No Need to Knead: Handmade Italian Breads in 90 Minutes Review

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No Need to Knead: Handmade Italian Breads in 90 Minutes ReviewDuring my two month stay last summer in the LA area, I grew positively addicted to the fragrant, chewy Italian breads produced by a wonderful bakery named Buona Forchetta. Carried by only the finest restaurants and grocery stores, these fresh, crusty breads surpassed anything I had tasted in Italy. As my wife poutingly puts it, I fell in love--with a bakery!
Upon my return to Florida, the dismal selection of supermarket Italian breads left me pining for a loaf of BF's kalamata olive filoncino, or a rosemary encrusted foccacia, or a pane rustico or...and then I would arouse from my wistful daydream to face another day-- without Buona Forchetta!
My depression ended when I discovered Suzanne Dunaway's great new book, No Need to Knead. Suzanne, founder and owner (along with husband, Don) of Buona Forchetta, has written (and illustrated!) a wonderfully lively bread manual in which she shares her wealth of hard learned breadmaking secrets.
I ordered the book from Amazon immediately and quickly found myself mixing up the first foccacia dough of my life. Me, a baker! [See wife skeptically smiling].
But would it work, and could it be this easy? No kneading! Ready to eat in 90 minutes! And most important of all--would the crust and crumb taste like the great Buona Forchetta breads that I had grown to love? The answers are, Yes, Yes and Yes! Plus, it's one heck of a lot of fun. Thank you, Suzanne!
At the time of this writing I have successfully made the foccacia, both the rosemary and kalamata olive filoncinos, crusty dinner rolls, and the whimsical fougasse.
Every one has been a gustatory home run--and my neighbors now love to see me come loafing around on my bread route. If I can do it, you can too! So far I have just scratched the surface of this enticing book. Still to come are traditional breads, pizzas, sweet loaves, bread sticks, specialty breads, and...this is a great idea...bread as leftovers! As in yummy bruschette, soups, mouth-watering croutons, and desserts.
Reflecting on her own upbringing in happy kitchens, Ms. Dunaway has thoughtfully included a chapter on making bread WITH children. Reminds me of the cinnamon sugar pie crust tailings I would bake with my mom.
Obviously I am quite taken with this book. Suzanne Dunaway has distilled a lifetime of cooking and living experience, much of it acquired on the ground in Italy and France, into a first rate bread book. The best part is that her words translate into delectable products that will amaze beginning bakers and please discriminating bread connoisseurs.
Now, all of us can easily replicate the wonderful aromas and chewy bread textures of an Italian bakery right in our own kitchens.No Need to Knead: Handmade Italian Breads in 90 Minutes Overview

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Uprisings: The Whole Grain Bakers Book Review

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Uprisings: The Whole Grain Bakers Book ReviewI used this book CONSTANTLY when I worked at a natural foods co-op as a baker.There are endless types of bread recipes from sweet yeasted breads to savory breads.There are TOO many options for vegan substitutes!!It is so wonderful to have access to so many yummy baked goodies that are healthy.I HIGHLY recommend this book for all bakers.Uprisings: The Whole Grain Bakers Book Overview

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Building a Wood-Fired Oven for Bread and Pizza Review

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Building a Wood-Fired Oven for Bread and Pizza ReviewIf you're interested in building a wood-fired oven for baking, this is a good supplement to Alan Scott's essential "The Bread Builders". Provides very interesting historical background, amusing anecdotes and a set of plans which are aimed a bit more squarely at the amateur builder than Alan's plans. I'm building an oven now using plans interpolated between the two. If you're going to tackle a project like this, get a good book on masonry techniques too, or better yet, a video. (Amazon, care to provide some suggestions?)Building a Wood-Fired Oven for Bread and Pizza Overview

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The Artisan Bread Machine: 250 Recipes for Breads, Rolls, Flatbreads and Pizzas Review

