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The Best Bread Ever: Great Homemade Bread Using your Food Processor, by Charles Van Over
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Amazon.com Review
According to Charles Van Over, a food processor, an instant-read thermometer, and a baking stone are the only equipment essential to making the best bread you will ever eat. You also have to be willing to make a leap of faith, following his precise method meticulously: the bread dough must be made in a food processor that is run for exactly 45 seconds, and you have to use flour and water that produce dough with a temperature of 75-80° Fahrenheit. Check the book for the other six rules of Van Over's system and see if you agree that the results are stunningly good. To assure clarity, the recipes provide U.S. measures by volume and weight as well as by metric measures. This versatility makes the book transportable around the globe, though its recipes are designed to work with American flour and other ingredients. The type is large and easy-to-read, which is most helpful when following the many steps involved in making bread. Color photos provide inspiration, while progressive shots in black and white demonstrate important steps in some of the recipes. You'll find directions for making bagels, sourdough, and breads enriched with milk, butter, or eggs, including Alsatian Kugelhopf and Cheddar Pepper Brioche with Sun-Dried Tomatoes, as well as Van Over's baguette, Semolina Bread, and a Presentation Loaf that is specially inscribed or decorated. If you have ever made bread with poor results, The Best Bread Ever will help you break through to the results you dream of.
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From the Publisher
"This will give those unfortunate millions who do not live within whiffing distance of Charlie van Over's kitchen a taste of the real thing. For some years now I have been trading commodities such as wine, caviar, and rare spices from the East for a few crusts of his truly wonderful bread. Everyone eats bread--but anyone who really cares about what they eat will want this book."--Morley Safer, 60 Minutes"I have been addicted to Charlie van Over's wondrous bread for twenty years and, as a restaurant critic, his baguettes have been the touchstone by which all others are judged."--Bryan Miller, former New York Times restaurant critic"Charlie van Over's bread technique has changed my life--making bread has become an easy, enjoyable routine, and my bread has become the best in town."--Mark Bittman, award-winning author of Fish
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Product details
Hardcover: 272 pages
Publisher: Broadway Books; 1st edition (November 3, 1997)
Language: English
ISBN-10: 0767900324
ISBN-13: 978-0767900324
Product Dimensions:
7.5 x 1.2 x 9.8 inches
Shipping Weight: 4.8 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
65 customer reviews
Amazon Best Sellers Rank:
#319,555 in Books (See Top 100 in Books)
I didn't find much help in this book. I have baked bread since I was 15...some 44 years now. I started off by hand of course because back then, you didn't have all you have today. Then I went to bread machines, and the dough hooks on various stand mixers. I like to try new things and so I thought I would give the food processor a go. I already knew that you had to keep the dough on the cooler side so as to not overheat the yeast from the machine. I already new about all the ingredients as stated in this book but if you didn't know, then its good for reference. I went out and bought a thermometer to test the dough. I couldn't seem to get the dough as cool a temp. as the book wanted but it came out okay anyway, which I kind of thought it would. I don't think it needs to be as hard for the everyday person as this book is making it out to be. Mostly I think just keep the dough on the cooler side. I didn't see much difference in the staying fresher longer because its being made in the processor, as this book stated. It certainly did not stay fresher using a paper bag as this book stated either. My rolls were very hard just the next day. Something I did learn was that cold, not hot water dissolves the dough you want to clean up, that was handy. I think it might have worked better stopping the processor after 20 sec. and letting the dough absorb the liquid before continueing, that was good.I disagreed with the book on saying regular table salt left a metallic taste in the dough, I have never found this, as you use such little salt anyway, I went ahead and tried sea salt and didn't see a difference in my bread between that and regular salt. I also did not agree with not oiling the bowl, Not at all, It helps the dough stay moist and not dry out and I did not agree with No oils used in the dough as this book says. I use olive oil in my pizza dough and have for years and I use olive oil on the bowl as well and its very good. I didn't agree with him on using the metal blade rather then the dough blade either, because I don't want to cut my dough, I want to knead it. I don't think you need to be that rough with dough and I don't think you WANT to be that rough on dough.I have also used a scale for measuring and not used a scale and I don't think thats very important either for the simple reason that flour absorbs humidity and one day is not the same as the other, if the dough is too dry, you add a little more liquid and if its too wet, a little flour. All in all, I just think for the average person that wants a quicker way to make bread, all this isn't necessary. Just make sure the dough is on the cooler side and then proceed as usual, and I bet you will be fine.
I bought this book because it said that it was devoted to making the dough in the food processor and since I bought a new one for the holidays, I thought why not a book on the topic. I was surprised by the recipes, the science about the process as well as delicious recipes that this man came up with. This book is a keeper. If you like homemade bread buy a good food processor, one that holds 13 or 14 cups, an instant read thermometer, and a couple of good loaf pans and go to town.
I got the book yesterday. I was expecting a much smaller book without all the technique information and background. I enjoyed spending the evening (a couple of hours) reading the book. I have been reading about and making bread for years and learned much from this author. Four stars because I have not tried a recipe yet. I will return with an update. (The price on this book was super reasonable.)
This book was sent to my Daughter. I have had my own copy for many years now. I make sourdough bread and this is by far the fastest and easiest way I have ever made bread. Follow the instructions and perfect bread follows. I started baking bread hand kneading, then graduated to my KitchenAid stand mixer and now food processor. I bought this book without really understanding the method he uses. I have a lot of bread books but this is the one that’s dog eared and full of flour.
I know this will sound like a great exaggeration but this is one of the best purchases I ever made in my long life! Why? That's because I have been able to make perfect very crunchy baguettes with tasty chewy interiors EVERY single time I have followed Mr. Van Over's recipes. Following his recipes means using a kitchen scale for measuring the amount of flour instead of volume measuring cups. You should also a digital thermometer for measuring the temperature of the flour and water before kneading the dough and for measuring the temperature of the kneaded dough. No one I know has tasted better French baguettes than I have made following Charles' recipe!
I love 'shortcuts'...er, I guess they're 'hacks' today :) And this book makes it so easy to bake the BEST bread ever.... with a food processor, of course :) It's fun to take the 'gourmet' route when cooking, but priceless to have a quick & foolproof process as Plan B.
Just okay to have an idea about the bread recipes but I can not follow the technics mentioned here ,as I just do not find them practical. Maintaining the temperature of the dough while kneading needs lots of patience and my dough always shows on higher side.Infact the water also turned out too much for these bread/pizza recipes. I have my bread dough proofing in the refrigerator ,hope it comes out as great as mentioned in the book, the power of retardation.
Anyone who is still mixing and kneading bread the traditional way is obviously doing it for some other reason than the quality of the bread. This book makes breadmaking so easy that a novice can turn out perfect baguettes and European breads by following the steps in each recipe. Even after 20+ years of baking, this is truly the best bread I've ever made. The explanations are precise, easy to follow, and have been adapted to different kinds of food processors. I bought the book for the recipes, but the first fifty pages of text were fascinating and essential to learning this new and exciting method of the ancient craft of breadmaking. You definitely want this book in your cooking library.
Great book for bread making!
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