My No-Knead Turbo Bread Cookbook (Introducing "Hands-Free" Technique) (B&W Version): From the kitchen of Artisan Bread with Steve

ISBN: 1505562937

Author: Gamelin, Steve

Condition: New

No-knead Turbo bread was designed for those who want to make no-knead bread, but dont want to wait 8 to 24 hours. Those who want bread machine bread, but dont want to buy and store a bread machine. Its for those of you who want a fast reliable way to make fresh from the oven bread without the hustle of expensive machines, Dutch ovens, or kneading. Turbo bread is a fresh approach to making no-knead bread that provides you with an option. Youll love it. So throw away your bread machine because you can make bread with a glass bowl and a spoon.To watch a video demonstration of no-knead Turbo bread using the hands-free technique go to my YouTube channel (AstisanBreadWithSteve) and watch Introduction to No-Knead Turbo Bread (updated) ready to bake in 2-1/2 hours (super easy). Then come back and get the cookbook.There are three basic methods for making bread -Knead by hand the most common method.-Bread machine very popular, but your loaf will have a silly little paddle in the bottom.-No-knead a method in which Mother Nature does the kneading for you.This cookbook uses the no-knead method. The advantages are -No kneading Mother Nature does the kneading for you.-No yeast proofing instant yeast doesnt require proofing.-No special equipment (no mixer, no bread machine) entire process is done in a glass bowl with a spoon and spatula, and can be baked in a wide variety of baking vessels (bread pan, uncovered baker, skillet, preheated Dutch oven, etc.).-Only 4 ingredients (flour, salt, yeast and water) to which other ingredients can be added to make a variety of specialty breads.There are two methods for making no-knead bread-Traditional proofs for 8 to 24 hours.-Turbo ready to bake in 2-1/2 hours.This cookbook will start by teaching you how to make no-knead bread using the traditional method, then Turbo method, because the traditional method is more popular and a little easier.What makes this cookbook different from others is -Hands-free technique a new and innovative technique that uses the handle end of a plastic spoon to manipulate the dough (like a dough hook) after which the dough goes straight from the mixing bowl to the baking vessel (bread pan, etc.) without dusting the work surface with flour or touching the dough with your hands.-Roll-to-coat an innovative technique that coats the dough ball with flour in the mixing bowl. No more sticky dough. When the dough comes out of the bowl it will be easy to handle if you wish to divide the dough into portion to make baguettes, rolls, etc.-Poor mans Dutch oven new and innovative technique which combines the ease of baking in a bread pan with the principles of baking in a Dutch oven.Step by step, this cookbook will take you on a journey you will love and enjoy.Thanks - Steve