch off to making some of your own creations. Lots of tips & information that will help you determine what you are doing & why you are carrying it out. His basic recipe is perfect for a smaller group of dough, which is perfect for one or two people.

He talks about a particular recipe & then refers to a youtube video that will show you the actual process of making that particular form of bread. Also, his method does not call for by using a mixer to mix the dough, which is a huge plus.

I use always used Peter Reinhart's method which calls for dough being mixed in a mixer & then refrigerated for a few days, which has always resulted in excellent loaf of bread, but I was just tired of hauling away the Kitchen Aid & then having to wash the paddle, & dish. I use tried Steve's method & it is so much easier & brings about a very good loaf of bread too, different flavor from Peter's bread. His recipe calls for letting money sit at room temperature which is better for me since sometimes I actually do not have room in the fridge for a bowl of money.

I can combine up Steve's recipe while I am awaiting the coffee to brew. Yet remember to plan ahead. He claims to hold out for 8 to 24 hours to bake it. I always go beyond 8 hours, which makes for a far more flavorful loaf., I've watched all his videos but still wanted the book. His book is as easy to read as his videos are to understand. I don't buy bread at the grocery store anymore. I actually had been buying the artisan breads for the past couple of years because I just can't stand the typical sliced loaf of bread. But artisan is too expensive for me. Right now I make my own. Sometimes it's good sometimes it can even better. I have not gotten THERE yet. Yet I'm very happily trying to get THERE. I tink this guy is a really good starting point - he is so basic and clear- so much so that I started immediately - because in fact, the investment is low and the payoff is so potencially high. I did so screw up the first time - a lot of drinking water to the flour that I measured - but I got back upward the horse and held at it and now I would be happy to serve the loaf of bread that I make to others. Anyway, back to the book -- simple approach to get you started and hooked and happy. I have the amazon kindle fire edition so it links with the YouTube videos - a wonderful feature if you are a nervous newbie. I feel good which i spent the money to support this guy and also to benefit from the extra info in his book. One thing which i found missng in videos and book was facts about freezing it -- will just fine, just don't place in microwave. Toast or grill is best!!!, Steve puts the finishing details on the No-Knead loaf of bread recipe by coming upward with all the details that make this the easiest bread recipe you will ever make. Typically the bread is delicious. Your own counter remains pristine. It's really a great publication and his videos are also very helpful. When you've never made No-Knead bread before you are in for a treat. It appears and tastes like something from an expensive food handling business. You will be amazed and delighted by the results. Don't be afraid to cook the bread a little longer than Steve recommends. He admits that he likes it very light. I prefer giving the crust a little more time to develop. It gets that great crunch.

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My No Knead Bread Cookbook Kitchen
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