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The Best Bread Ever: Great Homemade Bread Using your Food Processor |
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The Best Bread Ever: Great Homemade Bread Using your Food Processor |
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by: Charles Van Over
Dewey Decimal Number: 641.815 EAN: 9780767900324 Edition: 1 ISBN: 0767900324 Label: Broadway Languages: Manufacturer: Broadway Number Of Items: 1 Number Of Pages: 272 Publication Date: December 01, 1997 Publisher: Broadway Release Date: November 03, 1997 Studio: Broadway Editorial Review: Product Description: When Charlie van Over makes his bread, he breaks all the rules of classic bread baking. He doesn't proof the yeast. He uses cold water instead of warm. He mixes the dough in a food processor for forty-five seconds instead of kneading it by hand. He lets the dough rise in a cool place. The results? Perfect crusty-on-the-outside baguettes with texture, taste, and aroma. Light brioche with buttery crisp crusts and fluffy, saffron interiors. Chewy bagels with hardy, smooth crusts. A rich walnut loaf studded with nuts and scented with the full flavor of whole wheat. A homey cherry babka with a crunchy cinnamon sugar topping. How is this possible? Like many inventors, Charlie came across his technique by accident. At a party for Carl Sontheimer, founder of Cuisinart, the company that first introduced the food processor to American home cooks, it was suggested to Charlie that he mix his dough in a food processor. Thus began several years of experimentation and, finally, a foolproof method for making perfect bread every time. Now you can re-create Charlie van Over's great bread for yourself. And what's even more amazing is that Charlie's is a hands-off, rather than a hands-on, method. Once the dough is mixed in the food processor, there's no kneading. Just place it in a bowl at room temperature to allow the flavors to develop. Have to run out suddenly for a few hours? No problem. Just put the dough in the refrigerator until you're ready. You won't have to keep baker's hours or become a professional to make wonderful bread at home. Once you've mastered the basic technique, the possibilities are endless. Fougasse, Ciabatta, Semolina Bread, pizza, Danish Twists, and even sourdough Olive Rosemary Bread and Idaho Potato Rolls. Have a favorite bread? Charlie even explains how to convert any recipe to The Best Bread Ever method. The Best Bread Ever provides easy-to-follow instructions for more than sixty breads, step-by-step photographs, helpful advice for troubleshooting your food processor, rich color photographs of Charlie's bread, and recipes for using bread in bread puddings, soups, and other dishes. As Jacques Pépin says in his foreword, "Get your ingredients and equipment together and follow Charlie's remarkable method. You will never be without good bread again." Amazon.com Review: According to Charles Van Over, a food processor, an instant-read thermometer, and a baking stone are the only equipment essential to making the best bread you will ever eat. You also have to be willing to make a leap of faith, following his precise method meticulously: the bread dough must be made in a food processor that is run for exactly 45 seconds, and you have to use flour and water that produce dough with a temperature of 75-80° Fahrenheit. Check the book for the other six rules of Van Over's system and see if you agree that the results are stunningly good. To assure clarity, the recipes provide U.S. measures by volume and weight as well as by metric measures. This versatility makes the book transportable around the globe, though its recipes are designed to work with American flour and other ingredients. The type is large and easy-to-read, which is most helpful when following the many steps involved in making bread. Color photos provide inspiration, while progressive shots in black and white demonstrate important steps in some of the recipes. You'll find directions for making bagels, sourdough, and breads enriched with milk, butter, or eggs, including Alsatian Kugelhopf and Cheddar Pepper Brioche with Sun-Dried Tomatoes, as well as Van Over's baguette, Semolina Bread, and a Presentation Loaf that is specially inscribed or decorated. If you have ever made bread with poor results, The Best Bread Ever will help you break through to the results you dream of. Related Items:
Average Rating:
 Rating:  - Fantastic! The best book for beginning bakers!This is a fantastic book for the beginning baker. I'd been interested in baking bread for years, and I had read some of the most popular bread-baking books, but was too intimated to try my own hand. That all changed when I read "The Best Bread Ever." Van Over does an excellent job of walking the novice through the process of baking bread, and the results are superb! I now have a reputation in the family for making delicious bread. This method requires a few kitchen essentials -- food processor, digital scale, and digital thermometer. I purchased a scale and thermometer just for these recipes, but use them all the time in the kitchen. The recipes are very precise, in terms of rise/retard times, measurements, and temperatures, and I found this helps me be consistent in my baking. The no knead bread process is very popular right now, but I found that the bread I baked with Van Over's book to have a much more complex flavor and better crumb. I highly recommend this book. Rating: - Incredible! Dare I say life-changing?I'm not a frequent reviewer, but this book is so amazing I can't help myself. I bought it on recommendation of a friend and then realized my 4-cup food processor was too small, so it sat on my shelf for half a year or so. Then my friend had me over and we did a few recipes together and I was totally sold! I went out that very day and bought the biggest Cuisinart there is and haven't looked back. The pizza dough recipe means we haven't bought pizza in a very long time. The 'best bread ever' recipe means I've stopped buying bakery french loaves and baguettes (because now mine are better!). All this was great, but last night I tried the challah and WOW! I spent less than 5 minutes doing ALL the prep and mixing. It proofed, I made the loaves (again, a few minutes max) and the result was stunning and absolutely delicious. The book is very technical and at first that was off-putting since it sounded complicated. But once you've tried a few times and learned the technique it's about 500 times simpler than normal bread making. I can't say enough good things about this book. It now lives on my cookbook stand on my counter since I use it to make bread or pizza crust at least every other day. Perhaps the best part is that it really takes an incredibly short time to get this proofing. Since the bread mixes for only 45 seconds you basically just have to get all the ingredients out and you're ready to be done baking for the day. 5-10 minutes total work for you and you've got fresh bread--hey it takes longer than that to get to a bakery to buy it! A large food processor may seem like a big investment, but I bet I've already broken even on money I would have spent on fresh bread and pizza. Buy this, you'll never look back! Rating:  - Ready to PurchaseI am a new owner of a KitchenAid 12-cup food processor, and have only baked bread from scratch twice in my 46 years. But, wondering if an old dog could learn a new trick, I went searching on the web for bread recipes I could make in a FP. I found the author's recipe for bagels on Recipelink, and decided to give it a try. Because I know nearly nothing about baking, I was a little nervous, certain I would burn out the motor on my new food processor. But as I worked my way through the recipe, I gained more and more confidence. With my handy instant read thermometer and the author's detailed instructions, I actually felt in control at times - something that happens rarely for me in the kitchen :-) Well, I'm happy to report that I just ate my first bagel. Although not perfect, it is definitely edible - even good - and it almost looks like I knew what I was doing. Based on this experience, I am purchasing a copy of this book and look forward to learning more about the author's technique. I'm rating it 4 now based on my experience, and will return after receiving the book to adjust my rating if needed. Rating: - Truly the Best EverThe Best Bread Ever recipe worked perfectly the first time and every time since. I expected a period of trial and error, but got golden brown, delicious baguettes with a crackly crust and soft crumb on our first attempt. When the easy way produces better results than the traditional laborious way it seems too good to be true. Abandon your stand mixer or hand work and buy a processor just for this.
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