I'm a fan of Beth Hensperger and cooked my way through his other books of bread, and so was very happy when I found this book. Several of these loaves I made were fantastic - the whole wheat bread and Cuban bread spelled, for example. But I had many problems during the cooking of this book (which I do twice a week, and experience once a week), suggesting that some of the recipes were not tested, they were just "writing" or adapted from recipes Conventional. I will mention two, honey wheat bread and bread Sennebeck Berry Hill. If you follow the instructions to the 2-pound loaf, in both cases you have a bread that will increase well beyond the capacity of the largest machine - I have a Zo, with great ability. I was fortunate to be in the kitchen at the time, and saved by taking the bread pan, place pan solid aluminum collar around the mold, secured with paper clips, and cooking in the oven . This is not what I expect someone as qualified as Hensperger. And I do not want to be in the kitchen when you use a bread machine. Be warned
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Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
The concept around which Artisan bread in five minutes a day running, is that the right method, you can make fast, easy bread that mimics fantasy, crusty rolls, you will find in restaurants and bakeries. There is no kneading involved. The smartest piece of equipment you need is a baking stone for best results, but even you can do without. There is no verification of yeast, no increase of several long time to cook daily. You use very few dishes, so there is not much to clean. The secret? A wet paste that ages over time in the refrigerator. A lot is a handful of bread, and will run happily for over a week, so just Lop off and make some bread when you wish during this time. All you'll need a little time for the bread to rest and cook, and you have homemade bread nice when you want. If this is not enough, the aging of the dough it is a starter character, giving it extra flavor. We found the recipes quick and easy. The dough is crisp as advertised. He had a nice crumb. He had tons of flavor. Above all, it really took only a few minutes of work. My only disappointment is that the method is not as simple and easy when it comes to making whole grain breads. You definitely have to adjust things a bit, and it will take some time to get the hang of making sure the dough is moist. In addition, whole grains do not lend themselves to such perfect crackling crust, so you'll have to live without it. This is a delicious cooking method that defines the tradition of his ear and produces wonderful bread with little effort. Using the method of Hertzberg and Francois, you will be able to make fresh, homemade bread, even around a busy working schedule.Buy"Artisan Bread in Five Minutes a Day"now!!
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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
It is an expensive book worth every penny. Reinhart will show you how to bake bread, even if you have never baked goods that do not come out of a box and if you're an experienced baker, Reinhart will strengthen your understanding of how bread is made. His explanation of the science of how bread is mixed, baked and even tasted is definitive and clearly written. The section on the form that the dough is just photographed and understandable. It is by far the clearest description of shaping the dough into the current culture of cookbooks. Much of the book consists of recipes, more accurately, formulas, for baking breads. I tried only two of them so far and both came out excellent. And one thing that makes this book so useful is that if your bread does not come out good, you will learn why not and what to do about it. This book amplifies previous book Reinhart, crust and crumb, and as this book forms will help you bake the best bread you've ever done. And the theory will help you create your own signature variations. It is a valuable book and it is also a classic precise. If you do not bake, buy it for someone who does
.Buy "The Bread Baker's Apprentice"now!!
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Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients
While I freely admit I do eat lots of bread products on a daily basis, I do enjoy a really good bread. Really good bread for me, is a rich bread bursting with flavor, cereals, fruits, vegetables .... are those that I find hard to resist. What I discovered in this book, Healthy Bread In Five minutes day was a whole book full of recipes and tips for doing exactly the kind of bread that I find hard to resist. I thought Thanksgiving would be the perfect time to create one of mouth watering recipes from this book. On page 145, I just find the recipe, 100% Whole Grain Maple Oatmeal Bread? Interesting? Well didn't even begin to describe it! Using whole wheat flour and oatmeal fashioned, I followed this recipe step by step to make a delicious tasting bread and the smell that filled the house with a pleaseantness had my whole family who want know - when you get to eat? For a person who does not really slow anything ... This was a lesson to make good bread. I need two hours to let the dough rise and collapse. On the positive side of this, the dough can be made up to seven days in advance and refrigerated until you're ready to cook - if bread could be at your fingertips! The end result is a beautiful piece of bread that I was happy and flavor of maple one.Buy"Healthy Bread in Five Minutes a Day"now!!