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The Artisan Bread Machine: 250 Recipes for Breads, Rolls, Flatbreads and Pizzas ReviewSidebar
I watched Judith testing many of these recipes with several different sizes and shapes of bread machines bubbling throughout her kitchen and dining room. It was a sight to behold.
Every week or so she'd send out the message that if you wanted some loaves of her fresh baked bread, to stop by, pick up, and get out! (Cause she was so busy with the testing, she didn't have time to sit down and visit.)
So like any good friend, I'd go and chat for a second (maybe two) and then I'd get out. With so many loaves of bread, most went into the freezer. So it was just last week that I unearthed a loaf of her pumpkin bread. It was a nice plump loaf of yeast bread with a light burnt orange color and a definite fragrance of pumpkin. Much lighter and more subtle than the traditional quick bread, and absolutely delicious.
Truthfully, there wasn't a loaf of bread that I didn't like. Now you might be thinking, how did I eat all of these loaves of bread. I shared them of course. There was a rustic English Granary-Style Bread that we couldn't keep out of our mouths. A simply divine Bacon, Green Onion, and Blue Cheese Bread. Brioche that was lighter than air and perfect for making the best bread pudding in the world. And a particular favorite of mine because I like dark breads - the Sauerkraut Rye.
So if you have a bread machine, especially if it's been in your cupboard. Pull it out. Put it on the counter. Get this book and start baking!The Artisan Bread Machine: 250 Recipes for Breads, Rolls, Flatbreads and Pizzas Overview

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Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers Review

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Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers ReviewLocal Breads is a good addition to the bread bakers library. There are probably three types of people who would be interested in this book:
1) die-hard artisan bread-baking fanatics (or perhaps not quite fanatic). If you say "hmmm... this describes me pretty accurately, as you pick dried dough off of your forearms), you definitely need this book. No sense having an incomplete home artisan-bread-baking library. It also contains recipes I have not encountered in other books. There is bound to be at least one or two recipes that will enter into your rotation.
2) Arm-chair bread-bakers. If you don't bake bread everyday, but enjoy eating it (or perhaps you used to be a fanatic and no longer have time), this book is still for you. In addition to numerous recipes, the descriptions of bakeries, bakers, bread, and other experiences makes for a very good read (if you enjoyed American Pie or any of Maggie Glezer's books, you will probably like this one as well). Likewise, if you are interested in travel or the slow food movement, this book could be of interest to you.
3) Beginning bakers. This could be an acceptable first book for people just getting introduced to the world of artisan bread baking-- I would probably recommend Peter Reinhart's books instead of or, if you want as much knowledge as possible, in addition to Leader's. It probably makes more sense to have fundamental baking knowledge before diving into a multi-step sourdough recipe, for example. If you are prepared for some trial and error, the recipes themselves are very clear... there are just some things that cannot be understood perfectly without a little bit of prior experience. Leader does have a very helpful introduction with basic techniques and equipment. So, it could be appropriate for novices (although perhaps slightly overwhelming).
This book is probably best described as a hybrid between Hammelman's Bread and Glezer's Artisan Baking Across America. It definitely has enough unique qualities to justify its purchase and it may even end up earning a permanent spot in your kitchen (sending your previous favorite to the living room shelf)
Unfortunately (and Leader's book is not the only one suffering from this problem) the book could have benefited from more attentive editing. There are many typographical errors and other mistakes in this book, which is perhaps excusable for a first edition (e.g. he describes a pizza al pomodori. This should be either al pomodoro or ai pomodori. These types of mistakes should be corrected in a second printing.Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers Overview

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Bread Alone: Bold Fresh Loaves from Your Own Hands Review

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Bread Alone: Bold Fresh Loaves from Your Own Hands ReviewI have tried for years to replicate the Artisan breads of Baltimore and Washington bakeries in my kitchen oven. Although the breads were fine tasting, they never had the tough, chewy, delicious crust of those breads I favored and bought as often as I could. Daniel Leader, author of Bread Alone, presents the "secret" of Artisan bread making. The first recipe I tried resulted in the crust and crumb I have tried for years to produce! Not only does Mr. Leader show the home baker, through step by step process of making Artisan bread, he laces his recipes with personal stories of his trips to France, learning from the French Boulangers and their sometimes personal stories. Not only is the book well worth it's recipes, it makes for enjoyable reading. This book goes beyond the recipes found in Baking with Julia, a very good book. Bread Alone shows step by step how to build the chef, the poolish and the slow fermentation of the dough to produce that wonderful tastey crust, so elusive in other books.Bread Alone: Bold Fresh Loaves from Your Own Hands Overview

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King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (King Arthur Flour Cookbooks) Review

