My No-Knead Bread Cookbook (B&W Version): From the Kitchen of Artisan Bread with Steve

Excellent easy recipes and methods for most common bread types plus cooking instructions to make your dough into wonderful baked goods.

I found Steve on Youtube and learned so much. This book is beginner friendly and so easy to do. I never in a million years thought I’d be making homemade bread. Let alone delicious homemade bread. I highly recommend this book and watching his YouTube video to get you going.My first bread was yummy!

This book has some really great recipes, made with the same basic four ingredients. Someone just starting off making bread would be best off to start here because there’s a lot of secret tips I haven’t seen anywhere else. Easy stuff!Good value for price!

I’ve been baking bread by traditional methods for many years, and am comfortable enough with that process to do so without recipes. However, I found myself not baking very often because I’m disabled and I simply didn’t have the energy, ability, and time all at once very often. A friend mentioned this “turbo” method, so I decided to try it. I’m sold, especially with my stand mixer- all I had to do was scoop ingredients, flick a switch, and put the pan in the oven. I can handle that on all but my worst days!I’m not sure the author will appreciate what I’m about to say, but the fact is there’s nothing revolutionary or even particularly original about these methods. These are tricks that almost any experienced baker will be aware of. The benefit of this book is that it presents these tricks in a manner that gives beginners the confidence to try them, and combines them for the ultimate combination of ease and speed. For that reason the book absolutely has value and is worth having.The sole reason I took off one star is that I think the author created this book mostly alone from start to finish and while that’s an admirable feat, it definitely could benefit from professional editing. Sometimes the text reads more like an email between friends than a published work, and while that can make for a cozy read, it can also feel like a bit of a slog if one is referring back looking for a specific detail. I will say that I do like the chronological presentation of the recipes (do this, xx minutes later do this, xx minutes later that, etc) and that those pages have been streamlined quite well. It’s the rest of the text between recipes that needs a bit of red pencil. But overall, the book is great! I’m going to go have another slice.

Easiest sourdough recipe!! I watched video first then I have to got the book too, because he is amazing !!! . The book is very simple and lots of information just like his videos!! I love no kneading overnight bread. Tastes fresh like bakery bread, but no need effort!! Thank you!!!

Saw author on YouTube and happy to find his book on Amazon. Saves writing recipes from YouTube! Fair price too!

I've been making our bread for 20 years, four loaves of part whole wheat at a time, the old fashioned kneading way. This is an alternative to that. One down side is that the bread is much chewier than my regular bread, but if you like a meaty bread especially for sandwiches, this is a good way to make additive-free bread easily. I use the turbo method which is quicker than the overnight method, and we can have an extra loaf by noon if I start by 9 a.m. There are lots of variations too but most use everyday ingredients. You never have to touch the bread dough and there is absolutely no kneading.

Recipes are super easy to make and the ones I have tried have been great.

Been watching Steve on YouTube and wanted to have his book. Great bread. Made it often but wanted the book!

Livro que adquiri com impressão algo deficiente.

I watched thousands of YouTube videos of famous professional chess’s and home cooks nake bread. I’ve researched bread to the point of nothing is new in my searches. I’ve looked at every bread recipe…Steve’s technique is the only one that made perfect sense. I forgot to score my bread, but as you can see , it worked. Was it perfect? No. It proofed perfectly, cooked all the way through…a novice isn’t going to perfect in one go, but my bread waa edible!The book is fantastic. So much so, I ordered two more.When it comes to bread, I ignore everyone except Steve Gamelin.

This book is everything it claims to be. Recipes are well written and explained. Pictures are very professional. Every recipe is variations of the basic recipe and instead of each recipe referring back to a page containing the basic recipe, it is included with every recipe. This makes for more pages than needed but eliminates the need for page flipping. I like that. Well thought out.I tried the loaf of bread, baked in a loaf pan, recipe. It turned out beautifully. I messed up the amount of yeast (not enough) the first time so I immediately started a second batch but kept the first one to see if and how it would turn out. Both turned out perfectly. Less yeast didn't really affect anything.I recommend this cookbook and any of Steve's cookbooks. I have a few of them. Also check out his tutorials on YouTube.I am an old fashioned bread baker that learned by practice (I still prefer my own method/recipe) but I learned a new and very interesting perspective on bread making that is very informative. Steve takes the guess work out of this old tradition.Update, Aug 08, 2017: I just want to add - you can bake bread in ANYTHING that is oven safe. The expensive cast iron Dutch Ovens and Clay Bake Ware ONLY affect the crust. Bread is bread and the CONTAINER you bake it in only affects the SHAPE. The MATERIAL of the container and whether a lid is used - or not - only affects the crispness or how TOUGH/CHEWY the CRUST will be. Preheating the container assists in this.The LONGER you bake it affects the THICKNESS of the crust. The softness of the crust is achieved by a SHORTER baking time. Before instant read thermometers you just removed it from the pan and knocked on the bottom with your knuckles, if it sounded hollow, it was done. Now, with a thermometer you check for an internal temp of 160 F. But seriously, the longer it bakes at that temp, the thicker your crust will be - and possibly tougher.You can bake bread, any bread, even artisan bread and no-knead artisan bread in an empty, washed out tin can. Old homesteaders did. I have. If it is oven safe (and doesn't contain lead), you can bake bread or anything in it.Get creative and don't forget to grease it first.

Leicht verständliche Rezepte. Das Ergebnis ist sehr überzeugend. Wir nutzen die Techniken inzwischen laufend und backen unser Brot selbst, was uns vorher zu umständlich war.