The Best Bread Ever: Great Homemade Bread Using your Food Processor
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Make spectacular bread using a food processor and van Over's amazingly simple techniques—and you'll never make bread any other way.When Charlie van Over makes his acclaimed baguettes and other breads, he breaks all the rules. He doesn't proof the yeast. He uses cold water instead of warm. He mixes the dough in a food processor for 45 seconds instead of kneading it by hand. He lets the dough rise in a cool place. The result? A perfect loaf of bread—or pizza, baguette, or focaccia—each and every time.
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In "The Best Bread Ever, " van Over reveals the secrets of his innovative technique. Home-bakers will learn step by step how to make great bread, from which flours and yeasts to use, to converting the home oven into a hearth similar to those found in professional bakeries. Once the basics are mastered, the 75 recipes in "The Best Bread Ever" will inspire readers to try their hands at Sourdough Rye, Focaccia with Rosemary and Garlic, Kugelhopf, and Black Olive Bread. Thirty recipes for dishes to serve and make with bread—from Welsh Rarebit to Chocolate Brioche Bread Pudding—round out this amazing collection.
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