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King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (King Arthur Flour Cookbooks) ReviewAfter becoming vegetarian in 2003, I became much more conscious about adding whole grains to my diet, to the point of replacing white flour with whole grains whenever possible. In the past, baked goods with whole wheat and other grains were easily detectable as "health food." However, the talented kitchen staff at King Arthur has found ways to tone down whole wheat that pass as full-flavored, healthier counterparts of traditional favorites such as scones, pie crust, croissants, and other delectable goodies.
The book begins, appropriately enough, with breakfast (porridges, oatmeal, granolas, waffles, pancakes, French toast, muffins and scones). After a hearty foundation, quick breads, muffins, coffeecakes, biscuits and scones are explored, followed by crisps, cobblers and puddings, flatbreads and crackers, yeast breads, sourdough, cookies and bars, cakes, pie and quiche, pastry, and a guide to whole grains.
This is my first King Arthur cookbook, and I appreciate the fact that when they discuss kinds of flour to buy, they do not endlessly promote their own brand as the only choice (in fact, there are precious few mentions of King Arthur flours).
If I had to choose one baking book to have in my collection, it would be this one. The clear instructions and healthier updates of many classics are crowd-pleasers, and the cookbook itself is beautiful to look at. This is the perfect gift for your favorite (health-conscious) baker.King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (King Arthur Flour Cookbooks) Overview

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Good to the Grain: Baking with Whole-Grain Flours Review

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Good to the Grain: Baking with Whole-Grain Flours ReviewThis book is gorgeous, and a great choice for those who are trying to add variety to their baking and sneak in some whole grain goodness. I admit to being disappointed though when I got it and realized that the majority of recipes call for a significant amount of all-purpose white flour. After all the glowing reviews I had hoped that somehow (miraculously!) someone had finally figured out how to make these delicious treats without it. She addresses this head-on at the start of the book and talks about the compromises she's had to make to retain the texture and loft of the baked goods, but I hadn't seen it mentioned in any reviews so I wasn't aware of it when I purchased it online. I'll still enjoy it, and look forward to happily making many of these delicious recipes. I'll just make them less frequently than if they were "of" whole grain rather than "with" whole grain.Good to the Grain: Baking with Whole-Grain Flours Overview

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Prairie Home Breads: 150 Splendid Recipes from America's Breadbasket Review

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Prairie Home Breads: 150 Splendid Recipes from America's Breadbasket ReviewThis book was recommended to me by a friend. I am ever grateful to him for finding it. It takes me to this imaginary place of great grandmothers, grandmothers, farms, and recipes over a century old. Even before I tried my first recipe from this book, it brought about certain nostalgic emotions inside of me. With the descriptions that accompany each recipe, I see a little piece of history that could have been my own German grandmothers had she shared it with me. Unfortunately, while she did teach me a lot about cooking, baking and handing down recipes wasn't something she did a whole lot of. My mother was the baker and she was more of a "new world" baker than someone who used recipes given to her by her mother or grandmother. This book makes up for part of that in its own special way.
I received the book two days ago, thumbed through it once, then twice, and tonight I made my first two recipes. In fact, one just came out of the oven..."fly off the plate" rolls. One word: Heavenly. Among the best dinner rolls I've had or made. Slightly sweet, buttery, rich, yet light and full of flavor. Definitely something to accompany a dinner of flavorful comfort foods like pot roast or roast turkey and stuffing...even something like chicken stew.
For those of you lacking the comfort that comes from having time-tested old-world recipes handed down to you, this book is for you...and even for those of you who aren't lacking it, this book will prove to be one of your favorites.Prairie Home Breads: 150 Splendid Recipes from America's Breadbasket Overview

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Bread Making: A Home Course: Crafting the Perfect Loaf, From Crust to Crumb Review

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Bread Making: A Home Course: Crafting the Perfect Loaf, From Crust to Crumb ReviewI found Bread Making: A Home Course to be a fascinating look into the history, science, and art of making high quality breads at home. This is more than just a cookbook, it is an in depth look at the bread making process. The beginning section on ingredients is very detailed and informative. I never really knew how wheat became flour or that there were so many different types of salt! There are also sections on equipment and basic steps necessary to make bread. Each section ends in a Q & A which I found very helpful. The questions are sometimes complicated and sometimes simple but all things that beginning bakers would ask.
The recipes are broken down into sections based on the technique needed to make them. For example, all the sourdoughs are together, all the flatbreads are in one section, etc. Each of these chapters also has a similar Q & A section as described above that is very helpful. For example, it includes information on shaping a round loaf for extra 'pizazz'. There is an entire section on bread machine cooking. I never had luck with mine and got rid of it years ago but I am sure the newer models work much better!
The last section has resources for the new bread maker including a glossary, a resource section, etc. I like the glossary! I had never heard of the word poolish before and had to look it up! (it is a french pre-ferment by the way!)
This book is quite informative and a few helpful pictures are scattered throughout. I think I would like a few more pictures, especially of the recipes themselves. Despite this, I think the directions are easy to follow and the amount of information contained in this book is quite extensive! It is written in an easy to read format and does not come off sounding like a textbook.
Disclaimer: As per FTC guidelines, I received one copy of this book in exchange for my honest review. I received no monetary compensation. All opinions expressed here are mine and mine alone.Bread Making: A Home Course: Crafting the Perfect Loaf, From Crust to Crumb Overview

