Top positive review
3 people found this helpful
Excellent technique that really works, and an extraordinary range of recipes..
on August 6, 2012
A friend lent me his copy of this book after I tasted some of this bread at his home. As a long-time traditional bread baker, I was amazed that this was bread created without kneading and proofing.
I've been working with the recipes for the past three weeks, and I can say that this method and these recipes work like a charm. The bread is delicious: moist inside (even the day after it's baked), the crust is thick and crusty. It is remarkable.
While you can make very good-tasting bread with basic equipment, using a pizza stone and pizza peel as the authors recommend does help. The dough is good baked right away, but it is incredibly delicious after it's aged a few days.
I have to give the book back to my friend, so I've just ordered my own copy, because I can't imagine being without this.