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My Bread The Revolutionary No Work No Knead Method

My Bread  The Revolutionary No Work  No Knead Method Author Jim Lahey
ISBN-10 9780393066302
Release 2009-10-05
Pages 222
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Outlines the author's method for creating no-knead, slow-rising artisanal breads in heavy preheated pots, sharing a variety of step-by-step recipes for such classics as a rustic Italian baguettes, the stirato and pizza Bianca.



My Pizza

My Pizza Author Jim Lahey
ISBN-10 9780307886156
Release 2012
Pages 191
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The proprietor of the Sullivan Street Bakery and Chelsea's Co. pizzeria explains how to make professional-quality pizzas using his no-knead dough to craft such popular options as Corn and Tomato Pizza, Coppa and Fennel Pizza and his special version of Margherita Pie.



The Sullivan Street Bakery Cookbook

The Sullivan Street Bakery Cookbook Author Jim Lahey
ISBN-10 9780393247299
Release 2017-11-07
Pages 288
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New from the bestselling author of My Bread: A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan’s best bakeries. Founded in 1994, Sullivan Street Bakery is renowned for its outstanding bread, which graces the tables of New York’s most celebrated restaurants. The bread at Sullivan Street Bakery, crackling brown on the outside and light and aromatic on the inside, is inspired by the dark, crusty loaves that James Beard Award–winning baker Jim Lahey discovered in Rome. Jim builds on the revolutionary no-knead recipe he developed for his first book, My Bread, to outline his no-fuss system for making sourdough at home. Applying his Italian-inspired method to his repertoire of pizzas, pastries, egg dishes, and café classics, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called “a church of bread.”



200 Fast and Easy Artisan Breads

200 Fast and Easy Artisan Breads Author Judith Fertig
ISBN-10 0778802116
Release 2009-01-01
Pages 317
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Shows how to make artisan-quality breads at home and offers techniques for shaping the dough into round loaves, batards, rolls, flatbreads, bagels, and baguettes.



No Need to Knead

No Need to Knead Author Suzanne Dunaway
ISBN-10 1908117214
Release 2012
Pages 203
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Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that that require no fuss and no special equipment. The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavor than most breads. Her ingredients are simply flour, water, yeast and salt - and, passion. She uses no preservatives or additives of any kind. The recipes are her own creations, developed over years of trial and error. You will find focaccia, ciabatta, pane rustico and pizza as well as breads from around the world such as baguette, sourdough flapjacks, blini, muffins, corn bread, brioche, African Spiced bread, kulich and kolaches. In addition many of the basic bread doughs are fat-free, sugar-free and dairy-free making then perfect for people on strict dietary or allergy regimes. There are also dozens of recipes for dishes you can make with bread – soufflés, soups, salads and even desserts such as chocolate bread pudding. Plus fun recipes to make with children. Suzanne Dunaway is the owner and head baker of Buona Forchetta Hand Made Breads in Los Angeles. Hailed as one of the seven best bakeries in the world by One magazine and Gourmet called her breads 'addictive.'



Healthy Bread in Five Minutes a Day

Healthy Bread in Five Minutes a Day Author Jeff Hertzberg, M.D.
ISBN-10 1429938285
Release 2010-02-01
Pages 336
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From the authors of the groundbreaking, hugely popular Artisan Bread in Five Minutes a Day comes a new cookbook filled with quick and easy recipes for healthy bread Their first book was called "stupendous," "genius," and "the holy grail of bread making." Now, in their much-anticipated second book, Jeff Hertzberg, M.D., and Zoë François have taken their super-fast method and adapted it for the health-conscious baker, focusing on whole grains and other healthier ingredients. The method is still quick and simple, producing professional-quality results with each warm, fragrant, hearty loaf. In just five minutes a day of active preparation time, you can create delectable, healthy treats such as 100% Whole Wheat Bread, Whole Grain Garlic Knots with Olive Oil and Parsley, Black-and-White Braided Pumpernickel and Rye Loaf, Black Pepper Focaccia, Pumpkin Pie Brioche, Chocolate Tangerine Bars, and a variety of gluten-free breads. About a dozen of the recipes are 100% whole grain. Healthy Bread in Five Minutes a Day will show you that there is time enough for home-baked bread, and that it can be part of a healthy diet. Calling all bread lovers: Whether you are looking for more whole grains, watching your weight, trying to reduce your cholesterol, or just care about what goes into your body, this book is a must-have. Jeff Hertzberg and Zoë François met while taking care of their toddlers at a kids' music class, and co-authored their first book, Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking in 2007. The book became a bestseller, with rave reviews in the New York Times, Associated Press, the Arizona Republic, and other media all over the United States, Canada, and Europe. They've demonstrated their revolutionary stored-dough method on television in San Francisco, Chicago, Minneapolis, Baltimore, Pittsburgh, Atlanta, Tampa, and Phoenix.



