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This book expands on the concept of making bread in just 5 minutes, but many of the recipes are just variations of each other. The gluten free section was very short and disappointing - the recipes need a lot of eggs. I wish I had just stuck to the basic recipe found on-line and just played with it to create my own variations.
I much prefer the hardcover format and regret purchasing the kindle edition. It is poorly layed out: recipes start anywhere on a page, the recipe titles are in small characters and hard to find, and the recipes are not listed in the table of content... It definitely needs improvement.
No problem with the seller. Book arrived on time and in perfect condition. However, the recipes really weren't very good. The bread didn't rise like it should and had poor taste. I ended up giving the book away.
I bought the kindle version, which I regret, because I find it difficult to navigate. As for the book itself, it offers nice recipes using their innovative technique of no-knead artisan bread making. I wish they had included weight measurements for all the recipes in pounds and grams; they only give weights for the basic recipe, not for the variations. For this lapse, I can't give it more than 2 stars. It was a lazy omission, easily fixed, that the editors/authors just didn't bother to fix. All serious bakers, home or proessional, use weights instead if volume measurements. Disappointing.
This is an interesting book. I love fresh bread and make it regularly. The idea of making bread that does not have to be kneaded is certainly appealing. The premise of the book is that by making bread in multi-loaf quantities using the no-knead and refrigerate method one can have healthy bread in a mere five minutes per day if one averages the time spent over the number of days one can eat from the several loaves. The problem with this particular book is that the recipes are really not very good. The bread lacks the rich flavors that are developed in the kneading process. Furthermore, using their method of calculating the time invoice and standard kneading method, one can have healthy and really good bread in just 10 minutes a day or less.
Not that great. The bread made from this book may or may not come out as expected. I tried numerous times and followed the book as directed. Still the bread was less than spectacular. I guess some folks have had better luck. Just for the record I have baked many other items with perfect success.
Ok, so I've been known to not be too good with bread making so it wasn't a complete surprise when I failed at these. I made several different batches and non of them turned out real good. The taste either wasn't that good or they just were hard as rocks. Like I've said.....I've never been real good at bread making....so I'm sure it's just me.
Lots of good explanations for things that can go wrong, and ways to fix them, but I don't see rock hard crust listed. The bread itself is tasty--on the gummy side, but the crust makes it inedible. Even when I put the bread in a plastic bag to soften the crust, it's still too tough to cut. We're now living at 5200 ft and have tried adjusting water, salt and yeast to no avail. Anyone have a suggestion?