No Need to Knead: Handmade Artisan Breads in 90 minutes
Format: PDF / Kindle (mobi) / ePub
Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that that require no fuss and no special equipment. The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavor than most breads. Her ingredients are simply flour, water, yeast and salt - and, passion. She uses no preservatives or additives of any kind. The recipes are her own creations, developed over years of trial and error. You will find focaccia, ciabatta, pane rustico and pizza as well as breads from around the world such as baguette, sourdough flapjacks, blini, muffins, corn bread, brioche, African Spiced bread, kulich and kolaches. In addition many of the basic bread doughs are fat-free, sugar-free and dairy-free making then perfect for people on strict dietary or allergy regimes. There are also dozens of recipes for dishes you can make with bread – soufflés, soups, salads and even desserts such as chocolate bread pudding. Plus fun recipes to make with children. Suzanne Dunaway is the owner and head baker of Buona Forchetta Hand Made Breads in Los Angeles. Hailed as one of the seven best bakeries in the world by one magazine and Gourmet called her breads ‘addictive.’
as inflated as possible. With the spatula, cut the dough off at the edge of the bowl as it falls into the tin. The shape that the dough takes on as it falls into the tin is fine. Brush the tops of loaves with the olive oil, sprinkle with salt and let rise until doubled, 15 to 20 minutes. TO BAKE LOAVES: Place bread in the preheated oven and reduce the oven temperature to 200°C/400°F/gas 6. Bake for 30 to 35 minutes until nicely browned and the bread sounds hollow when tapped with your finger.
bowl and place the dough in the bowl. Cover tightly and refrigerate for about 2 hours or overnight. The dough will rise in the refrigerator and gain flavour. TO SHAPE ROLLS: Remove dough from the refrigerator and let stand, covered, in a warm place for about 45 minutes. Rub 2 baking sheets with melted butter. Divide the dough in half and shape each portion into 8 little round flat cakes. Arrange the cakes 7.5 cm/3 inches apart on the baking sheets. With your thumb, make a wide, deep indentation
375 g/3 cups unbleached plain (all-purpose) flour 55 g/½ cup graham, rye, or any other dark flour TO SHAPE LOAVES: Heat the oven to 230°C/450°F/gas 8. Oil 2 loaf tins. Carefully pour the dough into each tin and let the dough sit for about 30 minutes to rise again. TO BAKE LOAVES: Bake for about 15 minutes, turn the tins around and continue baking for 10 to 15 minutes longer, or until the bread sounds hollow when you thump it and the tops are nicely browned. If the bread falls after the first
breads – puris, chappati, naan – the relative lack of hard and fast culinary rules. In short, I adore the creativity that is encouraged by Indian cuisine. And, being a Philistine at heart, I was fascinated by the custom of eating with bread rather than a fork. (As an adult, which is a questionable statement in itself, I delight in eating with my hands and licking my plate – literally – and all those things children are not supposed to do, like running with scissors.) The gestalt of it drew me
salt. Toss to mix and add the cognac. Stir until moistened. Cover and leave at room temperature for 24 hours, tossing once or twice. Butter four 15 cm/6-inch pudding moulds or eight 13 cm/5-inch heatproof 225 g/8-ounce glass dessert bowls. Have ready a large roasting tin or other pot large enough to hold the moulds or bowls snugly. It should have a lid. If not, fashion one from foil. Add the flour, almonds, suet, and eggs to the fruit mixture, stirring well to distribute the eggs. Spoon the