Bread Matters

Bread Matters Author Andrew Whitley
ISBN-10 9781449418915
Release 2011-08-17
Pages 416
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In Bread Matters, Andrew Whitley, professional organic baker, founder of Bread Matters, and cofounder of the Real Bread Campaign, exposes the terrible state of modern commercial bread and shares his recipes for making great, nutritious bread at home. Using the skills he has amassed during more than 25 years as a professional bread baker, Whitley clearly explains the process in detailed discussions of the tools, ingredients, methods, and tricks of the breadmaking trade. He also offers more than 50 foolproof recipes for all types of bread, including yeast-free and gluten-free loaves, as well as uses for leftover crumbs once they've passed their prime. Bread Matters is an essential bread book for beginning and seasoned bakers alike. Once you see how easy it is to make your own delicious bread at home, you may never buy commercial bread again. "Anyone who understands bread as a transformational food the way Andrew Whitley does, is a friend of mine. In his wonderful book, Bread Matters, he not only brings this powerful and ancient symbol down to earth and demystifies the process, but also communicates from his heart how anyone can easily participate in the joys and rewards of the bread baking craft." --Peter Reinhart, author of Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor "Now and then, a book about food is so revelatory, so shocking, that it is likely to change the industry. Andrew Whitley's new book is such a work." --Rose Prince, The Daily Telegraph "What an important book; passionate and polemical and full of truth. The chapter too on gluten-free baking is original and inspiring." --Bee Wilson, Sunday Telegraph and New Statesman "Whitley gets down to brass tacks about what exactly makes artisan bread healthier and tastier, then offers such alluring cases in point as arkatena from Cyprus...and dozens of others, both savory and sweet." --Saveur



The Hands On Home

The Hands On Home Author Erica Strauss
ISBN-10 9781570619922
Release 2015-09-29
Pages 416
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Create the DIY home you've always wanted with over 100 recipes, tips, and inspirational ideas from blogger Erica Strauss (Northwest Edible Life). Covering everything from cooking, canning and preserving to making your own nontoxic home and personal care products, this fresh take on modern homemaking wil help you make the most of your time, effort, and energy in the kitchen and beyond. Over half of the book focuses on the kitchen with a wealth of information about how to organize and stock your kitchen to more effortlessly prepare delicious meals. A former professional chef who knows how to build flavor into simple and delicious home-cooked meals, Strauss provides delectable recipes for breakfast, lunch, dinner, and dessert like Choose-Your-Own-Adventure Granola, Forager Spring Greens Soup, Simple Crispy Chicken with Roasted Lemon Pan Sauce, and Olive-Oil Rosemary Cake with Lemony Glaze. Strauss includes details on Basic Food Preservation techniques such as water-bath canning, pressure canning, and lacto-fermentation along with a handy year-long food preservation calendar of what to put up when. Preserving recipes are organized seasonally and include Rhubarb Syrup, Pressure-Canned Chicken Broth, Korean-Spiced Turnips, and Cranberry-Pear-Walnut Conserve. The book also features recipes for DIY home care and personal care products like Nontoxic Laundry softener, Fizzy Bath Bombs, and Refreshing Peppermint Foot Scrub. Hands-on Home is packed with fabulous recipes, practical, no-nonsense advice, and time- and money-saving techniques. With a focus on less consumerism, Strauss provides instruction on everything you need to live more delicious and sustainable DIY lifestyle. From the Hardcover edition.



