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Tuesday, February 9, 2010

200 Fast & Easy Artisan Breads - Judith Fertig (Cookbook)



Released August 2009

www.fireflybooks.com/robertrose

Bread making is a soothing activity that I've always enjoyed. Judith Fertig's 200 Fast & Easy Artisan Breads: No-Knead, One Bowl appealed to me because using only one bowl obviously cuts down on dishes.  The question became just how effective are these recipes.

I invested in a KitchenAid years ago because kneading is not something I always enjoy. If I have stress I want to burn off, kneading is a wonderful action. If I simply want to fill the house with the scent of freshly baked bread, kneading is a time consuming pain. All recipes in 200 Fast & Easy Artisan Breads require no kneading. Simply beat the dough with a wooden spoon and you're done.

I'm going to work my way through the book one recipe at a time. Using the very first recipe, I measured and mixed the flour, yeast, salt and water and got started. The entire process took less than ten minutes and that's including the time it took to open a new bag of flour and add it to my flour jar. The other issue was that the recipe requires a 16 cup bowl and that's not something I have on hand. I ended up tapping into our beer brewing supplies for something large enough. I'm not fond of allowing bread dough to rise in a metal bowl, but it was the best I could do.

One batch of the standard dough makes a Baby Boule, a Batard and a Baguette. Therefore, there was enough bread to eat and some loaves went into the freezer for another day. The bread is exceptional. Light and airy, with a nice crust. Best of all, we prefer the flavor of breads that have a good amount of salt, and this was just right.

If bread making is challenging to you, give 200 Fast & Easy Artisan Breads a try. There are dozens of color pictures and exceptional recipes. I can't wait to reach the New York Bagels because I know they'll be a huge hit!

2 comments:

  1. I have been making artisan breads every week for about 2 years, when I found your book. What
    I did not realize is that it is Canadian measurements. I am totally lost. Please help. I usually weigh my flours, however I do not have an idea what your recipe means with a "L" or a "ml" how can I convert this to "oz" or "g"

    ReplyDelete
  2. Sorry for the delay, for whatever reason comments were not coming to me in email form.

    L is pound; ml is milliliter.

    For conversions, try this site:

    http://www.gourmetsleuth.com/cooking-conversions/conversions.aspx

    ReplyDelete