Charles van over best bread ever

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charles van over best bread ever

The Best Bread Ever: Great Homemade Bread Using your Food Processor by Charles Van Over

Make 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.
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Published 03.12.2018

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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.

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I know, it does seem a little MacGyvor of me to recommend that you bake bread using your food processor. I am not kidding though, it is the best bread you will ever make at home. If you can say anything against this book it is that it gives the illusion of being a difficult process. Charles can get a little carried away with the details. He tells the story of his journey to the food processor in a very compelling way. He owned a large and successful bakery in New York which was supplying sick amounts of baguettes to hotels and restaurants daily.

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.

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