Tartine Book No 3

Tartine Book No  3 Author Chad Robertson
ISBN-10 9781452128467
Release 2013-12-17
Pages 304
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The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.



Peter Reinhart s Whole Grain Breads

Peter Reinhart s Whole Grain Breads Author Peter Reinhart
ISBN-10 160774130X
Release 2011-05-18
Pages 320
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In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had. We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison. Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.



28 Popular No Knead Breads

28 Popular No Knead Breads Author Steve Gamelin
ISBN-10 150017582X
Release 2014-06-12
Pages 76
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Making no-knead bread is as easy as making a bowl of Campbell's soup. Ah... I heard what you were thinking. But think about it. If you're going to make a bowl of Campbell's soup you have to stir it... if you make no-knead bread you have to stir it... but... if you make no-knead bread you don't even have open a can. How simple is that.And... this cookbook has been updated to include the new "hand-free" technique as demonstrated in, "World's Easiest No-Knead Bread (Introducing "Hands-Free" Technique)".Hi... I'm Steve. My YouTube channel is "Artisan Bread with Steve" on which I have a series of educational videos demonstrating how to make a variety of no-knead breads and this cookbook supports the videos giving me the ability to go into greater detail regarding the dynamics of making no-knead bread while they give my readers and subscribers a convenient vehicle for reading and using recipes. Even if you aren't thinking about making bread you will find this an interesting book to read.Cookbook includes - The Two Basic Methods ("Traditional" & "Turbo"), Ingredients, Technique & Tips... (Including... "Degas, Pull & Stretch", "Roll to Coat", "Garnish & Baste", etc.) and Equipment & Bakeware.No-Knead Bread Recipes - Country White Bread, Boulis Gigiantious (large loaf), Classic White Bread (baked in a bread pan), Cheddar Cheese Bread, Cinnamon Raisin Bread, Cinnamon Raisin Swirl Bread, Beer Bread, Buttermilk Bread, Semolina Bread, Sesame Seed Bread, Honey Oatmeal Bread, Multigrain Country White Bread, Harvest 8 Grain Country White Bread, Honey Whole Wheat Bread, Multigrain Whole Wheat Bread, Sunflower Seed & Honey Whole Wheat Bread, Honey Granola Whole Wheat Bread, Harvest 8 Grain Whole Wheat Bread, Caraway Rye Bread, Harvest 9 Grain Rye Bread, Torpedo Baguettes (thin - 4 loaves from dough ball), American Baguettes (medium - 3 loaves from dough ball), Ciabatta (2 loaves from dough ball), Rosemary Demi Loaves, Jalapeño Cheese Bread, Queso Dip in a Jalapeños Cheese Bread Bowl, Mediterranean Olive Bread, and Mediterranean Focaccia.Thanks - Steve



Introduction to Baking No Knead Bread in Bread Pans Plus Guide to Bread Pans

Introduction to Baking No Knead Bread in Bread Pans  Plus    Guide to Bread Pans Author Steve Gamelin
ISBN-10 1500510645
Release 2014-07-11
Pages 54
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The #1 baking vessel for bread is... the bread pan. The most common baking vessel for no-knead bread is... the Dutch oven. The time has come to develop a no-knead recipe with ingredients, and baking temperature & times specifically designed for the bread pan. The results were so good… I now make over halves my loaves in the bread pan.The traditional no-knead recipe was designed to baking bread in a preheated Dutch oven with a lid to capture steam for crust development, but when you bake in the open oven… there are different dynamics.This cookbook is about the bread pan and how bake no-knead bread in a bread pan. I started by evaluating 4 different sizes (quantity of ingredients and bake time are different for each size). Then I evaluated a variety of different types of bread pans (4 metal, 1 bakersware, 3 cast iron, 1 glass, 2 stoneware, & 1 natural stoneware). The goal was to design a recipe that would give consistent results. Then I took my 11 most popular recipes (ingredients) and adapted them to the bread pan method. Bottom-line, I have a process for making 5 loaves at a time. I can make one batch, then put a loaf in 5 different bread pans and they will all have an internal of 200+ degrees F. And that's what makes this cookbook different from any other cookbook on the market.This cookbook includes... “Ingredients, Technique & Tips”, “Tools, etc.”, “Guide to Bread Pans”... “Basic Bread Pan Sizes”, “Types of Bread Pans”... “Standard Loaf Pans”, “Cast Iron”, “Stoneware, Glass, Etc.”, and Bread Recipes... “Country White Bread”, “Cheddar Cheese Bread”, “Multigrain Country White Bread”, “Beer Bread”, “Honey Oatmeal Bread”, “Honey Whole Wheat Bread”, “Harvest 8 Grain Whole Wheat Bread”, “Caraway Rye Bread”, “Mediterranean Olive Bread”, and “Cinnamon Raisin Bread”.Hi I'm Steve. My YouTube channel is “Artisan Bread with Steve” on which I have a series of educational videos demonstrating how to make a variety of no-knead breads and these cookbooks support the videos giving me the ability to go into greater detail regarding the dynamics of making no-knead bread—a level of detail I couldn't fit in a video—while they give my readers and subscribers a convenient vehicle for reading and using recipes. Even if you aren't thinking about making bread you will find this and interesting book to read.Thanks – Steve



