We read about this book in a magazine, and decided to try it from the library first. After making many delicious loaves and renewing the book 4 times, we decided to buy it. It has many detailed recipes for artisan bread made in a no knead style. You make bigger quantities of dough, it stays in the fridge for up to 2 weeks. You can have fresh bread in about 2.5 hours using the refrigerated dough. I especially like the no knead part! We have tried many of the recipes, from free form loaves to soft sandwich style baked in a bread pan. A word of warning: the free form loaves are baked on baking stones that are preheated for a long while. The typical baking stones people usually have, like Pampered Chef, will not hold up. They eventually crack because of prolonged preheating. If you intend to make a lot of free form loaves, you will need to invest in a thicker bread baking stone that will withstand higher temps. Another warning...because of the type of recipes, this bread does not keep for many days. It is good for fresh sandwiches for about 2 days; after that it is still good for toast or french toast, but it is a bit dry for cold sandwiches. After 4 days, if there is any left we feed it to the chickens. So be aware, these are not recipes for long storing bread. All in all a great book. We no longer buy bread :-)
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