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Peter Reinhart's Artisan Breads Every Day Review

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Peter Reinhart's Artisan Breads Every Day ReviewI was a tester for this book. I tested all of its recipes and almost all of the variations. This book is perfect for either a complete novice or an accomplished baker. It is written in a straight-forward, down to earth manner and has great pictures illustrating all the techniques, various stages, and final products. Even though I am an accomplished baker, I learned a lot of new techniques from the information contained in this book that either improved and or simplified my bread making. All of the recipes work. There is not one dud in the entire book! The recipes run the gamut from lean relatively simple breads, e.g., basic baguettes, to more complex products, e.g., croissants. If I could only own one of Peter Reinhart's books this is the one I would choose. There is a lifetime of baking in this book.Peter Reinhart's Artisan Breads Every Day Overview

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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor Review

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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor ReviewLet me make a couple of things clear up front. First, this book is not for the casual baker who likes to toss a recipe together on short notice, throw it in the oven, and be done with it; Reinhart goes the extra mile of effort to extract every last ounce of perfection from whole grain breads.
Second, it is entirely possible to make delicious whole grain breads without using his complex methods. I've done it using the recipes in both the King Arthur Flour Company's "Whole Grain Baking", and "Secrets of a Jewish Baker". If you are the aforementioned casual baker then I highly recommend picking up one (or preferably both) of those books instead.
However, this is the perfect book for the cook who's always fiddling with their recipes trying to make them Just Right. It's the ideal companion for the home baker who's willing to go the extra distance to get not just delicious and enjoyable whole grain bread, but perfect whole grain bread. It isn't the right book for everyone, but for the right audience I can't imagine a better read.
Do be sure to read the first few chapters, which explain the history and science behind Reinhart's methods. Not only is it fascinating stuff, but it's necessary to give you the understanding you'll need to make the most of the recipes. Unlike simple recipes where you can just follow a few steps and be done with it, these methods require you to have a feel for the doughs. The amount of kneading required, for example, can vary so much depending on which grains you've used, how you've kneaded them, and so on. If it weren't for Reinhart's "windowpane test," which has you test the gluten development of a bread by gently stretching the dough and seeing if you can stretch until it's somewhat translucent (illustrative photos are included), we wouldn't have known that the difference in airiness between the loaves we made was entirely due to kneading. But because he armed his readers with that knowledge, we were able to make a loaf of super-high-fiber oat bran bread that was fluffy. Yes, I did indeed just describe a whole grain high-fiber bread as fluffy.
No matter the grains you want to try in your breads, you'll find a formula to use them in here. Quinoa? Cooked rice? Bran? Doesn't matter--there's a recipe in here you can use. Reinhart has also included a number of `transitional' breads that use part-white flour and part-whole grains so as to ease your transition to whole grains.
The recipes do involve a certain amount of flipping around from section to section, and you need to start them the night before. (In the case of those recipes involving a wild yeast starter--which he does tell you how to make from scratch--you'll need to engage in even more advance preparation.) The book is complex in ways that normally I would hold against a cookbook. However, in this case I won't. These aren't unnecessary complexities at all.
Reinhart set out with a very specific goal in mind--the creation of the perfect whole grain loaf of bread--and did everything he had to do in order to achieve that goal. Through playing with the recipes I'm convinced that everything he has you do is, in fact, integral to achieving his fantastic results. It may take you a few tries with any given recipe to make it come out perfectly as you learn how to gauge the feel of the doughs, but with practice... well, let's just say I'm going to take a break after this review to go back to the fridge for some more oat bran bread. Surprisingly yummy, fluffy oat bran bread.Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor Overview

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Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World Review