The Bread Bible

The Bread Bible Author Rose Levy Beranbaum
ISBN-10 9780393057942
Release 2003-10-17
Pages 640
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Presents a collection of baked bread recipes; outlines key baking techniques; and offers complementary information on ingredients, equipment, and baking chemistry.



Bread Revolution

Bread Revolution Author Peter Reinhart
ISBN-10 9781607746522
Release 2014-10-21
Pages 256
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Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier. *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.



The Sourdough School

The Sourdough School Author Vanessa Kimbell
ISBN-10 9780857835086
Release 2018-04-05
Pages 192
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'Master the art of sourdough with Vanessa and you will learn how to look after your own gut microbes and health.' - Tim Spector, author of The Diet Myth At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you'll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavours to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa's indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.



The New Healthy Bread in Five Minutes a Day

The New Healthy Bread in Five Minutes a Day Author Jeff Hertzberg, M.D.
ISBN-10 9781250077554
Release 2016-11-01
Pages 432
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A fully revised and updated edition of the best-selling Healthy Bread in Five Minutes a Day—the quick and easy way to make nutritious whole grain artisan bread. Jeff Hertzberg and Zoë François shocked the baking world when they proved that homemade yeast dough could be stored in the refrigerator to use whenever you need it, and they adapted the method for whole grains in Healthy Bread in Five Minutes a Day (2009). Now, in a long-awaited second edition, they’ve done it again, with an update that showcases whole grains and heirloom flours like spelt, sprouted wheat, and khorasan. Also new in this edition is a super-fast natural sourdough, weight equivalents for every dough recipe, and intriguing new oils like coconut, avocado, grapeseed, and flaxseed. The New Healthy Bread in Five Minutes a Day has 33 new recipes as well as old favorites, including 100% Whole Wheat Bread, Whole Grain Garlic Knots with Parsley and Olive Oil, Whole Grain Crock Pot Bread, Rosemary Flax Baguette, Cinnamon-Raisin Whole Wheat Bagels, Pumpkin Pie Brioche, Raisin Buns, Challah, Whole Wheat Soft Pretzels, gluten-free breads, and many more. With over a half-million copies in print, the Bread in Five series has spawned a successful website (BreadIn5.com), where the authors answer readers’ questions and post new recipes. With Jeff and Zoë’s help, you’ll be creating healthy breads that rival those of the finest bakeries in the world—with just five minutes a day of active preparation time.



Make Ahead Bread

Make Ahead Bread Author Donna Currie
ISBN-10 1627103953
Release 2014-11-04
Pages 201
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Rubber band jewellery is taking the world by a storm, and now you can weave your way to a stylish, pop-star look by adding charms to your arms! This booklet offers all the basics for weaving bracelets with a loom or without, along with 12 rubber band jewelry projects and 3 rubber band charms. Each bracelet is themed to todays' hottest stars, from Queen Bee Crown Jewels to Taylor's Tulips. These original designs are lots of fun to complete, and great to show off to friends.