The Best Bread Ever: Great Homemade Bread Using your Food Processor by Charles Van OverMake spectacular bread using a food processor and van Overs amazingly simple techniques--and youll never make bread any other way.When Charlie van Over makes his acclaimed baguettes and other breads, he breaks all the rules. He doesnt 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.
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.
The Best Bread Ever: Great Homemade Bread Using Your Food Processor
If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs. Imagine having a single searchable index of all your recipes — both digital and print! Not a bread machine book. This book relies on the food processor with the metal cutting blade to make bread dough.
You can also shape a batch of this bread into a rustic country-style loaf. Proofing: 35 to 40 minutes at room temperature. Buon appetito from Los Angeles Ovenworks! Do you want to make mouth-watering recipes like this? Click here to see our wood-fired ovens for the home. I would be super helpful to view the process. Such a nice recipe.
The Best Bread Ever: Great Homemade Bread Using your Food Processor
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Love this book! I'll be first in line. Van Over's a genius. Charles Van Over , Priscilla Martel. When Charlie van Over makes his bread, he breaks all the rules of classic bread baking. He doesn't proof the yeast.
The method I elude to uses the food processor to knead the bread quickly while controlling the temperature. Suggested pathways? Please feel free to comment and add to the thread. The Premise Charles van Over is due for a revival. His bread making method works, producing bread with complex flavors even with instant yeast provided you retard the dough in the fridge. His book contains commercial instant yeast and sourdoughs and starters.