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Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World ReviewThe point of "Secrets of a Jewish Baker" is not just to provide you with recipes, but rather to help you create professional-quality loaves in your own kitchens. If you find you have difficulty making a truly light and airy loaf of bread, a whole-grain loaf that's tasty as well as nutritious, or a crusty loaf like your favorite baker's, you won't have any trouble with these tasks by the time you've made a few recipes from this book.
The book opens with wonderful notes on basic materials you'll need (as well as optional ones), ingredients, special bakers' techniques, handy tricks and tips to make things easier on yourself, and even a trouble-shooting section to help you figure out what might have gone wrong with a loaf of bread and how to fix it. Usually such sections teach me nothing new; here I definitely learned things.
As for the recipes, they come out nothing short of stunning. The cheese bread disappeared so fast you'd think it had been a figment of our imaginations. Most surprisingly for me, the cracked wheat bread and bran bread disappeared just as quickly-I think of bran as tasteless and unappealing, but these healthy breads were moist, tender, and delicious. The coffee cake made a yummy (if rather sinful) breakfast, as did the peach streusel muffins. The techniques for creating great crusts worked like magic, particularly on the Irish raisin bread, which was similarly delightful.
The book includes a handful of morning "programs" of baking that interleave instructions for several recipes at once, enabling you to easily make a week's worth of bread in one morning. This worked beautifully for us. The recipes also include variations designed for the food processor and the six-quart stand mixer, with different ratios of ingredients to take advantage of those items' form-factors; thus you can easily adapt the recipes to the equipment you have on hand. My only warning is that the stand mixer recipes seem sized to the new, heaviest-duty six-quart stand mixers, so be sure to double-check your mixer's rating for how many cups of flour it can tolerate. (You can always use his basic recipe amounts in your stand mixer if it won't tolerate the higher-quantity mixer variations.)
This is a stunning bread cookbook, particularly for anyone who wants to make professional-quality breads in their home kitchen, or who wants recipes for healthy, whole-grain breads that taste amazing!Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World Overview

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Artisan Baking Review

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Artisan Baking ReviewWe are in awe of the bread made from these recipes. My husband bought me this book for a birthday gift this year - born in May...spent a long hot summer obsessively baking from this book! I have been baking bread for twenty years and Maggie Glezer's book changed the way I do just about everything. I was using too much yeast, using too much heat to make the bread rise too quickly, not baking it long enough and hot enough, eating it before it cooled...her book is a revelation. My bread is so far beyond what I did before that people come over to eat it and don't even put anything on it...it's that good. One Greek friend in the US says he will not eat bread unless his mother comes from Greece and makes it...but he will also eat mine.
Best recipe is Acme's herb bread - even without herbs it tastes wonderful...like WHEAT...not yeast. also, I am now convinced of the need to weigh ingredients and use the metric system - "1 1/2 cups" is just not going to do it.
The benefits of long slow rising are just as she says...amazing...great flavour, great texture, great-looking bread....thanks, Maggie.Artisan Baking Overview

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In My Father's Bakery Review

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In My Father's Bakery ReviewI recently finished this wonderful book and it is sitting by my wife's bedside waiting for her to get to it. Each of the stories has a plot of sorts and they are simply told and arranged with great skill. They are basically stories about the characters that inhabited the author's youth and the Bronx bakery owned by his family. The stories concern the family and employees who worked in the bakery, the customers, suppliers and locals whom the author observed while doing his homework in the bakery's back room. Through these characters, the author has successfully made the bakery itself and the life that swirled around it into a living "character."
On the most basic level, the book will have a nostalgic appeal to New Yorkers who grew up in similar neighborhoods during the later 1930s and 1940s. To the nostalgic reader of today this book will recapture what they recall to have been a quieter and more innocent time, but, the high level of the story telling insures that other readers will appreciate the internal and external struggles that the characters lived through during times of depression and war. The book is graceful, often poignant, and good humored throughout, and for about a week it sent me off to slumberland with a satisfied smile on my face.In My Father's Bakery Overview

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The Metropolitan Bakery Cookbook Review

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The Metropolitan Bakery Cookbook ReviewAs a former employee , and outrageously loyal cross country fan of Metropolitan bakery, I have to say that it's truly disappointing that Ms. Bassoff's exploration began and ended with the oatmeal raisin cookie recipe. This cookbook is a brilliant starting point for many home bakers, especially for those who've been lucky enough to try Philadelphia's best bread and other delicious treats. Unfortunately, the printing of this cookbook was plagued by a small but frustrating number of misprints within the recipes (still a sore point for the owners and staff)... One of those was the oatmeal raisin cookie. While I was working there I know we tried to respond to customers who had difficulties, and to give them the corrections. I would like to encourage Ms. Bassoff to try other recipes in the book. I recommend the fig bar recipe from personal experience. My first attempt to recreate this favorite was totally successful. I hope that she might also telephone the bakery directly, and ask the general manager to respond with help on the oatmeal cookie recipe, since they are worth fighting for. All the best!The Metropolitan Bakery Cookbook Overview

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